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Bluehouse Salmon



Citrus Salmon & Smashed Fingerlings

Call it Salmon en Papillote if you’re feeling fancy, but this technique is simpler than it sounds. This recipe gets so much great flavor from creating a little paper steaming pocket. Lemon and herbs soak into the beautiful salmon and all the moisture stays inside the delicious little packet. Smashed fingerling potatoes can never be wrong. Join us!


Fancy name, but simple idea: parchment paper “bags” keep all the steam and flavor inside for the perfectly cooked salmon of your dreams. Fresh herbs and smashed fingerlings fill out the perfect plate. 

Servings: 4 

Prep Time: 10 minutes 

Cook Time: 30 minutes 


For the Salmon: 

  • Salmon filets (4 pieces, about 6 oz each) 
  • Fresh dill, chopped 
  • Lemon, thinly sliced 
  • 2 garlic cloves, thinly sliced 
  • White wine (or vegetable broth) 
  • Salt and black pepper 
  • Olive oil 
  • Parchment paper 

For the Smashed Fingerlings: 

  • Fingerling potatoes (about 1 lb) 
  • 1 tablespoon fresh rosemary, chopped 
  • 1 teaspoon garlic powder 
  • Salt and pepper 
  • Olive oil


Prep and bake the salmon: 

  1. Preheat your oven to 400°F (200°C). 
  2. Cut large squares of parchment paper, enough to envelop each salmon filet. 
  3. Place a salmon filet on each parchment square. Season with salt, pepper, and sprinkle with chopped dill and garlic slices. 
  4. Place a few lemon slices on top of each filet. Drizzle each with a tablespoon of white wine or vegetable broth. Fold the parchment paper over the salmon, twisting the ends to seal the package. 
  5. Place the packets on a baking sheet and bake for about 12-15 minutes, depending on the thickness of the filets. 

Make the smashed fingerlings: 

  1. Boil the fingerling potatoes in salted water until tender, about 15-20 minutes.
  2. While the potatoes are boiling, preheat your oven to 425°F (220°C).
  3. Drain the potatoes and let them cool slightly. Place them on a baking sheet and gently half-smash each potato with a fork or potato masher.
  4. Drizzle the potatoes with olive oil, sprinkle with chopped rosemary, garlic powder, salt, and pepper. Bake in the oven for about 20-25 minutes, or until crispy and golden. 
  5. Plate the salmon, carefully open the packets, and serve with the smashed fingerling potatoes.