Salmon Packet

Don’t have time to make a delicious fish dish? Think again! Cooking in foil or parchment paper is a quick and easy method, plus it’s very forgiving. I made mine with salmon, whole wheat couscous, veggies, and white wine. I got the idea from Alton Brown, obviously. He has a blackboard full of ideas on pouch cooking in this episode.

The ingredients are definitely not set in stone. You can use whole fish or fillets, and change around the type of fish you use. Alton used a whole red snapper on his couscous bed. The presentation is really impressive, so don’t be afraid to try this dish!

Also, you can make it ahead! Prepare the fish packet in the morning and cook it off when you get home from work, a no-time and healthy meal!


  • 2 salmon fillets
  • 1/2 cup couscous (I used whole wheat)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • small bunch oregano
  • small bunch thyme or parsley
  • 1/2 lemon, thinly sliced
  • 1 shallot, thinly sliced
  • 1 clove minced garlic
  • 1/4 cup white wine
  • 1/2 tablespoon butter


1. Preheat the oven to 425 degrees

2. Cut a big piece of parchment paper and make a bed of couscous in the middle.

3. Place the cut up veggies around the couscous bed.

4. Put the salmon fillets on top of the couscous bed

5. Fold the sides of the packet together and fold or staple closed, leaving a small hole to pour in the wine.

6. Pour in the wine and seal

7. Bake on a baking sheet for 30 minutes.

8. Be careful when  you open the packet! There will be steam!

9. Transfer entire bed and fish to a plate. Garnish with some lemon wedges and serve.