Ginger Lemongrass-Scented Salmon En Papillote

This salmon en papillote steams each fillet inside its own foil packet with an aromatic Asian-inspired topping of fresh ginger, chopped lemongrass, water chestnuts, julienned carrots, and red onion. Soy sauce, sesame oil, cilantro, and a pat of butter finish the package before it’s sealed and baked.

En papillote (cooking in a sealed packet) traps the steam so the salmon cooks gently in its own juices mixed with all those aromatics. Twelve minutes is all it takes. The fish comes out silky and tender, infused with ginger-lemongrass fragrance.

The water chestnuts add a surprising crunch that contrasts with the soft, flaky salmon. Julienne the carrots thin so they soften in the brief cooking time.

Cut the packets open at the table for a burst of fragrant steam. That moment is half the fun of this technique.

Pro Tips

• Seal the foil packets tightly so no steam escapes during baking
• Grate the ginger finely so it distributes evenly over each fillet
• Use the white inner stalk of the lemongrass only, sliced very thin
• Don’t overcook, the salmon should still be slightly translucent in the center when you open the packet

Variations

• Use parchment paper instead of foil for a more traditional French presentation
• Swap salmon for halibut, cod, or sea bass
• Add a splash of rice wine or mirin to the packet for extra sweetness