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Salmon en papillote on a piece of parchment with fresh thyme.

Weeknight Salmon en Papillote

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1-2 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


  Weeknight Salmon en Papillote – A foolproof way to cook amazing salmon any night of the week!


  • 1 large fillet of fresh salmon (approx. 6-8oz)*
  • 2 tablespoons olive oil or avocado oil
  • 12 teaspoons kosher salt
  • 2 tablespoons butter or ghee
  • 35 sprigs of fresh thyme
  • parchment paper (or foil)
  • kitchen twine (if using parchment)


  1. 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).
  2. Pour olive oil over entire piece of salmon and, using your hands, rub in.
  3. Sprinkle generously with salt so there is a nice layer covering the salmon.
  4. Place chunks of ghee (or butter) along the salmon (us about 2-3 per piece).
  5. Place thyme on top.
  6. (Sometimes I sprinkle a little bit more olive oil on top at this point to just make sure it has a ton of moisture)
  7. Wrap up the salmon in the parchment paper, trying to trap in all the air (or in a piece of foil).
  8. Tie kitchen twine around it if using parchment,
  9. Place on a cookie sheet and bake at 425 degrees F. (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.
  10. Remove and serve immediately.
  11. Recommendation: once you plate the salmon, pour the excess melted ghee (or butter) on top of the salmon before eating (HIGHLY recommend).


  • Salmon Size: if you prefer you can also individually wrap smaller/single serving sized filets (about 3-4 oz per person). Cook time is about the same – totally up to you.
  • Fresh vs. Frozen Salmon: 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. I recommend using fresh salmon if at all possible for best results.
  • Serving: we usually serve this with roasted broccolini – you can cook both at the same time – and some mashed potatoes or herbed potatoes.
  • Storage: cooked salmon should be stored in an airtight container in the refrigerator; use within 3 days.
  • Salmon Dill Sauce: if you want some yummy salmon dill sauce this recipe is our favorite!

Keywords: salmon en papillote