Baked Salmon In A Foil Packet Recipes

BAKED SALMON FOIL PACKETS WITH VEGETABLES (+ GRILL OPTION!)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C), or preheat the grill to medium.
• Lay out 4 large squares of foil (at least 12x12 inches (30x30 cm)). Place a salmon fillet in the center of each piece of foil. Divide the veggies evenly among the foil around the salmon.
• In a small bowl, whisk together the olive oil, sea salt, black pepper, lemon juice, lemon zest, minced garlic, parsley and dill.
• Use about half of the oil mixture to brush the salmon, getting most of the garlic onto the salmon. Pour the remaining oil mixture evenly over the veggies. Lightly sprinkle more salt and pepper over the salmon and veggies.
• Fold the foil over and seal shut to form packets. Place onto a baking sheet.
• Bake for about 15-20 minutes, or grill (covered) for 13-18 minutes, until the salmon flakes easily with a fork or is done to your liking.

SALMON BAKED IN FOIL

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
• Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

BAKED SALMON IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
• Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
• Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.

FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH

Steps:

• Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.
• Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450˚ F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.
• Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter.

BAKED SALMON IN FOIL

Steps:

• Preheat the oven to 400°F. Place each salmon filet on a large sheet (large enough to enclose each salmon) of heavy-duty aluminum foil to bring to room temperature before baking.
• In a small bowl, combine the brown sugar, melted butter, lemon juice, dijon mustard, garlic powder, onion powder, salt, and dried thyme. Whisk together until completely combined.
• Pour the liquid mixture evenly over both salmon filets and top with lemon slices. Fold the edges of the aluminum foil to enclose each piece of salmon. If you need to, use another foil to wrap the salmon.
• Place the salmon on a sheet pan before baking in the oven for 15 to 20 minutes or until the salmon is 145°F at its thickest part. (Salmon that is thicker or larger will take longer to cook.) 145°F is for well done salmon. For medium to medium-rare salmon, you would want between 125˚F and 135˚F.
• Remove from heat and let rest for five minutes.
• Garnish with fresh minced parsley, optional, and then plate and serve.

EASY SALMON AND POTATO FOIL PACKETS

Steps:

• Preheat oven to 400F/200°C To a 12-inch long sheet of foil (I use Reynold's Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
• Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
• Top each pile of potatoes with 1 salmon filet.
• Evenly drizzle each salmon filet with about 1 tablespoon olive oil.
• Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet.
• Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet.
• Season each salmon filet with salt and pepper.
• Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don't leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.