Brown Butter Salmon en Papillote with Potatoes
Prep time 2hrs
Cook time 12mins
Serves or Makes: 2

Recipe Card


  • 1 stick unsalted butter,, browned
  • 2 lemon wedges
  • 2 (4-6 ounce) skin-on salmon filets
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dry sage
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 large yukon gold potato, sliced ⅛” thick
  • 10 asparagus spears, woody ends removed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

To brown the butter:


  • Step 1

    Add butter to a small saucepan over medium heat. Continue to cook butter, stirring throughout so the butter won’t burn. The butter will start to change color to a dark amberish brown color and smell nutty. That is when the butter is done.

  • Step 2

    Remove butter from the heat and pour into a small ramekin. Place the in the refrigerator to cool and solidify about 45 minutes, stirring occasionally to redistribute the milk solids.

  • Step 3

    Dollop brown butter onto a piece of If You Care parchment paper. In one line, about 4 inches long and 1 inch across. Wrap and roll the parchment around the butter, forming it into a log. Place in freezer to chill for 10 to 15 minues and transfer to refrigerator until ready to use.

To prepare the salmon:

  • Step 1

    Preheat the oven to 350F degrees.

  • Step 2

    In a small dish combine garlic powder, sage, salt and pepper. Mix together.

  • Step 3

    Pat Salmon filets dry with a paper towel. Squeeze one lemon wedge over each filet. Season flesh side of salmon with spice mixture.

  • Step 4

    Unroll the compound brown butter and slice into ½” slices. Set aside.

  • Step 5

    [Note: For this recipe we are using the If You Care Parchment Roasted Bags, to prepare the pappillote and get the ingredients in more easily you’ll need a 3”x9” piece of parchment paper to assemble the salmon on.] Lay potato slices down in 4 rows with 3 slices in each row, gently lay asparagus on top.

  • Step 6

    Drizzle with 1 tablespoon of olive oil, salt and pepper. Gently place seasoned salmon on top of the asparagus and top with 3 slices of the brown butter compound. Carely place the salmon assembly in the Parchment Roasted Bag and fold the end closed.

  • Step 7

    Bake salmon en pappillote for 10-12 minutes, until salmon is done. Serve with lemon wedges.