Easy Foil Baked Salmon recipe is a quick and tasty salmon dinner that requires no mess as it does not even require you to dirty a pan.
It is the start of the school year. This means learning an entirely new schedule and adding it to the chaos of life. School just so happens to start at the end of the summer gardening season. When I am trying my very best to cut and bring in the last bits before they go to waste. Those herbs especially need my attention this time of year.
Garden or not, whatever life throws at us, there is always dinner to be made at the end of the day. Honestly, it is the creation of simple meals that make it all doable.
I tend to like light easy dinners during the start of the school season. While they certainly have their place year-round. This easy foil-baked salmon couldn’t get much simpler. Yet, you would never know it to look at it or taste it. The freshness from the lemon and rosemary adds a subtle but lovely flavor to the butter and garlic. This recipe is easy to throw together any night of the week.
In fact, to keep things as simple as possible when entertaining, this easy foil-baked salmon can be doubled. Which makes entertaining any time much more practical.
Why I Love This Recipe
Well, I already mentioned the fact that this is really the most simplistic cooking we can do. Which makes it nice for long days in the garden. Or times when running around all day winds up getting the best of us. Cooking dinner is most likely the last thing we feel like doing after these sorts of days. But I would say even with the simplicity factor of this easy foil-baked salmon. I love the no mess feature by way of the trusty foil pouch. Removing the salmon and tossing the foil, the baking sheet should be clean if the pouch held up. Having a nice delicious dinner, ready in minutes with very little clean up.
Main Flavoring Components
Rosemary- Rosemary brings an earthy flavor that infuses into the butter when cooked giving the fish a subtle boost of flavor.
Lemon– pairs well with any fish or seafood. Provides freshness and brightens up the dish. It is the perfect compliment to rosemary.
Garlic-when cooked the flavor mellows and contributes to a sweeter flavor that infuses well into the butter.
Butter- the use of butter creates a sauce infused with lemon and herbs creating a moist flavorful salmon. Save the butter sauce from the foil to pour over the fish when platted.
What You Will Need To Make It
12 oz whole cut or 4 (4 oz) filets of fresh salmon
3 sprigs of fresh rosemary
cracked black pepper
3 garlic cloves
3 tbs of butter
Preheat the oven to 400℉. Cut two large slices of foil that are longer than the salmon laid out. Wrap the foil over the baking sheet to help catch any drippings.
Place the salmon on top of the second piece of foil. This will become a pouch to hold everything. Take the rosemary sprigs in a pinch between two fingers and glide down as the rosemary is released.
Chop it finely and place it to the side. Salt and pepper the salmon. Slice half the lemon into round slices. Squeeze the other half of the lemon over the salmon.
Add the garlic generously atop the salmon. Sprinkle the rosemary over. Cut the butter into pieces and place it over the salmon. Finally, top the salmon with lemon slices.
Fold all four sides of the foil to create a pouch (as shown). Place the pouch onto the baking sheet.
Pop into the oven and bake at 400℉ for 12-15 minutes. Or until the salmon flakes with a fork.
Serving Suggestions for Salmon
- Salmon is a versatile fish to make that goes with many simple side dishes. Here are a few I recommend serving with this easy foil baked salmon.
- Serve alongside rice pilaf or buttery white basmati rice.
- Salmon pairs well with roasted potatoes which would be simple to chop up and cook before throwing the salmon in the oven.
- Serve with roasted veggies like this Roasted Asparagus and a Fresh Dill Potato Salad.
- To create an all around simple meal, cut into filets or if using filets, place them on a bed of mixed greens to create a quick salmon salad. To dress the salad, drizzle with olive oil, salt and pepper. Add any additional veggies and you have a delicious simple salmon salad.
When selecting a cut of salmon there are a few things to keep in mind. A good quality salmon will be a vibrant pink, firm to the touch. A good way to test salmon is to press the flesh with your finger. The flesh should spring back not stay dented from your finger. If you are purchasing frozen salmon filets. Be sure to use salmon with good coloring from a reputable brand. Many times I have purchased dull, even colorless salmon when frozen. Be sure to really pay attention to the color in this case. It can say alot!
- If using frozen salmon filets. To quickly defrost them and place them in their pouches straight into a bowl of cool water. This will help defrost the filets much faster.
- Use good quality salmon, it makes all the difference.
- You can substitute the lemon for lemon juice. Add about 1-2 tbsp of lemon juice if doing so.
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- 16 oz piece or 4 (4 oz filets) of fresh salmon
- 3 sprigs of fresh rosemary
- sea salt
- cracked black pepper
- 3 garlic cloves
- 1 lemon
- 3 tbsp of butter
- Preheat the oven to 400℉.
- Cut two large slices of foil that are about the length of the baking sheet.
- Wrap one piece of the foil around the baking sheet to help catch any drippings.
- Place the salmon on top of the second piece of foil. This will become a pouch to hold everything.
- Take the rosemary sprigs in a pinch between two fingers and glide down as the rosemary is released. Chop it finely and place it to the side.
- Salt and pepper the salmon.
- Slice half the lemon into round slices. Squeeze the other half of the lemon over the salmon.
- Add the garlic generously atop the salmon.
- Sprinkle the rosemary over.
- Cut the butter into pieces and place it over the salmon.
- Finally, top the salmon with lemon slices.
- Fold all four sides of the foil to create a pouch (as shown).
- Place the pouch onto the baking sheet.
- Pop into the oven and bake for 12-15 minutes. Or until the salmon flakes with a fork.
Amount Per Serving: Calories: 321Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 94mgSodium: 284mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 26g
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