Quick-Cook Salmon en Papillote is my go-to dish after a long day of work. With just a few ingredients folded into parchment paper and cooked in a microwave oven, it is easy and fast yet is something quite special. I have made it many times and it is always tender and delicious. The key to a great recipe is quality ingredients. This simple yet elegant recipe is the ideal showcase for best-quality salmon.
The Advantage of Microwaving
Microwaving salmon in parchment works for the same reason oven “en papillote” does: sealed moisture. The parchment makes a small steam chamber that protects the fish from harsh heat, so the surface doesn’t dry out while the center finishes cooking. In a microwave, that gentle steam builds quickly and evenly, which means dinner is on the table in minutes. It’s an easy win on a weeknight or when the kitchen is already busy with other tasks.
The parchment encloses flavor and aroma, and keeps splatters off the microwave walls. Finally, cleanup is as simple as lifting the packet off the plate. There’s no pan to scrub and no stove to clean. Parchment is microwave-safe, folds neatly without staples, and tucks under itself to seal. If you’re cooking for one or two, portioning is automatic as each fillet is in its own packet. For anyone who loves the tenderness of gently cooked fish but needs speed and predictability, salmon in parchment in the microwave delivers both.
Ingredients
For each serving:
- •8–10 thin asparagus spears
- •115 g (4 ounces) fillet MOWI salmon
- •Extra-virgin olive oil, for drizzling
- •Kosher salt
- •Freshly ground black pepper
- •2 slices lemon
- •Dill fronds
- •Dill flowers, optional, for garnish
Preparation
Fold a 35–38 cm (14–15 inch) sheet of parchment in half to crease; open and lay it flat. On one side, arrange the asparagus in a single layer. Place the salmon over the asparagus. Drizzle with the olive oil and season with the salt and black pepper. Top with the lemon slices and a few dill fronds.
Fold the parchment paper over salmon and seal the edges by making small overlapping pleats to form a tight half-moon packet.
Microwave on high for 3 minutes (See Note). Let the packet rest for 1 minute.
To serve, place the packet on a plate and carefully cut it open. Garnish with the dill flowers, if using, and serve.
Note: Microwave wattages vary. For thicker fillets or lower-wattage ovens, cook in 30-second increments until the salmon flakes easily. An instant-read thermometor is helpful. If following USDA guidance, internal temperature of 50–54°C (125–130°F) indicates medium (moist and tender). For firmer, drier fish, 63°C (145°F) is considered well-done.
