Foil Packet Salmon with Lemon and Capers
Try this Foil Packet Salmon with Lemon and Capers recipe, or contribute your own.
Try this Foil Packet Salmon with Lemon and Capers recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons capers
- 2 tablespoons white wine
- 2 (6-ounce) salmon fillets
- 1/2 tablespoon minced fresh rosemary leaves
- 4 lemon slices (about 1 large lemons)
- 2 tablespoons lemon juice (about 1 large lemon)
- 2 pieces of aluminum foil
- Carbohydrate 0.411257083109045 g
- Cholesterol 0 mg
- Fat 13.5334825273499 g
- Fiber 0.163504167886827 g
- Protein 0.099882083225088 g
- Saturated Fat 1.87341350377124 g
- Serving Size 1 1 Serving (20g)
- Sodium 85.5409165312656 mg
- Sugar 0.247752915222219 g
- Trans Fat 0.373412500729777 g
- Calories 124 calories
Step-by-step
- Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
- Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
- Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 1 tablespoons of wine, and 1 teaspoon of capers.
- Wrap up salmon tightly in the foil packets.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon.
- Serve in the foil packets.
Steam unfurls from torn aluminum foil, releasing sharp notes of citrus, pungent capers, and herbaceous rosemary alongside rich, opaque fish. Enclosing proteins inside sealed parcels creates an enclosed microclimate where steaming and roasting happen simultaneously. Securing the edges tightly is the singular technique that determines success or failure; steam must not escape, or the fish will dry out before the center cooks through. Pinch the foil seams down tightly in a double fold to trap moisture entirely within the pocket. For a one-inch thick fillet, cook for exactly 10 minutes over medium-high heat on a grill pan or outdoor grill to achieve flaky tenderness without overcooking. Dryness often occurs when cooks puncture the foil prematurely or use low heat that fails to generate internal steam. Adapting this preparation for different dietary needs is straightforward; substitute dry white vermouth or chicken broth for the white wine at a one-to-one ratio without altering the cooking time. Fresh rosemary provides essential aromatics, but dried rosemary crushed finely between your fingers works if used in half the measured quantity. Keep foil packets on the heat source for no longer than 12 minutes maximum to prevent the protein from tightening excessively. Discard leftovers after two days stored in a sealed container in the refrigerator.
