Sockeye Salmon en Papillote
Recipe Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
While scouting for sustainable fish, I picked up some Sockeye Salmon, known for its intense red color. Lucky for us, this delicious and good-for-you fish is sustainably caught in Bristol Bay, Alaska It's a fish dish you can definitely feel good about serving.
  • 4 Sockeye salmon filets
  • 4 Tablespoons Olive Oil
  • 4 Tablespoons capers, drained
  • 4 Tablespoons white wine
  • 4 teaspoons lemon zest
  • 4 handfuls of sugar snap peas, trimmed and cleaned
  • 1 lemon for garnish
  • Salt and pepper
  1. Preheat the oven to 350ºF/175ºC
  2. Cut four pieces of parchment paper that are each roughly 11x17 inches.
  3. For each filet follow this process:
  4. Fold the parchment paper in half and open it again, creating a crease down the middle.
  5. Dollop one tablespoon of oil to the right of the crease.
  6. Place one filet of salmon on top of the oil.
  7. Season with a pinch of salt and pepper.
  8. Spoon capers over the top of the salmon and do the same with the lemon zest.
  9. Nest the clean sugar snap peas to the right of the salmon.
  10. Drizzle the wine over the salmon and peas.
  11. Fold the parchment in half again, this time over the top of the fish and veggies. The fish and green beans are nested in the center, towards the centerfold.
  12. Working around the outside, starting from the bottom - fold the parchment over on top of itself, pleating it with each fold, to create a tightly sealed pocket.
  13. Place the parcels on a sheet pan in the center of the oven.
  14. Cook for 12-14 minutes.
  15. Remove from the oven and serve each parchment package on a plate - opening the packages at the last moment, just when serving.
  16. Serve with a wedge of lemon.
Recipe by Honest Cooking at