Oven Poached Salmon

Recipe developed by Chef Kaylah Thomas

“Salmon en papillote” is a fancy term for sealing salmon and aromatics in a parchment paper pouch and poaching it in the oven. This is a healthy, quick way to prepare flavorful wild sockeye salmon. Be creative and add your favorite greens and flavors! Learn more about poaching salmon with our Salmon Cooking Guide.

Servings: 1

Cook Time: 21 mins.


1/2 leek, white part only, cut into strips

3-5 leaves of hearty greens such as turnip, mustard or chard

1 Bristol Bay sockeye salmon fillet portion, patted dry

Salt and pepper, to taste

1 clove of garlic, thinly sliced

1-inch piece of ginger, peeled and thinly sliced

1/2 lemon

1 teaspoon champagne vinegar (substitute white wine or apple cider vinegar)

2 teaspoons olive oil

1 teaspoon water

1 tablespoon butter, divided into 2 pats

1 green onion, roughly chopped


Preheat oven to 400 F.

Lay a 16-inch piece of parchment paper on a counter and fold in half to create a crease. Unfold and place leeks on the lower half. Arrange the greens on top of the leeks, folding as needed. Place the salmon fillet on top of the greens and season with salt and pepper. Evenly scatter the garlic and ginger on and around the fillet. Slice 2-3 thin rounds from the lemon and lay them on top of the fillet. Sprinkle on the vinegar, oil and water. Place pats of butter on the lemon and sprinkle with half of the green onion.

Fold the top half of the parchment paper over the ingredients. Dab the edges of the paper with water to help seal it. Fold and roll the edges of the parchment paper together to create a sealed pouch. Set packet on a sheet pan and place in oven. Bake for 10-12 minutes, depending on the thickness of the fillet. Check temperature with a probe thermometer – salmon will be medium rare when internal temperature is 110-120 F. Remove from oven and let sit for 5 minutes before opening packet.

Remove greens and place on a plate. Discard the lemon slices, garlic and ginger. Add the salmon on top of the greens and surround with the leeks and green onion. Drizzle the remaining liquid from the packet on top of the salmon. Finish with some fresh green onions and a squeeze of the remaining lemon.

Suggested side dish: pasta tossed in garlic, olive oil, and fresh lemon juice.

Print Recipe
Copyright 2023, Bristol Bay Regional Seafood Development Association. All rights reserved.