Salmon Baked in Foil
This recipe offers a simple yet elegant method for baking salmon fillets in foil packets. Each fillet is seasoned and topped with a vibrant mixture of tomatoes, shallots, lemon juice, and herbs, then sealed to steam-cook to perfection. It's a healthy, flavorful, and easy-to-clean-up meal.
Equipment
- 1 Baking Sheet
- 1 Medium Bowl
- 4 Sheets of Aluminum Foil
- 1 Large Metal Spatula for transferring packets
- 1 Measuring Spoons
Ingredients
Main
- 4 5 ounces each salmon fillets
- 2 teaspoons olive oil plus 2 tablespoons
- Salt and freshly ground black pepper
- 3 tomatoes chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Instructions
- 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.
Notes
1. For enhanced flavor, consider using fresh herbs like oregano and thyme instead of dried. If using fresh, double the amount (e.g., 2 teaspoons fresh oregano, 2 teaspoons fresh thyme), chopped finely.2. Ensure the foil packets are tightly sealed to trap steam, which cooks the salmon gently and keeps it moist. A good seal also infuses the fish with the aromatic tomato-shallot mixture.3. Avoid overcooking the salmon; it should be just cooked through and flake easily. The cooking time might vary slightly based on the thickness of your fillets. Using an instant-read thermometer to check for an internal temperature of 145°F (63°C) will ensure perfect doneness.4. A squeeze of fresh lemon juice just before serving can brighten the flavors even further.