Thursday, June 24, 2010

Foiled again...

During my teenage years, I loved to cook but only had a couple dishes under my belt. One of them was this salmon baked in foil. It's been over ten years since I've made it so this recipe is a bit of a departure from my original.

I only had a half hour to whip up dinner tonight, this quick and easy salmon was just what I needed. Cooking it in the foil meant almost no clean up too. Icing on the cake! And you know, it tastes even better than I remember. Next time I will attempt to cook it on the barbecue. 
Salmon Baked in Foil
  • 1 lb piece of boneless/skinless salmon, rinsed in cold water and dried well with paper towel
  • kosher salt and freshly ground pepper
  • 2 tbsp salted butter, softened
  • zest of 1 large lemon, then cut that lemon into 1/4 inch slices
  • 2 tsp chopped garlic
  • 1/4 cup minced flat leaf/Italian parsley

Preheat oven to 425 degrees F.

Place salmon on a large piece of foil, about three times the size of the fish. Salt and pepper the side that's facing up.
Place the butter, lemon zest, garlic and parsley into a small bowl and mix well to combine.
Spread the butter mixture onto the salmon and place the lemon slices on top.

  • Step 7
    Take the two remaining open ends and fold and seal those together.

  • Step 8
    Place the foil-wrapped salmon on a baking sheet and place the sheet in the preheated oven.

  • Take the two opposite edges the the foil and bring them together over the piece of salmon. Fold the edges down several times, creating a seal with the two edges. Then fold down and seal the two open ends. Place the foil-wrapped salmon on a baking sheet and into the preheated oven.

    If the salmon is 1/2 inch thick cook for about 15-20 minutes. Thicker than that, cook for 20-25 minutes. Fish should flake with a fork but still feel soft. If it seems undercooked still, seal up the foil and throw it back into the oven for a few more minutes. With all that said, don't overcook!

    Open up the foil carefully, the steam is very hot!
    Divide the fish up onto plates, spooning the juices from the foil onto each piece. Or you can serve the whole fish family style with a large serving spoon and let people help themselves.

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    1. Wow, this is so scrumptious. I couldn't find Italian parsley at my local market so I used spinach. I forgot to buy lemons but had some limes on hand so used them instead. It really brought out the flavor of the salmon. This was really, really good and so easy to make.

    2. Gladie, I'm so glad you enjoyed it! The substitutions you made sound fantastic. The experimenting is what I love about cooking and probably why I'm not the best baker. ;)))