Dotted with lemon and butter, the salmon steams in its own juices.
Have you ever baked salmon in parchment paper?
It can look somewhat fancy and intimidating, but I assure you, it’s crazy easy to do.
Elise Bauer
The fillets basically steam in their own juices, which are all contained in the parchment pouch.
Preparing these salmon fillets takes just 30 minutes, including cooking time.
If you don’t have parchment paper, you’re free to use aluminum foil.
Elise Bauer
This salmon with fennel baked in parchment is a classic French dishsaumon au fenouil en papillotte.
Place a salmon fillet over thinly sliced fennel on parchment paper.
None of the salmon odors that can overwhelm a kitchen after cooking salmon on the stovetop.
Elise Bauer
Everything that escapes the salmon while it cooks, stays within the parchment pouch.
Fold the parchment in half to create a crease, then open it up again.
Place one fillet of salmon on top of the fennel bulb slices.
Elise Bauer
Sprinkle the salmon generously with salt and pepper.
Lay sprigs of fennel fronds over the salmon.
Lay 3 thin slices of lemon over the fennel fronds and salmon (more if you want).
Elise Bauer
Or you could put the lemon sliced down first and top with the fronds, your choice.
I think the slices on top look better.
Dot the top with butter.
Elise Bauer
There are several way that it’s possible for you to accomplish this.
Then about halfway down that triangle, fold another triangle over the previous triangle.
When you come to the last folded edge, tuck the corner under the parchment.
Elise Bauer
There is an excellent video available that shows this technique here:How to Wrap Fish in Parchment.
This technique works well with individual portions.
Simple Tip!
Elise Bauer
You may find it easier to wrap a large (multi serving) fillet in the following way.
Then tuck the left and right edges under the fillet.
Place on a roasting pan or baking sheet.
Elise Bauer
Bake at 350F for 20 minutes.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
