Name: Honey Garlic Salmon En Papillote
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Modern
Ingredients: 3 salmon fillets (6 oz each), skinless; 1 bunch fresh asparagus, trimmed; 6 cloves garlic, thinly sliced; 3 tablespoons honey; 2 tablespoons soy sauce; 1 tablespoon olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; Salt and black pepper to taste; Parchment paper sheets for wrapping

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Honey Garlic Salmon En Papillote is a vibrant, nourishing meal that combines the rich flavor of salmon with a sweet-savory glaze and the crispness of fresh asparagus. Baked in parchment for easy preparation and cleanup, this elegant dish is perfect for healthy weeknight dinners or light entertaining.

Why You’ll Love This Recipe

This recipe is the perfect balance of simplicity and sophistication. Baking the salmon en papillote (in parchment) locks in moisture and infuses the fish with aromatic garlic and a beautifully balanced honey soy glaze. It’s gluten-free, low-carb, and packed with nutrients—yet requires minimal cleanup. Whether you’re cooking for yourself or guests, this dish makes mealtime feel special without the fuss.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 salmon fillets (6 oz each), skinless
1 bunch fresh asparagus, trimmed
6 cloves garlic, thinly sliced

For the Honey Garlic Glaze:

3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and black pepper, to taste

Additional:

Parchment paper sheets, for wrapping

Directions

Preheat the oven to 375°F (190°C).
Cut three large sheets of parchment paper. Place a handful of trimmed asparagus in the center of each sheet and scatter garlic slices over the top.
Lay one salmon fillet over each bed of asparagus.
In a small bowl, whisk together the honey, soy sauce, olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth.
Brush each salmon fillet generously with the glaze, ensuring it covers the top and sides.
Fold the parchment over the salmon and vegetables. Bring the edges together and fold or twist tightly to form sealed packets.
Place the packets on a baking sheet and bake for 15–18 minutes, or until the salmon is tender and flakes easily with a fork.
Carefully open the parchment (steam will escape), transfer to plates, and serve hot.

Servings and timing

Servings: 3
Prep Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Calories per serving: 310 kcal

Variations

Add citrus: Place lemon slices on top of the salmon for added aroma and brightness.
Use different vegetables: Substitute asparagus with thinly sliced zucchini, bell peppers, or green beans.
Add heat: Include a pinch of red pepper flakes or a drizzle of chili oil in the glaze.
Maple mustard glaze: Replace honey with maple syrup for a subtle twist.
Herb infusion: Add fresh thyme or dill sprigs to the packet for a fragrant layer of flavor.

Storage/Reheating

Storage: Refrigerate cooled leftovers in an airtight container for up to 2 days.
Reheating: Reheat gently in the oven at 300°F (150°C) for 10–12 minutes. Avoid microwaving to maintain texture.
Freezing: Not recommended due to the delicate texture of the cooked fish and vegetables.

FAQs

What is en papillote cooking?

En papillote is a French method of baking food in parchment paper. It traps steam and flavor, creating a moist, tender result.

Can I use foil instead of parchment paper?

Yes, foil is a suitable substitute, though it doesn’t present as elegantly when serving.

Is this recipe gluten-free?

Yes, if you use gluten-free soy sauce or tamari.

Can I make this dish ahead of time?

You can assemble the packets and refrigerate them for up to 4 hours before baking.

What kind of salmon works best?

Skinless Atlantic or sockeye salmon fillets work well. Choose even-thickness pieces for consistent cooking.

Can I double the recipe?

Yes. Simply prepare additional packets and bake all at once. Ensure there’s space between them on the tray.

Do I need to flip the packets while baking?

No. The sealed parchment steams the contents evenly from all sides.

What should I serve with this?

Serve with steamed rice, quinoa, or a light salad to complete the meal.

Is Dijon mustard necessary?

It adds subtle depth to the glaze but can be omitted or replaced with whole grain mustard.

Can I use frozen salmon?

Yes, but thaw completely in the refrigerator before preparing.

Conclusion

Honey Garlic Salmon En Papillote is a beautiful way to enjoy salmon with minimal prep and maximum flavor. The parchment baking method seals in moisture and infuses the fish with a sweet-savory glaze that perfectly complements crisp asparagus and garlic. Healthy, elegant, and easy to clean up—this recipe is a must-try for your weekly dinner rotation or a light dinner party main course.

Honey Garlic Salmon En Papillote

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Author: Mia
Total Time: 33 minutes
Yield: 3 servings 1x
Diet: Gluten Free

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Description

Honey Garlic Salmon En Papillote is a wholesome, elegant dish featuring salmon fillets glazed with a sweet-savory sauce and baked in parchment over asparagus and garlic. It’s simple to prepare, nutrient-rich, and perfect for a light, flavorful meal.

Instructions

Preheat oven to 375°F (190°C).
Cut parchment paper into large sheets and place a bed of trimmed asparagus in the center of each. Top with garlic slices.
Lay a salmon fillet over each bed of vegetables.
In a small bowl, whisk together honey, soy sauce, olive oil, lemon juice, Dijon mustard, salt, and pepper.
Brush the glaze generously over the salmon fillets.
Fold the parchment paper into tight packets by bringing the edges together and twisting the ends to seal.
Place the packets on a baking tray and bake for 15–18 minutes, or until the salmon is flaky and tender.
Carefully open the packets, plate, and serve hot.