Baked Salmon in Foil
Baked Salmon in Foil with 10 minutes of prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is the most impressive baked salmon recipe I ever made!
Servings: 5 servings
Calories: 261kcal
Ingredients
For the Salmon Fillet:
- 1 1/2 pounds salmon fillet skin on or off
- 1 tablespoon olive oil extra virgin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Garlic Butter:
- 2 tablespoons butter
- 1-2 large garlic cloves grated
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill or parsley finely chopped
Instructions
- Preheat oven to 375 degrees F. Line large baking sheet with 2 overlapping each other pieces of aluminum foil wider than the baking sheet. On top, place a piece of unbleached parchment paper the length of a salmon fillet.
- Place salmon fillet skin side down (if any) on top of parchment paper. Rub with olive oil, then sprinkle with salt and pepper.
- Now you have to seal salmon completely in foil to ensure proper cooking. First enclose salmon in parchment paper - this ensures no harmful chemicals from aluminum are leaching into your food. Then fold the sides of the foil over the salmon to cover and seal it completely.
- Bake wild salmon fillet for about 20 minutes, and farmed salmon for about 25 minutes.
- Remove salmon from the oven. Carefully open the packet wearing oven mitts. If salmon flakes with a fork easily and thermometer inserted in the thickest part reads close to 145 degrees F, it's ready. If temperature is around 137-140 degrees F, wrap it up, and let rest for 5-10 minutes or pop under the broiler.
- While salmon is baking and 5 minutes before salmon is ready, in a small saucepan melt butter on low heat. Add garlic and lemon juice, stir and set aside.
- Brush baked salmon fillet with garlic butter and sprinkle with parsley. Cut into 5-6 pieces and serve with mashed potatoes and cucumber and tomato salad. See blog post for more ideas.
Video
Notes
- Store: Refrigerate in an airtight container and enjoy within 3 days. Cold salmon tastes amazing in healthy salads. Reheat in ceramic non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes.
- Freeze: Freeze up to 3 months in an airtight container. Thaw in the fridge overnight.
- Salmon skin on or off? Even if you’re not a fan of salmon skin, I highly recommend to buy a salmon fillet with skin on. It prevents fish from drying out while cooking. You can always remove skin easily after cooking.
- Can I skip parchment paper? Sure. Spray foil with cooking spray, wrap salmon fillet tightly in foil and keep same cooking time.
- If you have large fillet or farmed salmon: Even if it is wild salmon fillet but large or extra thick or farmed salmon piece, you probably will have to add 5-10 minutes to the cook time. I had thin 1.5 pounds sockeye salmon.
- My salmon looks too pink: Some wild salmon varieties like coho has very deep pink color. It might appear uncooked but best way is to check with thermometer. As long as it is not translucent pink and flakes easily with a fork.
Nutrition
Calories: 261kcal | Carbohydrates: 1g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 334mg | Sugar: 1g