Foil Baked Salmon that will leave you feeling 'sofishticated'
Do you love fish? Have you ever had Baked Salmon in Foil? Whether you need a fast, healthy meal, or a fancy one to impress at a dinner party or a simple protein that you can whip up quickly and have delicious leftovers for lunch the next day, this is THE baked salmon recipe for you!
Baking fish can be intimidating, I've tested out countless recipes, and finally discovered how amazing this easy foil-baking method really is. Honestly, this easy baked salmon takes less time to prep (five minutes) than I spent sleepily steeping my tea this morning.
You can make it with one hand, sip your tea or drink of choice, with the other.
Best of all: baked salmon in foil tastes delicious! And there's just something about salmon that feels and looks fancy.
You may be wondering, why bake salmon with foil?
-The foil locks in moisture and ensures that your beautiful piece of salmon turns out flakey, moist, and tender every single time. You don’t need to have ever cooked a piece of fish in your life to make this recipe with success.
-Foil acts as a flavor incubator. Whatever yummy ingredients you place with the fish in the foil infuse their way into every savory bite.
You may also be wondering, how long to bake salmon in foil?
-In general, a large (2-pound) side of salmon bakes at 375 degrees F in 15 to 20 minutes. This is the size of the salmon you see in these photos.
-The cooking time can be several minutes longer or shorter depending upon the thickness of your particular piece of salmon.
-I like to finish off my salmon with a quick pop under the oven broiler will give you a nice finish on the top of the fish and cook it through the rest of the way.
-2 pound side of boneless salmon (skin on or off, depending upon your preference- I like the skin on)
-sauce: honey, fresh garlic, soy sauce
*5 tablespoons of honey, 4 cloves of garlic (pressed), 2 tablespoons of soy sauce
-1 teaspoon kosher salt
-1/4 teaspoon ground black pepper
-optional: lemon, sprigs of fresh rosemary (or fresh herbs of your choice such as basil, thyme, parsley, dill, or green onion; do not use dried herbs)
Follow these simple steps:
Remove the salmon from the refrigerator and let stand at room temperature for a few minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
Lightly coat the foil with oil (spray), then place the salmon on top.
Sprinkle the salmon with the salt and pepper. Drizzle the sauce and rub to coat. Lay the rosemary/herbs you've chosen on top of the salmon. (If you like some zest, juice a lemon, then pour the juice over the top.)
Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of the hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook and the garlic does not burn. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired. Enjoy!