Salmon Baked in Foil
This simple recipe features salmon fillets seasoned and baked in individual foil packets with a fresh tomato, shallot, lemon, and herb mixture. It's an effortless method that results in moist, flavorful fish with minimal cleanup, perfect for a healthy and quick meal.
Equipment
- 1 Baking Sheet Heavy large
- 1 Medium Mixing Bowl
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Metal Spatula
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
For optimal flavor and texture, use fresh, ripe tomatoes; if using canned, choose diced fire-roasted tomatoes for a deeper profile. Ensure salmon fillets are of uniform thickness for even cooking. The key to perfectly baked salmon in foil is not to overcook it – aim for just flaky and opaque, checking at 20 minutes if fillets are thinner. A squeeze of fresh lemon juice just before serving brightens the dish. Consider adding fresh herbs like parsley or dill at the end for enhanced aroma and presentation.