Salmon In Foil
Posted On 26 November 2020
We’re not fond of turkey — the name says it all — so this is what we’re having for Thanksgiving.
Salmon Baked In Foil
Ingredients
- Salmon, whole side or fillets (room temperature)
- Fresh rosemary
- 2 lemons, one cut into thin slices, other halved
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cloves garlic, peeled and rough chopped
- Herbs (basil, thyme, parsley, dill, green onion) (optional)
Instructions
- Heat oven to 375°F.
- Line a large baking dish or baking sheet with large piece of foil. (See notes)
- Lightly coat the foil with baking spray or brush with olive oil.
- Arrange sprigs of rosemary down the middle.
- Cut one of the lemons into thin slices and arrange down the middle of the foil with the rosemary.
- Place the salmon on top.
- Drizzle the salmon with olive oil and season with salt and pepper. Rub to coat.
- Scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon and pour over top.
- Fold the sides of the foil up and over until it is completely enclosed and sealed with some air inside for circulation.
- Bake for 15-20 minutes depending on how thick your salmon is.
- Remove salmon from oven and open foil to expose salmon. Change the oven to broil and return the salmon to the oven to cook for another 2-3 minutes until the salmon and garlic are browned. Make sure you don't overcook the salmon or burn the garlic.
- Remove the salmon from the oven.
- Cut salmon into portions. Sprinkle with additional fresh herbs or a squeeze of lemon.
Notes
- If you’ve got salmon portions instead of a whole side, make individual foil packets of each one with rosemary and lemon slices underneath, the salmon, then topped with garlic, rosemary, and lemon.
- You could probably also do this on the grill if you’ve got a good grill thermometer. Adjust your timing longer or lower based on thickness and temperature.