30-Minute Air Fryer Salmon en Papillote
Individual salmon fillets steamed in parchment packets with fresh lemon, garlic, and dill. This air fryer version of the classic French technique creates moist, flaky fish infused with aromatic herbs and citrus. Perfect for weeknight dinners or elegant entertaining, the sealed packets trap steam and flavors while keeping cleanup minimal. The gentle cooking method preserves the salmon's delicate texture while allowing the Mediterranean-inspired seasonings to penetrate the fish.
Ingredients
- 4 salmon fillets, 4-6 oz each
- 1 teaspoon salt, to taste
- ½ teaspoon black pepper, to taste
- 1 large lemon, thinly sliced
- 1 teaspoon dill, to taste
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon white wine(optional)
Instructions
- 1
Preheat air fryer to 350°F
- 2
Cut four sheets of parchment paper large enough to fold over salmon fillets
- 3
Place each salmon fillet on a parchment paper sheet
- 4
Season fillets with salt and pepper
- 5
Drizzle olive oil over each fillet
- 6
Place lemon slices on top of each fillet
- 7
Sprinkle minced garlic and dill over salmon
- 8
Add cherry tomato halves around salmon if using
- 9
Pour splash of white wine over fillets if using
- 10
Fold parchment paper over salmon and seal edges tightly
- 11
Place parchment packets in air fryer basket
- 12
Cook for 12-15 minutes until salmon flakes easily with fork
- 13
Remove packets from air fryer and let rest for one minute
- 14
Open packets carefully and transfer salmon to plates
- 15
Garnish with additional dill or lemon slices if desired
Tips
Ensure parchment packets are tightly sealed to prevent steam from escaping during cooking.
Check doneness by carefully opening one packet - salmon should reach 145°F internal temperature.
Let packets rest briefly before opening to avoid burns from escaping steam.
Good to Know
Best served immediately while hot and steamy from packets.
Can prep packets up to 2 hours ahead and refrigerate before cooking.
Serve directly from opened parchment packets for dramatic presentation.
Common Mistakes
Seal packets loosely to avoid steam escaping and drying out fish.
Avoid overcooking by checking thickest part of fillet reaches 145°F.
Substitutions
FAQ
Can I use frozen salmon fillets?
Yes, but thaw completely first and pat dry to remove excess moisture before seasoning and wrapping.
What if I don't have parchment paper?
Aluminum foil works as substitute, but create loose tent rather than tight seal to prevent overcooking.
How long will leftovers keep?
Store refrigerated for up to 2 days, though texture is best when served immediately after cooking.