6. Transfer the salmon fillet packages to a baking sheet and bake the salmon in the oven, seam side up, until the salmon is cooked through, about 9–12 minutes.
7. Carefully remove the baked salmon from the foil bags, sprinkle with lemon juice, garnish with fresh parsley or cilantro and a lemon slice. Enjoy!
This is an incredibly easy baked salmon recipe: If you’re missing an ingredient, don’t worry! This salmon recipe is super versatile, use whatever you have in your cupboard. No butter? Use olive oil, ghee, or whatever oil you have on hand. Don’t like asparagus? Use zucchini or broccoli. Make it your own! Here are a few tips for baking salmon in foil:
BAKE SALMON IN FOIL
In general, you shouldn’t overcook salmon fillets. If you like your salmon and asparagus a little crispy, open the foil packets and broil the salmon in the oven for 2 minutes.
Asparagus can be thick and take longer to cook. You can first blanch them in boiling water for a few minutes before draining and baking in foil packets.
If aluminum foil is a problem, use parchment paper to make salmon foil packets. Another way is to line the foil with parchment paper. The foil will ensure that the salmon pouch is well sealed, and you can even throw it on the grill!
If you’re not following the keto diet, a teaspoon of honey on top of the salmon fillets before baking is a must!
You can double the amount of salmon fillets for a family meal.
In Step 1, you can make a sauce of melted butter and minced garlic combined with stock, lemon juice, and chili sauce.
HOW LONG DOES IT TAKE TO BAKE SALMON FOIL PACKS?
Salmon only needs to cook for 9-12 minutes in a hot, preheated oven (220°C). Baking salmon at a high temperature quickly browns the outside and retains the salmon’s natural juiciness, making it tender and juicy. You can open the bags and grill/pan-fry the last two minutes of cooking for crispy, golden edges. Since salmon fillets can vary in size, keep an eye on the salmon towards the end of cooking, as thinner salmon fillets will cook faster and thicker fillets, such as fattier farmed salmon or thick wild salmon fillets, may take longer to cook.
BEST SPECIES OF SALMON FOR FOIL-BAKED SALMON
This recipe works with any of the following salmon varieties: Atlantic salmon, chinook salmon, sockeye salmon, humpback salmon, sockeye salmon, or king salmon. Overall, wild (not farmed) salmon is always better if you have the choice.
WHAT TO SERVE WITH BAKED SALMON?
If you’re extra hungry, add cauliflower rice or roasted vegetables. Of course, you can add a slice of tomato, celery, or carrot slices to the foil bag to make it smoother. If you’re not on a keto diet, a good slice of country bread will soak up the delicious cooking juices of this easy salmon recipe.
STORING COOKED SALMON
Oven-baked salmon will keep in the refrigerator for up to 2–3 days if stored properly. Remove foil, store cooled salmon in an airtight container, close lid and refrigerate. To freeze, store cooled salmon in sealed airtight containers for up to a month.
