Salmon en Papillote with Citrus

Name: Salmon en Papillote with Citrus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 salmon fillets (about 6 oz each); 1 orange, sliced; 1 lemon, sliced; 1 lime, sliced; Fresh dill sprigs; 1 tablespoon olive oil; Salt and pepper to taste; Parchment paper

Highlighted under: Global Flavors

I love preparing Salmon en Papillote with Citrus because it's a delightful way to showcase the freshness of salmon while keeping it moist and flavorful. The method of wrapping the fish in parchment retains moisture and adds layers of flavor from the citrus. It’s an effortless yet sophisticated dish that makes any dinner feel special. Plus, the presentation is stunning when you unveil the parcel at the table! With just a few simple ingredients and a quick cooking time, it's perfect for weeknight meals or a gathering with friends.

Created by

Charity Bowen

Last updated on 2026-01-07T14:49:13.842Z

Creating Salmon en Papillote with Citrus is an experience that brings joy to my kitchen. The method allows the salmon to steam gently while infusing it with citrus flavors, making every bite burst with freshness. I often experiment with different herbs to complement the citrus, but I've found that fresh dill and parsley really elevate the dish.

One notable detail I've discovered is that you can switch up the citrus according to what’s in season. I often use a mix of lemon and orange or even lime for a different twist, ensuring that it remains a vibrant dish year-round. For an added layer of flavor, don't forget to drizzle a bit of olive oil before sealing the parchment!

        Why You'll Love This Recipe
        Fresh citrus brightness enhancing the rich flavor of the salmon
Effortless cleanup with the parchment cooking method
A gorgeous presentation that impresses without much effort

      

The Magic of Cooking in Parchment

Cooking salmon en papillote, or in parchment, is an incredible technique that locks in moisture and flavor. The gentle steam created within the parchment packets ensures the salmon fillets are cooked perfectly—tender and juicy. This method not only enhances the flavor but keeps the fish from drying out, resulting in a succulent meal every time. If you're new to this technique, it's essential to ensure that your packets are well-sealed to prevent any steam from escaping.

Additionally, using parchment allows you to experiment with different flavors. While citrus fruits pair beautifully with salmon, you can also try herbs like rosemary or ginger to switch things up. The key is to maintain a balanced ratio: a flavorful liquid, like a splash of white wine or vegetable broth, can be added to enhance the steam's flavor, but be cautious not to overwhelm the salmon.

Choosing the Right Ingredients

Fresh ingredients are vital for this recipe. When selecting salmon fillets, look for ones with a vibrant pink color and firm texture—these characteristics indicate freshness. If possible, opt for wild-caught salmon, as it often has a richer flavor compared to farmed varieties. The citrus slices not only add zest but also provide acidity, which brightens the dish while counterbalancing the natural oils in the salmon.

For the citrus, feel free to experiment with tangerines or grapefruits if you're looking for variety. Just keep in mind that the flavor of the fish may change slightly based on your choice of fruit. Fresh dill is a classic herb to complement the salmon; however, you could swap it for thyme or even tarragon for a different aromatic touch that still aligns well with the overall flavor profile.

Serving Suggestions and Variations

Serving salmon en papillote offers a beautiful presentation, but it also opens the door for various side dishes. A light arugula salad with a lemon vinaigrette complements the rich salmon beautifully, while roasted vegetables or quinoa provide a healthy, colorful accompaniment. Consider serving with a glass of chilled white wine for an elegant touch, as the acidity in the wine pairs excellently with the citrus.

If you're looking to make this meal ahead of time, you can prepare the packets up to a day earlier. Just assemble the salmon and citrus in the parchment, refrigerate, and bake them on the day you plan to serve. This is also an ideal recipe to scale up for a gathering—just ensure your packets are evenly spaced on the baking sheet to allow for even cooking. Each guest can unveil their own packet at the table for added flair!

Ingredients

Gather these fresh ingredients for your lovely Salmon en Papillote:

Ingredients

2 salmon fillets (about 6 oz each)
1 orange, sliced
1 lemon, sliced
1 lime, sliced
Fresh dill sprigs
1 tablespoon olive oil
Salt and pepper to taste
Parchment paper

Once your ingredients are ready, you'll be all set to create this delicious recipe!

Instructions

Follow these steps to prepare your Salmon en Papillote:

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Parchment

Cut two large pieces of parchment paper, about 15 inches long. Fold each piece in half to create a crease, then open it back up.

Assemble the Ingredients

Place a salmon fillet on one side of each parchment piece. Layer the orange, lemon, and lime slices over the salmon. Add dill and a drizzle of olive oil.

Season with salt and pepper.

Seal the Packets

Fold the parchment over the salmon to create a pouch and crimp the edges tightly to seal.

Bake

Place the pouches on a baking sheet and bake for 20 minutes until the salmon is cooked through.

Serve

Remove the pouches from the oven. Carefully open them, allowing the steam to escape. Serve directly in the parchment for a beautiful presentation.

Enjoy your flavorful and moist Salmon en Papillote!

Pro Tips

For variations, try adding different vegetables like asparagus or cherry tomatoes for a complete meal in each packet.

Troubleshooting Common Issues

If your salmon isn't cooking through as desired, it might be due to the thickness of the fillets. Thicker pieces may require a few extra minutes in the oven; just check for that signature flakiness in the fish. If you notice the parchment starting to brown too quickly, consider lowering the oven temperature slightly to 375°F (190°C) to prevent burning while allowing the salmon to finish cooking.

On the flip side, if you find the fish slightly overcooked, it's likely due to an extended cooking time. Salmon should ideally be removed from the oven when it reaches an internal temperature of 145°F (63°C) but can be taken out a minute or two earlier for a slightly rare center that will finish cooking off residual heat. In future attempts, using a meat thermometer can help you achieve perfect doneness.

Make-Ahead and Storage Tips

Preparing salmon en papillote is an excellent way to get ahead of your meal prep. You can assemble the parcels, seal them tightly, and store them in the refrigerator for up to 24 hours before cooking. This not only saves time but allows the flavors to meld together more deeply, enhancing the dish's overall taste.

However, it's important to avoid freezing the assembled packets, as the citrus can deteriorate in texture and flavor once frozen. Instead, consider freezing cooked salmon if you have leftovers. Store them in an airtight container for up to three months. To reheat, place the salmon in a preheated oven at 350°F (175°C) until warmed through, taking care to avoid drying it out.

Variations for Different Diets

This salmon en papillote recipe is highly adaptable for various dietary needs. For a vegetarian version, swap out the salmon for hearty vegetables like zucchini, bell peppers, and asparagus. Just be mindful of cooking times since vegetables require less time than fish—about 15 minutes should suffice.

For those following a low-carb diet, consider using cauliflower rice instead of a side dish. You can even mix a small amount into the parchment packet for added texture. Lastly, if you're looking for a gluten-free twist, make sure any additional flavoring liquids also adhere to gluten-free standards, like using tamari instead of soy sauce for a touch of umami.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure to thaw it completely before baking for even cooking.

→ What if I don't have parchment paper?

You can use aluminum foil as a substitute, but be cautious as it may not retain moisture as effectively.

→ Can I add other vegetables to the packet?

Absolutely! Vegetables like zucchini or bell peppers work beautifully with salmon.

→ Is this recipe suitable for meal prep?

Yes, you can prepare the packets in advance and bake them when ready to serve.