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Salmon en Papillote

Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil) in French, is a dramatic way to procure perfectly cooked salmon. It may sound like something complicated, but it is truly an easy way to cook lean proteins like fish. When baked en papillote, fish fillets like cod, halibut, snapper, trout, and salmon, cook quickly and are tender, moist, and flavorful. Chef Wecker
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Course Main Dish, Side Dish
Cuisine California, French, Mediterranean
Servings 4 people



  • Preheat oven to 350 degrees F.
  • Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Repeat process.
  • Following the layers on one salmon each. Squeeze lemon juice. Sprinkle Secolari Lemon Herb seasonings, two tomatoes, one onion, 1 tsp capers, sprinkle parsley, Secolari Allegra Olive Oil.
  • 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.
  • Bake for about 20 to 25 min or check if the salmon already flakes. Let it rest for five minutes. Take out and put on the plate.
  • Drizzle Secolari white balsamic over the salmon and garnish with micro greens and lemon wedges. Serve immediately.
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