Food Recipes Ginger and Honey-Soy Salmon en Papillote 5.0 (1) Add your rating & review Cooking fish inside a parchment paper packet ensures tender, flaky fillets. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on April 27, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Prep Time: 20 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts The French cooking method en papillote simply means cooking food inside of a parchment paper packet. And, it has a lot of perks. Not only does the food cook evenly yielding a tender and juicy outcome, but it also means less cleanup since a piece of parchment paper is the cooking vessel. Here, salmon fillets and strips of bell pepper and ginger steam in a sweet soy-sesame-garlic sauce. For a dramatic and deliciously aromatic presentation, let guests open the packets at the table. Serve with rice noodles or steamed rice for a hearty meal. Ingredients 1/4 cup low sodium soy sauce 4 cloves garlic, finely chopped 1 tbsp honey 1 tsp toasted sesame oil 7 medium scallions 1 red bell pepper, thinly sliced 1 3-inch piece fresh ginger, peeled and sliced into thin matchsticks 1/4 tsp kosher salt 1/4 tsp ground black pepper 4 6-oz. salmon fillets 1 tbsp sesame seeds Directions Preheat oven to 400°F. Cut 4 (12-inch) squares of parchment paper. Fold each square in half. Cut a heart shape out of each square, using as much parchment as possible. Whisk soy sauce, garlic, honey, and oil in a microwave-safe bowl. Microwave on high for 30 seconds. Chop 6 scallions into 2-inch pieces. Place scallion pieces, bell pepper, and ginger on 1 side of each heart. Sprinkle with salt and pepper. Place a salmon fillet on top of each vegetable mixture. Spoon 2 tablespoons soy sauce mixture over each fillet. Sprinkle with sesame seeds. Fold parchment hearts closed and crimp edges to seal. Bake until packages are slightly puffed and salmon flakes easily with a fork, 12 to 15 minutes. (Open 1 pouch to test.) Meanwhile, thinly slice remaining scallion. To serve, open packets at the table and top with scallion. Rate it Print Nutrition Facts (per serving) 422 Calories 23g Fat 12g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 422 % Daily Value * Total Fat 23g 30% Saturated Fat 4g 22% Cholesterol 107mg 36% Sodium 762mg 33% Total Carbohydrate 12g 4% Dietary Fiber 2g 6% Total Sugars 6g Protein 40g Vitamin C 61mg 305% Calcium 81mg 6% Iron 2mg 10% Potassium 875mg 19% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.