To be honest, I didn’t used to care for salmon. I tried a number of different methods of cooking it and none had ever worked for me. Then, finally, I asked my friend Mario Lopez for advice, and he responded with two words: “honey glaze.” That was it! Honey cuts the richness that I used to find overpowering while underscoring the salmon’s own sweetness. Baking the fish in paper packages, called en papillote in French, allows thicker cuts to cook all the way through without getting dry, and (better yet) keeps the mess to a minimum. Plus, it’s fun to open them at the table—just be careful not to get burned by the steam! Serve with Garlic Green Beans (page 141) or a green salad.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
In a small bowl, place the honey, oil, lemon juice, and garlic. Stir until well blended.
Step 3
Cut four 15-inch squares of parchment. Lay a fillet skin side down just below the center of one parchment square. Generously brush it with the honey glaze. Sprinkle with salt and pepper.
Step 4
Fold the top half of the parchment down so that the edges meet. Fold the three open sides several times to create tightly sealed “pouches.” Place the packet on a baking sheet and repeat with the remaining fillets. Bake until cooked, 12 to 15 minutes depending on the fillets’ thickness and how rare you want the fish. Remember that the fish will continue to cook a little more after it’s removed from the oven. Transfer a package to each of 4 plates and serve.
