How To Cook Whole Side Of Salmon En Papillote

I love cooking a whole side of salmon. You simply wrap it up in a foil or parchment parcel with some flavorings and let it bake and steam to flaky perfection. There are several ways to add flair, so I've put together a professional guide with all my tips and four different recipes for flavoring. This whole side of salmon recipe is perfect for a crowd at any time of year!

It's always a bit more daunting to cook a whole fish, a big joint of meat, or just something you haven't done before. There is more expense involved, and it is usually for a group of other people, so you want to get it right! Here is everything you need to know about cooking a whole side of salmon, the failsafe way.

What to order from the fishmonger

You want to ask your fishmonger for a fresh, whole side of salmon, with skin-on and pin-boned. If they have skinned it, then that's fine too, but it is easier to carve with the skin on, as it holds it together.

A side of salmon is an entire fillet running the length of the fish from head to tail. Salmon sides can range in weight and thickness depending on the size of the fish, but you'd usually be looking at between 1.2–1.8 kg (2.5–4 lbs) for farmed Atlantic salmon. Wild salmon is smaller and with leaner flesh, so you'll need more of it, and it requires a slightly different cooking process (more on this below).

How many people will a whole side of salmon feed?

You can feed 6–10 people from a 1.2–1.8 kg (2.5–4 lbs) side of salmon. But if you are serving it as part of a spread with lots of sides or other main dishes, you can get more portions out of it. I have fed 13 out of a big side of salmon before. It will partly depend on how it has been filleted and how large your oven tray is as to whether or not you can fit the whole thing on!

What flavorings to add to salmon en papillote?

The easiest formula to follow is citrus, herbs, aromatics, and fat. Here are some basic combinations that will give you a variety of flavor profiles to fit any occasion:

For a classic, fresh taste

• Slices of lemon
• Fresh dill and/or tarragon
• Two tablespoons of capers
• Drizzle of olive oil
• Salt and cracked black pepper

For a Mediterranean flavor

• Slices of lemon
• Fresh basil
• Dried oregano
• Crushed garlic cloves
• Whole cherry tomatoes
• Pitted olives
• Drizzle of olive oil
• Salt and cracked black pepper

Asian Ginger-Soy

• Slices of lime
• Crushed garlic
• Slices of fresh ginger root
• Fresh coriander/cilantro
• Spring onion
• Splash of soy sauce and rice wine
• A drizzle of sesame oil

Thai-inspired

• Slices of lime
• Crushed garlic
• Slices of fresh ginger
• Diced lemongrass
• Fresh red chili pepper slices
• Fresh coriander/cilantro and fresh mint
• Canned coconut milk

I always like to have compound butters in my freezer, and I use these as quick ways to add flavor to the sides of salmon. Simply put a couple of tablespoons on top and let it melt over the salmon side while it cooks. For a light, fresh option, try a dill butter. For something punchier, try a chimichurri butter. You can also add a splash of white wine or vermouth to add a bit more depth!

How to prepare a whole side of salmon

Measure the side of salmon against your oven tray to see if you need to trim any of the tail end. You need it to fit neatly inside the foil parcel on the oven tray. Run your fingers over the surface of the fish to check for any other pin bones and remove these with fish tweezers if needed.

Place the salmon on a long piece of foil that you have brushed with oil and season with salt and pepper.

Add your seasonings (see my list of suggestions below) and then drizzle with more olive oil before sealing the parcel by folding the edges together and pressing down with a fork.

Cook it low and slow

When I cook a whole side of salmon en papillote, I prefer to keep the oven low to let it cook evenly. It's a fatty fish, so it won't dry out, and the low and slow approach keeps it really juicy and stops it from producing too much albumin (the white stuff).

Preheat the oven to 150°C/300°F.

Place the salmon side en papillote in the preheated oven and let it cook for 25-30 minutes.

Take the salmon out of the oven, but don't open it. Let it rest and continue to gently steam for another 15 minutes while still in the parcel. You are aiming for an internal temperature of 50–52 °C (122–125 °F).

Carefully open the foil parcel using a fork to release the edges. The steam will be hot, so be careful if using your hands!

Use a sharp knife or a fish slice to carve the salmon into pieces.

What if I am cooking wild salmon?

Wild salmon will require more fat and less cooking time. Shave 3–5 minutes off the clock and add more olive oil or butter to the parcel.

A side of wild salmon may be ready in as little as 15–18 minutes. Always err on the side of caution, as it can be very dry and firm if you overcook it. You are aiming for an internal temperature of 48–50 °C (118–122 °F).

Can I serve salmon cold or at room temperature?

Yes! This whole salmon side recipe is just as delicous cold or at room temperature as it is hot.

What classic sauces go best with salmon?

Try mixing some fresh dill or tarragon with lemon juice and crème fraîche for an easy sauce. Fancier options include a lemon beurre blanc.

Wine Pairing

A white wine with some structure and acidity will work well against the fattiness of salmon. Try a Chardonnay, Albariño, Off-dry Riesling, or an Assyrtiko, depending on the flavor profile of the dish.

What if I have leftovers?

Store leftovers in the fridge and use within 2-3 days. I like to make fish cakes with leftover cooked salmon! Mix the fish with some mashed potato, Dijon mustard, and fresh dill, and use a bit of an egg as a binder. Form into patties and chill to firm up. Dust them with flour before pan frying or dredge them in flour–egg–breadcrumbs for a crispy coating.

Can I freeze it?

No, it won't defrost well, so avoid freezing.

Equipment

You will need oven trays and aluminum foil.