Salmon and Fennel en Papillote

Inspired by this recipe by Sara Kate Gillingham-Ryan of The Kitchn, which appeared in the last Washington Post Food section of the year, I used similar flavors to create an easy and healthy weeknight meal. “En Papillote” is a French term referring to a cooking method whereby food is wrapped in a folded parchment paper pouch (you can also use foil). Because the steam is held inside the packet to cook the fish, this method yields a moist, flavorful result. Additionally, very little fat needs to be used so it’s a terrific choice for those who’ve resolved to eat more healthfully.

  • One 2-pound salmon fillet with skin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon, thinly sliced
  • 1 head fennel, trimmed (fronds reserved), cored and thinly sliced
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine
  • Sea salt
  • Preheat oven to 375 degrees F.
  • Line a rimmed baking sheet with a length of parchment paper that is twice that of the fish. Lay the parchment centered on the baking sheet, allowing the long ends to hang over. Place the fish on top of the parchment. Sprinkle with kosher salt and pepper. Arrange the lemon slices on top of the fish, then place the fennel on top of the fish. Drizzle with the olive oil. Holding the long sides of the parchment up slightly, pour the white wine over the entire fish. Seal the parchment by bringing the short edges to the center, the sides in and crumpling the paper together until loosely closed.
  • Bake on the center rack for 18-20 minutes (for medium). Remove from the oven and carefully open the paper packet, taking care not to burn yourself with the steam. Serve the salmon topped with lemon slices, fennel and drizzled with juices from the pan.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4 – 5

3 responses to “Salmon and Fennel en Papillote”

  1. Alice says:

    Simple and delicious! I will definitely make this again, maybe for company next time!

  2. Jennifer says:

    My salmon no longer has the skin, does that make a difference?

    • Alicia says:

      The skin helps retain moisture and flavor, but since you are wrapping it in parchment you can lock in moisture that way. Should be okay, though I’ve not done this recipe in this way. Let me know how you like it!

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