📍 Where this dish comes from: Brittany (Bretagne)
Discover the history of this region →
Discover the history of this region →
A foolproof, elegant technique — salmon fillets sealed in parchment parcels with white wine, lemon, and a bouquet of fresh herbs that steam-perfume the fish from within. When the parcel is opened at the table, a fragrant cloud of steam fills the room, revealing a perfectly moist, herb-kissed fillet surrounded by its own aromatic jus.
What You’ll Need
Servings: 4 servings
Calories: 360kcal
Ingredients
- 4 salmon fillets (160g each) skin on
- 4 tbsp dry white wine
- 2 tbsp extra-virgin olive oil
- 1 lemon thinly sliced
- 2 shallots thinly sliced
- 4 sprigs fresh dill
- 4 sprigs fresh tarragon
- 2 garlic cloves thinly sliced
- 1 fennel bulb thinly sliced (optional)
- Salt, white pepper
- Fleur de sel to finish
Instructions
- Preheat oven to 200°C. Cut four large squares of parchment paper.
- Place shallot and fennel slices in the center of each parchment. Add a garlic slice.
- Place salmon fillet on top, skin side down. Season with salt and white pepper.
- Lay lemon slices and herb sprigs over the fish. Drizzle with olive oil and white wine.
- Fold parchment over to create a half-moon shape. Fold and crimp edges tightly to seal completely.
- Place on a baking sheet. Bake 12–15 minutes (larger fillets 15–17 minutes).
- Serve parcels on plates. Open at the table, add a pinch of fleur de sel.
Nutrition
Serving: 1serving | Calories: 360kcal | Protein: 38g | Fat: 22g | Fiber: 1g
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Health Benefits
- Salmon is an excellent source of omega-3 DHA and EPA.
- The papillote method uses no additional fat during cooking, preserving the fish’s natural omega profile.
- Dill contains carvone and limonene, compounds studied for their potential digestive benefits.
Pairs Well With
- Tian Provençal Légumes
- Asperges Vinaigrette Dijon