Salmon en Papillote (Salmon in Parchment)

OK, this is kinda stupid, but I wasted a couple of pieces of parchment paper trying to crimp it, since I’ve never tried this before. I finally found a nice demo by Martha Stewart online (and, by the way, she starts with a rectangular sheet). So my advice to NYT Cooking is to include a little crimping video for novices like me. That said, this is easy and good, but I suggest leaving out the “or” in the “and/or” in the ingredients, because fresh herbs alone aren’t enough. Again, Martha rules.

Added fresh thyme, rosemary, two tablespoons of butter, 2 slices of lemon, 2 tablespoons of white wine to each filet. Spectacular, simple.

This is one of our family favorites. We make it often. We use rectangles of parchment paper, and simply roll/fold the edges and staple them closed. Each person makes his or her own little packet with creator's name written on folded edge with a Sharpie. We usually add zucchini, shredded carrots, onion, wine, lemon, S&P--but we have tried many successful combinations. Sometimes we also throw in a few small shrimp. Easy, fast, healthy meal.

Chef John has a video on how to bake with the "heart-shaped" parchment paper. My first attempt will be the simpler rectangle but there might be value in the more complicated folding of the heart shape. https://www.allrecipes.com/video/991/how-to-make-salmon-in-parchment/?in...

stapler

OK, this is kinda stupid, but I wasted a couple of pieces of parchment paper trying to crimp it, since I’ve never tried this before. I finally found a nice demo by Martha Stewart online (and, by the way, she starts with a rectangular sheet). So my advice to NYT Cooking is to include a little crimping video for novices like me. That said, this is easy and good, but I suggest leaving out the “or” in the “and/or” in the ingredients, because fresh herbs alone aren’t enough. Again, Martha rules.

Very moist and easy! I seasoned the salmon with some olive oil, salt, and pepper, and then wrapped lemon and thyme in the parchment paper.

I put thinly sliced onion rounds and lemon rounds under the fish, thinly sliced peppers in the pouch and put thinly sliced tomatoes on top of the fish. If I have fennel, I slice that thinly and add that too. Then I put a few sprigs of fresh thyme on top and pour in some splashes of raki or ouzo to impart that anise taste and get it really steaming while cooking. Delish.

This turned out great! I took a cue from Martha Stewart and added sliced russet & sweet potatoes, garlic, lemon (thinly sliced), and topped the salmon with a brown sugar tamari glaze. Will definitely make again!

Be Warned: 15 Minutes cooking time may work for thicker, farm grown salmon but it is definitely too much for the Wild Caught Sockeye. As there's no way to "peek" inside the parchment, err on the side of caution.

No not stupid all..cant even imagine trying to fold parchment paper..thanks for posting and link!

I make this all the time but use aluminum foil not parchment. Much easier if less eco friendly I’m afraid. Herbs sometimes but always slug of rice wine in each package.

Easy, flavorful, perfection. For a thick piece of filet (approx 6-7 oz) it took 9-10 mins for it to be just cooked. Served with linguine and cherry tomatoes in white wine sauce and topped with carmelized meyer lemon and fennel fronds.

Made this with cod instead and it was wonderful. I used green and yellow squash, carrots and fennel. Works well with a layer of a russet potato (wrapped in plastic and microwaved for 4 minutes) at the bottom of the veggies.

I spread a thin layer of Dijon mustard on my salmon, then sprinkle with McCormick Grill Mates Smokehouse Maple seasoning. After about 15 minutes, I open the foil and run the salmon under the broiler until the mustard starts to darken a little. Tastes great with a squeeze of lemon.