Salmon filets over a bed of sliced potatoes and shallots are wrapped up in parchment paper (en papillote) and baked together in the oven. This steaming method results in perfectly buttery salmon and tender vegetables every time!
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Baked salmon and potatoes in parchment paper
If you’re searching for a foolproof recipe you can serve to family and friends, turn to Salmon en Papillote with Potatoes. The “en papillote” cooking method wraps up salmon filets, fingerling potatoes, shallots, butter, dill, and lemon in a parchment paper pouch before being baked in the oven. All of the flavors mingle and steam together, producing an out-of-this-world flavorful, moist, and tender dish!
Baked salmon is one of my favorite go-to’s for family dinners because it’s easy to prepare, a healthy protein, and so flavorful. Instead of dressing the salmon filets in an elaborate parmesan herb crust or layering them over a fennel salad, the fish is layered over a bed of vegetables before being wrapped up in parchment paper and baked. It’s like a one-pan meal you can serve directly from its small paper pouch!
This recipe looks fancy but is surprisingly simple! The portions are so easy to adjust, meaning you can serve it for:
- Family dinners
- Date night
- Dinner for one
- Dinner parties
- Holidays
And more! It’s flexible too, meaning you can swap the salmon or potatoes for any other fish or vegetable medley you love. Try it for dinner tonight!
Ingredients needed
- Salmon – This recipe uses 1 pound of salmon cut in half. For smaller portions, you can cut the salmon into thirds or quarters, or use 2 pounds of salmon to serve a crowd.
- Fingerling potatoes – Or you can use any potato you like. They need to be sliced very thinly with a mandolin or sharp knife to ensure they finish cooking at the same time as the salmon.
- Shallots – Sliced thinly and tossed with the potatoes.
- Butter – Knobs of butter are placed over the potatoes and salmon to ensure everything turns out moist, tender, and buttery. Use garlic herb compound butter to help the salmon and veggies taste extra delicious!
- Dill – I strongly recommend using fresh dill rather than dried.
- Lemon – Sliced thinly and placed on top of the salmon filets while they bake. The juicy, vibrant citrus cuts through the salmon, infusing an extra layer of flavor.
How to bake salmon in parchment paper with potatoes
Don’t be intimidated by the fancy name. Salmon en papillote is easy! It’s a very simple meal with BIG flavors that can be put together in just 4 steps:
- Prepare the vegetables.
Thinly slice the potatoes and shallots. Place them in a bowl and toss with salt and fresh dill.
- Assemble the potatoes and salmon in parchment.
Divide the potatoes and shallots on one side of each piece of parchment paper and top with butter. Place the salmon filets on top of the potatoes and season with salt. Top each filet with lemon slices, butter, and dill.
- Close the parchment.
Fold the parchment paper over the salmon and pinch to seal the open sides closed. You should end up with a half-moon-shaped packet.
- Bake the salmon and potatoes.
Place the parchment-packed salmon and potatoes on a baking sheet and bake until the potatoes are fork tender. Serve and enjoy!
Tips for cooking en papillote
- Always use parchment paper. Wax paper, aluminum foil, or plastic wrap won’t work.
- Parchment paper is designed to withstand heat. If you’re new to using parchment paper, don’t be afraid to put it in the oven!
- Sealing salmon in parchment ensures the fish turns out tender, flaky, and moist. It also allows for the flavors from the lemon, dill, butter, and vegetables to all come together.
- If the potatoes aren’t cooked through when the fish is done, you can remove the salmon and cook the potatoes for an additional 5-10 minutes.
- Plate the salmon en papillote while it’s still wrapped in the bags. Have each guest open their own bag right before eating so they can enjoy the delicious mingling of aromas!
Variations
The en papillote method isn’t exclusive to salmon and potatoes. Use these variation ideas to make the recipe your own:
- Fish – Instead of salmon, make this recipe with cod, tilapia, or another fish filet you love.
- Instead of potatoes – Make this recipe with another quick-cooking or thinly sliced vegetable. Green beans, zucchini, asparagus, broccoli, carrots, and cherry tomatoes would all be delicious.
- Instead of butter – You can use ghee, olive oil, or compound butter.
- Flavor the salmon – Swap the lemons and dill for gremolata, an herb salad, pesto, teriyaki sauce, or ponzu sauce.
Frequently asked questions
“En papillote” means “in paper”. It refers to the cooking method of baking food in a parchment paper bag.
The salmon and potatoes only need to cook for about 20 minutes in the oven. The steam inside of the parchment bag helps the fish and vegetables cook very quickly while keeping everything moist and tender.
Watch this video for a detailed example on how to fold salmon in parchment paper.
Keep the salmon and potatoes in the parchment pouch until it’s time to serve. Cut the bags open in front of your guests so they can bask in the gorgeous aromas!
Looking for more easy salmon dishes to make for dinner?
- Creamy Garlic Tuscan Salmon
- Salmon Patties with Tartar Sauce
- Salmon and Corn Chowder
- Pan-Seared Miso Salmon Rice Bowls
If you give this Salmon en Papillote with Potatoes a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!
Salmon en Papillote with Potatoes
Ingredients
- 1 pound salmon skin on and cut in half
- 8 small fingerling potatoes very thinly sliced on a mandolin
- 1 small shallot very thinly sliced on a mandolin
- 4 tablespoons unsalted butter divided into 8 slices
- ¾ tablespoon flaky sea salt divided
- 4 slices lemon thin slices divided
- 6 sprigs dill divided
Instructions
- Preheat the oven to 375 degrees F. Cut 2 large pieces of parchment paper (about 15×16 inches).
- In a bowl thinly slice the potatoes and shallots using a mandolin, toss with a pinch of salt and 2 sprigs of dill that are gently torn.
- Working on one side of the parchment, divide the potatoes with shallots into two parchment papers, top with 1 tablespoon of butter that is cut in half.
- Place the salmon filets over the potatoes and shallots, season with a pinch of salt on each filet, top with 2 lemons slices on each filet, add 1 tablespoon of butter that’s cut in half and a sprig of dill on each filet.
- To close, fold the parchment over salmon, pinching to seal the open sides and create a half-moon-shaped packet.
- Place on a rimmed baking sheet. Transfer to the oven and bake until the potatoes are tender, about 20 minutes. If the potatoes are still not tender, you can remove the salmon and cook the potatoes for an additional 5-10 minutes)
- Serve with your favorite side salad.
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