Salmon Foil Packets Recipes

SALMON FOIL PACKETS

Steps:

• Preheat the oven to 400 degrees F.
• Prepare sheets of aluminum foil, one per piece of salmon.
• Arrange salmon on foil. Season with salt and peppers.
• Place lemon slices and butter on top of each piece of fish.
• Bring the sides of foil together to make packets.
• Cook for 18 to 20 minutes in the oven.
• Once done, remove from the oven and baking sheet. Wait a few minutes until the packets are cooler and safer to handle.
• Serve with veggies, rice or pasta.

SALMON BAKED IN FOIL

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
• Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

GRILLED SALMON IN A FOIL PACK

Steps:

• Prepare a grill for medium-high heat.
• Toss the onion, lemon and garlic with a generous pinch each of salt and pepper. Spread the mixture in the center of a 24-inch-long piece of heavy-duty foil. Put the salmon on top of the onion mixture, drizzle with the butter and sprinkle with the Italian seasoning and a generous amount of salt and pepper. Bring the 2 long sides of foil together and fold over twice to seal. Bring the ends of the foil in and crimp to seal, leaving a bit of room for steam to circulate inside.
• Place the packet on the grill and cook for 10 to 15 minutes. Careful of the steam, open the packet and check the salmon. It should be mostly opaque with a slightly rosy center. Transfer the package to a cutting board and set aside for about 5 minutes.
• Cut the salmon into 4 equal pieces and transfer to 4 plates. Evenly spoon the onions, lemons and collected juices over the salmon.

BAKED SALMON IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
• Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
• Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.

SALMON AND ASPARAGUS IN FOIL

Steps:

• Preheat oven to 450 degrees.
• Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
• Spray the center of each foil sheet with non-stick cooking spray.
• Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
• Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
• Bring up the sides of foil and fold top over twice.
• Seal ends, leaving room for air to circulate inside the packet.
• Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
• Serve with lemon wedges on the side.
• Please use caution when opening the foil packs, as the steam is very hot.

EASY SALMON PACKETS

Steps:

• Place each fillet on a double thickness of heavy-duty foil (about 12 in. square). Top with mushrooms, tomato, garlic, basil, salt and pepper. Fold foil around salmon and seal tightly. Place on a baking sheet., Bake at 400° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully; sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

EASY SALMON AND POTATO FOIL PACKETS

Steps:

• Preheat oven to 400F/200°C To a 12-inch long sheet of foil (I use Reynold's Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
• Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
• Top each pile of potatoes with 1 salmon filet.
• Evenly drizzle each salmon filet with about 1 tablespoon olive oil.
• Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet.
• Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet.
• Season each salmon filet with salt and pepper.
• Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don't leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.

LEMON-DILL SALMON PACKETS

Steps:

• Prepare campfire or grill for medium heat. Spread butter in the center of each of 4 pieces of a double thickness of foil (about 12 in. square). Place 1 salmon fillet in the center of each; sprinkle with salt and pepper. Top with onion, garlic, dill, basil and lemon. Fold foil around fillets; seal., Place packets on a grill grate over a campfire or grill. Cook until fish just begins to flake easily with a fork, 8-10 minutes. Open carefully to allow steam to escape.

GRILLED SALMON AND RICE FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
• Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.