Citrus Salmon en Papillote

Name: Citrus Salmon en Papillote
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 pcs salmon fillet (skinless, center-cut, 150g each); 1 pcs orange (medium, thinly sliced into rounds); 1 pcs lemon (medium, thinly sliced into rounds); 1 pcs zucchini (medium, thinly sliced into rounds); 1 pcs red bell pepper (medium, thinly sliced into strips); 2 pcs garlic (cloves, thinly sliced); 2 tbsp fresh dill (chopped); 4 tsp olive oil; 0.5 tsp salt; 1 pinch black pepper; 2 tbsp butter (unsalted, cut into small pats); 4 tsp white wine (dry)

RATING

4.5/5(78)

TASTE SCORE

8/10

Tender, flaky salmon fillets steamed in parchment paper pouches with bright slices of orange and lemon. A foolproof French technique that locks in all the moisture and aroma, delivering a light, elegant dinner that looks stunning on the plate and takes just minutes to assemble.

PREP

10m

COOK

15m

SERVES

1 PIECE

484 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Preheat the oven and prepare the parchment.
1.Preheat the oven to 400°F.
2.Fold each 15-inch parchment sheet in half, then cut into a half-heart shape to create 4 large hearts when unfolded.
TIPDrawing half a heart on the fold line first makes cutting easier.
prep · ~3 min
Season the salmon.
1.Pat the salmon fillets dry with a paper towel.
2.Drizzle each fillet with 1 teaspoon olive oil and rub gently to coat.
3.Season both sides with salt and black pepper.
TIPDrying the fish helps the seasoning stick and prevents soggy parchment.
assemble · ~6 min
Build the parchment packets.
1.Lay each parchment heart open on the baking sheet.
2.Arrange zucchini slices and bell pepper strips in the center of one half of each heart as a bed.
3.Place a seasoned salmon fillet on top of the vegetables.
4.Top each fillet with 2-3 orange slices, 2 lemon slices, and a few garlic slices.
5.Dot each fillet with half a tablespoon of butter.
6.Sprinkle fresh dill over each fillet and spoon 1 teaspoon of white wine over the top.
TIPKeep the ingredients stacked neatly in the center so nothing spills out when sealing.
assemble · ~5 min
Seal the packets tightly.
1.Fold the empty half of the parchment heart over the salmon.
2.Starting at the top of the heart, make small overlapping folds along the edge to crimp and seal the packet completely.
3.Leave a little room inside for steam to circulate.
TIPA tight seal traps the steam, which is what gently cooks the fish.
bake · ~15 min
Bake until puffed and fragrant.
Place the baking sheet in the preheated oven and bake for 12 to 15 minutes. The packets will puff up and turn slightly golden.
TIPAt 12 minutes, peek inside one packet for doneness — the salmon should flake easily with a fork and reach 130-135°F for medium.
serve · ~2 min
Rest briefly and serve.
1.Remove the baking sheet from the oven and let the packets rest for 2 minutes.
2.Transfer each packet to a dinner plate.
3.Serve the packet sealed, letting each guest cut open the parchment at the table to release the fragrant steam.
TIPOpening the packet at the table delivers a dramatic burst of citrus aroma.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon fillets thoroughly dry before seasoning for the best sear and seasoning adhesion.
2
Cut your parchment hearts generously so you have enough paper to create a tight, steam-sealing crimp.
3
Arrange the vegetables in a single, even layer under the salmon to ensure they cook at the same rate as the fish.
4
For the most reliable doneness, check the internal temperature of the salmon at 12 minutes; aim for 130-135°F for medium.
5
Let the packets rest for exactly 2 minutes after baking — this allows the steam to settle slightly without overcooking the fish.
6
Open the packets at the table for a dramatic presentation that releases the full citrus-herb aroma.
7
If making ahead, assemble the packets (without the wine) up to 4 hours in advance; add the wine just before baking.

RECIPE VARIATIONS

Adapt it for your goals.

Low Oil

Low-Oil

Skip the olive oil drizzle on the salmon and replace the butter pats with a tablespoon of white wine per packet. This reduces added fat while keeping the fish moist from the steam.

Herb Swaps

Replace the fresh dill with 2 tablespoons of chopped fresh tarragon or basil for a different aromatic profile that still pairs beautifully with citrus and fish.

Vegetable Medley

Swap the zucchini and bell pepper for thin slices of fennel and asparagus — they steam in the same time and add a subtle anise note that complements the salmon.

Spicy Citrus

Add a few thin slices of fresh jalapeño or red chili to the packet for a gentle heat that contrasts with the sweet orange and lemon.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Omega-3s

Salmon is a leading source of DHA and EPA omega-3 fatty acids, which support heart and brain health when eaten regularly.

✓

High in Vitamin C

The generous amounts of fresh orange and lemon in this dish provide a significant boost of immune-supporting vitamin C.

✓

Low in Saturated Fat

This cooking method uses minimal added butter and olive oil, keeping the saturated fat content low while still delivering rich flavor.

QUESTIONS?

Frequently asked questions

Yes, but thaw the fillets completely in the refrigerator overnight and pat them very dry before seasoning. Frozen fish releases more moisture and may steam unevenly if not fully thawed.