Lemon Dill Salmon en Papillote
This lemon dill salmon en papillote seals salmon fillets in parchment paper with lemon, fresh dill, and butter, then bakes them into their own little steam packets, ready in 30 minutes with almost nothing to clean. Opening the packet at the table is genuinely a little bit of theater, and the salmon underneath is about as moist as fish gets without a sous vide machine. Pair it with a glass of our sparkling lemon elderflower spritz.
Quick answer: Salmon fillets sealed in parchment paper with lemon, fresh dill, and butter, then baked into their own steam packets. Ready in 30 minutes with almost nothing to clean, and about as moist as salmon gets.
Instructions
Preheat the oven to 400°F (200°C). Cut four large squares of parchment paper, about 12x12 inches each.
Place a portion of vegetables if using in the center of each parchment square, top with a salmon fillet. Season with salt and pepper.
Top each fillet with 2 lemon slices, 2 dill sprigs, a few slices of garlic, a pat of butter, and a tablespoon of wine or broth.
Fold the parchment over the salmon and crimp the edges tightly to seal into a packet, leaving a little air space inside.
Place the packets on a baking sheet and bake 12-15 minutes, until the salmon is just cooked through, it will continue steaming inside the packet after baking.
Carefully open the packets at the table, watch for steam, and serve immediately.
Questions people actually ask
Yes, foil works the same way and seals just as well, parchment is just a bit more traditional and doesn't react with the acidic lemon juice.
The packet will puff up slightly with steam, and 12-15 minutes at 400°F (200°C) is reliable for standard fillet thickness. When in doubt, check one packet first.
Yes, assemble the packets up to a few hours ahead and refrigerate, then bake straight from the fridge, adding a couple extra minutes.
Thinly sliced fennel, cherry tomatoes, or baby spinach all cook well in the same time frame as the salmon.
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