Salmon en Papillote has a fancy name and gorgeous presentation, but it is really easy to make, assemble and bake. The salmon turns out incredibly flavorful with gorgeous caper butter, shallots, and lemon topping. The potatoes have crispy edges, and the spinach takes on more flavor from all the layers above it.
There are a few things to this Salmon en Papillote recipe to make it fantastic. Your potatoes need to be thinly sliced, you have to heat your baking tray in the oven prior to putting your packs on and wrapping the packets well.
If you do all these easy steps, then you will have a delicious salmon meal and one to surely impress. Pair this with a Fennel Asparagus Salad or a simple salad with Poppyseed Dressing, and you have a meal everyone will talk about. We also love to cook Potatoes en Papillote too. If you are wondering What are Capers, we have the answers for that too.
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How to Pronouce Salmon en Papillote?
How do you pronounce en papillote? It is a French term and is pronounced ah~ pah/pee/yoht.
What does Salmon en Papillote Mean?
Papillote is French, meaning parcel. When food is cooked ‘en papillote’, it is wrapped in paper or foil. I prefer parchment paper over the foil for the oven but do use it for the BBQ in making Grilled Caprese Chicken Little Potatoes Foil Packs or Grilled Spiced Chicken Potato Foil Packs.
Using this method of ‘en papillote’ lets you retain the flavor. Using a parchment packet in the oven allows the packet to puff up during cooking, making a little oven within your oven. Serving the packet at the table is also special as everyone gets their own individual present. This method of cooking is perfect for fish.
What is Salmon en Papillote made of?
For our recipe, we use the below ingredients. Nothing hard to find or unusual. Capers are easily found in your grocery store too. Try not to sway too far from this recipe as it really is perfection, and if you are a salmon lover, you will adore this recipe.
Unsalted softened butter
Capers, rinsed and finely chopped
Curly leaf parsley, finely chopped
Garlic cloves, finely chopped
Large russet potato, thinly sliced with a mandolin
Salt and pepper
Shallots, thinly sliced
Salmon fillets, skinned, wild if possible (ask the butcher to skin them for you)
How to Cook Salmon en Papillote
This may all look fancy in its preparation, but it is very easy to pull together. We show you step-by-step instructions to make this recipe perfect every time.
Preheat the oven to 400F.
Cut four pieces of parchment paper 17″ long. Fold each in half and set it aside.
Stir together butter, capers, parsley, and garlic in a small bowl. This can be done ahead of time and refrigerated but brought back to room temperature before use.
Place two sheet pans in the oven to heat.
Divide potato slices between parchment papers on one side of the crease, slightly larger than the salmon fillet. Season with salt and pepper.
Top each of the beds of potatoes using one-quarter of the shallots.
Top the shallots with the baby spinach. Then place the pieces of salmon on top.
Season with salt and pepper, and then divide the rest of the shallots among the packets.
Top the salmon with a dollop of the butter mixture and place two slices of lemon on top.
Fold the parchment paper over, and starting at the top, make small pleats folding inward to seal the packet.
Packages can be made an hour or two ahead of time and refrigerated; if so, cook for 18 min.
Carefully transfer packs to hot baking sheets. Bake the salmon for 15 minutes to 18 minutes.
Transfer packs to plates and serve immediately.
Open the packages at the table. ENJOY!!
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- 2 Tbsp. unsalted softened butter
- 2 Tbsp. capers, rinsed and finely chopped
- 2 Tbsp. curly leaf parsley, finely chopped
- 2 garlic cloves, finely chopped
- 1 large russet potato, thinly sliced with a mandolin
- Salt and pepper
- 4 shallots, thinly sliced
- 6 oz. baby spinach (about 2 cups)
- 4 salmon fillets, skinned, wild if possible (ask the butcher to skin them for you)
- 1-2 lemons, thinly sliced
- Preheat oven to 400F.
- Cut four parchment sheets 17″ long. Fold each in half and set aside.
- Stir together butter, capers, parsley, and garlic in a small bowl. This can be done ahead of time and refrigerated but brought back to room temperature before using.
- Place two baking sheets in the oven to heat.
- Divide potato slices between parchment papers on one side of the crease, slightly larger than the salmon fillet. Season with salt and pepper.
- Top each of the beds of potatoes using one-half of the shallots.
- Top the shallots with the baby spinach. Then place the salmon fillets on top.
- Season with salt and pepper, and then divide the rest of the shallots amongst the packets.
- Top the salmon with a dollop of the butter mixture and place two slices of lemon on top.
- Fold the parchment paper over, and starting at the top, make small pleats folding inward to seal the packet.
- Packages can be made an hour or two ahead of time and refrigerated; if so, cook to the 18 min. mark.
- Carefully transfer packs to hot baking sheets. Bake 15-18 min.
- Transfer packs to plates and serve immediately.
- Open the packages at the table. ENJOY!!
Read the post for tips, tricks, and suggestions to make this recipe fantastic.
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Mantova Capers In Brine 3.5 Oz. (Pack Of 3)
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack, Silver
Unbleached Parchment Paper Roll 15 in x 210 ft 260 Sq.Ft Paper Baking Paper by Baker’s Signature | Silicone Coated – Will not Soak Through or Burn – Non-Toxic & Comes in Convenient Packaging
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 648Total Fat: 34gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 158mgSodium: 410mgCarbohydrates: 30gFiber: 5gSugar: 5gProtein: 55g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.