Imagine unwrapping a steaming packet of perfectly cooked salmon, infused with zesty lemon and fragrant herbs, releasing an irresistible aroma that transforms your dining experience from ordinary to extraordinary. This Coho Salmon en Papillote isn't just a recipe—it's a culinary adventure that brings gourmet French cooking techniques right to your home kitchen, promising a meal that looks impressive, tastes incredible, and requires minimal cleanup.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 coho salmon fillets
- 1 lemon, sliced
- 1 zucchini, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (dill or parsley)
Instructions
- Preheat the oven to 400°F (200°C). Cut two large pieces of parchment paper, approximately 16 inches long, into heart-shaped or rectangular sheets.
- Pat the coho salmon fillets dry with paper towels to remove excess moisture. This ensures better seasoning and prevents steaming.
- Drizzle olive oil in the center of each parchment paper, creating a small bed for the salmon fillet.
- Place each salmon fillet on the olive oil-coated area of the parchment paper.
- Season the salmon generously with salt and freshly ground black pepper on both sides.
- Arrange thin lemon slices on top of the salmon fillets, covering them partially.
- Distribute zucchini slices around and beside the salmon fillets.
- Sprinkle fresh chopped herbs (dill or parsley) over the fish and vegetables.
- Carefully fold the parchment paper, creating a sealed packet by crimping and folding the edges tightly to prevent steam from escaping.
- Place the sealed parchment packets on a baking sheet and transfer to the preheated oven.
- Bake for 15-20 minutes, depending on the thickness of the salmon. The packet will puff up slightly when done.
- Remove from oven and let rest for 2-3 minutes before carefully opening the packets.
- Serve immediately in the parchment paper, allowing diners to open their own packets and enjoy the aromatic steam.
Tips
- • Choose fresh, high-quality Coho salmon with firm, bright flesh for the best results. • Pat salmon completely dry before seasoning to ensure crisp, flavorful edges. • Don't overcrowd the parchment packet—leave room for steam to circulate. • Use a sharp knife to create tight, sealed edges on your parchment packet. • Check salmon's doneness by its internal temperature (145°F) or when it flakes easily with a fork. • Experiment with different herbs and vegetables to customize your packet. • Serve immediately after opening to enjoy the full aromatic experience. • Pair with a light white wine or crisp salad for a complete meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 34g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 90mg
