Salmon En Papillote with Basil Butter

Salmon steaks sealed in foil with a spoonful of homemade basil butter, a slice of tomato, a round of lemon, and a bay leaf. The packets go on the grill, and after 25 to 30 minutes you’ve got perfectly steamed fish in a pool of herb-infused butter. Open the foil and that rush of basil and garlic steam hits you immediately.

The basil butter is blended in a food processor with fresh garlic, a pinch of cayenne, lemon juice, and unsalted butter. That cayenne is subtle but important. It doesn’t make the butter spicy; it just adds a low, warm hum underneath the bright basil and garlic.

Cooking en papillote (in a packet) on the grill keeps all the moisture locked in. The salmon steams in its own juices plus the melting butter, so even a thicker steak comes out silky and tender. The tomato slices soften and release their juice into the butter, creating a sauce right in the packet.

Kitchen Tips

• Use double foil for each packet. Single-layer foil can tear when you move the packages on the grill
• Seal the packets tightly by crimping the edges. Any gaps let steam escape and the salmon dries out
• Make the basil butter ahead. It keeps in the fridge for a week or freezer for a month, rolled in plastic wrap like a log
• Open the packets carefully, away from your face. The steam is very hot

Variations

• Oven method: Bake the foil packets at 400°F (200°C) for 20 to 25 minutes if you don’t have a grill
• Dill butter: Swap the basil for fresh dill and add a teaspoon of capers for a Scandinavian spin
• Mediterranean: Add sliced Kalamata olives and a drizzle of olive oil alongside the tomato