Salmon en Papillote is on the dinner menu. Are you dining in an upscale French restaurant? Maybe, if you’re lucky! Or perhaps you’re having salmon baked in parchment paper or foil, served on your dining room table! Of course, you can always hope your significant other has planned a lovely dinner! But, if you’re eating in, does it matter whether the salmon is cooked in parchment or foil?
This delicious salmon treat is a gourmet meal easily achieved in an oven or on the grill. Salmon cooks equally well on parchment paper and foil. However, it may take slightly longer when baking it in foil. It is also easier to serve the salmon attractively when using parchment paper.
“Salmon en Papillote” simply means salmon in paper, but it always sounds classier in French! It is a delicious but healthy meal that is quick to prepare.
You don’t need a recipe either because you can add your choice of herbs, spices, liquids, and vegetables to make it just the way you like it.
And there’s much less mess to clean up afterward.
Foil Vs. Parchment Paper For Cooking Salmon
Salmon is considered a delicacy in most parts of the world because it is one of the pricier types of fish.
When we think of delicacies, there’s a connotation of complicated cooking methods suitable only for trained chefs and that it takes ages to prepare these wonderful dishes.
Though salmon may still cost you a little extra, it is quicker and easier than you think to prepare a sumptuous treat for your loved ones with a few essential ingredients and some parchment paper.
Or, if you don’t have any parchment paper, a piece of foil will also do the job. How do these two compare, though?
Foil Vs. Parchment Paper: Cooking Time
When it comes to cooking fish fillets, we follow the 10-minute rule. This rule dictates that you measure the fillet at its thickest section and allow ten minutes of cooking time per inch at temperatures between 400°F and 450°F.
This rule remains in place when cooking salmon in parchment paper.
If you’re cooking your salmon in aluminum foil, you should allow an extra five minutes of cooking time per inch at the same temperatures.
The 10-minute rule now becomes the 15-minute rule.
Foil Vs. Parchment Paper: Tenderness
Whether you cook your salmon in parchment paper or foil, both methods should produce a moist and tasty final product.
But you can probably lock in the moisture better when you cook the salmon in foil. It is easier to seal the foil packets, and the juices won’t easily seep through the packet.
Thus the salmon may be slightly more tender when cooked in foil. However, if you seal your parchment paper well and observe your cooking time, you will still serve a tender salmon fillet.
Foil Vs. Parchment Paper: Flavor
The flavor of your Salmon en Papillote depends entirely on what you put into it. Thinly sliced vegetables, fragrant herbs, spices, and liquids enhance the taste of this tasty salmon dish.
There should be no difference in taste whether you cook it in foil or parchment paper using the same ingredients.
Foil Vs. Parchment Paper: Aesthetic Appeal
The answer to this question is a no-brainer. A packet made from parchment paper will always look better on a plate than a hunk of foil, regardless of how straight you have folded the edges.
Parchment paper also lends itself to more creativity. For example, you can cut the paper into interesting shapes, e.g., a heart or flower shape.
If you seal parchment paper very well, it puffs up in its form and will serve to impress your guests for a few minutes. You can also allow each person to choose their flavors and vegetables and put their name on the parchment with a sharpie.
If aluminum foil is all you have at the time, it still does the job, but remove it from the packet before serving for aesthetic appeal.
You can garnish it with edible flowers or herbs or pretty up the plate with a balsamic glaze.
If you’ve been married for thirty years and you’re going to eat in front of the TV, aesthetic appeal is probably not that important. But, on second thought, perhaps a beautiful, romantic meal is just the ticket!
Foil Vs. Parchment Paper: Healthy Cooking
Cooking your salmon in foil could be bad for your health. Aluminum can leach into your food when it is cooked at high temperatures. This process is exacerbated by adding acidic or spicy foods when cooked in foil.
The World Health Organization decided that an acceptable daily aluminum intake is 40mg per kilogram of a person’s body weight.
Research has shown that an excess of aluminum could be related to Alzheimer’s Disease, bone disease, and renal impairment.
It has come to light that the migration of this metal into food wrapped and cooked in foil is more than the daily intake allowed by the World Health Organization.
While this sounds scary and dramatic, cooking your food in foil once in a blue moon may not cause serious health problems.
If you take your health very seriously, as we should, try to keep parchment paper on hand for this mouth-watering salmon dish. Cooking in parchment paper poses no health risks.
Cooking Tips For Cooking Salmon en Papillote
If you’re a salmon lover, discussing the pros and cons of Salmon en Papillote has probably got you scrambling to source some for dinner tonight.
Here are some tips for cooking this delicacy.
- Include vegetables that require the same amount of cooking time as the salmon. You can slice slower-cooking vegetables thinner.
- Don’t add too much liquid. The succulent texture comes from steaming the salmon.
- Avoid using foil if your recipe calls for lemon juice or other acidic flavorings. It will increase the migration of aluminum into your body.
- Ensure you seal your packets properly so that no steam escapes during the cooking process.
You can use parchment paper or foil to prepare a tantalizingly fragrant and succulent Salmon en Papillote at home.
Foil may increase the cooking time slightly, and there is a slight chance that it could pose health risks. It’s not likely if you don’t do this often, though. Cooking the salmon in parchment paper is the better choice, but when you’re in a pinch, foil is an item you always have.
If you’ve jolted awake from daydreaming of being entertained by an attractive partner at a top French restaurant but still feel the need for salmon, it’s so easy to do it yourself.
Not as much fun, perhaps, but still easy and delicious.
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