Garlic Butter Baked Salmon En Papillote

Ideal for a quick weeknight meal or a cozy dinner, this recipe pairs beautifully with rice or seasonal vegetables.

• ▢ 2 tbsp softened butter
• ▢ 1 tbsp chopped cilantro
• ▢ Juice and zest of 1 lime
• ▢ 5 – 6 garlic cloves, thinly sliced
• ▢ Salt and pepper to taste
• ▢ 1/2 to 1 tsp red chili flakes, optional
• ▢ 1 lb skinless salmon, cut into 2 even portions

• Preheat the oven to 400°F (200°C).
• In a small bowl combine the softened butter, chopped cilantro, lime zest, sliced garlic, salt, pepper, and red chili flakes if using. Mix until you have a smooth garlic-butter paste.
• Cut two large pieces of parchment paper—one for each fillet—large enough to fold and seal into a packet.
• Place each salmon portion in the center of a parchment sheet.
• Divide the garlic butter between the fillets and spread it evenly over the top of each piece.
• Squeeze the lime juice over the salmon, distributing it evenly.
• Fold the parchment over each fillet and crimp the edges tightly to seal the packets, creating a steamer pouch.
• Place the sealed packets on a baking sheet and bake for 10 minutes.
• After 10 minutes, turn off the oven and let the salmon rest inside for another 5–10 minutes, depending on fillet thickness, to finish cooking gently.
• Carefully remove the packets, open them to release steam, and serve the salmon hot with rice or your choice of vegetables.

Notes