Chef Vikas Singh's French-inspired DIY salmon recipe will transform your meal prep routine

Meyer lemon Salmon en papillote should be a cakewalk!

author_img Ujjainee Roy Published :  13th December 2019 01:52 AM   |   Published :   |  13th December 2019 01:52 AM

Meyer lemon Salmon en papillote

If you’re wary of the boring steamed salmon from your usual meal preps, we have a recipe which could switch up your entire eating regimen, and you don’t even have to wait till your cheat day. Not only is salmon extremely rich in Omega-3 fatty acids, but is also a great source of protein, potassium and also aids your weight loss, which obviously makes the fish a hit with fitness enthusiasts. 

Hyatt Regency Kolkata’s Executive chef Vikas Singh has a heart-healthy, DIY salmon entree recipe up his sleeve which is a French delicacy and makes use of meyer lemons which are an excellent source of Vitamin C and are loaded with antioxidants. This dish also makes use of the easy but interesting papillote technique which is a French style of cooking, where the fish is baked in parchment paper and you can easily do it at home.

Meyer lemon Salmon en papillote


3 Sprigs of Fresh thyme

2 cloves garlic, minced or segments

1 Tbs. minced lemon zest

4 scallions

1 to 1-1/2 lb. Salmon with skin

Salt and freshly ground black pepper to taste

1 Tbs. Italian lemon juice

3 Tbs. softened butter

3 Tbs. white wine

10 sprigs of basil leaves

1 to 2 Parchment sheet



Heat the oven to 450°F.

To make the marination, take a fresh thyme spring, garlic, and lemon zest together.

Cut the scallions into 2-in. lengths and slice them lengthwise.

Season the salmon fish with salt, pepper, and lemon juice, and spread the top with butter

Divide the scallions among four sheets of parchment, top each with a portion of fish, and top the fish with a portion of the first marination.

Close the sheet and keep one corner open.

Make a broth mixture of white wine, basil water, lemon juice and black pepper.

Pour the broth mixture from one corner side of a folded sheet of the pouch.

Seal the packages and bake on a sheet pan until puffy and browned, about 8-10 min.

Check the doneness with food-grade thermometer touching centre of the fish.

Serve the fish with parchment or without paper with fresh Italian lemon or gremolata sauce