Salmon Papillote

Cook your salmon in a parchment package for enhanced flavour and presentation

Credit: Flickr / manthatcooks

These little parcels of salmony goodness are filled with steamy flavour

Steam your salmon in a parchment package for maximum flavour

What could be better than our West Coast seafood favourite — sustainable salmon — seasoned and sealed in a perfect little cooking chamber called a parchment bag.

This dish may be quick and simple to make but it delivers heightened flavour in one sexy package.


  • 6 parchment bags (Paper Chef is the perfect choice)
  • 12 large fingerling potatoes, cut into quarters
  • 6 wild West Coast sockeye salmon fillets, 100 g each
  • 1 (8 oz.) bag snap peas, cut in half on the diagonal
  • 2 Tbsp. capers
  • 12 small jarred artichokes, drained and cut in half
  • 3 Tbsp. fresh chopped dill
  • 1 Tbsp. fresh chopped mint
  • 1 fresh lemon, zested, then cut into 6 wedges
  • Chili olive oil, for drizzling
  • 6 knobs unsalted butter
  • 12 Tbsp. white vermouth
  • Fleur de sel to taste
  • Ground pepper to taste


  1. Boil the quartered potatoes for about 12 minutes just until tender. Drain and set aside.
  2. Divide the cooked potatoes into 6 equal portions.
  3. Lay the potato portions inside the parchment bags.
  4. Add a salmon fillet to each bag.
  5. Top the salmon fillets with equal portions of artichokes, snap peas, capers, dill, mint and lemon zest, plus a wedge of lemon.
  6. Drizzle with chili olive oil, a knob of butter and 2 Tbsp. vermouth per salmon fillet.
  7. Fold the edges of each bag to seal into a parcel.
  8. Place the packets on a cookie sheet and bake for 10 to 15 minutes at 375°F.
  9. Present the parcels at the table and cut open to reveal the amazing aroma.

Serves 6.

Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.