Today, I am posting Salmon en Papillote. I made this last night and I must confess....it was the MOISTEST salmon I have ever made! It's juices were released with each press of the fork. Soooo yummy! I had pre-formed parchment bags on hand. I have never formed the parchment pouches myself, so I cannot attest to the difficulty or ease of such a task. The possibilities of cooking salmon en papillote are endless, so just let your creative juices flow.
Salmon en Papillote
Parchment Bags
4 Salmon Filets, skinless
1 lemon, thinly sliced
4 Sprigs of Fresh Dill
Sea Salt
Cracked Black Pepper
Olive Oil
Pre-mixed Fish Seasoning, if you have it. If not, garlic powder, onion powder or whatever you have in your pantry.
Preheat oven to 375°. Place filets in bag. Sprinkle with fish seasoning, salt and pepper. Place a sprig of dill on each filet. Top with a slice of lemon. Drizzle olive oil on top. I was out, so I used a small dot of butter on each. Fold edge twice and crimp well. Bake for 8-12 minutes, depending on thickness of filets. Done. Easy Peasy!!
Salmon en Papillote
Parchment Bags
4 Salmon Filets, skinless
1 lemon, thinly sliced
4 Sprigs of Fresh Dill
Sea Salt
Cracked Black Pepper
Olive Oil
Pre-mixed Fish Seasoning, if you have it. If not, garlic powder, onion powder or whatever you have in your pantry.
Preheat oven to 375°. Place filets in bag. Sprinkle with fish seasoning, salt and pepper. Place a sprig of dill on each filet. Top with a slice of lemon. Drizzle olive oil on top. I was out, so I used a small dot of butter on each. Fold edge twice and crimp well. Bake for 8-12 minutes, depending on thickness of filets. Done. Easy Peasy!!
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