Baked Salmon Boats with Citrus and Herbs

This salmon in paper—also known as salmon en papillote—is a beautifully fragrant dish that’s surprisingly easy to make. Each fillet is marinated in citrus juice, wrapped in parchment paper with fresh herbs and orange slices, then baked until tender and juicy. It’s light, elegant, and ready in under an hour, making it perfect for weeknights or dinner guests.

Why Everyone Will Love This Recipe

• Delicate yet flavorful: Citrus and herbs infuse the fish without overpowering it.
• No mess, no stress: Cooking in parchment keeps everything clean and moist.
• Healthy and light: High in protein, low in fat, and gluten-free.
• Great for entertaining: Individual packets look fancy but are super simple to make.

What Are Salmon Boats?

Salmon boats, or en papillote, is a classic French cooking technique where fish or vegetables are baked inside a folded parchment paper pouch. The pouch traps steam and flavor, gently cooking the food while keeping it moist and aromatic. It's often used with flaky fish like salmon, and pairs beautifully with fresh citrus, herbs, or seasonal vegetables.

Pro Tips for the Best Salmon in Paper

• Use skinless fillets: They cook more evenly and absorb marinade better.
• Don’t over-marinate: 30 minutes is enough—longer may start to "cook" the fish.
• Seal the parchment well: Fold and crimp tightly to keep steam in.
• Open at the table: For a wow moment, serve the parchment packets sealed and let guests open them themselves.

Frequently Asked Questions

Can I Use Foil Instead of Parchment Paper?

Yes, foil works too, though parchment gives a more elegant presentation and prevents a metallic taste.

What Vegetables Can I Add Inside the Packet?

Thin slices of zucchini, cherry tomatoes, bell peppers, or asparagus cook well with the salmon.

Can I Prep These in Advance?

Yes—assemble the packets and refrigerate up to 4 hours before baking. Bring to room temp for 15 minutes before baking.

Is Fresh or Frozen Salmon Better?

Both work. If using frozen salmon, thaw it completely and pat dry before marinating.

What Other Herbs Work Well?

Fresh dill, parsley, or basil are also great options if you want to mix things up.

Do I Need to Flip the Salmon While Baking?

Nope! The parchment steams it evenly without flipping.

How to Store

Cool leftover salmon completely, then refrigerate in an airtight container for up to 2 days. Reheat gently in a low oven or microwave until just warm. Avoid overcooking during reheating.

How to Freeze

Freeze the raw, marinated salmon (without the parchment) in an airtight bag for up to 2 months. Thaw overnight in the fridge. Assemble parchment packets fresh before baking. Freezing already baked salmon is possible, but texture may suffer slightly upon thawing.

How to Make Salmon Boats With Citrus and Herbs

Step 1

Step 1

Place the fillets on a cutting board and slice each in half for even portions.

Place the fillets on a cutting board and slice each in half for even portions.

Step 2

Step 2

Transfer the salmon to a glass dish. Add orange juice, lemon juice, rosemary, and thyme. Cover with plastic wrap and refrigerate for 30 minutes.

Transfer the salmon to a glass dish. Add orange juice, lemon juice, rosemary, and thyme. Cover with plastic wrap and refrigerate for 30 minutes.

Step 3

Step 3

Fold large pieces of parchment into boats or envelopes, one for each portion.

Fold large pieces of parchment into boats or envelopes, one for each portion.

Step 4

Step 4

Place salmon into the paper boats on a baking tray. Top with orange slices and a sprig of rosemary. Drizzle with olive oil.

Place salmon into the paper boats on a baking tray. Top with orange slices and a sprig of rosemary. Drizzle with olive oil.

Close the packets tightly and bake in a preheated oven at 180°C / 360°F for 25 minutes.

Step 5

Step 5

Close the packets tightly and bake in a preheated oven at 180°C / 360°F for 25 minutes.

Transfer to plates, open the packets carefully, and enjoy the fragrant steam as it escapes!