Salmon En Papillote with Caramelized Shallots and White Wine Marinade

This is a delicious meal, and it’s perfect for entertaining because each fillet is served in its own, unique individual packet. If you want, you can add thinly sliced vegetables such as potatoes, carrots or zucchini for an extra nice touch.
(Serves 6)


  • 6 six ounce center cut Verlasso salmon fillets
  • Fresh herbs (such as parsley, chives, tarragon or savory), chopped

For the Caramelized Shallots and White Wine Marinade

  • 1 tablespoon olive oil
  • 1⁄4 cup chopped shallots, about 1 whole shallot
  • 1 cup chardonnay wine
  • 1⁄4 cup white wine vinegar
  • 1⁄4 cup olive oil
  • 1 teaspoon fresh garlic, minced
  • 1⁄4 cup Italian parsley, chopped
  • 1⁄2 tablespoon freshly chopped dill
  • 1⁄2 teaspoon Kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • Olive oil
  • Salt and freshly ground pepper


  1. Preheat the oven to 425° F.
  2. In a small skillet over medium to medium low heat, add the olive oil and shallots. Cook slowly for 15-20 minutes, stirring frequently and being careful not to let them brown too quickly.
  3. Transfer the shallots to a bowl and combine with the wine and vinegar. Pour the oil into the bowl in a slow, steady stream, whisking until thick. Season with salt and pepper. Use immediately or put in a tightly covered jar for up to two days.
  4. Cut six 18-inch pieces of parchment paper and fold in half. Open up each parchment sheet and place a fillet alongside the fold. Salt and pepper both sides. Spoon the caramelized shallot and white wine marinade on top of the fillets, just enough to bathe them lightly. Reserve the remaining marinade for another use.
  5. Sprinkle the fillets with the herbs and garlic and fold the other half of the parchment over each fillet. Starting at the corner of the center fold, make overlapping folds with the open paper edges to form a semicircular, airtight package. Use a binder or paper clip to secure the end if necessary.
  6. Place the packages on a cookie sheet and bake for 10 minutes until slightly brown and puffy. If you have a fairly thick fillet, you may need to bake 1-2 minutes more. Test with a skewer; if it goes in easily, the fish is done.
  7. Place each package on a dinner plate. Carefully cut them open with scissors to allow the steam to escape. Drizzle with more marinade and serve.