Foil Wrapped Salmon Recipe

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Foil Wrapped Salmon

Contributed by: Melinda

This technique works equally well with almost any fish - at least any I have tried or can think of. It is simple and based on the 'Canadian method' which has become so prevalent. In many recipes, the Canadian method rarely works perfectly for me, but this recipe seems to prove there is something to the thinking.

Add any additional seasonings you like.

Salmon fillet - up to 1 inch thick at thickest point
Thin slices fresh lemon or lime
Garlic clove, smashed
Splash white wine
Olive oil
Salt & Pepper
Fresh herb; parsley, basil, cilantro
Lemon or Lime wedges

Preheat oven to 400º
Tear off a piece of foil large enough to enclose your fillet, leaving extra space at the top. You'll want about 3 inches headroom over the salmon.
Dry salmon fillet and sprinkle both sides with salt & pepper
Place fillet in the center of the foil
Place a single layer of lemon slices on top of the fillet
Add the garlic, wine and a tiny bit of oil sprinkled over
Lay fresh herb over top and bring up ends of foil to meet at top
Carefully fold over and press together the openings at the sides to create a bowl effect.
Fold over and press the top opening closed, fold down until there is about 3 inches of headspace over the fish.
Using a paring knife, make about 3 slits in the foil headspace to allow steam to escape
Bake in preheated oven for 10-15 minutes (1/2 inch thick 10, 1 inch thick 15)
Open packet and using a fork in the thickest part, turn slightly - flesh should flake but still be a tiny bit translucent. The fish will continue to cook for a minute or two once removed from the oven.
If not done, return to oven and check again in 2 minutes, continuing to check every 2 minutes until done to your taste.
Remove the fish to a warm serving tray and garnish with lemon wedges and minced fresh herbs

Serves two.

Questions about this recipe?