Salmon In Parchment Paper Salmon En Papillotte Recipes

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CARLY'S SALMON EN PAPILLOTE (IN PAPER)



Carly's Salmon En Papillote (In Paper) image

Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven. No fishy taste in your mouth, no fishy smell in your house. Just a delicious meal.

Provided by carly

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 4

Number Of Ingredients 8

4 (4 ounce) salmon fillets
1 lemon, juice only
salt and ground black pepper to taste
4 12x18-inch pieces of parchment paper
1 lemon, thinly sliced
½ cup green onions, chopped
8 spears fresh asparagus, cut into 1-1/2 inch pieces
4 teaspoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
  • Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
  • Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 6.2 g, Cholesterol 50.4 mg, Fat 11.5 g, Fiber 2.4 g, Protein 25.5 g, SaturatedFat 2.1 g, Sodium 50.7 mg, Sugar 1.2 g

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)



Salmon en Papillote (Salmon in Parchment) image

Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.

Provided by Florence Fabricant

Categories     dinner, easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 3

4 (6- to 8-ounce) skin-on salmon fillets
Cut vegetables, fresh herbs and/or slices of lemon, lime or orange
Salt and pepper

Steps:

  • Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
  • Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

SALMON EN PAPILLOTE



Salmon en Papillote image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 bulb fennel, cut into 1/4-inch slices
2 small Yukon gold potatoes, peeled and sliced 1/8 inch thick
Four 5-ounce skinless salmon fillets
1/4 cup white wine
2 tablespoons butter, separated into 4 pats
1 tablespoon minced fresh tarragon
1/4 shallot, finely minced
1 cup pitted manzanilla olives, rinsed, drained and finely chopped
1 tablespoon capers in brine, rinsed, drained and finely chopped
1 anchovy, minced
1 clove garlic, minced
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon honey
1 tablespoon minced fresh parsley

Steps:

  • For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt.
  • Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside.
  • Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside.
  • Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper.
  • Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness.
  • For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley.
  • Open the packets at the table and top each with a spoonful of the tapenade.

PARCHMENT-WRAPPED SALMON (EN PAPILLOTE) RECIPE BY TASTY



Parchment-wrapped Salmon (en Papillote) Recipe by Tasty image

Here's what you need: skinless salmon fillet, salt, pepper, olive oil, lemon, fresh thyme, parchment paper

Provided by Robin Broadfoot

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 7

6 oz skinless salmon fillet
salt, to taste
pepper, to taste
olive oil, as needed
1 lemon, sliced
fresh thyme, to taste
parchment paper, or aluminum foil

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Fold the parchment paper in half, then open up.
  • Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
  • Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  • Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F (65˚C).
  • Enjoy!

Nutrition Facts : Calories 624 calories, Carbohydrate 11 grams, Fat 49 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams

SALMON EN PAPILLOTE FROM FROZEN



Salmon en Papillote from Frozen image

There's something upscale about salmon cooked en papillote. Don't be afraid to use another type of fish either.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 35m

Yield 2

Number Of Ingredients 6

2 (4 ounce) frozen salmon fillets
2 (13-inch) parchment paper sheets
salt and ground black pepper to taste
1 tablespoon salted butter, melted
2 sprigs fresh oregano
1 lemon, sliced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place each salmon fillet in the center of a parchment paper sheet. Season with salt and pepper and drizzle with melted butter. Arrange oregano and lemon slices down the length of each fillet.
  • Lift the parchment paper on 2 opposite sides to meet in the middle above the salmon. Tightly fold down paper until it reaches salmon, crimping to seal. Roll up and crimp the ends to seal. Be sure the paper is sealed snugly so that steam won't escape during cooking. Secure folds with toothpicks, if you like. Place the packets on a rimmed baking sheet.
  • Roast in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully open packets and transfer salmon to serving plates.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 6 g, Cholesterol 65.7 mg, Fat 12.6 g, Fiber 2.5 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 167 mg

SALMON IN PARCHMENT PAPER (SALMON EN PAPILLOTTE)



Salmon in Parchment Paper (Salmon En Papillotte) image

Make and share this Salmon in Parchment Paper (Salmon En Papillotte) recipe from Food.com.

Provided by Gils Smokin Kitchen

Categories     European

Time 25m

Yield 1 Serving, 1 serving(s)

Number Of Ingredients 8

1/2 fennel bulb, sliced thin, save fennel fronds
8 stalks asparagus, trimmed, each stalk cut in half
1/2 shallot, thinly sliced (Red Onion could be substituted)
6 ounces weight center cut salmon fillets
2 teaspoons butter
3 slices thin lemons
1 tablespoon white wine or 1 tablespoon combination lemon juice and wine
kosher salt and black pepper

Steps:

  • Preheat oven to 375ºF. Prepare a large square of parchment paper and fold it in half.
  • Place thinly sliced pieces of fennel on the bottom half of the parchment at the crease. Add asparagus pieces and shallot slices. Sprinkle with kosher salt and black pepper.
  • Place salmon fillet on the vegetables and then and sprinkle with kosher salt and black pepper. Top with lemon slices, fennel fronds and butter.
  • Pour lemon juice and/or white wine over the salmon and vegetables.
  • Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!
  • Bake the fish for 15 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.

Nutrition Facts : Calories 439.4, Fat 16.4, SaturatedFat 6.4, Cholesterol 97.6, Sodium 322.9, Carbohydrate 33, Fiber 13.9, Sugar 7.2, Protein 48.1

MEDITERRANEAN SALMON EN PAPILLOTE (IN A PAPER PACKAGE)



Mediterranean Salmon en Papillote (in a paper package) image

Provided by Kelsey Nixon

Time 27m

Yield serves 4

Number Of Ingredients 14

1 cup chicken broth
3/4 cup uncooked couscous
1 cup halved grape tomatoes
1/4 cup chopped pitted kalamata olives
2 tablespoons minced red onion
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh oregano
1 teaspoon minced garlic
7 teaspoons extra virgin olive oil, divided
4 TBS Greek seasoning*
4 (6-ounce) salmon fillets
1 Spanish onion, sliced
12 thin lemon slices (about 1 1/2 lemons)

Steps:

  • 1. Preheat oven to 425 degrees F.
  • 2. Bring 1 cup chicken broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous, tomatoes, and the next 6 ingredients in a large bowl. Add 1 tablespoon oil, and season to taste with kosher salt and cracked black pepper; toss to combine. Set aside.
  • 3. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut, following the heart shape, and open. Sprinkle both sides of fillets with 1 TBS of Greek seasoning each. Place 1 fillet near the fold of each piece of parchment. Top each fillet with 1/4 cup onion slices and 3 lemon slices; drizzle 1 teaspoon oil over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425degrees for 12 minutes. Place on plates; cut open. Serve immediately with couscous.

SALMON IN PARCHMENT PAPER



Salmon in Parchment Paper image

I recently got home from my fishing trip to Alaska and came home with 39 lbs. of Silver Salmon. Let the recipe testing begin. This took minutes to prep and only about 30 minutes to cook. It was light and very tasty.

Provided by Gone Fishin

Categories     Very Low Carbs

Time 30m

Yield 2 serving(s)

Number Of Ingredients 4

1 lb salmon fillet
1 tablespoon butter
1 lemon
3 -4 sprigs fresh dill

Steps:

  • Set your oven to 350. While it is heating up place a piece of parchment big enough for your fish on a cookie sheet.
  • Place the fish on the parchment and then slice your butter into small pads and place on fish. Slice the lemon and place a 2-3 plices on fish and then lay dill on top.
  • close up the parchment and place in oven.
  • Cook for 25-30 minutes.

Nutrition Facts : Calories 348.2, Fat 15.8, SaturatedFat 5.5, Cholesterol 119.9, Sodium 222, Carbohydrate 2.7, Fiber 0.8, Sugar 0.7, Protein 47

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