Salmon Steamed in Parchment

Cooking salmon en papillote (in parchment) traps steam inside a sealed packet, so the fish essentially braises in its own juices and marinade. The result is impossibly moist salmon with zero risk of drying out.

The marinade here blends teriyaki sauce with fresh orange zest and juice for a sweet-savory glaze that caramelizes slightly inside the hot packet. Orange slices laid on top steam along with the fish, releasing more citrus aroma as they soften.

After a quick 30-minute soak in the marinade, each steak goes onto its own sheet of parchment, gets topped with green onions, pepper, and those orange rounds, then gets sealed tight. The packets puff up in the oven as the steam builds, and you serve them right in the paper for a presentation that looks far more impressive than the effort involved.

Chef Tips

• Crimp the parchment edges tightly to create a proper seal. Loose folds leak steam and dry the fish out
• Don’t skip the 30-minute marinade. The teriyaki needs time to penetrate the flesh
• The salmon is done when it flakes easily and the center is opaque. Start checking at 12 minutes
• Let guests open their own packets at the table for the full aromatic reveal

Variations

• Swap teriyaki for miso paste thinned with a little sake for a Japanese-style packet
• Add thinly sliced ginger and a drizzle of sesame oil on top
• Use halibut or cod steaks in place of salmon