Karista's Kitchen Kid Friendly Salmon Seafood

Salmon en Papillote

Salmon en Papillote

Hands down this is one of the simplest and freshest seafood recipes.  Requiring only a few fresh ingredients…  fresh salmon, fresh herbs, sliced shallots, garlic, lemon and anything else you’d like to throw in – wrap in parchment or foil and roast in the oven for about 10 minutes.  Done!

This recipe was always a favorite in my seafood cooking classes.  The ease of preparation led most of my students to believe this lovely little dish might lack flavor, due to the method of cooking.  Wow! Were they surprised.  One student remarked he couldn’t believe the fragrance that came from opening the packet – and the flavor was just as intense and enchanting.

Salmon en Papillote before and after roasting

Salmon en Papillote Before and After Roasting

Layering flavor is key.  Beginning with one or two aromatics such as delicate shallots, sweet onions, garlic, thinly sliced leeks, spring onions or fennel and then topping with fresh herbs.  An entire handful if you like.  An assortment.  I adore chive and lemon thyme but rosemary also holds up well to the richness of salmon.  Whatever herbs you have on hand or fresh herbs that are growing in garden will be fantastic.  The last layer is citrus; lemon, lime, oranges, kumquats, and again, whatever you have on hand.  I adore the flavors of lemon and salmon together, so that’s what I’ve used in this recipe.

However you layer the flavor in this dish it will be beautifully delicious.  A speedy and enticing weeknight meal, but also a lovely meal to serve for dinner guests. Prep the packets in advance and then all you need to do is pop them in the oven or on the grill and dinner is served.

I like serving this dish during the spring and summer months with my Arugula and White Bean Salad, a traditional Caesar salad or grilled veggies.  And of course, I always pair this with my favorite white wine, DaVinci Pinot Grigio.

Delicious Wishes and Loads of Love!


Salmon en Papillote

If I’m using the grill as my cooking method I always prepare this in foil packets.  If I’m using the oven, I use parchment.  Unless of course I’ve run out of parchment because a certain teenage girl didn’t tell me she used the last of the parchment for her chocolate chip cookies. 😉

Serves 4


4 salmon filets

Kosher or sea salt

Fresh cracked black pepper

Grapeseed or Olive oil

2 cloves garlic, finely chopped

1/3 cup thinly sliced shallots (or more if you love shallots)

1 lemon zested and halved

4 – 3 inch stalks fresh rosemary

8-10 strands of fresh chive

4 – 3 inch stalks of fresh oregano

4 – 2-3 inch sprigs fresh thyme (I adore lemon thyme)

4 pieces of foil or parchment, about 12×12 inch square or large enough to enclose a salmon fillet.  Click here to learn how to fold the parchment.


Pre-heat the oven to 375F.

Place the foil squares on a flat surface or counter.  Place a salmon fillet in the middle of each square.

Drizzle a little lemon juice over each fillet, and then drizzle with a little oil.  Sprinkle with salt and pepper.

On each fillet, layer the shallots, garlic, lemon zest and then top with the fresh herbs.  Top each with a slice of lemon.

Next, wrap the foil over the fish so it’s “tented” and seal the edges.  You want the salmon to steam inside the foil packet.

Depending on thickness, roast the fish packets for about 8-10 minutes or until the salmon is done to your preference.

When the fish is done, remove the fillets from the packets and transfer to plates.  Remove the herbs, leaving the shallots, lemon and garlic and pour any remaining juices from the foil over the fish.  Serve with lemon wedges and fresh chopped Italian parsley if desired.

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  • Reply
    April 8, 2014 at 5:52 pm

    Easy way to prepare salmon. And delicious, too!

    • Reply
      April 9, 2014 at 7:48 am

      It certainly is. So flavorful for being so darn easy. 🙂

  • Reply
    April 8, 2014 at 8:18 pm

    My mother loves to cook salmon this way with lots of herbs, capers and lemon. It’s rather delicious but I’ve only attempted it once myself. I would love to try your mixture of aromatics. Looks wonderful Karista! x

    • Reply
      April 9, 2014 at 7:49 am

      Oh yes, love the capers and lemon combo! It’s such an easy meal to prepare but tastes like it was a lot of effort. Lol! Love that!

  • Reply
    April 8, 2014 at 11:55 pm

    Beautifully, simply cooked salmon. Just how it should always be with fish. Lovely, Karista.

    • Reply
      April 9, 2014 at 7:50 am

      Oh so true Frugal! Thanks for stopping by. You’re cooking up some awesome food over at your place. 🙂

  • Reply
    Rosemary Mullally
    April 9, 2014 at 2:23 am

    So perfect Karista!

    • Reply
      April 9, 2014 at 7:51 am

      Thank you so much Rosemary. I love simplicity. Especially during a busy work week. 🙂

  • Reply
    April 9, 2014 at 4:59 am

    beautiful. i have to remember to papillotte more often. it’s so easy and there’s no cleaning involved!!!

    • Reply
      April 9, 2014 at 7:52 am

      I know! I make papillote maybe once a month and every time I think how easy it was and why I don’t do it more often. Lol! I often use this cooking method for veggies on the grill during the summer. Thanks for stopping by Mimi!

  • Reply
    April 9, 2014 at 8:10 am

    I believe that simplicity is beauty. The simple way you’ve treated this beautiful piece of salmon is by far superior to any method which which detract from it’s clean, fresh, flavours. Stunning as always Karista!

    • Reply
      April 11, 2014 at 9:55 am

      So absolutely true Alli! Simplicity is beauty. Thank you for the kind words my dear! Happy Weekend!

  • Reply
    April 9, 2014 at 4:43 pm

    Tried this tonight – Yum!

    • Reply
      April 11, 2014 at 9:55 am

      Thanks Sarah. So glad you liked it!

  • Reply
    Karen (Back Road Journal)
    April 11, 2014 at 5:22 am

    A true classic that will never go out of style. I’ve never used rosemary with salmon…I have to give that a try.

    • Reply
      April 11, 2014 at 9:57 am

      I love the classics! I use this method for all sorts of things, veggies, fish, sometimes pork chops and then grill last few minutes for a little crisp texture on the outside. Years ago while in culinary school one of my instructors paired fresh rosemary with salmon. It was so over the top delicious I’ve been doing it ever since. 🙂

  • Reply
    April 15, 2014 at 4:35 pm

    I’ve known about this but never tried it outside of a cooking class, you’ve inspired me to give it a go.

    • Reply
      April 15, 2014 at 6:58 pm

      Oh you should! It’s so easy and so delicious, you’ll be reinventing it to suite your own tastes. 🙂 Thank you so much for stopping by! Karista

  • Reply
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