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4.89 from 18 votes

Salmon en Papillote with Lemon Dill Compound Butter and Gremolata

Salmon en Papillote sounds super fancy but it's a fast and easy recipe, perfect for date night! Not only is the salmon baked with a flavorful lemon dill compound butter, but it's served with fresh and beautiful gremolata.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Valentine's Day
Cuisine: American
Servings: 2 servings
Calories: 328kcal
Author: Eden Westbrook

Ingredients

Salmon

  • 2 6 ounce salmon fillets, skin removed
  • Kosher salt and freshly ground black pepper to taste for salmon

Lemon Dill Compound Butter

  • ¼ teaspoon salt
  • 1 teaspoon lemon zest freshly grated
  • 2 teaspoons fresh dill finely chopped
  • 2 cloves garlic minced or pressed
  • 1 teaspoon fresh flat leaf parsley finely chopped
  • 4 tablespoons unsalted butter softened

Gremolata

  • ¼ cup flat leaf parsley
  • ¼ cup fresh dill
  • 1 clove garlic
  • Zest of one whole lemon

Instructions

For Lemon Dill Compound Butter

  • In a small bowl, stir together the softened butter, salt, lemon zest, dill, and parsley. Set aside.

Gremolata

  • Finely chop all the ingredients, then set aside in a bowl for serving.

Salmon 

  • Preheat oven to 450 degrees F.
  • Cut two 15 inch long by 12 inch wide pieces of parchment paper. Fold the long side in half and cut into a heart-shape. The parchment paper should be large enough to contain one portion of fish while folded in half. 
  • Place one portion of salmon on each piece of parchment on a baking sheet, then season generously with salt and pepper. Smear the softened compound butter over each portion of fish, covering from end to end.
  • Fold the other half of the parchment paper over the salmon; starting at one corner, tightly crimp the edges of the paper to seal it.
  • Place the pouches (papillote) on a sheet pan and bake for 8 to 10 minutes. When baked, the parchment paper should puff up and brown slightly, this is completely normal. Remove from the oven and transfer the envelope to a plate; the envelope should be carefully opened and the salmon topped with your fresh gremolata.

Nutrition

Serving: 1g | Calories: 328kcal | Carbohydrates: 6g | Protein: 77g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 37g | Cholesterol: 116mg | Sodium: 268mg | Fiber: 2g | Sugar: 1g