Recipes › Seafood › Italian Salmon in Foil Recipe

Italian Salmon in Foil Recipe

Recipe by Pedro M. A. Neves

This Italian salmon en papillote combines fresh Atlantic salmon with vibrant Mediterranean flavors, sealed in parchment to steam in its own juices. Lemon, fresh herbs, and seasonal vegetables create an elegant yet simple weeknight dinner that captures the essence of Italian coastal cooking. The foil packet method preserves moisture and infuses the fish with aromatic herbs and bright citrus.

Ingredients

• 4 salmon fillets, 150 g (5.3 oz) each
• 2 lemons, thinly sliced
• 1 fennel bulb, 300 g (10.6 oz), thinly sliced
• 200 g (7 oz) cherry tomatoes, halved
• 60 ml (1/4 cup) extra virgin olive oil
• 20 g (0.7 oz) fresh flat-leaf parsley, chopped
• 15 g (0.5 oz) fresh dill, chopped
• 4 cloves garlic, minced
• 8 Sicilian green olives, pitted and halved
• Fine sea salt to taste
• Black pepper to taste
• 4 sheets parchment paper, 35 cm × 25 cm (14 × 10 inches)

Instructions

1. Preheat oven to 200°C (400°F). Fold each parchment sheet in half and cut into a heart shape, then unfold.

2. Arrange sliced fennel and half the cherry tomatoes on the left half of each parchment heart, leaving a 2 cm (0.75 inch) border.

3. Place one salmon fillet skin-side down on top of the vegetables on each sheet. Season each fillet with salt and pepper.

4. Sprinkle minced garlic, parsley, and dill evenly over each fillet. Distribute remaining cherry tomatoes, olives, and lemon slices on top.

5. Drizzle 15 ml (1 tablespoon) of olive oil over each fillet and its garnishes.

6. Fold the right half of parchment over the salmon and vegetables. Starting at the top corner, fold and crease the edges tightly in overlapping pleats, working down to seal the packet completely.

7. Place all four foil packets on a baking sheet and transfer to the preheated oven.

8. Bake for 15-18 minutes until the parchment puffs slightly and a gentle steam releases when carefully opened at the top.

9. Carefully transfer each packet to a serving plate. Open the top fold away from yourself to avoid steam burns, and serve immediately with the accumulated pan juices spooned over the salmon.

Substitutions

• Substitute fennel with 250 g (8.8 oz) sliced zucchini for a milder vegetable profile
• Replace fresh dill with 15 g (0.5 oz) fresh basil or mint for different herbaceous notes
• Use white fish such as halibut or sea bass instead of salmon for a leaner protein option
• Substitute Sicilian olives with 60 g (2.1 oz) capers or sun-dried tomatoes for tanginess

Tips

• Ensure parchment packets are properly sealed to trap steam; improperly sealed packets will dry out the fish
• Do not open packets until serving to maintain moisture and heat; the internal steam pressure keeps salmon tender
• For individual presentation, keep packets unopened when bringing to the table and let guests open their own packet for an aromatic experience

This cooking method, known as 'al cartoccio' or 'en papillote,' is traditional in Italian Mediterranean cuisine, particularly in coastal regions where fresh fish is abundant. The technique showcases Italian culinary philosophy of preserving natural flavors with minimal intervention and quality seasonal ingredients.

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