Salmon en Papillote

May 13, 2010
0 Ratings
  • Serves 4
Author Notes

I don’t make salmon a lot, but this is the way I usually prepare it. Using the parchment is a fun technique. My recipe is adapted from Cape Fox Salmon en Papillote from the cookbook Pierre Franey’s Cooking in America, the companion book to the Public Television series back in the ‘90s. It’s one of my favorite books, loaded with great food stories and recipes from all over America. I loved watching Pierre Franey on t.v. He possessed tons of experience, great skill and enthusiasm for all things food, and was a great teacher. —mrslarkin

What You'll Need
  • parchment paper or aluminum foil
  • 1/2 cup julienned carrot
  • 1/2 cup julienned fennel bulb
  • 1/2 cup julienned shallot
  • 1/2 cup dry white wine
  • 4 tablespoons unsalted butter, softened
  • 4 salmon fillets, about 5 or 6 ounces each
  • sea salt or kosher salt
  • 1/2 teaspoon grains of paradise, ground, or fresh cracked black pepper
  • 1/2 teaspoon juniper berries, ground (optional)
  • 1/4 cup chopped fresh dill (or the fronds from the fennel bulb)
  1. Preheat oven to 450 degrees F.
  2. Season salmon fillets with some salt, grains of paradise and juniper berries.
  3. Prepare four 12-inch pieces of parchment paper or heavy-duty aluminum foil, cut into 12” rounds. You can also use a double layer of regular aluminum foil. Set aside.
  4. In a medium saucepan, bring the vegetables and wine to a boil. Reduce by half. Bring the saucepan off the heat, and stir in 2 tablespoons of the butter.
  5. Spread about a half-tablespoon softened butter on each piece of parchment/foil. Place salmon just below the center of the parchment/foil. Place some of the vegetable mixture over. Sprinkle with salt, grains of paradise (or pepper), and juniper berries.
  6. Fold over the top of the parchment/foil, like a pizza calzone, and fold and crimp along the edges to seal tightly. Place packages on a baking sheet and bake for 10 minutes.
  7. When done, carefully tear open the top of the parchment/foil (I use kitchen shears) and sprinkle the salmon and veggies with a little fresh dill.

See what other Food52ers are saying.

  • Nicole Toma-Tolman
    Nicole Toma-Tolman
  • SallyCan
  • lastnightsdinner
  • cheese1227
  • Lizthechef

11 Reviews

Nicole T. August 5, 2016
Did the recipe win???
FoodieGoesHealthy March 24, 2011
Helpful photos. Thank you. And thanks for the camera mode tip too.
mrslarkin March 25, 2011
You're welcome, Foodie-goes-healthy!!
SallyCan May 20, 2010
I never would have thought to pair juniper berries with salmon~what an inspiration!
Your photo is fabulous, and I like the way it is cropped. What kind of a camera are you using/at what settings?
mrslarkin May 20, 2010
Thanks, Sally! I always find a lot of inspiration from The Flavor Bible (as well as throughout the food52 recipe archives.) Photo is just a close up I took with my Panasonic DMC-FX3, without flash (in my well-lit kitchen), using the Food setting under the Scene Mode. Other than that, I am clueless when it comes to photography!!
lastnightsdinner May 14, 2010
I love the spices you use here - will definitely have to try this!
mrslarkin May 14, 2010
Thanks, LND! Let me know how it turns out for you.
cheese1227 May 13, 2010
ONe of my favorite cooking methods!
mrslarkin May 13, 2010
Me too! I wonder if you can do more than just fish this way?
Lizthechef May 13, 2010
When do you run out of winners? And where on earth do you all find juniper berries?!
mrslarkin May 13, 2010
Thanks, Liz. I think they're in the spice section of supermarket. Cute little round ball-y things. I got mine at a natural/organic foods market.