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

Scale

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

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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.