Chilean salmon en papillote is salmon portions set on a bed of red onion rings, julienned carrot and leek, diced tomato, and sliced mushrooms, topped with butter, fresh herbs, fish stock, and an orange segment, sealed in parchment, and baked at 200°C (392°F) for 15 to 20 minutes. It takes 20 minutes of preparation and 30 minutes of cooking, and serves 4.
Cooking en papillote, almost airtight in the oven, steams the fish in its own juices for very moist, perfectly cooked salmon.
How to Make Salmon en Papillote?
Chilean salmon with vegetables and mushrooms cooks gently inside sealed parchment. Avoid too high a temperature or too long a time so the fish stays juicy.
Nutritional Information
Each serving of salmon en papillote contains approximately 350 kcal, 30 g of protein, 20 g of total fat, 60 mg of cholesterol, 10 g of available carbohydrates, 5 g of sugars, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Salmon en Papillote Recipe
Preparation: 20 minutes
Cooking: 30 minutes
Servings: 4
Ingredients
- 4 salmon portions
- 50 g of mushrooms
- 50 ml (3½ tablespoons) of fish stock
- 50 g (3½ tablespoons) of butter
- 2 tomatoes
- 2 red onions
- 1 carrot
- 1 leek
- 1 orange
- Fresh basil
- Fresh parsley
- Fresh rosemary
- Fine sea salt
- Black pepper
Instructions
- Clean the salmon portions and season with salt and pepper on a tray. Cut the onions into thin rings and the carrot and leek into julienne. Peel, seed, and dice the tomatoes, slice the mushrooms, and set everything aside.
- Mix the vegetables and season with salt and pepper. Cut parchment paper into four 35 x 35 cm (14 inch) squares, place the vegetables on each, and top with a piece of salmon. Add a knob of butter, fresh herbs, 1 tablespoon of fish stock, and an orange segment to each.
- Close each parcel carefully and bake in an oven preheated to 200°C (392°F) for 15 to 20 minutes. Serve right away, on its own or with rice or boiled potatoes and a good Chilean white wine.
Additional Tips
No parchment?
Foil works but transfers more heat, and blanched banana or cabbage leaves are a natural option; adjust the time slightly.
Try other herbs
Fresh dill is classic with fish, and lemon thyme, chopped fennel, or a small bay leaf also work.
Check doneness
The salmon is ready when it flakes easily but is still slightly pink in the center; a well puffed parcel is a good sign.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Parchment paper | Foil | 4 squares | Cooks a bit faster |
| Salmon | Hake or corvina | 4 portions | Leaner white fish |
| Fish stock | Dry white wine | 4 tablespoons | More aroma |
| Basil and rosemary | Fresh dill | To taste | Classic with fish |
Frequently Asked Questions (FAQs)
1. At what temperature and for how long is salmon en papillote baked?
At 200°C (392°F) in a preheated oven for 15 to 20 minutes. Do not exceed the time or temperature, since the parcel steams the salmon in its own juices.
2. What does en papillote mean?
A technique where food, usually fish and vegetables, is cooked in the oven wrapped almost airtight, here in 35 cm parchment squares.
3. What do I serve with salmon en papillote?
It can be served alone since it already includes vegetables, or with rice or boiled potatoes and a Chilean white wine.
Did You Know?
The papillote technique was refined by French chefs in the 19th century, but cooking food wrapped in leaves is an ancient practice of many coastal peoples.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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