Salmon en Papillote Recipe | Boursin Cheese

Salmon en Papillote (Parchment Paper) with Zucchini and Potatoes Recipe

with Boursin® Garlic & Fine Herbs Cheese

French for “in parchment,” en papillote simply refers to baking the salmon, zucchini, potatoes, and delicious Boursin Garlic & Fine Herbs Cheese mixture in a folded parchment pouch. This method melds the flavors and enriches this exquisite salmon course.

  • Level medium

  • Prep time 10 min

  • Cook time 10 min

  • Total time 20 min


Your Turn To Create

  • Bring a medium pot of salted water to a boil.
  • Drop in potato slices.
  • Cook for 5 minutes, drain, and reserve.
  • Mix Boursin Cheese and crème fraiche in small bowl, divide in half and reserve.
  • Tear off four sheets 16” parchment paper.
  • Divide and spread half the cheese mixture onto center of each parchment paper.
  • Place half of the zucchini and potato in overlapping slices.
  • Add salmon fillet to each.
  • Season fish with salt and black pepper.
  • Layer remaining zucchini and potato slices.
  • Top with cheese mixture, sprinkle with peppercorns, and add a tablespoon of wine to each.
Combine and Bake
  • Close parchment paper by drawing the two edges of the paper together.
  • Fold down in 1/4” increments until nearly touching the contents of the packet.
  • Tuck the ends under and place on baking sheet.
  • Bake at 400°F for 10 minutes.
  • Serve immediately.


If salmon isn’t your fish of choice, you can use tuna or a thick fillet of white fish, like cod or haddock—either way your dinner will be delicious.

  • 1 box of Boursin Garlic & Fine Herbs Cheese

  • 4 small red-skinned potatoes, thinly sliced

  • 2 tablespoons crème fraîche

  • 2 small zucchinis thinly sliced

  • 4 8-ounce salmon filets

  • 1 tablespoon pink peppercorns, cracked

  • 4 tablespoons white wine

  • Salt

  • Black pepper

  • 1/2 box of Boursin Garlic & Fine Herbs Cheese

  • 2 small red-skinned potatoes, thinly sliced

  • 1 tablespoons crème fraîche

  • 1 small zucchinis thinly sliced

  • 2 8-ounce salmon filets

  • 1/2 tablespoon pink peppercorns, cracked

  • 2 tablespoons white wine

  • Salt

  • Black pepper