Citrus Salmon en Papillote with Tropical Fruit Salsa

One of my favorite ways to cook salmon is en papillote – it leads to a very moist and well cooked piece of fish. I’ve never had the method fail me. I’ve used it with different varieties of fish.  This recipe for Citrus Salmon en Papillote with Tropical Fruit Salsa is perfect for this method!

Cooking salmon en papillote—a French method where the fish is sealed in a parchment paper packet—might sound fancy, but it’s actually one of the simplest and most reliable ways to achieve perfectly moist, flavorful results. As the salmon bakes, the sealed packet traps steam from its natural juices and any added ingredients, gently cooking the fish in its own flavorful environment. This steam-bath effect locks in moisture, prevents overcooking, and infuses every bite with whatever aromatics you tuck inside.

In this recipe, we’re pairing that delicate, flaky salmon with a bright and juicy tropical fruit salsa—think papaya, kiwi, orange, lemon, and a hint of honey—for a fresh, summery take that’s as vibrant in flavor as it is in color. It’s healthy, fast, and perfect for impressing guests or elevating a weeknight dinner. Let’s get into it!

Citrus Salmon en Papillote with Tropical Fruit Salsa

Serves 2

2 6 oz salmon fillets
1/2 of a large papaya or 1 small papaya
1 medium orange
2 lemons
1 green pepper
2 kiwi fruits
1 cup white wine
3 TBS olive oil
1 tsp rice vinegar
1 TBS honey
1/2 tsp salt
2 cups cooked brown rice
salt and pepper
parchment paper

Preheat oven to 350°
Slice one whole lemon into rounds and juice the other.
Slice the orange into rounds
Trim and cut the pepper into strips.
Take four of the strips and dice them.
Open the papaya, remove the seeds, trim it and cut into small pieces.
Peel the kiwis and cut into small pieces.
Mix the papaya, kiwi and diced pepper in a bowl. Add about 1/2 tsp of the lemon juice, stir. Set aside.
Pull two pieces of parchment paper – about 18″ long. Fold in half, then open.
Take 1/2 TBS of oil and spread it around each piece of paper
Sprinkle each fillet of salmon with salt and pepper
Lay the orange and lemon rounds down on the olive oil. Top with one of the salmon fillets

Top with the green pepper strips.
Cover with another row of lemon and orange rounds.
Sprinkle with salt and pepper.
Fold the packet until almost closed. You can check out a video on how to fold the packet
Pour in 1/2 cup white wine in each packet. Seal closed
Place on a baking sheet.
Bake in the preheated oven for 15 – 20 minutes. 15 minutes for a thinner fillet, 20 minutes for a thicker fillet.
While the fish is baking make a vinaigrette:
Mix together 2 TBS olive oil, 1 TBS lemon juice, 1 tsp rice wine vinegar, 1 TBS honey and 1/2 tsp salt.

When the fish is done carefully open each packet – there will be steam.

To serve:
Place 1 cup of rice on the plate, top with the salmon and then add the fruit salsa. Drizzle the vinaigrette over top. I also made him some snow peas. I simply roasted them with a little olive oil.

You could also substitute 5 shrimp in the packet if you prefer that over salmon. Feel free to eliminate any ingredients you don’t enjoy.

It was really tasty. The papaya was sweet, the kiwi tart and the shrimp tender and delicious. The salmon was cooked perfectly and the fruit was a lovely complement to it.