Salmon en Papillote

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Course: Dinner/Entree

Cuisine: American

Method: Oven

Our delicious Salmon en Papillote is a foolproof way to cook the most amazing salmon, any night of the week!

Prep: Preheat oven to 425℉. Take the 8 ounces fresh salmon fillet and place in the middle of a piece of parchment paper or foil, skin side down (ensuring it is big enough to wrap up salmon).
Season Salmon: Drizzle with 2 tablespoons extra virgin olive oil over the entire piece of salmon and use your hands to rub in. Sprinkle generously with 1-2 teaspoons kosher salt, so there is a nice layer covering the salmon. Place chunks of butter on top (about 2-3 per piece). Place 3-5 sprigs fresh thyme on top.
Wrap It Up: Wrap up the the parchment paper around the piece of salmon, trying to trap in all the air (or in a piece of foil). Tie kitchen twine around it if using parchment paper.
Bake: Place wrapped salmon on a sheet pan and bake in the preheated oven for 15 minutes or until cooked through. Cooking time will vary, depending on the thickness of the salmon; you may need to cook upwards of 20 minutes, just keep checking; when done, the salmon will flake apart easily with a fork.
Serve: Remove and enjoy immediately. Option to pour the excess melted ghee (or butter) on top of the salmon before eating (HIGHLY recommend).

Salmon Size: if preferred, 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 well and there will be a little bit of excess water mixed in with the melted ghee after cooking. For best results, use fresh salmon.
Storage: leftover salmon should be stored in an airtight container in the refrigerator; use within 3 days.
Salmon Dill Sauce: highly recommend serving with our yummy salmon dill sauce!

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