FREE 5-Ingredient Recipe EBook

• My Sweet, Flaky Salmon En Papillote Is Next Level
• Ingredients & Substitutions
• How To Cook Salmon In Parchment Paper
• My Recipe Tips
• Salmon En Papillote (With Honey Lemon Butter) Recipe card
• Recipe Reviews

My Sweet, Flaky Salmon En Papillote Is Next Level

With its French name, salmon en papillote sounds fancy, but it’s actually so simple: just salmon in parchment paper. I’ve loved it in France and cooked it this way many times since, but more recently I made it with a new sauce and it’s a whole new level of delicious. Here’s why it’s amazing:

• This sauce is everything – The garlic honey butter with lemon and fresh herbs is what I did differently this time, which I haven’t seen before in other recipes. It’s rich, sweet, bright, and contrasts with the flavor of the salmon beautifully.
• Melt-in-your-mouth texture – Cooking salmon in parchment makes the fish ultra delicate and flaky, a lot like my poached salmon and salmon in foil . It’s one of the best ways to avoid dry fish.
• One pan meal with easy cleanup – The ingredients are super simple, and with the vegetables, your entire meal is in its own little pouch… all in half an hour. And unlike my sheet pan fish dinners , the pan is virtually spotless.

When I need a quick weeknight dinner or an easy dish that will impress people coming over, I can’t think of anything better than this salmon en papillote. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my salmon en papillote recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Salmon Fillets – I usually buy a whole fillet at my local warehouse club and cut into fillets, but you can buy them already cut, too. Thaw your fish if it’s frozen. Since we’re wrapping it in parchment, I prefer skinless salmon; skin-on is better for recipes where the skin gets crispy, like my pan seared salmon .
• Lemon Honey Butter – Just 4 ingredients: butter, honey (I use my natural Wholesome Yum Zero Sugar Honey ), fresh minced garlic, and lemon juice. For dairy-free options, I recommend butter-flavored coconut oil over something like olive oil, so you get that buttery flavor. You’ll need half the lemon for the sauce. Slice the other half to lay over the salmon en papillote.
• Vegetables – I used zucchini, red onions, and carrots. You can also use yellow squash , other types of onions, or asparagus.
• Fresh Chives – I love sprinkling fresh chives on top for a burst of color and a mild onion flavor. If you don’t have chives, green onions are a great substitute!
• Sea Salt & Black Pepper

How To Cook Salmon In Parchment Paper

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the fish. Pat the salmon fillets dry with paper towels, and sprinkle both sides with the salt and pepper.
2. Make the honey butter. In a small bowl or glass measuring cup ( I use one of these for easy pouring later), whisk together the melted butter, honey, juice from half the lemon, and minced garlic.

1. Coat the veggies. Toss them in a big bowl with 1/3 of the honey butter, salt, and pepper.
2. Assemble the packets. Arrange the veggies on large pieces of parchment paper and place the salmon on top. Brush the fish with honey butter, sprinkle with chives, and top with a lemon slice. I brush the sauce on first to scoop up the garlic, and pour the rest on at the end. Fold the paper over, then fold or roll to seal all the edges to make a packet.
3. Bake. Place the salmon en papillote packets on a baking sheet, and bake until the salmon flakes easily with a fork. Since it’s sealed, see my tips below for how I know it’s done.

My Recipe Tips

• Slice half the lemon for the topping before cutting it in half. You’ll need a whole half juiced into the sauce and half sliced thinly, but I find it’s much easier to cut the lemon slices from the whole lemon first.
• Make sure to slice your carrots very thin. Otherwise, they won’t cook through by the time the fish and other veggies are done.
• Cut the parchment paper large enough. I find 12×12 inch squares are the sweet spot. Then, when you place the salmon fillets over the veggies, arrange them vertically and fold the paper over sideways.
• Note that the butter mixture solidifies as it cools. If it’s not pourable by the time you need to add it to the salmon, you can microwave it for 15 seconds to melt again.
• For moist and flaky salmon, aim for an internal temperature of 135-140 degrees F. And yes, you can use a meat thermometer even with salmon en papilotte! I just insert it right through the paper, and if I need to check multiple times, use the same hole to avoid letting much steam escape. You can check if it flakes with a fork if you don’t have a thermometer, but this is not ideal because it lets the steam out.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Salmon:

• 4 6-oz Salmon fillets ▢
• 1/2 tbsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Honey Butter:

• 6 tbsp Unsalted butter (melted) ▢
• 2 tbsp Honey (I use my natural Wholesome Yum Zero Sugar Honey ) ▢
• 1 medium Lemon (half juiced and half sliced thinly) ▢
• 2 cloves Garlic (minced) ▢

Vegetables:

• 10 oz Zucchini (cut into half moons, 3/8 inch thick) ▢
• 1/2 large Onion (sliced into thin half moons, 1/4 inch thick) ▢
• 1 cup Carrots (sliced thinly, 1/4 inch thick) ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Fresh chives ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
3. In a small bowl or glass measuring cup, whisk together the melted butter, honey, lemon juice from half the lemon (~1 tablespoon), and minced garlic. (Reserve the sliced lemon half for later.)
4. In a large bowl, combine the vegetables. Pour about 1/3 of the honey butter mixture over them, and season with salt and pepper. Toss to coat.
5. Cut 4 squares of parchment paper, large enough to fold around a piece of salmon with veggies. (I cut mine about 12×12 inches in size.)
6. Divide the vegetables into 4 even piles on the 4 pieces of parchment paper, placing them on just one half of the paper (so that you can fold the other half over later). Place a salmon fillet on top of each pile of vegetables.
7. Brush the remaining honey butter mixture evenly over the fish fillets (about 2 tablespoons each). (I brush first to get the garlic evenly on all 4 fillets, but you can pour the rest on at the end.) Sprinkle fresh chives over the salmon and vegetables. Place a lemon slice over each piece of salmon.
8. Fold each piece of parchment paper over the fish and veggies, and fold over all the edges to seal shut.
9. Place the salmon packets onto a large baking sheet . Bake for 15-18 minutes , until the salmon flakes easily with a fork. For moist, flaky fish, I recommend an internal temperature of 135-140 degrees F (57-60 degrees C)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 parchment paper packet with 1 salmon filllet and veggies

• Tips: Check out my recipe tips above to help you to help you slice your lemon more easily, ensure the vegetables cook evenly, notes on the butter and parchment paper, and most importantly, ensure that you get moist, flaky fish.
• Storage and reheating: I was pleasantly surprised at how well this dish reheats, as long as you keep the salmon in parchment paper. Keep the packets in the fridge for up to 1-3 days. To reheat, ensure they’re sealed and bake again at 350 degrees F. My favorite method is the air fryer for 1-2 minutes, right in the paper.
• Meal prep: You can mix the sauce and cut the veggies in advance. I wouldn’t assemble the packets ahead, because the lemon juice will “cook” the salmon, similar to what happens with fish ceviche .
• Note on nutrition info: I calculated the nutrition using my Wholesome Yum Zero Sugar Honey . If you use regular honey, the sugar and carbohydrates will be higher.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Salmon En Papillote

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Salmon En Papillote (With Honey Lemon Butter)

My salmon en papillote bakes veggies and salmon in parchment paper with honey lemon butter. Easy, flavorful, and cleanup is a breeze!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/salmon-en-papillote/

Ingredients

Salmon:

• 4 6-oz Salmon fillets
• 1/2 tbsp Sea salt
• 1/4 tsp Black pepper

Honey Butter:

• 6 tbsp Unsalted butter (melted)
• 2 tbsp Honey (I use my natural Wholesome Yum Zero Sugar Honey )
• 1 medium Lemon (half juiced and half sliced thinly)
• 2 cloves Garlic (minced)

Vegetables:

• 10 oz Zucchini (cut into half moons, 3/8 inch thick)
• 1/2 large Onion (sliced into thin half moons, 1/4 inch thick)
• 1 cup Carrots (sliced thinly, 1/4 inch thick)
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh chives

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
3. In a small bowl or glass measuring cup, whisk together the melted butter, honey, lemon juice from half the lemon (~1 tablespoon), and minced garlic. (Reserve the sliced lemon half for later.)
4. In a large bowl, combine the vegetables. Pour about 1/3 of the honey butter mixture over them, and season with salt and pepper. Toss to coat.
5. Cut 4 squares of parchment paper, large enough to fold around a piece of salmon with veggies. (I cut mine about 12x12 inches in size.)
6. Divide the vegetables into 4 even piles on the 4 pieces of parchment paper, placing them on just one half of the paper (so that you can fold the other half over later). Place a salmon fillet on top of each pile of vegetables.
7. Brush the remaining honey butter mixture evenly over the fish fillets (about 2 tablespoons each). (I brush first to get the garlic evenly on all 4 fillets, but you can pour the rest on at the end.) Sprinkle fresh chives over the salmon and vegetables. Place a lemon slice over each piece of salmon.
8. Fold each piece of parchment paper over the fish and veggies, and fold over all the edges to seal shut.
9. Place the salmon packets onto a large baking sheet . Bake for 15-18 minutes , until the salmon flakes easily with a fork. For moist, flaky fish, I recommend an internal temperature of 135-140 degrees F (57-60 degrees C)

Maya’s Recipe Notes

Serving size: 1 parchment paper packet with 1 salmon filllet and veggies

• Tips: Check out my recipe tips above to help you to help you slice your lemon more easily, ensure the vegetables cook evenly, notes on the butter and parchment paper, and most importantly, ensure that you get moist, flaky fish.
• Storage and reheating: I was pleasantly surprised at how well this dish reheats, as long as you keep the salmon in parchment paper. Keep the packets in the fridge for up to 1-3 days. To reheat, ensure they’re sealed and bake again at 350 degrees F. My favorite method is the air fryer for 1-2 minutes, right in the paper.
• Meal prep: You can mix the sauce and cut the veggies in advance. I wouldn’t assemble the packets ahead, because the lemon juice will “cook” the salmon, similar to what happens with fish ceviche .
• Note on nutrition info: I calculated the nutrition using my Wholesome Yum Zero Sugar Honey . If you use regular honey, the sugar and carbohydrates will be higher.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Sweet, Flaky Salmon En Papillote Is Next Level
• Ingredients & Substitutions
• How To Cook Salmon In Parchment Paper
• My Recipe Tips
• Salmon En Papillote (With Honey Lemon Butter) Recipe card
• Recipe Reviews

My Sweet, Flaky Salmon En Papillote Is Next Level

With its French name, salmon en papillote sounds fancy, but it’s actually so simple: just salmon in parchment paper. I’ve loved it in France and cooked it this way many times since, but more recently I made it with a new sauce and it’s a whole new level of delicious. Here’s why it’s amazing:

• This sauce is everything – The garlic honey butter with lemon and fresh herbs is what I did differently this time, which I haven’t seen before in other recipes. It’s rich, sweet, bright, and contrasts with the flavor of the salmon beautifully.
• Melt-in-your-mouth texture – Cooking salmon in parchment makes the fish ultra delicate and flaky, a lot like my poached salmon and salmon in foil . It’s one of the best ways to avoid dry fish.
• One pan meal with easy cleanup – The ingredients are super simple, and with the vegetables, your entire meal is in its own little pouch… all in half an hour. And unlike my sheet pan fish dinners , the pan is virtually spotless.

When I need a quick weeknight dinner or an easy dish that will impress people coming over, I can’t think of anything better than this salmon en papillote. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my salmon en papillote recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Salmon Fillets – I usually buy a whole fillet at my local warehouse club and cut into fillets, but you can buy them already cut, too. Thaw your fish if it’s frozen. Since we’re wrapping it in parchment, I prefer skinless salmon; skin-on is better for recipes where the skin gets crispy, like my pan seared salmon .
• Lemon Honey Butter – Just 4 ingredients: butter, honey (I use my natural Wholesome Yum Zero Sugar Honey ), fresh minced garlic, and lemon juice. For dairy-free options, I recommend butter-flavored coconut oil over something like olive oil, so you get that buttery flavor. You’ll need half the lemon for the sauce. Slice the other half to lay over the salmon en papillote.
• Vegetables – I used zucchini, red onions, and carrots. You can also use yellow squash , other types of onions, or asparagus.
• Fresh Chives – I love sprinkling fresh chives on top for a burst of color and a mild onion flavor. If you don’t have chives, green onions are a great substitute!
• Sea Salt & Black Pepper

How To Cook Salmon In Parchment Paper

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the fish. Pat the salmon fillets dry with paper towels, and sprinkle both sides with the salt and pepper.
2. Make the honey butter. In a small bowl or glass measuring cup ( I use one of these for easy pouring later), whisk together the melted butter, honey, juice from half the lemon, and minced garlic.

1. Coat the veggies. Toss them in a big bowl with 1/3 of the honey butter, salt, and pepper.
2. Assemble the packets. Arrange the veggies on large pieces of parchment paper and place the salmon on top. Brush the fish with honey butter, sprinkle with chives, and top with a lemon slice. I brush the sauce on first to scoop up the garlic, and pour the rest on at the end. Fold the paper over, then fold or roll to seal all the edges to make a packet.
3. Bake. Place the salmon en papillote packets on a baking sheet, and bake until the salmon flakes easily with a fork. Since it’s sealed, see my tips below for how I know it’s done.

My Recipe Tips

• Slice half the lemon for the topping before cutting it in half. You’ll need a whole half juiced into the sauce and half sliced thinly, but I find it’s much easier to cut the lemon slices from the whole lemon first.
• Make sure to slice your carrots very thin. Otherwise, they won’t cook through by the time the fish and other veggies are done.
• Cut the parchment paper large enough. I find 12×12 inch squares are the sweet spot. Then, when you place the salmon fillets over the veggies, arrange them vertically and fold the paper over sideways.
• Note that the butter mixture solidifies as it cools. If it’s not pourable by the time you need to add it to the salmon, you can microwave it for 15 seconds to melt again.
• For moist and flaky salmon, aim for an internal temperature of 135-140 degrees F. And yes, you can use a meat thermometer even with salmon en papilotte! I just insert it right through the paper, and if I need to check multiple times, use the same hole to avoid letting much steam escape. You can check if it flakes with a fork if you don’t have a thermometer, but this is not ideal because it lets the steam out.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Salmon:

• 4 6-oz Salmon fillets ▢
• 1/2 tbsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Honey Butter:

• 6 tbsp Unsalted butter (melted) ▢
• 2 tbsp Honey (I use my natural Wholesome Yum Zero Sugar Honey ) ▢
• 1 medium Lemon (half juiced and half sliced thinly) ▢
• 2 cloves Garlic (minced) ▢

Vegetables:

• 10 oz Zucchini (cut into half moons, 3/8 inch thick) ▢
• 1/2 large Onion (sliced into thin half moons, 1/4 inch thick) ▢
• 1 cup Carrots (sliced thinly, 1/4 inch thick) ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Fresh chives ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
3. In a small bowl or glass measuring cup, whisk together the melted butter, honey, lemon juice from half the lemon (~1 tablespoon), and minced garlic. (Reserve the sliced lemon half for later.)
4. In a large bowl, combine the vegetables. Pour about 1/3 of the honey butter mixture over them, and season with salt and pepper. Toss to coat.
5. Cut 4 squares of parchment paper, large enough to fold around a piece of salmon with veggies. (I cut mine about 12×12 inches in size.)
6. Divide the vegetables into 4 even piles on the 4 pieces of parchment paper, placing them on just one half of the paper (so that you can fold the other half over later). Place a salmon fillet on top of each pile of vegetables.
7. Brush the remaining honey butter mixture evenly over the fish fillets (about 2 tablespoons each). (I brush first to get the garlic evenly on all 4 fillets, but you can pour the rest on at the end.) Sprinkle fresh chives over the salmon and vegetables. Place a lemon slice over each piece of salmon.
8. Fold each piece of parchment paper over the fish and veggies, and fold over all the edges to seal shut.
9. Place the salmon packets onto a large baking sheet . Bake for 15-18 minutes , until the salmon flakes easily with a fork. For moist, flaky fish, I recommend an internal temperature of 135-140 degrees F (57-60 degrees C)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 parchment paper packet with 1 salmon filllet and veggies

• Tips: Check out my recipe tips above to help you to help you slice your lemon more easily, ensure the vegetables cook evenly, notes on the butter and parchment paper, and most importantly, ensure that you get moist, flaky fish.
• Storage and reheating: I was pleasantly surprised at how well this dish reheats, as long as you keep the salmon in parchment paper. Keep the packets in the fridge for up to 1-3 days. To reheat, ensure they’re sealed and bake again at 350 degrees F. My favorite method is the air fryer for 1-2 minutes, right in the paper.
• Meal prep: You can mix the sauce and cut the veggies in advance. I wouldn’t assemble the packets ahead, because the lemon juice will “cook” the salmon, similar to what happens with fish ceviche .
• Note on nutrition info: I calculated the nutrition using my Wholesome Yum Zero Sugar Honey . If you use regular honey, the sugar and carbohydrates will be higher.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Salmon En Papillote