Herbed Salmon Papillotes with Gouda

Herbed Salmon Papillotes with Gouda
  • 4 servings
  • 0:15 Preparation
  • 0:08 Cooking
  • 0:23 Total Time


Add all
  • 4

    sprigs fresh oregano or 5 ml (1 teaspoon) dried oregano

  • 4

    sprigs fresh thyme or 5 ml (1 teaspoon) dried thyme

  • 1

    bayleaf, broken in 4

  • 4

    fillets of salmon

  • 1

    shallot, chopped

  • 1

    clove garlic, chopped

  • 2 Tbsp.
    (30 mL)

    chopped fresh parsley

  • 2 Tbsp.
    (30 mL)

    grainy mustard

  • 1/4 cup
    (60 mL)

    fish stock or chicken broth or white wine

  • Salt and freshly ground pepper

  • 1 cup
    (250 mL)

    shredded canadian gouda


Preheat barbecue or oven to 220°C (425°F). Cut out 4 large squares of foil and cover each square with a square of parchment paper to keep fish from sticking.

Place a spring of oregano, a sprig of thyme and a piece of bayleaf on each square. Place a fillet of fish on top.

In a bowl, stir together shallot, garlic, parsley, mustard and stock. Salt and pepper to taste. Evenly divide among fillets. Top each fillet with cheese.

Fold each papillote to seal it and bake 5 to 8 minutes, according to thickness. To serve, remove fish from papillote with toppings, and serve with a salad.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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