Salmon en Papillote with Lemon Dill Compound Butter and Gremolata

Name: Salmon en Papillote with Lemon Dill Compound Butter and Gremolata
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 6 ounce salmon fillets, skin removed; Kosher salt and freshly ground black pepper; 1/4 teaspoon salt; 1 teaspoon lemon zest; 2 teaspoons fresh dill; 2 cloves garlic; 1 teaspoon fresh flat leaf parsley; 4 tablespoons unsalted butter; 1/4 cup flat leaf parsley; 1/4 cup fresh dill; 1 clove garlic; Zest of one whole lemon

User Reviews

4.9

54 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 servings
Calories
328 kcal
Cuisine
American

Salmon en Papillote with Lemon Dill Compound Butter and Gremolata

Marcus Rose

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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.

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Ingredients

Servings

Salmon

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

Lemon Dill Compound Butter

1/4 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

1/4 cup flat leaf parsley
1/4 cup fresh dill
1 clove garlic
Zest of one whole lemon

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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 Information

Show Details

Serving 1g Calories 328kcal (16%) Carbohydrates 6g (2%) Protein 77g (154%) Fat 26g (40%) Saturated Fat 12g (60%) Polyunsaturated Fat 37g Cholesterol 116mg (39%) Sodium 268mg (11%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 328 kcal

% Daily Value*

Serving	1g
Calories	328kcal	16%
Carbohydrates	6g	2%
Protein	77g	154%
Fat	26g	40%
Saturated Fat	12g	60%
Polyunsaturated Fat	37g	218%
Cholesterol	116mg	39%
Sodium	268mg	11%
Fiber	2g	8%
Sugar	1g	2%