Salmon en Papillote with Citrus

Name: Salmon en Papillote with Citrus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 salmon fillets; 1 lemon, thinly sliced; 1 orange, thinly sliced; 1 tablespoon olive oil; Salt and pepper, to taste; Fresh dill, for garnish (optional); 1 cup seasonal vegetables (like asparagus or bell peppers), sliced

Highlighted under: Global Flavors

I absolutely love making Salmon en Papillote with Citrus! It’s one of those dishes that feels fancy but is actually quite simple and perfect for any weeknight dinner or special occasion. The salmon steams beautifully in parchment paper with bright citrus flavors, infusing every bite with a refreshing taste. Plus, the cleanup is a breeze! This recipe brings together fresh ingredients and a technique that highlights the flavor of the fish without overwhelming it.

Created by

Gwendolyn Reed

Last updated on 2026-01-10T01:37:12.013Z

When I first tried Salmon en Papillote, I was amazed at how the steaming process locks in moisture and flavor. I experimented with a variety of herbs and citrus combinations, ultimately deciding that a mix of lemon and orange gives the fish a zesty brightness that’s simply irresistible. Making sure to season the salmon well and adding thinly sliced vegetables elevates the overall dish.

What I love most about this recipe is how customizable it is! Depending on what I have on hand, I might throw in some asparagus or zucchini. Wrapping everything tightly in parchment ensures that each meal is perfectly cooked and bursting with flavor. I’ve even started using this technique for other types of fish!

        Why You'll Love This Recipe
        Bright and zesty citrus that complements the salmon beautifully
A healthy and light dish that's quick to prepare
The impressive presentation makes it perfect for serving guests

      

Perfecting the Parchment Technique

The key to successfully cooking Salmon en Papillote is mastering the art of sealing the parchment paper. It's essential to crimp the edges tightly to trap steam, ensuring even cooking and preventing leaks. Aim for an airtight seal by folding the edges over several times. If you're having trouble with the parchment ripping, consider using specialty parchment paper designed for steaming, which can withstand higher temperatures and keeps the integrity of the pouches intact.

After assembling your ingredients, before folding the parchment, give each salmon fillet a light pat dry. This step helps the olive oil and seasoning adhere better and prevents excess moisture from pooling at the bottom of the pouch. Trust me, this will enhance the overall flavor, ensuring each bite is tender and infused with the citrus notes.

Creative Vegetable Pairings

The choice of seasonal vegetables can elevate your Salmon en Papillote experience. Asparagus and bell peppers work beautifully, but feel free to venture into other veggies! Sliced zucchini, green beans, or even thinly sliced carrots can add color and texture. Just make sure to cut your vegetables evenly to ensure they cook at the same rate as the salmon, which helps maintain a harmonious balance of flavors and textures on your plate.

If you're cooking for picky eaters or trying to sneak in extra nutrition, consider adding finely chopped spinach or arugula inside the pouches. These greens wilt beautifully during the cooking process, adding a pop of color and nutrients without overpowering the dish. Plus, they blend well with the citrus, keeping the overall dish bright and refreshing.

Serving and Storage Tips

When serving your Salmon en Papillote, consider presenting the pouches on individual plates to provide an impressive display. Carefully unseal them at the table to allow your guests to inhale the delectable aroma before enjoying their meal. Garnishing with fresh dill not only enhances presentation but also adds a herbaceous touch that brightens the citrus notes. For a complete meal, pair it with a light quinoa salad or a simple green salad drizzled with a lemon vinaigrette.

For leftovers, if you have any, simply transfer the contents of the pouch to an airtight container and refrigerate. The salmon can be kept for up to 2 days, but be aware that the texture may change slightly as it absorbs moisture. To reheat, gently microwave in short bursts to prevent drying out or place it in a 350°F (175°C) oven for about 10 minutes covered with foil until warmed through.

Ingredients

Gather these fresh ingredients to get started:

Ingredients

4 salmon fillets
1 lemon, thinly sliced
1 orange, thinly sliced
1 tablespoon olive oil
Salt and pepper, to taste
Fresh dill, for garnish (optional)
1 cup seasonal vegetables (like asparagus or bell peppers), sliced

Now that you have all your ingredients, it’s time to prep!

Instructions

Follow these simple steps to create your delicious dish:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Parchment

Cut four pieces of parchment paper, each about 12 inches long. Fold each in half, then open it up again.

Assemble the Ingredients

Place a salmon fillet on one side of each piece of parchment. Drizzle with olive oil and season with salt and pepper.

Add the Citrus and Vegetables

Layer lemon and orange slices over the salmon. Add the sliced vegetables around the fish.

Seal the Pouch

Fold the parchment over the salmon and crimp the edges to seal tightly.

Bake the Salmon

Place the parchment pouches on a baking sheet and bake in the preheated oven for 20 minutes.

Serve

Carefully unwrap the pouches and serve directly on plates, garnished with fresh dill if desired.

Enjoy your meal; it’s a truly flavorful experience!

Pro Tips

Feel free to experiment with different herbs and citrus depending on your taste or what you have available. If you prefer a bit of heat, a sprinkle of red pepper flakes can add a nice kick!

Troubleshooting Common Issues

If you find that your salmon is overcooked, a common culprit is cooking time. Ovens can vary significantly, so it's worth checking for doneness a few minutes early by gently opening a pouch and using a fork to test for flakiness. The salmon should be opaque and easily flake with a fork but still retain some moisture.

On the other hand, if your vegetables seem undercooked when the salmon is done, consider pre-blanching fibrous veggies, like carrots or green beans, for a couple of minutes prior to assembling your pouches. This simple step ensures that all components are perfectly tender without sacrificing the integrity of the fish.

Scaling the Recipe

Scaling this recipe up or down is simple, thanks to the individualized pouches. If you're cooking for a larger group, keep the same ratio of ingredients per pouch. This consistency allows for even cooking times, ensuring that all salmon fillets and vegetables receive the same treatment, regardless of how many pouches you're preparing.

If you're cutting the recipe in half, you can still use the same size pieces of parchment, but watch your cooking time closely. It may decrease by a couple of minutes—just check for doneness a few minutes earlier to avoid overcooking.

Questions About Recipes

→ Can I use frozen salmon?

Yes, just ensure it's fully thawed before cooking for even results.

→ What vegetables work best?

Asparagus, zucchini, bell peppers, and mushrooms all pair wonderfully with salmon.

→ Can I prepare this in advance?

You can prep the pouches ahead of time and store them in the refrigerator until ready to bake.

→ How can I tell when the salmon is done?

The salmon should be opaque and flake easily with a fork. A cooking thermometer should read 145°F (63°C).