Cooking in Parchment Paper - Salmon Papillote

Salmon Papillote with Leeks & Shallots Fondue

Hello friends! I want to share with you a classic method of cooking called Papillote! Today we will be making Salmon in Papillote, or Salmon steamed in parchment paper. A really cool way to cook fish or chicken. This is a great classical cooking technique to add to your repertoire of cooking skills!
5 from 5 votes
Servings 2 Servings

Recipe Video


  • 2 @ 5 ounces Salmon of your favorite Fish
  • 2 medium size Gold Potatoes
  • 4 tablespoons Sweet Butter
  • 1 tablespoon Extra Virgin Olive Oil
  • ¼ cup Shallots finely sliced
  • 1 cup Leeks cut into fine Julienne (only cut the white part and light green)
  • 2 tablespoons Sour Cream
  • 1 tablespoon Tarragon, Parsley or Cilantro finely chopped
  • 2 tablespoons Peas
  • 1 teaspoon Sambuca (Optional)


Preheat Oven to 375°F / 190°C

  • Peel and slice the potatoes into 1/8” thick slices and poach them until cooked 95%..
  • In a sauté pan, heat 2 tablespoons of butter and when hot and melted cook the shallots and the leeks VERY SLOWLY slice until translucent and light golden brown, it could take 15 to 20 minutes.
  • Fold two 12 x 16 inch parchment papers in half; make the fold on the 16 inch side you should end up with a folded piece 8 x 12 inch rectangle. Cut each pieces into a heart shape.  Unfold and brush the inside center lightly with soft butter. Arrange the cooked potatoes on top of the butter and brush the top of the potatoes with more butter.  Add salt and pepper, add the sour cream on top pf the potatoes slices.  Add a few peas on top of each potatoes slices.  Add the salmon on top of the potatoes and add salt and pepper.  Top the fish with the shallot and leek fondue and chopped chives.  Add a few drops of Sambucca for the last ingredients.
  • Fold the other half of the paper over the fillets and, starting with the top, make 1” folds all around the perimeters and press to crimp and seal. Close the final crimp and fold underneath to hold. 
  • Place the papillottes on a baking sheet and bake until puffed and lightly browned, 12 to 14 minutes. 
  • Serve immediately.
Chef Jean-Pierre

Join the Chef Jean-Pierre community!

Get his Best Recipes and Product Offers Delivered Right to Your Inbox!


Top of Form

Sign Up Today!

Bottom of Form

By signing up, I agree to the Terms & to receive emails from

Thank You! You have been successfully subscribed!

Pin It on Pinterest