Foil Packet Salmon with Tomatoes
Try this Foil Packet Salmon with Tomatoes recipe, or contribute your own.
Try this Foil Packet Salmon with Tomatoes recipe, or contribute your own.
- Carbohydrate 1.18809375016557 g
- Cholesterol 0 mg
- Fat 0.592768748817777 g
- Fiber 0.175874998622799 g
- Protein 0.0766562499746385 g
- Saturated Fat 0.0860262498317799 g
- Serving Size 1 1 Serving (15g)
- Sodium 1162.93749999997 mg
- Sugar 1.01221875154277 g
- Trans Fat 0.0213574999623357 g
- Calories 9 calories
Step-by-step
- Preheat oven or grill to 400 degrees F. Place each salmon fillet atop a sheet of foil. Wrap the ends of the foil to form a spiral shape, like a candy wrapper.
- Sprinkle salmon with 1 teaspoons olive oil, salt, and pepper. In a small bowl, stir the tomatoes, shallots, 1 tablespoon of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
- Spoon ½ the tomato mixture over each piece of salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely and seal the packets closed.
- Place the foil packets on a heavy large baking sheet or grill pan. Cook until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
Unlike a traditional pan-searing method that relies on direct, dry heat to render a crisp skin, encasing fish in a sealed pouch creates a micro-climate driven by steam. This technique, historically rooted in French en papillote cookery, prevents moisture loss by trapping volatile aromatics inside a closed environment. Acidic components like lemon juice and canned tomatoes undergo thermal softening, breaking down cellular walls while releasing natural glutamates that complement the inherent richness of the fish.
- Seal the foil edges with tight double-folds to prevent internal pressure from escaping during the twenty-five-minute cooking window at 400 degrees Fahrenheit.
- Drain the canned tomatoes thoroughly beforehand to avoid diluting the olive oil and herb emulsion with excess liquid.
- Check for doneness by inserting the tip of a knife into the thickest part of the fillet; the flesh should offer zero resistance and flake apart easily along the natural protein lines.
Enclosing the ingredients maintains an internal temperature that gently poaches the protein rather than browning it. Proper sealing ensures that all released juices concentrate into a light broth rather than evaporating into the oven cavity.
