If you’ve ever wanted to enjoy a restaurant-quality dinner right at home with minimal fuss, the Lemon Butter Salmon in Parchment Paper Recipe is an absolute game changer. This dish wraps tender salmon, silky lemon butter, and fresh asparagus in parchment, locking in all the bright, dreamy flavors and ensuring every bite feels like a little celebration. The magic lies in the steam-cooked simplicity—juicy, buttery fish infused with zesty lemon and just the right touch of herbs, making it a perfect meal for busy weeknights or special occasions alike.
Ingredients You’ll Need
These ingredients might seem basic, but each one plays a starring role, balancing richness, freshness, and a hint of sweetness for the perfect salmon dinner.
- ½ cup semi-dry white wine: Adds subtle acidity and depth, brightening the overall flavor.
- 1 shallot (minced): Offers a gentle sharpness and sweetness that complements the fish.
- 1 cup unsalted butter (cut into 12 pieces): Brings velvety richness, crucial for the luscious lemon butter sauce.
- ¼ cup heavy cream (room temperature): Smooths out the sauce and enriches the texture beautifully.
- 1 whole lemon (juiced and zested): Injects vibrant citrus notes that lighten and lift the dish.
- 6 stalks asparagus (trimmed): Provides a crisp, earthy green crunch that balances the creamy sauce.
- 4-6 slices red onion (very thinly sliced): Adds mild bite and a lovely pop of color.
- 4 teaspoons olive oil: Used to gently coat the asparagus, enhancing its flavor without overpowering.
- Kosher salt and freshly ground black pepper (to taste): Essential for seasoning and bringing out all the other flavors.
- 2 (6-ounce) salmon fillets: The star of the show — fresh, tender, and ready to soak up the buttery lemon goodness.
- 6 slices lemon (very thinly sliced): Perfect for layering on top of the fish, infusing each bite with subtle citrus aroma.
- 4 sprigs fresh thyme: Adds an herbaceous note that pairs perfectly with salmon.
- 2 teaspoons semi-dry white wine: A small splash in the packet for extra brightness.
- 4 teaspoons dark brown sugar: Balances the acidity with a touch of caramelized sweetness.
How to Make Lemon Butter Salmon in Parchment Paper Recipe
Step 1: Prepare the Lemon Butter Sauce
Start by gently melting the butter in a small saucepan over low heat, making sure not to brown it. Add the minced shallot and cook until soft and fragrant, just a couple of minutes. Stir in the white wine, lemon juice, and zest, allowing the flavors to meld while the sauce simmers lightly. Then, whisk in the heavy cream and a pinch of salt and pepper to create that irresistible, smooth lemon butter sauce that will soak into the salmon as it cooks. This luscious sauce is truly what makes the Lemon Butter Salmon in Parchment Paper Recipe stand out.
Step 2: Prepare the Salmon and Veggies
Lay out two large sheets of parchment paper on your counter. Toss the asparagus with olive oil, salt, and pepper, spreading them in the center of each sheet. Place the salmon fillets on top of the asparagus. Season the salmon with kosher salt, pepper, and a sprinkle of dark brown sugar to bring out its natural sweetness. Add the thin slices of red onion and lemon on top of each fillet, then drizzle a teaspoon of the white wine over them. Nestle the fresh thyme sprigs alongside the fish for an herbal touch that will infuse the packet with aroma.
Step 3: Seal and Bake
Fold the parchment paper over the salmon and vegetables, folding edges tightly to create sealed packets. This is the magic technique for locking steam and flavors inside. Place the packets on a baking sheet and bake in a preheated oven at 400°F (200°C) for about 15 minutes, or until the salmon is just cooked through and flaky. When you open these packets, you’ll be greeted by a fragrant cloud of lemon, thyme, and buttery goodness.
Step 4: Finish and Serve
Carefully transfer the salmon and asparagus on serving plates, spooning some of the lemon butter sauce from the pan around each fillet. The sauce’s creamy citrus notes build a perfect bridge between tender salmon and crisp asparagus, making each bite feel like a decadent treat. Now comes the joyful part—sitting down and savoring every last morsel of your Lemon Butter Salmon in Parchment Paper Recipe creation.
How to Serve Lemon Butter Salmon in Parchment Paper Recipe
Garnishes
A sprinkle of fresh chopped parsley or dill adds a burst of green color and fresh herbiness that complements the lemon butter beautifully. A few additional lemon wedges on the side invite extra zest for those who want to brighten their bite even more.
Side Dishes
Because the salmon and asparagus are so rich and flavorful, pair this dish with something light and simple like steamed jasmine rice or fluffy quinoa to soak up the luscious sauce. A crisp green salad dressed in a tangy vinaigrette also works wonderfully, bringing freshness and crunch to the table.
Creative Ways to Present
For a wow factor at dinner parties, serve the parchment packets whole and let each guest open their own little steam pouch at the table, releasing the aromatic burst right before their eyes. Alternatively, lay the fillets over a bed of creamy mashed potatoes or cauliflower puree to create a gorgeous plated presentation that feels elegant and inviting.
Make Ahead and Storage
Storing Leftovers
Place any leftover salmon and asparagus in an airtight container and refrigerate for up to 2 days. Be sure to keep the lemon butter sauce separate or drizzle it just before reheating to maintain freshness and texture.
Freezing
If you want to enjoy this delicious recipe later, the sealed parchment packets freeze well. Wrap each packet tightly in plastic wrap and store in a freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat leftovers in a low oven at 300°F (150°C) inside the parchment packet or covered with foil to maintain moisture. Avoid microwaving as it can dry out the fish and diminish the buttery sauce’s silky character.
FAQs
Can I use frozen salmon for this recipe?
Yes, but be sure to fully thaw the salmon and pat it dry before assembling your packets. This ensures even cooking and prevents excess moisture from diluting the sauce.
Is parchment paper reusable for this recipe?
It’s best to use fresh parchment paper each time to prevent sticking and ensure a proper steam seal, which is crucial for cooking the salmon perfectly.
What can I substitute for white wine?
If you prefer to skip the wine, you can use chicken broth or a splash of white grape juice to add moisture and a hint of acidity.
Can I double this recipe for more servings?
Absolutely! Just prepare more individual parchment packets and bake them on separate trays or in batches to ensure even cooking.
How do I know when the salmon is perfectly cooked?
The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C). The parchment packet method steams the fish gently, so it stays moist and tender.
Final Thoughts
This Lemon Butter Salmon in Parchment Paper Recipe is truly a treasure for anyone who loves simple yet stunning meals. Its fresh, vibrant flavors wrapped in buttery, luscious sauce make every forkful memorable. Trust me, once you try this silky, citrusy salmon, it will become one of your go-to dishes for weeknight dinners or when you want to impress without stress. Go ahead, treat yourself and your loved ones—you’ll be so glad you did!
Print
Lemon Butter Salmon in Parchment Paper Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Lemon Butter Salmon in Parchment Paper recipe offers a delicious and healthy way to prepare salmon with a bright, citrusy butter sauce, complemented by tender asparagus and aromatic herbs. Cooking the salmon en papillote (in parchment paper) locks in moisture and flavors, resulting in a perfectly cooked, flaky fish infused with lemon, thyme, and a hint of sweetness from brown sugar. Ideal for a quick and elegant dinner for two.
Ingredients
Salmon and Vegetables
- 2 (6-ounce) salmon fillets
- 6 stalks asparagus (trimmed)
- 4–6 slices red onion (very thinly sliced)
- 6 slices lemon (very thinly sliced)
- 4 sprigs fresh thyme
- 4 teaspoons olive oil
- Kosher salt and freshly ground black pepper (to taste)
Sauce
- ½ cup semi-dry white wine (we used Chardonnay)
- 1 shallot (minced)
- 1 cup unsalted butter (cut into 12 pieces, 2 sticks)
- ¼ cup heavy cream (room temperature)
- 1 whole lemon (juiced and zested)
- 2 teaspoons semi-dry white wine
- 4 teaspoons dark brown sugar
Instructions
- Prepare the lemon butter sauce: In a small saucepan over medium heat, melt the unsalted butter. Add the minced shallot and cook until softened. Stir in the semi-dry white wine and let it reduce slightly. Then, add the heavy cream, lemon juice and zest, and brown sugar. Simmer gently until thickened and well combined. Remove from heat and set aside.
- Preheat the oven and prepare parchment packets: Preheat your oven to 400°F (200°C). Cut two large pieces of parchment paper, enough to fold over and seal around the salmon and vegetables.
- Assemble the packets: Place asparagus stalks and red onion slices in the center of each parchment paper piece. Drizzle with olive oil and season with salt and pepper. Place a salmon fillet on top of the vegetables. Season the salmon with salt and pepper. Add 3 lemon slices and 2 sprigs of fresh thyme on top of each fillet.
- Drizzle sauce and seal packets: Spoon the prepared lemon butter sauce evenly over each salmon fillet and vegetables. Drizzle 1 teaspoon of semi-dry white wine over each portion. Fold and crimp the edges of the parchment paper packets tightly to seal completely, creating a steam pocket.
- Bake the salmon: Place the sealed parchment packets on a baking sheet and bake in the preheated oven for about 15 minutes, or until the salmon is cooked through and flakes easily with a fork. The steam inside the packet will gently cook the salmon and asparagus, locking in the flavors and moisture.
- Serve: Carefully open the parchment packets (watch out for hot steam) and transfer the salmon and vegetables to plates. Spoon any remaining sauce from the packets over the salmon. Serve immediately with your choice of side dish.
Notes
- Make sure not to overcook the salmon; it should remain moist and tender.
- Using semi-dry white wine like Chardonnay enhances the flavor without overpowering the dish.
- Parchment paper can be folded tightly to ensure no steam escapes, creating a perfect cooking environment.
- Feel free to substitute asparagus with green beans or snap peas if preferred.
- This dish pairs wonderfully with steamed rice or a light salad.
