This fresh and healthy recipe for Salmon and Vegetables en Papillote is the perfect dinner option for those busy days when you’re looking for a quick, easy and nutritious dish. Salmon fillets are paired with a flavorful combination of julienne vegetables and marinated in a deeply flavored blend of hoisin sauce, garlic, and orange juice. These ingredients are then all bundled up in foil (or parchment paper) to create a convenient, mess-free package that can be baked or grilled to perfection. The result is a dish that’s packed with flavor, texture – and nutrients!
Table of Contents
- What is Salmon en Papillote?
- Salmon en Papillote Ingredients
- Variations
- What Salmon is best for Oven Baked Salmon in Foil?
- How to wrap Salmon in Parchment Paper or Foil
- How to make Salmon en Papillote
- How to grill Salmon in Foil
- Tips and Tricks for Baked Salmon in Foil
- How to serve
- What to serve with Salmon en Papillote
- Storing Baked Salmon in Foil
- FAQs for Salmon in Parchment Paper or Foil
- Salmon en Papillote
What is Salmon en Papillote?
We love cooking fish en papillote, which simply means wrapping it in a parchment paper or foil package and then baking it. For this recipe, fresh salmon fillets are combined with a medley of julienne vegetables (carrots, zucchini, yellow squash and asparagus), hoisin sauce, garlic and orange juice. Wrapped in a foil or parchment paper package, they are then either baked or grilled. When opened up, the vegetables are crisp-tender, the salmon flaky and moist. Yum!
What is the difference in wrapping Salmon in foil vs. parchment paper?
There really isn’t any difference, other than that foil is easier to use.
Salmon en Papillote Ingredients
Here’s all you’ll need to make this impressive and delicious recipe (details including quantities are provided in the recipe card below):
- Fresh orange juice and zest
- Hoisin sauce
- Garlic
- Salmon fillets
- Asparagus
- Zucchini
- Yellow squash
- Carrots
Variations
This is an extremely flexible recipe and you can vary the vegetables included based on what’s in season and/or your tastes. Try adding (or substituting) broccoli, mushrooms or leeks.
What Salmon is best for Oven Baked Salmon in Foil?
Any type of salmon will work well in this recipe. However, different types of salmon have varying textures and flavors, so you may prefer one over the other. Here are some common types of salmon you can choose from:
- Atlantic. The most common salmon found in U.S. grocery stores. It has a mild flavor and a buttery texture.
- Chinook/King. The largest and fattiest salmon, with a rich, buttery flavor and a soft, tender texture.
- Sockeye/Red. This salmon has a deep red color and firm texture, with a slightly stronger flavor than Atlantic salmon.
- Coho/Silver. This type of salmon has a milder flavor than sockeye and a firm texture.
Ultimately, the best salmon for this recipe is the one that you personally prefer. If you’re not sure which one to choose, opt for Atlantic salmon’s mild and buttery flavor.
How to wrap Salmon in Parchment Paper or Foil
Wrapping a fish fillet “en papillote” is actually quite easy. Here’s a general overview of how it’s done (specifics for this recipe are in the next section):
- Prep paper/foil.
Tear off a piece of foil or parchment paper, about 16 to 18 inches or long – enough to wrap around the fish fillet. Brush foil with olive oil (not necessary with parchment paper). Fold foil in half horizontally, then open (the fold is a guide to the middle of the sheet). - Arrange fish fillets; season.
Place fish fillet in center of one half of foil/paper. Add seasonings, herbs, vegetables, or whatever you’re cooking with the fish. (Vegetables can be placed either under or over the fish, depending on the recipe.) - Wrap.
Fold paper/foil over top of fish. To seal: start at one end and roll up paper/foil, folding it on top of itself as you go around the edge.
How to make Salmon en Papillote
Here’s an overview of how to put these pretty little fish packages together:
- Prep oven.
Preheat oven to 425 degrees. - Prep marinade; add salmon.
In a dish large enough to hold the salmon fillets in one layer, whisk together the orange juice, hoisin sauce and chopped garlic. Add salmon, turning it to coat, cover and refrigerate for at least 30 minutes and up to 2 hours (I like to marinate it for around 45 minutes). - Prep asparagus.
Discard tough ends of asparagus. Cut thicker stalks in half lengthwise, and then into 2 to 3-inch long matchsticks. Place in a large mixing bowl and set aside. - Prep remaining vegetables.
Cut zucchini, squash and carrots into 2 to 3-inch long matchsticks. Add to bowl with asparagus. - Prep paper/foil.
Tear off a piece of foil or parchment paper, about 16 to 18 inches or long – enough to wrap around the salmon fillet. Brush foil with olive oil (not necessary with parchment paper). Fold foil in half horizontally, then open (the fold is a guide to the middle of the sheet). - Arrange vegetables and salmon on foil.
Place 1/4 of vegetables just to one side of the center fold on one sheet of foil/paper. Top with one salmon fillet. Drizzle with marinade. Top with 1/4 of the orange zest; season with salt and pepper. - Wrap.
Fold longer side of paper/foil over top of fish. To seal: start at one end and roll up foil/paper, folding it on top of itself as you go around the edge. - Bake.
Place packets in one layer on a large cookie sheet and bake for 15 minutes per inch of thickness of fillets, or to desired doneness (140 degrees for medium) – note that they will continue cooking after you remove them from the oven. - Let rest; serve.
Remove from oven and let packets rest, closed, for 3 to 5 minutes. Carefully open packets amd serve.
How to grill Salmon in Foil
Place prepared foil packets (per directions above) on a preheated grill over medium heat and cook for around 15 to 20 minutes.
Tips and Tricks for Baked Salmon in Foil
Here are two tips to ensure this salmon recipe comes out perfect every time:
- Only use fresh vegetables. To ensure they get done properly, slice the zucchini, yellow squash and carrots into thin matchsticks – no bigger than 1/2 inch thick. And, as indicated in the directions, unless your asparagus stalks are very thin, slice them in half. The salmon will cook quickly, and you don’t want your veggies to be undercooked when the fish is done.
- Limit marinating time. I think this salmon turns out best when marinated for around 45 minutes, or a max of 1 hour.
And, here are two tips to make the prep time even faster:
- Skip the marinating. You add the marinade to the salmon when cooking, so the flavor will still be in there, just with a bit less depth.
- Wrap two portions together. You can wrap 2 servings in one piece of parchment or foil.
How to serve
Here are a few options how to serve this salmon dish:
- Remove salmon and vegetables from packets and transfer to a serving platter or individual plates, drizzling cooking liquid from inside the packets over the top.
- Cut open top of packets and place each one on an individual dinner plate.
What to serve with Salmon en Papillote
Because of all the vegetables cooked together with the salmon, all you need to add is a bit of rice on the side. Our Lemon Rice works well; I also like to serve it with Seeds of Change Quinoa and Brown Rice, which only takes 90 seconds to cook in the microwave!
Storing Baked Salmon in Foil
If preparing, but not cooking, the packets earlier in the day, store in the refrigerator and then bring to room temperature before baking (or grilling). After cooking, if you have leftovers, place them in a sealed container and refrigerate. They will last for 3 to 4 days.
Can you freeze salmon in foil?
Yes, you can freeze leftover cooked salmon and vegetables. Place in an airtight container and freeze; they will last for 2 to 3 months.
How to reheat Salmon in Parchment Paper
To reheat leftovers, rewrap in foil or parchment paper and place on a cookie sheet in preheated 350 degree oven for around 15 to 20 minutes.
FAQs for Salmon in Parchment Paper or Foil
Definitely! Check out my adaptation Lemon-Rosemary Baked Swordfish en Papillote.
The vegetables in this recipe – asparagus, zucchini, yellow squash, and carrots pair perfectly with this salmon dish. Broccoli, mushrooms or leeks would also go well.
Salmon en Papillote
This fresh and healthy recipe for Salmon and Vegetables en Papillote is the perfect dinner option for those busy days when you’re looking for a quick, easy and nutritious dish. Salmon fillets are paired with a flavorful combination of julienne vegetables and marinated in a deeply flavored blend of hoisin sauce, garlic, and orange juice. These ingredients are then all bundled up in foil (or parchment paper) to create a convenient, mess-free package that can be baked or grilled to perfection.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
(See Gluten-free adaptation in Notes section below.)
- 6 tablespoons fresh orange juice
- 1/4 cup hoisin sauce
- 1 teaspoon chopped garlic
- 4 salmon fillets, around 6 ounces each (see buying tips)
- Fresh asparagus, 4 stalks if thick, 6 to 8 if thin
- 1 medium zucchini
- 1 medium yellow squash
- 2 large carrots
- 2 teaspoons orange zest
Instructions
- Preheat oven to 425 degrees.
- In a dish large enough to hold the salmon fillets in one layer, whisk together the orange juice, hoisin sauce and chopped garlic. Add salmon, turning it to coat, cover and refrigerate for at least 30 minutes and up to 2 hours (I like to marinate it for around 45 minutes).
- Discard tough ends of asparagus. Cut thicker stalks in half lengthwise, and then into 2 to 3-inch long matchsticks. Place in a large mixing bowl and set aside.
- Cut zucchini, squash and carrots into 2 to 3-inch long matchsticks. Add to bowl with asparagus.
Tear off a piece of foil or parchment paper, about 16 to 18 inches or long – enough to wrap around the salmon fillet. Brush foil with olive oil (not necessary with parchment paper). Fold foil in half horizontally, then open (the fold is a guide to the middle of the sheet). - Place 1/4 of vegetables just to one side of the center fold on one sheet of foil/paper. Top with one salmon fillet. Drizzle with some of the marinade. Top with 1/4 of the orange zest; season with salt and pepper. Fold longer side of paper/foil over top of fish. To seal: start at one end and roll up foil/paper, folding it on top of itself as you go around the edge. Repeat three times with remaining vegetables and salmon.
- Place packets in one layer on a large cookie sheet and bake for 15 minutes per inch of thickness of fillets, or to desired doneness (140 degrees for medium) – note that they will continue cooking after you remove them from the oven.
- Remove from oven and let packets rest, closed, for 3 to 5 minutes. Carefully open packets and serve.
Notes
Gluten free: Use gluten-free hoisin sauce.
Variation: Place prepared foil packets on a preheated grill over medium heat and cook for around 15 to 20 minutes.
- Category: quick and easy,
- Method: en papillote, baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 packet
- Calories: 293
- Sugar: 8.6 g
- Sodium: 417 mg
- Fat: 8.7 g
- Saturated Fat: 1.5 g
- Carbohydrates: 14.8 g
- Fiber: 2.4 g
- Protein: 39.8 g
- Cholesterol: 87.2 mg
