Best 7 Citrus Salmon En Papillote Recipes

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Unlock the tantalizing flavors of citrus salmon en papillote and embark on a culinary adventure that will delight your taste buds. This enticing dish, encased in a parchment paper parcel, promises a symphony of flavors where zesty citrus notes dance harmoniously with the delicate richness of salmon. As the parcel bakes, a magical transformation takes place, infusing the salmon with a burst of vibrant flavors and aromas that will captivate your senses. Prepare to be mesmerized by the simplicity yet elegance of this recipe that elevates ordinary ingredients into an extraordinary culinary experience.

Here are our top 7 tried and tested recipes!

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)



Salmon en Papillote (Salmon in Parchment) image

Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.

Provided by Florence Fabricant

Categories     dinner, easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 3

4 (6- to 8-ounce) skin-on salmon fillets
Cut vegetables, fresh herbs and/or slices of lemon, lime or orange
Salt and pepper

Steps:

  • Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
  • Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

SALMON EN PAPILLOTE



Salmon en Papillote image

Provided by Dan Kohler

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

16 to 20 kalamata olives, pitted and roughly chopped
2 tablespoons capers, drained
1 medium shallot (about 2 ounces), thinly sliced
3 ounces red bell pepper (about 1/2 large pepper), thinly sliced
1 3/4 ounces leek (white and tender green parts only from about 1/4 large leek), thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Two 6-ounce salmon fillets
2 tablespoons anise-flavored liqueur (such as sambuca, pastis or Pernod) or white wine
2 fresh bay leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut two 15-by-24-inch pieces of parchment. Fold each in half crosswise like a book, then cut each into a heart shape. Open the hearts and place on a rimmed baking sheet.
  • In a medium bowl, stir to combine the olives, capers, shallot, bell pepper, leeks and garlic. Add the vinegar and 1 tablespoon of the olive oil; stir to coat. Season lightly with salt and pepper--the capers and olives add their own saltiness to the mixture.
  • Season both sides of each salmon fillet with salt and pepper. Place 1 fillet near the fold of each parchment heart. Drizzle each fillet with 1 tablespoon each olive oil and sambuca. Place 1 bay leaf on each fillet then top evenly with the olive mixture.
  • Fold the halves of each heart together, crimping along the edge from top to bottom. When you reach the pointed end, twist it to shut each packet.
  • Bake the packets on the baking sheet until they are slightly puffed and the salmon is cooked, 13 to 15 minutes. Remove from the oven, place on plates and carefully cut open the packets at the table.

CITRUS TILAPIA EN PAPILLOTE



Citrus Tilapia en Papillote image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
2 teaspoons grated ginger
1 clove garlic, mashed
Zest of 1 lemon
Zest and juice of 1 orange
Four 4-ounce tilapia fillets
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups fresh baby spinach, for serving
Grilled Summer Relish, recipe follows
2 scallions, white and pale green parts only
1 ear corn
1 orange bell pepper
1 yellow squash, halved lengthwise
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice (from about 1 lemon)
1 teaspoon white wine vinegar

Steps:

  • Preheat the grill to medium heat. Fold four sheets of foil in half crosswise to crease, and then unfold.
  • Combine the oil, soy sauce, ginger, garlic, lemon zest, orange zest and orange juice in a small bowl. Mix well to combine.
  • Place 1 fillet on one side of the crease on each sheet of foil and sprinkle with the salt and pepper. Divide the oil mixture equally among the fillets.
  • Working with 1 foil sheet at a time, fold the foil over the fillet and tightly crimp the edges of the foil to close the packets to create a papillote. Place each papillote on the grill and close the lid of the grill. Grill until the papillotes are fully puffed, about 12 minutes.
  • Carefully cut the foil to open and serve the fillets on the spinach and top with the Grilled Summer Relish.
  • Prepare the grill to medium heat. Brush the scallions, corn, bell pepper and squash on both sides with the oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Grill the vegetables until slightly charred and just tender, turning often, about 5 minutes for the scallions, 8 minutes for the squash and pepper and 10 minutes for the corn. Transfer the vegetables to a cutting board and cut into 1/4-inch pieces. Cut the corn from the cob directly into a bowl and mix in the scallions, peppers and squash.
  • Meanwhile whisk the lemon juice, oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Add the oil mixture to the bowl of vegetables; toss to coat.

CITRUS SALMON EN PAPILLOTE



Citrus Salmon en Papillote image

This salmon dish is so simple and easy to make yet so delicious, elegant and impressive. -Dahlia Abrams, Detroit, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

6 orange slices
6 lime slices
6 salmon fillets (4 ounces each)
1 pound fresh asparagus, trimmed and halved
Olive oil-flavored cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
3 tablespoons lemon juice

Steps:

  • Preheat oven to 425°. Cut parchment or heavy-duty foil into six 15x10-in. pieces; fold in half. Arrange citrus slices on 1 side of each piece. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice. , Fold parchment over fish; draw edges together and crimp with fingers to form tightly sealed packets. Place in baking pans., Bake until fish flakes easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape.

Nutrition Facts : Calories 224 calories, Fat 13g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 261mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

CARLY'S SALMON EN PAPILLOTE (IN PAPER)



Carly's Salmon En Papillote (In Paper) image

Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven. No fishy taste in your mouth, no fishy smell in your house. Just a delicious meal.

Provided by carly

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 4

Number Of Ingredients 8

4 (4 ounce) salmon fillets
1 lemon, juice only
salt and ground black pepper to taste
4 12x18-inch pieces of parchment paper
1 lemon, thinly sliced
½ cup green onions, chopped
8 spears fresh asparagus, cut into 1-1/2 inch pieces
4 teaspoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
  • Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
  • Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 6.2 g, Cholesterol 50.4 mg, Fat 11.5 g, Fiber 2.4 g, Protein 25.5 g, SaturatedFat 2.1 g, Sodium 50.7 mg, Sugar 1.2 g

SALMON EN PAPILLOTE



Salmon En Papillote image

Salmon cooked in paper? Mais oui! This French method keeps fish ultra-moist, and perfectly steams vegetables too.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

Parchment paper or heavy-duty foil
2 teaspoons olive oil
2 medium potatoes, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. salmon fillets, cut into 4 pieces
1 cup julienne-cut (2x1/8x1/8-inch) carrots
2 medium tomatoes, seeded, diced
8 sprigs of fresh herbs (such as dill, oregano or basil)

Steps:

  • Heat oven to 400°F. Cut four 15-inch rounds of parchment paper. Fold each in half; unfold. Lightly brush 1/2 teaspoon oil onto each parchment round to within 1 inch of edge.
  • Arrange potato slices evenly on half of each parchment round. Sprinkle with half of the salt and pepper. Top each with salmon; sprinkle with remaining salt and pepper. Top each with carrots, tomatoes and 2 herb sprigs.
  • To seal each packet, fold untopped side of parchment round over topped side. Fold open edge over several times, folding and twisting until packet is completely sealed. Place packets on ungreased cookie sheet.
  • Bake at 400°F. for 15 to 20 minutes, depending on thickness of fillets. Carefully unwrap 1 packet to check if fish flakes easily with fork; re-wrap and continue baking if not done.
  • Remove packets from oven; let stand 5 minutes before serving. Place packets on individual serving plates. Cut X-shaped slit in top of each packet; carefully tear back paper to serve.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 75 mg, Fiber 3 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 380 mg, Sugar 4 g

SALMON EN PAPILLOTE



Salmon en Papillote image

Simple, healthy, and delicious, not to mention gloriously easy. You can't go wrong when making salmon this way!

Provided by Aeroz

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 33m

Yield 4

Number Of Ingredients 8

4 (5 ounce) salmon fillets
salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 sprigs fresh dill, stemmed
4 slices lemon
½ (8 ounce) container creme fraiche
1 lemon, juiced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut a large sheet of aluminum foil into four 8-inch square pieces. Place 1 salmon fillet on each piece of foil; season with salt and pepper. Drizzle olive oil and balsamic vinegar over fillets. Sprinkle dill fronds on top. Place 1 lemon slice over each fillet.
  • Lift up ends of aluminum foil and fold together to create packets around salmon fillets. Transfer packets to a baking sheet.
  • Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.
  • Combine creme fraiche, lemon juice, salt, and pepper in a small saucepan over low heat. Stir until sauce is heated through, 3 to 5 minutes.
  • Open foil packets carefully. Pour sauce over salmon.

Nutrition Facts : Calories 376.5 calories, Carbohydrate 6.5 g, Cholesterol 103.1 mg, Fat 26.2 g, Fiber 1.9 g, Protein 31.8 g, SaturatedFat 9.7 g, Sodium 110.8 mg, Sugar 2.1 g

Tips:

  • Choose the right salmon fillet: Look for a fillet that is about 1 inch thick and has no bones. If you are using a frozen fillet, thaw it completely before cooking.
  • Use a variety of vegetables: You can use any type of vegetables you like, but some good options include broccoli, carrots, zucchini, and bell peppers.
  • Season the salmon and vegetables well: Use a variety of herbs and spices to flavor the salmon and vegetables. Some good options include salt, pepper, garlic powder, onion powder, and paprika.
  • Fold the parchment paper packet carefully: Make sure the edges of the parchment paper are sealed tightly so that the steam does not escape.
  • Cook the salmon en papillote until it is cooked through: The salmon is cooked through when it is opaque and flakes easily with a fork.

Conclusion:

Salmon en papillote is a delicious and healthy way to cook salmon. It is a simple dish to make and can be customized to your liking. With a few simple tips, you can make a delicious and impressive salmon en papillote that will be sure to please everyone at your table.

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