Papillote Salmon Recipe
A flavorful salmon dish with soy sauce and herbs, cooked in parchment paper.
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Ingredients
- 1 1/10 lb salmon
- 3 tbsp soy sauce
- 2 tbsp sweet chili sauce
- 4 stalks coriander, finely chopped
- 5 leaves basil, finely chopped
- 3 slices ginger, finely chopped
- 0.5 lime, peeled
- 1 clove garlic, finely chopped
- 1 red chili, finely chopped
- 1 tbsp agave syrup
- 1 tbsp sesame oil
- 1 tbsp olive oil, plus extra for greasing
- crushed black pepper
- salt
Instructions
- 1Deeply score the salmon. Prepare aluminum foil, parchment paper on top, and a little olive oil. Place the fish skin side down.
- 2Once the chopped ingredients are prepared, sprinkle with salt and pepper, then chop everything together to combine the flavors.
- 3Mix all the ingredients very well. Brush the salmon between the cracks and on top with the sauce obtained.
- 4Close the fish, but leave a little space between the salmon and the parchment sheet.
- 5Put in the preheated oven at 392°F for 25 minutes. Serve hot. Enjoy!
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Score the fish
Deeply score the salmon before adding any sauce.
Combine aromatics first
Mix all chopped herbs, ginger, garlic, chili, lime, and sauces together before brushing onto the salmon.
Leave breathing room when sealing
Close the parchment packet but keep a small gap between the fish and the sheet.
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