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Perfect Pan-Seared Salmon en Papillote Recipe with Easy Lemon Beurre Blanc Sauce

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A simple yet elegant pan-seared salmon finished en papillote with a silky lemon beurre blanc sauce. This recipe combines crispy skin with tender, moist fish and a tangy buttery sauce, perfect for quick weeknight dinners or impressing guests.

Ingredients

Scale
  • 4 salmon fillets, skin-on, about 6 oz (170 g) each
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 sheets parchment paper or foil, about 12x12 inches
  • Fresh herbs like dill or thyme (optional)
  • 1 lemon, thinly sliced
  • 1/4 cup dry white wine or chicken broth (60 ml)
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 1 teaspoon finely chopped shallots (optional)
  • 6 tablespoons unsalted butter, cold and cut into cubes (85 g)
  • Salt and white pepper, to taste
  • Fresh parsley, finely chopped (for garnish)

Instructions

  1. Pat the salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Let them sit at room temperature for 10 minutes.
  2. Lay out four parchment sheets. On each, place a few lemon slices and a sprig of dill or thyme if using. Position the salmon fillet skin-side down on top of the lemon slices.
  3. Fold the parchment over the salmon, then crimp the edges tightly to create a sealed packet. Set aside.
  4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking (about 1-2 minutes). Gently place the salmon packets in the pan, skin-side down. Sear for 3-4 minutes until the skin crisps and turns golden brown.
  5. Cover the pan with a lid and reduce heat to medium-low. Cook for another 6-8 minutes, allowing the steam inside the packets to finish cooking the salmon.
  6. While the salmon finishes, pour white wine (or broth), lemon juice, and shallots into a small saucepan. Simmer over medium heat until reduced by half, about 3-5 minutes.
  7. Lower heat to very low, then whisk in cold butter cubes gradually, one at a time, allowing each piece to emulsify before adding more. Season with salt and white pepper to taste. Keep warm without boiling.
  8. Carefully open the parchment packets (beware of hot steam!), transfer salmon to plates, and spoon warm lemon beurre blanc sauce over the top. Garnish with freshly chopped parsley.

Notes

Pat salmon dry thoroughly for crispy skin. Heat oil until shimmering but not smoking. Do not flip salmon too soon; let it release naturally. Use a lid to trap steam and finish cooking gently. Add butter cubes slowly to beurre blanc to avoid sauce breaking. If sauce thickens when chilled, whisk in warm water to loosen. For dairy-free, substitute butter with vegan butter and white wine with vegetable broth.

Nutrition

Keywords: salmon, pan-seared salmon, en papillote, lemon beurre blanc, seafood, quick dinner, healthy, easy sauce

Find it online: https://dahliadishes.com/perfect-pan-seared-salmon-en-papillote-recipe-with-easy-lemon-beurre-blanc-sauce/