Salmon en Papillote with Fennel and Lemon
Why this recipe works
- Gentle parchment cooking: Sealing the salmon in parchment traps steam, keeping the fish moist while the fennel softens underneath.
- Bright, light sauce: Lemon juice and dry white wine lift the richness of the salmon and create delicate juices for serving.
- Fast but refined: Thin slicing and parcel baking keep the cooking time short while still giving the dish a polished, dinner-party feel.
Get the most out of this recipe
Ingredient notes
- Slice the fennel very finely: Thin fennel softens in the same time as the salmon; thicker slices may stay too firm.
- Choose a dry white wine: A crisp, dry wine works best here. Avoid sweet styles, which can make the cooking juices taste flat.
- Use fresh herbs if possible: Fresh dill gives a clean, aromatic finish that suits the gentle steaming method.
Timing notes
- Serve as soon as the parcels are opened: The salmon is at its best while the juices are hot and fragrant, before the delicate flesh begins to cool.
- Let the steam settle briefly: A short rest after baking makes the parcels safer to open and lets the juices gather around the fish.
Ingredient swaps
- For an alcohol-free version: Use water instead of white wine and add a little extra lemon juice to keep the flavour bright.
- Alternative herb: Fresh parsley can replace dill for a milder, greener finish.
Serving ideas
- Simple sides: Serve with new potatoes, rice, or crusty bread to catch the lemony cooking juices.
- Fresh finish: Fennel fronds or extra dill add colour and reinforce the fresh herbal flavour.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Trim the fennel, then slice it very thinly; finely chop the dill. Thinly slice half the lemon and squeeze the other half.
- Tear off 2 large sheets of parchment paper and place them on a baking tray. Divide the fennel between the centres, then sit the salmon on top. Season with the fine sea salt and black pepper, then scatter over the dill and tuck in the lemon slices.
- Drizzle each parcel with the olive oil, then spoon over the white wine and a little lemon juice. Fold the parchment over and crimp the edges tightly to seal, leaving a little space for steam. Bake for 10 to 12 minutes, until the salmon is just opaque and flakes easily.
- Let the parcels stand for 2 minutes, then transfer to plates. Open carefully to avoid the hot steam, and spoon the juices over the salmon and fennel. Serve straight away.
Recipe notes
Tips
- Slice the fennel as thinly as you can so it turns tender in the same time as the salmon.
- Open one parcel at 10 minutes to check doneness; the salmon should be just opaque in the thickest part and still juicy.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the salmon until it is piping hot throughout.
Substitutions
- Replace Dry White Wine with water for an alcohol-free version; add a little extra lemon juice to keep the flavour bright.
- Replace Fresh dill with fresh parsley for a milder, greener finish.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in an airtight container. Reheat gently in a 160°C (320°F) oven until piping hot, or enjoy cold as a salad-style leftover.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (12min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Fish
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