Imagine impressing your dinner guests with a gourmet dish that looks and tastes like it came straight from a high-end Italian restaurant, but can be prepared with minimal effort and maximum flavor. Salmon en Papillote with Basil Butter is your culinary magic trick - a sophisticated yet surprisingly simple method of cooking salmon that locks in every drop of moisture and infuses your fish with incredible herbal notes. This elegant French technique transforms a simple salmon fillet into a restaurant-worthy masterpiece that will have everyone asking, "How did you make this?"
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1/4 cup unsalted butter, softened
- 2 tablespoons fresh basil, chopped
- 1 lemon, sliced
- Salt and pepper to taste
- 1 tablespoon capers (optional)
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the salmon cooks evenly and thoroughly.
- Prepare two sheets of parchment paper, each large enough to create a pouch for the salmon fillets. The sheets should be about 12x16 inches.
- In a small bowl, combine the softened unsalted butter and chopped fresh basil. Mix well until the basil is evenly distributed throughout the butter.
- Place one salmon fillet in the center of each parchment paper sheet. Season the fillets generously with salt and pepper to taste.
- Spread half of the basil butter mixture over each salmon fillet, ensuring that the fish is well coated.
- Arrange lemon slices on top of the salmon fillets. If using capers, sprinkle them over the lemon slices for added flavor.
- Fold the parchment paper over the salmon to create a pouch. Start by folding the edges together tightly to seal in the steam and flavors. Make sure there are no gaps.
- Place the pouches on a baking sheet and transfer them to the preheated oven.
- Bake for about 15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time may vary slightly depending on the thickness of the fillets.
- Once cooked, carefully remove the baking sheet from the oven. Let the pouches rest for a minute before opening to avoid steam burns.
- To serve, carefully cut open the pouches and transfer the salmon to plates, spooning any remaining juices over the top. Enjoy your Salmon en Papillote with Basil Butter!
Tips
- Choose fresh, high-quality salmon fillets with even thickness to ensure uniform cooking.
- Make sure your butter is truly softened, not melted, for the best basil butter consistency.
- Don't skimp on seasoning - generously salt and pepper your salmon before adding the basil butter.
- When sealing the parchment paper, create tight, crimped edges to trap steam effectively.
- Use a sharp knife to check doneness by making a small cut in the thickest part of the salmon.
- Let the pouches rest for a minute after cooking to allow carryover cooking and steam redistribution.
- Serve immediately after opening to enjoy the maximum aromatic experience of the basil and lemon.
- For extra flavor, consider adding fresh herbs like dill or thyme alongside the basil.
Nutrition Facts
Calories: 585kcal
Carbohydrates: g
Protein: g
Fat: 45g
Saturated Fat: 19g
Cholesterol: 151mg
