Description
This delicious Salmon in Foil recipe features tender sockeye salmon flavored with olive oil, lemon juice, garlic, and herbs, all baked in a foil packet for a moist and flavorful meal. Perfect for a quick and healthy dinner, this dish comes together easily and is finished with a quick broil for a beautifully caramelized top.
Ingredients
Scale
Salmon and Marinade
- 1 1/2 pounds sockeye salmon
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
Additional
- 1/2 lemon, thinly sliced
- Optional: 1 tablespoon fresh dill for serving
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the salmon.
- Prepare Salmon: Place the sockeye salmon on a large sheet of aluminum foil set on a rimmed baking sheet. Pat the salmon dry gently using a paper towel to remove excess moisture.
- Make Marinade and Season: In a small bowl, combine olive oil, lemon juice, minced garlic, dried parsley flakes, sea salt, and ground black pepper. Drizzle this mixture evenly over the salmon, ensuring all parts are coated. Arrange the thin lemon slices on top of the fish for added flavor.
- Seal Foil Packet: Bring the edges of the aluminum foil together and cinch tightly to enclose the salmon completely, forming a sealed foil packet.
- Bake and Broil: Bake the salmon packet in the preheated oven for 10 minutes. After baking, carefully open the foil packet and broil the salmon on high for 2 to 3 minutes, watching closely to avoid burning and to create a nicely browned surface.
- Serve: Remove the salmon from the oven and transfer to plates. Garnish with optional fresh dill if desired and serve immediately for best flavor and texture.
Notes
- Be careful when opening the foil after baking as steam will escape and it can cause burns.
- Use fresh dill to enhance flavor but it can be omitted if unavailable.
- Broiling caramelizes the top of the salmon adding a nice texture contrast to the tender fish inside.
- This recipe works well with other types of salmon or similar firm fish fillets.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
