Skip to content
Photo courtesy of Justin Adams
Wild Game Cuisine

Salmon En Papillote

50 Pounds...That's the amount of wild-caught salmon I was blessed to bring home with me from a recent trip to Cold Bay, Alaska. 

Justin Adams •October 10, 20242 min read

Well, 48.7 pounds exactly. The airport made it very clear what the additional costs would be if I breached their 50-pound suggested bag limit. 

Photo courtesy of Justin Adams
Photo courtesy of Justin Adams
Photo courtesy of Justin Adams
Photo courtesy of Justin Adams

Needless to say, we have plenty of salmon to keep us happy for the foreseeable future, and this recipe is one of our favorites when we're not grilling the fish over open fire or putting it in the smoker. I love how the French utilize their fish and game in their culinary world, and if it's good for them, then it's good for me.

"En Papillote" is simply translated to "in paper," and that's exactly how I'm doing this recipe: I'm utilizing parchment paper to create steam to cook this fish, retaining moisture and enhancing its texture and flavor. You can throw whatever vegetables or herbs you'd like in here, but since we're cooking this relatively fast at 450 degrees, I would stay away from root vegetables like potatoes or parsnips since they would need more time to cook thoroughly. 

I love using fresh lemon, garlic and herbs to bring this wonderful dish together. I may put a dash of white wine in as well. I'll, however, save the rest for my wife and me to pair with the salmon. 

Ingredients

  • 2 salmon fillets, 6 ounces each
  • 3 garlic cloves, minced
  • 1 bunch of asparagus, trimmed
  • 1 lemon, sliced thin
  • 2 green onions, sliced thin
  • 2 tsp lemon zest
  • 4 tbsp butter
  • 1 tsp fresh dill
  • Salt and pepper to taste
Photo courtesy of Justin Adams
Photo courtesy of Justin Adams

Instructions

  1. Preheat the oven to 425 degrees
  2. Cut parchment paper even in a rectangular shape big enough to fold over itself over the salmon. 18×15 inches should be enough.
  3. Lay 3 lemon slices and asparagus evenly on the parchment
  4. Place salmon on top and season generously with salt and pepper.
  5. Top with lemon zest, fresh dill, minced garlic and green onion.
  6. Add a dash of white wine, if you’d like
  7. Cut 2 tbsp of butter into quarters and place evenly around the salmon.
  8. Fold the parchment over itself to create a pouch. Starting at one corner, crimp the paper in small crimps all along the edges to form a seal
  9. Place in the oven for 10-12 minutes, depending on the thickness of your fish.
  10. Remove from the oven and cut the parchment open with scissors. Serve immediately.

Enjoy!