Salmon baked in foil with garlic, lemon, and herbs for a simple and delicious main dish. One of the best recipes that is both simple and good for you. Always achieves the desired results without fail.
Ingredients for Baked Salmon in Foil
|Kosher salt||1 tsp|
|Side of salmon boneless (skin on or off, depending upon your preference), wild caught if possible||2 pound|
|Fresh rosemary or fresh herbs of your choice; do not use dried herbs||5 sprigs|
|Lemons divided, plus extra for serving as desired||2 small|
|Extra virgin olive oil||2 tbsp|
|Ground black pepper||1/4 tsp|
|Garlic peeled and roughly chopped||4 cloves|
|Additional chopped fresh herbs such as basil, thyme, parsley, dill, or green onion (optional)|
Preparation for Baked Salmon in Foil
- Take the salmon out of the refrigerator and allow it to come to room temperature for ten minutes while you prepare the other components of the dish. Heat oven to 375 degrees F. A large piece of aluminum foil should be used to line the interior of a large baking dish or rimmed baking sheet.
- After spraying the aluminum foil with baking spray in a thin layer, place two sprigs of rosemary down the center of the sheet. One of the lemons should be sliced very thinly, and half of those slices should be placed down the middle along with the rosemary. Position the salmon so that it is on top.
- Olive oil should be drizzled over the salmon, which should then be seasoned with salt and pepper. Apply enough pressure to coat, then dot the surface with the garlic cloves. On top of the salmon, arrange the rosemary sprigs and lemon slices that are left over. After squeezing the juice from the second lemon, add it on top of the other ingredients.
- When you have it entirely encased, the salmon should have the sides of the aluminum foil folded up and over the top of it. If the piece of foil you have is not large enough, you can add another sheet on top of it and fold the sides under to make a sealed packet. Make sure that there is some space left inside the foil for air to flow.
- Cook the salmon in the oven for around fifteen to twenty minutes, or until the thickest part of the fish is almost entirely cooked through. The amount of time needed to cook the salmon will change depending on its thickness. Check the salmon’s doneness several minutes earlier if the thickness of your side is less than around an inch to prevent it from becoming overcooked. It is possible that your piece will require more time if it is particularly thick (at least 1 1/2 inches).
- Take the salmon out of the oven and, working gently, remove the foil from the top of the fish so that it is exposed in its whole (be careful of hot steam). Adjust the temperature in the oven to broil, and then place the fish back in the oven. Broil it for three minutes, or until the top of the salmon and the garlic are lightly browned and the fish is completely cooked through. Keep a tight eye on the salmon while it broils to prevent it from becoming overcooked and to prevent the garlic from becoming charred. Take the salmon out of the oven and set it aside. You can try wrapping the foil back around the top of it and letting it rest for a few minutes if it still seems like it needs more time to cook. Do not let it sit for an excessive amount of time since salmon may very rapidly go from “not done” to “over done.” When it can be readily broken apart with a fork, the food is ready to eat.
- To prepare the salmon for serving, cut it into chunks. Depending on your preference, you can top the dish with an additional handful of fresh herbs or an additional squeeze of lemon.
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This turned out just beautifully. Great recipe! Simple, with a predictable end result that is fresh, moist, and has a clean taste.
It will get a score of 4 out of 5.