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This salmon in parchment paper locks in moisture and flavor with barely any cleanup. I started cooking this after trying it in a French bistro and now it's one of my favorite quick meals when I want something that feels special but is so easy.
I first made this when I needed something impressive for last-minute guests and now it’s a regular in our weeknight rotation
Ingredients
- Salmon fillets: give you rich flavor and satisfying protein choose fresh or well-thawed skinless cuts
- Sea salt and black pepper: are key for drawing out the natural flavors and seasoning the base
- Unsalted butter: creates a luscious base for the sauce look for high-fat European-style
- Honey: adds brightness and balance use raw or sugar free if needed
- Lemon: provides acidity and fragrance slice half thinly for presentation
- Garlic: builds depth and aromatics mince it fresh for best results
- Zucchini: gives color and moisture make sure to slice evenly
- Red onion: turns sweet and tender when roasted slice into half moons
- Carrots: bring gentle sweetness and crunch slice very thin so they soften fully
- Fresh chives: brighten everything with a hint of mild onion flavor snip just before use
Step-by-Step Instructions
- Season the Fillets:
- Pat each salmon piece dry with paper towels to help seasoning stick and avoid steaming. Sprinkle all sides with sea salt and pepper
- Make the Lemon Honey Butter:
- Whisk melted butter with honey lemon juice and minced garlic until fully combined and aromatic. This forms the base flavor of the dish
- Toss the Vegetables:
- In a large bowl mix zucchini onion and carrots with one third of the honey butter mixture and a pinch of salt and pepper
- Assemble the Parchment Packets:
- Cut parchment into large squares. Layer vegetables in the center of each then place salmon on top. Brush with more honey butter sprinkle chives and add a lemon slice
- Seal and Bake:
- Fold parchment over then roll or crease all edges to fully enclose. Place on a baking sheet and bake until salmon flakes easily and vegetables are tender
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Storage Tips
Store leftover packets in the fridge for up to two days. Reheat in the oven wrapped loosely in foil or open the pouch and warm in a skillet with a lid.
Ingredient Substitutions
Swap in yellow squash for zucchini or use shallots instead of red onions. If dairy free use butter flavored coconut oil to keep that rich taste.
Serving Suggestions
Serve the packets over cauliflower rice for a low carb dinner or pair with couscous for something heartier. Add a fresh green salad to round it out.
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Cultural Context
En papillote is a French cooking method meaning in parchment. It gently steams the food in its own juices preserving moisture and flavor with minimal fat.
Frequently Asked Questions About Recipes
- → Can I use other vegetables?
Yes, you can swap in yellow squash, asparagus, or other tender veggies that cook quickly with steam.
- → Do I need skinless salmon?
Skinless fillets are ideal for this method, as the skin won't crisp inside parchment. But skin-on works too if preferred.
- → What if my honey butter solidifies?
Simply reheat the butter mixture in the microwave for 10–15 seconds to melt it again before using.
- → How do I know when the salmon is done?
It should flake easily with a fork or register 135–140°F internally. A meat thermometer can pierce through parchment safely.
- → Can I prepare the packets in advance?
Yes, you can assemble the parchment packets a few hours ahead and refrigerate. Bake just before serving for best texture.
- → What kind of honey works best?
Use your favorite natural honey. For a low-sugar option, a zero sugar honey alternative also blends well in the sauce.