Simple Weeknight Salmon en Papillote + Fresh Thyme is a foolproof way to cook amazing salmon any night of the week!
This is my go-to salmon recipe – any night of the week. It is simple, incredibly delicious and even my kids ask for it!
*Originally published Oct. 13, 2016; Update June 2018*
I seriously love this recipe. It was a complete accident too. I never felt like I knew how to cook a good piece of salmon and then, way back when, I was doing a post on How to Cook En Papillote … and I used a piece of salmon. I needed to photograph all of the steps, including cooking the salmon, and I just accidentally discovered this ridiculously easy and incredibly delicious meal. I vividly remember my husband and I devouring that piece of salmon after I was done shooting and just looking at each other like, this is the best piece of freakin salmon I have ever eaten.
And we have been making this recipe ever since.
It is honestly one of my major go-to recipes that we have been known to make almost every week. And every time I make it, I make my Super Simple Roasted Broccolini too. The combo is unbeatable. And my children love them both.
There is just something about the salmon being wrapped up, trapping all the moisture, and cooking in the melted ghee with all that salt and the fresh thyme just seeps into everything. Its so good. And the leftovers are amazing so I always make extra on purpose.
I loved updating this recipe and the photos to share with you guys – it is my fav!
A foolproof way to cook amazing salmon any night of the week!
- 1 large fillet of fresh salmon (approx. 6-8oz) (you can use frozen, but it won’t turn out quite as good and there will be a little bit of excess water mixed in with the melted ghee after cooking)
- 2 Tablespoons olive oil or avocado oil
- 1–2 Teaspoons kosher salt
- 2 Tablespoons butter or ghee
- 3–5 sprigs of fresh thyme
- parchment paper or foil
- kitchen twine (if using parchment)
- Take your piece of salmon and place in the middle of your parchment or foil, skin side down (ensuring your piece of foil/parchment is big enough to wrap up salmon).
- Pour olive oil over entire piece of salmon and, using your hands, rub in.
- Sprinkle generously with salt so there is a nice layer covering the salmon.
- Place chunks of ghee (or butter) on both ends.
- Place thyme on top.
- (Sometimes I sprinkle a little bit more olive oil on top at this point to just make sure it has a ton of moisture)
- Wrap up the salmon in the parchment paper, trying to trap in all the air, or in a piece of foil.
- Tie kitchen twine around it if using parchment,
- Place on a cookie sheet and bake at 425 (middle rack) for 15 minutes or until cooked thoroughly. The cooking time will vary depending upon how big/thick your piece of salmon is; you may need to cook upwards of 20 minutes, you just need to keep checking; when done the salmon will flake apart easily with a fork.
- Remove and serve immediately.
- Recommendation: once you plate the salmon, pour the excess melted ghee (or butter) on top of the salmon before eating.
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