Salmon in a Parcel

Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is an excellent way to cook fish so that it stays tender and moist, with a light, delicate flavour. Its French name is Saumon en Papillate.


  • 5 sticks of celery, sliced
  • 4 shallots, sliced
  • a bunch of flat-leaf parsley, chopped
  • sea salt
  • freshly ground black pepper
  • 6 x 150 g salmon fillets, skinless
  • 1 lemon, cut into 6 wedges


    Heat the oven to 200°C/gas 6. Cut six 25cm circles out of baking parchment.

    Put the celery and shallots in a bowl, add the parsley and the seasoning and mix well.

    Arrange the paper circles over the work surface. Place a spoonful of the vegetable mixture in the middle of each paper and top with a salmon fillet and a wedge of lemon. Close up each parcel, securing the contents by twisting the paper above the fish like an old-fashioned purse. Place on a baking tray and bake for 15 minutes. Serve in the paper parcels, but take care when opening as hot steam may rush out.