Baked Salmon Packet
This is a recipe I got from my mother. It's incredibly simple and easy to make. Very fast too and salmon tastes so good! It's tough to get it wrong.
This is a recipe I got from my mother. It's incredibly simple and easy to make. Very fast too and salmon tastes so good! It's tough to get it wrong.
- Carbohydrate 7.60407232394366 g
- Cholesterol 217.8 mg
- Fat 54.0237299991 g
- Fiber 3.98543724066019 g
- Protein 82.2890536619718 g
- Saturated Fat 12.1853289998757 g
- Serving Size 1 1 Serving (495g)
- Sodium 313.015249999982 mg
- Sugar 3.61863508328347 g
- Trans Fat 10.8864074999756 g
- Calories 852 calories
Step-by-step
- Preheat oven to 200c/390f. Clean and de-bone salmon filets.
- Prep two sheets of aluminum one for each filet.
- Drop half a teaspoon of olive oil in the center of the foil. Then place the salmon in the center skin down on top of the oil and just give it a quick move back and forth to spread the oil.
- Salt & pepper to taste, then place the fresh herbs on top of the salmon.
- Cut the lemon in half, then cut two thin slices from each half and place on top of the salmon. Squeeze the remaining lemon halves on each of the filets.
- Wrap the foil tight and place in the oven for about 20 minutes.
- Unwrap, and serve.
Steam escapes the sealed aluminum pouch immediately upon tearing it open, releasing aromas of roasted citrus and fresh dill alongside exceptionally moist fish. Many cooks overcook salmon because they rely strictly on rigid timers rather than physical cues. This enclosure method traps moisture, yet improper sealing causes steam to escape prematurely and dries out the protein. Fold the foil edges over twice and crimp them tightly to build internal pressure during the 20-minute baking window at 390 degrees Fahrenheit. Aluminum foil works best for heat conduction, but parchment paper layered inside prevents sticking if the metal reacts with acidic lemon juice. Test doneness by inserting a metal skewer into the thickest part of the fillet for five seconds; if it feels warm against the wrist, the fish is ready. Alternatively, press the flesh gently with a fork to check if the flakes separate along the white albumin lines without resistance. Fresh sorrel melts into the juices during baking, providing a tartness that replaces the need for extra sodium.
