Learn how to cook the most succulent wild sockeye salmon of your life using the French “en papillote” (in parchment) method! In this quick recipe tutorial, we are baking fresh wild sockeye salmon from The Fish Society paired with Sublime’s No. 19 Béarnaise Butter.
Cooking fish in a parchment paper pouch creates a natural steam chamber. This keeps the salmon incredibly moist and juicy while infusing it with gourmet flavours like tarragon, bay leaves, and fresh lemon juice – all the classic tastes of a homemade French Béarnaise sauce without any of the kitchen fuss.
If you want a fool-proof, 10-minute oven-baked salmon recipe that delivers restaurant-quality seafood at home, this is it.
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