Name: Salmon En Papillote with Tomato Butter Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 4 tablespoons salted butter, room temperature; 1 tablespoon tomato paste; ½ teaspoon brown sugar; ¼ teaspoon garlic powder; ½ teaspoon dried oregano; ⅛ teaspoon kosher salt; 4 (4-ounce) skinless salmon fillets; 1⅛ teaspoons kosher salt, divided; 1 lemon, cut into 8 slices; 4 sprigs fresh thyme; 1 pint cherry tomatoes; 20 green olives, pitted (Castelvetrano or Frescatrano preferred); 6 garlic cloves, thinly sliced; 2 tablespoons capers, drained; Freshly cracked black pepper, to taste; ¼ teaspoon crushed chili flakes (optional); Freshly grated Parmesan cheese (optional); Cooked rice or cooked pasta, for serving

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If you’re looking for a dish that feels both special and effortlessly elegant, the Salmon En Papillote with Tomato Butter Recipe is an absolute must-try. This classic French cooking method wraps salmon in parchment paper alongside vibrant tomatoes, olives, and fragrant herbs, allowing all the flavors to steam gently together. The star of the show, a luscious tomato butter, melts over the fish, infusing every bite with rich, tangy, and slightly sweet goodness. It’s a meal that’s as impressive as it is simple, perfect for a weeknight treat or a cozy weekend dinner with friends and family.

Ingredients You’ll Need

The image shows a clear glass bowl placed on a white marbled surface. Inside the bowl, there are four thick rectangular blocks of pale yellow butter arranged in a cluster. On top and around the butter, there are several small piles of various dry spices and ingredients: a bright red paste on the right, light brown and beige granules, a small heap of green dried herbs, and a little mound of white salt. Each ingredient is separate and unmixed, creating a contrast of colors and textures against the smooth surfaces of the butter. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Salmon En Papillote with Tomato Butter Recipe lies in its simple, wholesome ingredients that come together to create layers of flavor, texture, and color. Each component plays a vital role—whether it’s the silky butter base, the tangy olives, or the fresh herbs adding brightness.

Salted butter: Provides a rich, creamy base that carries the tomato flavor beautifully.
Tomato paste: Concentrated and bold, it gives the butter its signature tangy depth.
Brown sugar: Balances acidity with a gentle sweetness for perfect harmony.
Garlic powder: Adds a subtle garlicky warmth without overpowering the dish.
Dried oregano: Brings an earthy herbal note that complements the fish.
Kosher salt: Enhances natural flavors and seasons the salmon just right.
Lemon slices: Their fresh, citrusy aroma brightens the entire dish.
Fresh thyme sprigs: Offer fragrant, woodsy undertones.
Skinless salmon fillets: The tender, flavorful star ingredient.
Cherry tomatoes: Burst with juicy sweetness, creating delightful pops of flavor.
Green olives: Add a briny, savory bite—Castelvetrano or Frescatrano olives are perfect choices.
Thinly sliced garlic cloves: Provide fresh garlic aroma and texture contrast.
Capers: Tiny bursts of tangy saltiness to elevate the overall profile.
Freshly cracked black pepper: For a finishing spice kick.
Crushed chili flakes: Optional, but they add a lovely hint of heat.
Freshly grated Parmesan cheese: Melts on top for a savory, umami finish.
Cooked rice or pasta: Perfect vehicles to soak up the flavorful juices.

How to Make Salmon En Papillote with Tomato Butter Recipe

Step 1: Preparing Your Parchment and Oven

First things first, preheat your oven to 375°F and position the rack in the center to ensure even cooking. Cut parchment paper into four large ovals, roughly 15 by 10 inches, and fold each in half crosswise. This setup makes wrapping the salmon and ingredients a breeze.

Step 2: Crafting the Tomato Butter

In a small bowl, blend together the softened salted butter, tomato paste, brown sugar, garlic powder, oregano, and a pinch of salt. This compound butter is where the magic begins—it will melt over your salmon, infusing it with rich tomato flavors balanced with subtle sweetness and spices.

Step 3: Seasoning the Salmon

Unfold the parchment sheets and lay two lemon slices on one half of each sheet, topping each with a sprig of fresh thyme for that aromatic lift. Place the salmon fillet on top, sprinkle it evenly with the remaining kosher salt, and spread the tomato butter generously over the fish. This layering ensures every bite is juicy and flavorful.

Step 4: Adding the Vegetables and Sealing the Pouch

Distribute cherry tomatoes, green olives, sliced garlic cloves, and capers evenly around each salmon fillet. Then fold the parchment over the fish and roll the edges tightly toward the center to seal the pouch completely. Arranging these pouches on a rimmed baking sheet is important to catch any juices while baking.

Step 5: Baking to Perfection

Bake the sealed pouches in the preheated oven for 15 minutes. The steam trapped inside gently cooks the salmon alongside the tomatoes and olives, melding all their vibrant flavors and producing perfectly tender fish. Resist the urge to open early — the aromatic steam holds the secret to the dish’s moistness and taste.

Step 6: Serving the Salmon En Papillote with Tomato Butter Recipe

Carefully transfer each pouch to an individual plate and using a fork, gently unroll the edges of the parchment. As the steam escapes, you’ll see the beautifully cooked salmon nestled among tender tomatoes and olives, all glistening in the rich tomato butter—pure joy on a plate!

How to Serve Salmon En Papillote with Tomato Butter Recipe

A white bowl filled with a bed of white rice as the bottom layer, topped with a piece of cooked salmon with a slightly crispy, reddish-orange surface. Scattered around the salmon are bright red cherry tomatoes, green olives, thin slices of light beige garlic, and small dark green capers. A silver fork is digging into the salmon, breaking off a piece that shows the soft, pink interior of the fish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly cracked black pepper, crushed chili flakes for a touch of heat, and a generous dusting of freshly grated Parmesan cheese take this dish over the top. These little finishing touches add depth and a bit of texture contrast, making each bite sing.

Side Dishes

Because the Salmon En Papillote with Tomato Butter Recipe is so rich and juicy, serving it alongside fluffy cooked rice or tossed pasta is ideal. These sides soak up the flavorful juices perfectly, transforming the whole meal into a comforting, well-rounded experience.

Creative Ways to Present

For a stunning presentation, serve the salmon still wrapped in its parchment pouch on individual plates — it creates fun anticipation and a theatrical reveal at the table. Alternatively, arrange the salmon with the vegetables artistically scattered around it, sprinkled lightly with fresh herbs like parsley or basil for a pop of green and freshness.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, transfer your salmon and its accompaniments into an airtight container and refrigerate. It will keep well for up to two days without losing much of its delicate flavor and texture.

Freezing

Freezing isn’t highly recommended for the cooked salmon en papillote since the delicate texture and the fresh tomato butter can suffer from freezing and thawing. If you want to save time, however, you can freeze the salmon fillets and the compound tomato butter separately in airtight containers for up to one month.

Reheating

To reheat, gently place the salmon pouch back in the oven at 300°F for about 10 minutes to warm it through without drying out. Avoid microwaving as it can make the salmon rubbery and compromise the lovely textures.

FAQs

Can I use skin-on salmon fillets for this recipe?

Absolutely! While the recipe calls for skinless fillets for ease, keeping the skin on can add flavor and help hold the fish together during cooking. Just place the salmon skin-side down on the parchment before adding the butter and other ingredients.

Is there a substitute for parchment paper if I don’t have any?

Parchment paper is essential for the en papillote technique, as it traps steam while cooking. If unavailable, aluminum foil can work as a substitute but the cooking time and moisture retention might vary slightly.

Can I prepare the tomato butter ahead of time?

Definitely! The tomato butter can be made up to two days in advance and stored in the refrigerator. Bring it back to room temperature before spreading over the salmon to ensure it melts evenly during baking.

How do I know when the salmon is perfectly cooked inside the parchment?

The salmon is done when it flakes easily with a fork and is opaque throughout. The 15-minute baking time at 375°F works well for 4-ounce fillets, but if your fillets are thicker, you might want to add a few extra minutes.

Can I add other vegetables to the pouches?

Yes! Feel free to customize by adding thinly sliced zucchini, bell peppers, or asparagus. Just be mindful of cooking times—cut vegetables into thin pieces to ensure they cook evenly alongside the salmon.

Final Thoughts

This Salmon En Papillote with Tomato Butter Recipe is a true celebration of simple, fresh ingredients coming together to create something extraordinary. Its elegance lies in its ease and the way the parchment seals in steam and flavor. Whether for a weeknight dinner or a special occasion, this dish is sure to impress and delight anyone lucky enough to enjoy it. Try it soon—you’ll wonder how you ever lived without it!

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