Salmon in Parchment Recipe, Salmon en Papillotte (2024)

FAQs

Is it better to cook salmon in parchment paper or foil? ›

I like to use a foil packet to keep the cooking foolproof. The foil locks in moisture and ensures that your beautiful piece of salmon turns out flakey, moist, and tender every single time. You don't need to have ever cooked a piece of fish in your life to make this recipe with success. Foil acts as a flavor incubator.

Place the fish on top of the parchment, skin side down. Press down on the top of the fish with a spatula until the skin stops curling. Cook over medium heat for a gentle, steady sizzle—if there's smoke, the parchment may burn—until the skin is crispy and the fish is almost cooked through, 5–7 minutes.

Parchment paper can also help keep food from sticking, plus it's heat-safe. Think of using it in recipes like roasted vegetables, salmon parchment packets, and classic chocolate chip cookies. "Reynolds Kitchens Parchment Paper is a natural, high-density paper with a non-stick coating," Brown explains.

The benefit of using parchment paper vs. aluminum foil in the oven is that the parchment is naturally nonstick. You'll have to spritz an aluminum foil liner with cooking spray to get the same nonstick benefits.

Baking fish in parchment paper or tin foil—known in France and gourmet cooking circles as en papillote—steams the fish with a minimum of fuss and equipment. Delicate fish—sole (as pictured) and other thin white fish—is particularly delicious cooked in parchment packets since it cooks gently and stays moist.

It's similar to the method I use for my favorite Baked Salmon in Foil, and it is perfection. Even if you've never cooked fish, you can nail baked fish in parchment. In addition to its fancy French name, fish en papillote also feels extra special to eat. I love preparing fish this way for guests.

What are the benefits of cooking salmon en papillote? Cooking salmon en papillote helps to lock in moisture and flavor, resulting in a tender and flavorful dish. It also allows for easy cleanup since the salmon and accompanying ingredients are cooked in a sealed parchment packet.

From fish and seafood to chicken and vegetables, cooking en papillote (the French term for cooking in a pouch) is a healthy and versatile method. The process is simple, and if you don't have parchment paper, you can use aluminum foil.

A basic saying to guide your use of papers in the kitchen: "Sweet treats need parchment sheets; grill or broil, go with foil," says Weaver. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling. For anything above 400 degrees, use foil.

Which side of baking parchment do you use? ›

Since parchment paper doesn't have a helpful “this end up” sign with an arrow, it takes a little detective work. Just hold the paper up to the light and look for the side that's slightly glossier or shinier. It is the shiny or glossy side of the parchment paper that should be face up on your baking sheet or cake pan.

As the oil begins to heat, I coated both sides of my Parchment paper, then laid the fish on top of the Parchment paper, skin side down, and a few minutes later, I've got perfectly crispy skin. And the paper didn't stick.

Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done.

Pan-frying or pan-searing is one of the best ways to cook salmon fillets. It's quick, easy, and gives the fish that perfect crispy, crunchy skin. A simple pan-fried salmon is the secret to a flavorful and healthy weeknight dinner in 30 minutes or less.