Dinner

Salmon en Papillote with Dill Crème Fraîche Recipe

ByCleo Brixton January 3, 2026January 3, 2026

Introduction

This Salmon en Papillote recipe is a simple and elegant way to prepare salmon, steaming it in parchment to lock in moisture and flavor. Served with a refreshing dill crème fraîche, it makes for a light and delicious meal perfect for any occasion.

Two pieces of cooked salmon are placed separately on crumpled baking paper, each topped with three thin, bright yellow lemon slices and small green sprigs of dill. The salmon is pink with a moist texture. Nearby, there is a small white bowl filled with creamy sauce that has green herb specks. On the top right, two lemon halves rest on a white marbled surface. A white plate with a gold rim is partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 120g skinless, boneless salmon fillets
½ lemon
2 tsp olive oil or butter
50g crème fraîche
1 tbsp garlic mayonnaise (regular mayonnaise is also fine)
2 tbsp chopped fresh dill, plus fronds to garnish

Instructions

Step 1: Sprinkle each salmon fillet with ½ tsp salt and set aside for 20 minutes. This helps draw out excess water and firms up the fillets. After 20 minutes, rinse them with cold water and pat dry with kitchen paper.
Step 2: Heat the air fryer to 180°C. Cut two 30cm circles of baking parchment and place a salmon fillet in the center of each. Cut 2 lemon slices and place one on each fillet, then drizzle with olive oil or top with butter.
Step 3: Lift the edges of the parchment paper to the center and crimp tightly to enclose the salmon completely. Place the parcels in the air fryer and cook for 10 minutes.
Step 4: While the salmon cooks, stir together the crème fraîche, garlic mayonnaise, and chopped dill. Season to taste and add a squeeze of lemon juice for brightness.
Step 5: Carefully open the salmon parcels to avoid steam burns. Scatter the reserved dill fronds over the salmon and serve immediately alongside the dill crème fraîche.

Tips & Variations

For extra flavor, add thin slices of fennel or spring onion inside the parchment packets with the salmon.
Using regular mayonnaise instead of garlic mayonnaise works well if you prefer a milder sauce.
If you don’t have an air fryer, you can cook the parcels in a preheated oven at 180°C (350°F) for about 12–15 minutes.

Storage

Store any leftover cooked salmon and crème fraîche sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or eat cold as part of a salad. The dill crème fraîche is best served fresh and not reheated.

How to Serve

Two pieces of cooked salmon lie on crumpled brown parchment paper, each topped with three thin lemon slices and small sprigs of fresh dill. The salmon is a rich pink-orange color with a slightly crisp texture. To the side, there is a small white bowl filled with creamy herb sauce, showing green flecks in the smooth white dressing. Half lemon slices are placed off to the top right on the white marbled surface, adding a fresh bright yellow color to the scene. The overall setting is neat and bright, with a cozy, fresh feeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets, but be sure to fully thaw and pat them dry before seasoning and cooking to ensure even cooking and good texture.

What if I don’t have fresh dill?

If fresh dill is unavailable, dried dill can be used but in smaller amounts, as it has a more concentrated flavor. Alternatively, fresh parsley or chives can provide a fresh herbal note.