📝 About This Recipe
Transport your kitchen to the coast of France with this elegant 'in paper' cooking technique that gently steams the fish in its own juices. This method preserves the luscious fats of the salmon, resulting in a buttery texture infused with the bright notes of Meyer lemon, crisp fennel, and dry white wine. It is a foolproof, healthy, and visually stunning way to serve seafood that guarantees a moist result every single time.
🥗 Ingredients
The Fish
- 2 pieces Salmon Fillets (6-ounce portions, skin-on or off, about 1-inch thick)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
Aromatic Base
- 1/2 cup Fennel Bulb (very thinly shaved using a mandoline)
- 6-8 spears Asparagus (woody ends trimmed, halved crosswise)
- 1/2 cup Leek (white and light green parts only, cleaned and julienned)
- 1 medium Carrot (peeled and cut into matchsticks)
Flavor Accents
- 2 tablespoons Unsalted Butter (cold, cut into small cubes)
- 2 tablespoons Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 piece Meyer Lemon (half sliced into thin rounds, half for juicing)
- 4 sprigs Fresh Dill (plucked from stems)
- 1 tablespoon Capers (drained and rinsed)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
👨🍳 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 distribution.
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2
Cut two large pieces of parchment paper, approximately 12x16 inches each. Fold each piece in half like a book, then use scissors to cut a large heart shape, so when unfolded, you have a symmetrical oval/heart.
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3
Pat the salmon fillets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
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4
Open the parchment hearts and lay them flat. On one side of the center fold, create a bed of vegetables by layering the shaved fennel, julienned leeks, carrots, and asparagus.
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5
Drizzle the vegetable bed with a little olive oil and a pinch of salt to ensure the base is well-seasoned.
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6
Place one salmon fillet directly on top of each vegetable mound. The vegetables will act as a trivet, protecting the fish from direct heat and infusing it with flavor.
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7
Top each fillet with two thin slices of Meyer lemon, a few sprigs of fresh dill, and half a tablespoon of capers.
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8
Place one tablespoon of cubed butter on top of each salmon fillet. This will melt during cooking to create a luxurious sauce.
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9
Drizzle 1 tablespoon of white wine and a squeeze of lemon juice over each portion just before sealing.
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10
To seal the packets, fold the other half of the parchment over the fish. Starting at the top curve of the heart, make small, overlapping decorative folds (pleats) all the way around the edge.
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11
When you reach the bottom tip of the heart, twist it tightly to ensure the pouch is airtight. The steam must be trapped inside for the fish to cook properly.
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12
Place the pouches on a large rimmed baking sheet. Bake for 12 to 14 minutes. The parchment should puff up like a pillow and turn slightly golden.
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13
Remove from the oven and let the packets rest for 2 minutes. This allows the internal juices to settle.
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14
Carefully transfer each pouch to a serving plate. Using a sharp knife or scissors, cut a slit in the top of the parchment. Be careful of the hot steam that will escape.
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15
Serve immediately, allowing guests to peel back the paper and enjoy the aromatic steam as it hits the table.
💡 Chef's Tips
Always use parchment paper rather than aluminum foil for the best flavor; foil can sometimes impart a metallic taste when in contact with lemon and wine. Ensure your vegetables are cut very thinly (julienned); since the fish cooks quickly, thicker vegetable chunks may remain raw. Don't be afraid to crimp the edges tightly—the 'puffed' look is a sign of a perfect seal and a perfectly steamed fish. If you don't have Meyer lemons, use regular lemons but add a tiny pinch of sugar to the vegetables to mimic the Meyer's natural sweetness. Avoid overcooking; salmon is best when it's slightly translucent in the very center, as it will continue to carry-over cook for a minute after opening.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sancerre or a light Chablis to complement the acidity of the lemon. Serve alongside a side of herbed couscous or quinoa to soak up the delicious buttery juices from the bottom of the pouch. A simple crusty baguette is essential for dipping into the white wine and butter emulsion. Follow the meal with a light green salad dressed in a simple champagne vinaigrette to cleanse the palate. For a more rustic presentation, serve the pouch directly on a wooden board with extra lemon wedges on the side.