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
- 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) along the salmon (us about 2-3 per piece).
- 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 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.
- Remove and serve immediately.
- 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