BAKED SALMON IN FOIL
A delicious recipe for salmon in foil - I bought a really large piece of wild salmon and made this when we had guests. Very little prep and the fish came out wonderfully.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 6.1 g, Cholesterol 96.2 mg, Fat 26.4 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 4.5 g, Sodium 130.9 mg, Sugar 2.4 g
SALMON BAKED IN FOIL
Try Giada De Laurentiis' Salmon Baked in Foil recipe from Everyday Italian on Food Network. This foil packet method keeps the fish extra tender and moist.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 300 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 78 milligrams, Sodium 213 milligrams, Carbohydrate 5 grams, Fiber 1.5 grams, Protein 29 grams, Sugar 3 grams
WHOLE SALMON BAKED IN FOIL
Provided by Craig Claiborne And Pierre Franey
Categories dinner, roasts, main course
Time 1h
Yield Eight to 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Select a baking sheet large enough to accommodate the fish.
- Lay out a long double length of heavy-duty aluminum foil on top of the baking sheet. Place the cleaned salmon in the center of the foil and add the carrot, onion, shallots, celery, thyme, salt to taste, peppercorns, garlic, bay leaf and wine. Bring up the edges of the foil and seal as compactly and tightly as possible.
- Place the fish in the oven and bake 50 minutes to one hour. At the end of 50 minutes, loosen the foil and test for doneness. The fish is cooked when the back center fin can be easily removed when pulled with the fingers. Remove from the oven.
Nutrition Facts : @context http, Calories 713, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 10 grams, Sodium 933 milligrams, Sugar 2 grams
SALMON BAKED IN FOIL
Another winner from Giada and Everyday Italian. I recently got hooked on the whole foil cooking method for fish and have been scouring the internet to add more of these to my arsenal of delicious, moist and super tasty fish recipes. Here's a true winner! Super healthy, super moist, super delicious. We love it. Even my 2 and 4 year old. I HIGHLY recommend you use fresh tomatoes in this recipe rather than the optional canned. MUCH better flavor. NOTE: I USE THIN FILLETS AND WOULD ONLY COOK ABOUT 15 MINUTES IF USING THIN FILLETS.
Provided by RedVinoGirl
Categories Very Low Carbs
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 269.6, Fat 14.1, SaturatedFat 2.1, Cholesterol 72.9, Sodium 100.3, Carbohydrate 6.3, Fiber 1.4, Sugar 2.6, Protein 29.1
SALMON BAKED IN FOIL PACKAGES (SAUMON EN PAPILLOTE)
Provided by Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 525 degrees, or the hottest temperature possible. Place a baking sheet in the oven and let heat at least five minutes.
- Holding the knife at an angle, cut the salmon into very thin slices as if you were slicing smoked salmon.
- Lay out a length of heavy-duty aluminum foil or nonstick kitchen parchment on a flat surface. Invert a 12-inch round baking dish, such as a cake pan, on the aluminum foil and trace around the pan with a sharp knife to cut away one round. Continue until you have four foil rounds.
- Scrape and trim the carrots and cut them crosswise into 1-inch lengths. Cut each length into thin slices. Stack the slices and cut them into very thin matchlike strips. There should be about 3 cups.
- Cut off and discard the bottom of each mushroom. Cut the caps crosswise into thin slices. There should be about 2 cups.
- Heat two tablespoons of butter in a saucepan and add the mushrooms. Sprinkle with lemon juice. Cook, shaking the skillet and stirring, about 1 minute. Add the carrots, scallions and salt. Cover. Cook 7 to 8 minutes. Add the tarragon and stir. Cover and set aside.
- Place each round of paper or foil on a flat surface and brush all over with butter. Spoon an equal portion of the carrot mixture slightly off center on each round, leaving an ample margin for folding over.
- Cover the vegetable mixture with slices of raw salmon, leaving them slightly overlapping but making a compact row that just covers the vegetables. Sprinkle each serving with 2 teaspoons of finely chopped shallots and one teaspoon of wine. Sprinkle with salt and pepper.
- Fold over each round of foil or paper to completely enclose the filling. Fold and pleat the margins of each round over and over to seal the filling as tightly as possible.
- Arrange the packages neatly in one layer on the preheated baking sheet. Place in the oven and bake 7 minutes.
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 7 grams, Carbohydrate 164 grams, Fat 24 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 868 milligrams, Sugar 143 grams, TransFat 1 gram
BAKED SALMON IN FOIL
When it comes to salmon, I think that simple preparation is best. This is a simple way that we used to cook fresh caught salmon either on the grill or in the oven.
Provided by lazyme
Categories Very Low Carbs
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray.
- If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold.
- Thinly slice the lemon and put about half on the foil.
- Put the salmon on top, with a few slices of lemon inside with onions, if using, and lay the rest of the lemon along the top of the salmon.
- Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape.
- Put into a medium oven, 450F (180C), for 10 minutes per pound.
- If serving hot, take it out of the oven and let it stand for a further 10 minutes.
- If serving cold, leave the salmon in the foil for two to three hours.
- To serve: Unwrap the fish and gently pull off the skin.
Nutrition Facts : Calories 573.2, Fat 37.8, SaturatedFat 8.4, Cholesterol 145.5, Sodium 156.3, Carbohydrate 0.9, Fiber 0.3, Sugar 0.2, Protein 54.1
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