SALMON BAKED IN FOIL
Try Giada De Laurentiis' Salmon Baked in Foil recipe from Everyday Italian on Food Network. This foil packet method keeps the fish extra tender and moist.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 300 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 78 milligrams, Sodium 213 milligrams, Carbohydrate 5 grams, Fiber 1.5 grams, Protein 29 grams, Sugar 3 grams
SALMON BAKED IN FOIL
Another winner from Giada and Everyday Italian. I recently got hooked on the whole foil cooking method for fish and have been scouring the internet to add more of these to my arsenal of delicious, moist and super tasty fish recipes. Here's a true winner! Super healthy, super moist, super delicious. We love it. Even my 2 and 4 year old. I HIGHLY recommend you use fresh tomatoes in this recipe rather than the optional canned. MUCH better flavor. NOTE: I USE THIN FILLETS AND WOULD ONLY COOK ABOUT 15 MINUTES IF USING THIN FILLETS.
Provided by RedVinoGirl
Categories Very Low Carbs
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 269.6, Fat 14.1, SaturatedFat 2.1, Cholesterol 72.9, Sodium 100.3, Carbohydrate 6.3, Fiber 1.4, Sugar 2.6, Protein 29.1
BAKED SALMON IN FOIL
A delicious recipe for salmon in foil - I bought a really large piece of wild salmon and made this when we had guests. Very little prep and the fish came out wonderfully.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
- Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
- Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 6.1 g, Cholesterol 96.2 mg, Fat 26.4 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 4.5 g, Sodium 130.9 mg, Sugar 2.4 g
SALMON FILLETS BAKED IN FOIL
This is one of my favourite ways to cook salmon now! It's so easy and foolproof... I usually make a whole bag of frozen fillets at a time. Whatever isn't eaten right away gets crumbled up on salads or mixed into pasta later on. Yum! (Measurements are approximate because I generally just eyeball it as described.) NOTE: Prep time includes minimum marinade duration!
Provided by Foxgirl
Categories Very Low Carbs
Time 2h50m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place fillets in a glass dish large enough that they can all lie flat. Mix the water and soy sauce together (if you want it saltier, don't water the soy sauce down) and pour over the fillets. However many fillets you choose to make, just make sure the marinade comes up about halfway on each fillet.
- Dust the top of each fillet with garlic powder, then pepper them generously. It's okay to almost cover the tops with pepper, if you like.
- Marinate a minimum of two hours in the fridge, covered--I usually use frozen fillets and let them defrost in the marinade overnight.
- Preheat oven to 350 degrees.
- Place each fillet on a piece of aluminum foil large enough to fold into a sealed packet, but before you seal it, add a couple of splashes of fresh soy sauce.
- Bake sealed packets in an uncovered glass casserole dish (for convenience) for 30-40 minutes or until salmon flakes easily when prodded with a fork.
- Unwrap and serve!
Nutrition Facts : Calories 390.5, Fat 11, SaturatedFat 1.8, Cholesterol 165.4, Sodium 2224.3, Carbohydrate 2, Fiber 0.3, Sugar 0.6, Protein 67.2
WHOLE SALMON BAKED IN FOIL
Provided by Craig Claiborne And Pierre Franey
Categories dinner, roasts, main course
Time 1h
Yield Eight to 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Select a baking sheet large enough to accommodate the fish.
- Lay out a long double length of heavy-duty aluminum foil on top of the baking sheet. Place the cleaned salmon in the center of the foil and add the carrot, onion, shallots, celery, thyme, salt to taste, peppercorns, garlic, bay leaf and wine. Bring up the edges of the foil and seal as compactly and tightly as possible.
- Place the fish in the oven and bake 50 minutes to one hour. At the end of 50 minutes, loosen the foil and test for doneness. The fish is cooked when the back center fin can be easily removed when pulled with the fingers. Remove from the oven.
Nutrition Facts : @context http, Calories 713, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 10 grams, Sodium 933 milligrams, Sugar 2 grams
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EASY BAKED SALMON IN FOIL - HEALTHY SEASONAL RECIPES
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- Cut two 20-inch long sheets of foil, and lay overlapping on a large baking sheet to create a rectangle of foil 20 inches long by 20-inches wide. Spray center area lightly with cooking spray.
- Pat salmon dry. Place the salmon on top of the foil skin side down. Brush the butter mixture over the salmon. Sprinkle with The Spice Hunter Fish Seasoning Blend, salt and pepper. Fold the foil over the salmon and seal up into a packet.
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4.9/5 (323)Calories 180 per servingCategory Main Course
- Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
- Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.
- Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
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