Baked Salmon in Foil

Baking salmon in foil is a simple way to keep the moisture in fish when cooking it, and the aluminum foil can reduce cleanup time when you are in a hurry since you won't have to scrub a baking dish or pan to remove baked-on pieces of skin or meat. Baked salmon makes a rich main course to a mid-week meal when served with fresh green vegetables like asparagus or broccoli, a crisp salad and grains like quinoa or wild rice. Pair baked salmon with a dry white wine or light beer if you want to serve alcohol.

Things You'll Need

Aluminum foil
12 oz. salmon fillet or steak
Brush for food use only
Extra-virgin olive oil
Sea salt

Freshly ground black pepper
Fresh or dried herbs (optional)
Lemon or lime rounds (optional)
Individual serving plates or serving platter
Chopped fresh parsley (for garnish)

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Tear a piece of aluminum foil large enough to cover the whole piece of salmon when folded over. A piece of foil approximately 1 1/2 times the size of the piece of fish will work well.
Brush a small amount of extra-virgin olive oil on the aluminum foil. Place the fish skin-side down on the aluminum foil.
Brush a light layer of extra-virgin olive oil over the flesh side of the fish. Sprinkle the fish with sea salt and freshly ground black pepper.
Add any fresh or dried herbs you wish to add to the fish after the salt and pepper. For a citrus flavor, slice a lemon or lime into thin rounds and lay the rounds on top of this fish.
Fold the aluminum foil over the top of the fish, leaving just a little bit of space between the top of the fish and aluminum foil.
Put the fish in the oven on the center rack for 18 minutes, checking the fish after 15. Remove the fish from the oven when cooked as desired and allow the fish to remain in the foil for five minutes.
Transfer the fish to individual serving plates or a serving platter and serve immediately while hot.

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