Ginger Salmon Papillotes

Name: Ginger Salmon Papillotes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 fillets salmon (about 170g each); 2 tbsp fresh ginger (finely grated); 2 cloves garlic (minced); 1 tbsp soy sauce (low sodium); 1 tbsp olive oil; 1 lemon juice (freshly squeezed); 1 tsp honey; 1 pinch salt (to taste); 1 pinch black pepper (freshly ground); 4 sheets parchment paper (about 30cm x 40cm each)

35 min 4 servings Easy

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Ginger Salmon Papillotes

Aromatic ginger salmon cooked in parchment for a juicy, flavourful dish.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Cooking salmon in papillote, or parchment paper, is a traditional method that results in tender and flavourful fish. The technique involves wrapping the salmon with ginger and other seasonings, creating a sealed packet that traps steam and infuses the fish with aromatic ingredients. This method not only enhances the natural flavours of the salmon but also keeps it moist and succulent. It's a healthy and elegant dish perfect for special occasions or a delightful weeknight dinner.

Ingredients

Servings

For the Salmon Papillotes

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C).

Pro tip: Ensure the oven is fully preheated before baking for even cooking.

Prepare the marinade

In a small bowl, mix grated ginger, minced garlic, soy sauce, olive oil, lemon juice, honey, salt, and pepper.

Pro tip: Use a whisk to thoroughly combine the ingredients.

Prepare the salmon

Place each salmon fillet in the center of a parchment paper sheet. Spoon the marinade evenly over each fillet.

Pro tip: Ensure the salmon is coated well for maximum flavour.

Seal the papillotes

Fold the parchment paper over the salmon and crimp the edges to seal, creating a tight packet.

Pro tip: Make sure there are no gaps to keep the steam inside.

Bake the salmon

Place the papillotes on a baking sheet and bake for 20 minutes.

Pro tip: Check the salmon's internal temperature; it should reach 145°F (63°C).

Serve the dish

Carefully open the papillotes and transfer the salmon to plates. Serve immediately with your choice of side.

Pro tip: Be cautious of the hot steam when opening the packets.

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Tips & Tricks

<ul><li>Ensure parchment paper is tightly sealed to trap steam.</li><li>Use fresh ginger for the best aroma and flavour.</li><li>Check salmon's internal temperature for doneness.</li><li>Serve immediately to enjoy the full flavour.</li></ul>

Serving Suggestions

To serve, carefully open the papillotes and transfer the salmon to plates, spooning over any juices from the packet. Pair this dish with steamed rice or a crisp green salad for a balanced meal. You can prepare the papillotes a few hours ahead and store them in the refrigerator until ready to bake. Leftovers can be refrigerated in an airtight container and gently reheated in the oven to maintain the salmon's texture.