I’ve always thought of salmon as a fancy dish, but tin foil makes it so easy! Merideth and I made this during our beach retreat, and we both have made it at home since. My favorite part about this recipe is that it is more a cooking technique than a set formula: you can change the flavors to your taste (or what you have in the pantry!). The wrapped foil packets are forgiving as well: as someone who is non-crafty and terrible at gift wrapping, my salmon looked like it had been crumpled in tin foil, but it still got the job done!
At the beach, Merideth and I cooked this with lemon and leeks. We also tried cooking the filets on a bed of asparagus, but they didn’t quite hold their crispiness with the juices of the salmon. If you are going to steam vegetables in the packet with the salmon, I would suggest a heartier vegetable or potato.
- Salmon filets (estimated 8 oz per person)
- 1 lemon
- 1 leek
- Rosemary sprigs
- Olive oil
- Salt, pepper, and garlic powder
- Tin foil
- Preheat the oven to 400 degrees.
- Lay salmon filets in enough foil to create a packet around the fish. Season salmon with salt, pepper, and garlic powder. If desired, add slices of lemon and leek. Note: we did not remove the skin, but you can if desired.
- Wrap foil packets, making sure all sides are covered, and place seam side up in the oven. You can place them on a cooking sheet or, as we did, directly on to the racks.
- Cook for approximately 30 minutes, or until salmon flakes and has taken on a more opaque color.
I recently did this cooking method with a seasoning from my Raw Spice subscription (birthday present from Merideth- I love the recipes they include with each batch!) The smokey Bloody Mary seasoning was perfect on salmon.