Carly's Salmon En Papillote (In Paper)

Carly's Salmon En Papillote (In Paper)

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carly 1

"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."
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40 m servings 224 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
  3. 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.
  4. 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.


  • Cook's Note
  • "En Papillote" means "In Paper" in French. This technique can be used to cook fish or other meats with any seasonings or veggies you desire.



This is my favorite way to cook salmon and can easily be adjusted for one person. My husband only likes his salmon broiled or baked but this I much prefer. Highly recommend this method and r...

So glad I found this recipe, as this is now my favoite way to cook salmon. It's very moist and doesnt taste "fishy" at all. It's very quick and simple and healthy as well!

YUM! This was awesome! I've cooked other fishes this way before and was curious to see if anybody else had done it, or if there was a Salmon En Papillote recipe on allrecipes. I'm glad I chec...

This was a great recipe for salmon. I usually don't care for lemon with fish but this was very mild. The salmon stayed very moist and was delicious. Served it with New Potatoes with Caper Sau...

excellent! I got parchment bags at the grocery store. It made it very easy. I added 6 large shrimp( peeled and deveined) to the bag. and A little fresh baby dill. my husband took a picture of it...

This was delicious! My baking paper sheets were not big enough to go around the salmon and asparagus so I used aluminium foil instead, and needed to cook it for longer, but it turned out great ...

Moist, and tender lemon salmon. I used my first fresh garden asparagus (better than store bought:) and parchment paper bags that I found at the store. I really liked this as written, DH though...

A delicious dish! The papillote keeps the fish moist and creates an elegant presentation!

I made this with a big handful of chopped fresh spinach under each piece of salmon, instead of using asparagus. For seasoning, I used Johnny's seasoning salt. I baked it at 350 degrees for 20 ...

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