Cooking salmon in little paper parcels with lots of fragrant ingredients is a great way to make a quick dinner that’s a little bit different. The sauce in the parcels tastes amazing drizzled over rice or noodles.
Such an easy, mess-free way to cook the most perfect, tender salmon.
I think of it a bit like a hands-off stir fry. Letting the oven and those little paper parcels work together to infuse the flavours of the sauce in the salmon and vegetables.
It's easy to make for one, if you're cooking for yourself. It's just as easy to make for four or six people.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- First we make a simple sauce with oil, garlic, soy sauce and honey.
- Place the salmon fillets on circles of parchment and add thinly sliced vegetables.
- Scrunch up the edges of the parchment (so the sauce doesn't pour off), then drizzle over the sauce.
- Seal the parchment into parcels, then oven bake for 18 minutes.
👩🍳PRO TIP Bake an extra salmon parcel to eat for lunch the next day. Simply cool the salmon, sauce and veggies, then refrigerate in an air-tight container and serve with rice, couscous or salad.
That salmon will be ultra tender after steaming in the parchment with the sauce and vegetables. Be careful when you open it up as steam will escape.
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Salmon en Papillote Recipe
- 2 tsp neutral oil - (avocado oil, rapeseed or sunflower are good)
- 1 tsp sesame oil
- 1 garlic clove - peeled and minced
- 1.5 tbsp light soy sauce
- 1.5 tbsp honey
- 2 skin-on salmon fillets
- ½ red bell pepper - deseeded and sliced
- 100 g (3.5 oz) fresh baby corn - sliced in half, lengthways
- 1 small carrot - peeled and sliced into matchsticks
- 1 red chilli - sliced (deseed it if you don’t want it too hot)
- 6 spring onions (scallions) - sliced into thin strips
- 1 tsp mixed black and white sesame seeds
- lime wedges
- cooked rice
- Preheat the oven to 200C/400F/gas mark 6 (fan).
- In a small bowl, mix together the sunflower oil, sesame oil, garlic, soy sauce, and honey.2 tsp neutral oil, 1 tsp sesame oil, 1 garlic clove, 1.5 tbsp light soy sauce, 1.5 tbsp honey
- Take two large pieces of baking parchment, fold each one in half, and cut into a semi-circle. Unfold and place on a baking tray (sheet).
- Place a salmon fillet , skin-side-down, inside each of the parchment circles, sitting them on the fold line.2 skin-on salmon fillets
- Arrange the red pepper, baby corn, and carrot around the salmon fillets.½ red bell pepper, 100 g (3.5 oz) fresh baby corn, 1 small carrot
- Scrunch up the edges of the parchment circles a little (so the sauce doesn’t run out) and spoon the soy mixture over the salmon fillets, then arrange the sliced chilli on top.1 red chilli
- Bring the four corners of the parchment paper together and fold them over several times, then twist so the paper is completely sealed. Make sure there are no gaps for the sauce to escape from.
- Place the baking tray (sheet) in the oven and cook for 18 minutes, until the salmon is tender.
- Open up the parcels carefully (steam will escape) and sprinkle over the sliced spring onion and sesame seeds and nestle in a couple of lime wedges.6 spring onions (scallions), 1 tsp mixed black and white sesame seeds, lime wedges
- I like to serve the salmon, still in the paper, with rice. There will be some lovely flavourful liquid in the parcels, which taste delicious, poured straight over the rice.cooked rice
- Swap the salmon for your favourite chunky fish. Cod and lemon sole both work great.
- Add sliced mange tout and/or asparagus (I usually don't add green vegetables to the parcels, as they lose their vibrant colour when steaming in the parcels, but they still taste great).
- Add a tablespoon of sriracha for a spicier kick.
Bake as per the recipe when ready to eat.
*ensure your parchment isn't too thin, as the sauce will soak through it if left for too long. Nutritional information is approximate, per salmon parcel.
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