📝 About This Recipe
This classic French technique, translating to 'salmon in paper,' creates a self-contained steam chamber that locks in moisture and intensifies delicate flavors. The salmon fillets are cradled in a bed of snap peas and leeks, infused with the bright zing of lemon and the herbal punch of fresh dill and tarragon. It is a sophisticated, foolproof method that delivers a restaurant-quality dinner with virtually no cleanup, making it a favorite for both weeknight elegance and dinner parties.
🥗 Ingredients
Main Ingredients
- 4 pieces Salmon Fillets (6 oz each, skinless, center-cut preferred)
- 1.5 cups Sugar Snap Peas (trimmed and halved lengthwise)
- 2 medium Leeks (white and light green parts only, thinly sliced into rounds)
- 2 medium Carrots (peeled and cut into thin matchsticks/julienne)
Aromatics and Fats
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 4 tablespoons Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 large Lemon (half thinly sliced into rounds, half juiced)
- 2 cloves Garlic (minced very finely)
Herbs and Seasoning
- 4 sprigs Fresh Dill (plus extra for garnish)
- 1 tablespoon Fresh Tarragon (leaves stripped and roughly chopped)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 2 tablespoons Extra Virgin Olive Oil
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven to ensure even heat circulation.
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2
Cut four large sheets of parchment paper, approximately 12x16 inches each. Fold each sheet in half like a book, then use scissors to cut out a large heart shape, so when unfolded, you have a large symmetrical oval.
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3
In a small bowl, combine the softened butter, minced garlic, chopped tarragon, and a pinch of salt. Mash with a fork until a uniform herb butter is formed.
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4
Place the unfolded parchment hearts on a flat work surface. On one side of the center fold, toss a quarter of the leeks, carrots, and snap peas with a drizzle of olive oil and a pinch of salt.
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5
Pat the salmon fillets dry with a paper towel. Season both sides of each fillet generously with kosher salt and black pepper.
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6
Place one salmon fillet directly on top of each bed of vegetables. Spread 1 tablespoon of the prepared herb butter over the top of each fillet.
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7
Top each fillet with two thin lemon slices and a sprig of fresh dill.
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8
Drizzle 1 tablespoon of white wine and a squeeze of fresh lemon juice over each salmon and vegetable pile.
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9
Fold the empty half of the parchment heart over the salmon. Starting at the top of the heart, make small, tight, overlapping folds along the edges, pressing down firmly as you go to create a pleated, airtight seal.
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10
When you reach the bottom point of the heart, twist the end tightly to lock the steam inside. The packet should look like a puffed-up calzone.
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11
Place the four packets onto a large rimmed baking sheet. Bake for 12-15 minutes. The parchment should be puffed up and slightly browned.
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12
Remove from the oven and let the packets rest for 2 minutes. This allows the residual steam to finish the cooking process gently.
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13
Transfer the packets to individual plates. Carefully cut open the top with shears or a knife, being mindful of the hot steam that will escape.
💡 Chef's Tips
Always pat the salmon dry before seasoning to ensure the butter and herbs adhere properly. Do not overstuff the packets; the air needs space to circulate to create the 'puffed' effect that signifies proper steaming. If you don't have parchment paper, heavy-duty aluminum foil works, though you won't get the same visual 'puff' as paper. Ensure your vegetable julienne is very thin; since the salmon cooks quickly, thicker vegetables may remain too crunchy. To check for doneness without a thermometer, insert a metal skewer through the paper; it should slide into the fish with no resistance.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sancerre or a light Chardonnay to complement the buttery citrus notes. Serve alongside a side of fluffy jasmine rice or buttered baby potatoes to soak up the delicious juices at the bottom of the packet. A simple side of crusty French baguette is perfect for dipping into the white wine and herb emulsion. For a low-carb option, serve with a simple arugula salad dressed with a light lemon vinaigrette.