BAKED SALMON IN FOIL
Delicious Baked Salmon In Foil recipe that is moist, flavorful and ready in under 30 minutes! Just 5 minutes to prep and clean up is a breeze with this easy salmon recipe! The simple foil packets lock in all the flavor and moisture - so good!
Provided by Trish - Mom On Timeout
Categories Dinner Entree Main Course Main Dish
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Place each salmon filet on a large sheet (large enough to enclose each salmon) of heavy-duty aluminum foil to bring to room temperature before baking.
- In a small bowl, combine the brown sugar, melted butter, lemon juice, dijon mustard, garlic powder, onion powder, salt, and dried thyme. Whisk together until completely combined.
- Pour the liquid mixture evenly over both salmon filets and top with lemon slices. Fold the edges of the aluminum foil to enclose each piece of salmon. If you need to, use another foil to wrap the salmon.
- Place the salmon on a sheet pan before baking in the oven for 15 to 20 minutes or until the salmon is 145°F at its thickest part. (Salmon that is thicker or larger will take longer to cook.) 145°F is for well done salmon. For medium to medium-rare salmon, you would want between 125˚F and 135˚F.
- Remove from heat and let rest for five minutes.
- Garnish with fresh minced parsley, optional, and then plate and serve.
SALMON BAKED IN FOIL
Try Giada De Laurentiis' Salmon Baked in Foil recipe from Everyday Italian on Food Network. This foil packet method keeps the fish extra tender and moist.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 300 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 78 milligrams, Sodium 213 milligrams, Carbohydrate 5 grams, Fiber 1.5 grams, Protein 29 grams, Sugar 3 grams
FOIL BAKED SALMON WITH PEAR SALSA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Perfectly foil - steamed salmon filets topped with an asian inspired pear - peach - plum salsa on a side of brown rice pilaff. This is a company - worthy dish, delicious, fast, beautiful and no baking dishes to scrub!
Provided by gemini08
Categories < 4 Hours
Time 1h12m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 21
Steps:
- Lay the salmon filets in a shallow glass or ceramic dish, whisk all the marinade ingredients together, pour over the fish and marinate for up to one hour in the fridge.
- For the salsa:.
- Put the diced fruit in a salat bowl, sprinkle with lemon juice to prevent oxidation. Add the diced pepper, jalapenos and the chopped chives, mix well.
- Heat the honey for 20 seconds in the microwave, whisk in the rest of the ingredients and pour over the salsa. Season with salt and pepper to taste and refrigerate until needed.
- Lay out 4 sheets of Heavy Duty Reynolds Wrap, put a piece of fish on one side of each sheet, top each filet with 2 tangerine slices and a pat of butter. Spoon some of the marinade over, fold the second side over and crimp tightly.
- Put the foil packages on a baking sheet and bake at 375F for @ 12 minutes. Open carefully and let the steam escape.
- Prepare four plates with your side dish, lift the salmon filets out of the foil pouch onto the plate, spoon some of the accumulated sauce over and top with a generous amount of salsa.
- Enjoy!
Nutrition Facts : Calories 537.6, Fat 20.8, SaturatedFat 8.9, Cholesterol 108, Sodium 690.8, Carbohydrate 54.4, Fiber 6.9, Sugar 42.4, Protein 37.5
SAUTEED SALMON WITH PEAR-PEPPER SALSA
Make and share this Sauteed Salmon With Pear-Pepper Salsa recipe from Food.com.
Provided by Dine Dish
Categories Healthy
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Core pear (do not peel) and cut into 1/2-inch pieces over a bowl to catch the juice; Add pieces to the bowl.
- Seed bell pepper and cut into 1/2-inch pieces; add to the bowl.
- Add the jalapeño, cumin, lime juice, cilantro and salt and pepper to taste.
- Toss well and set aside.
- Heat a nonstick skillet on medium-high heat and spray with olive oil.
- Add the salmon fillet.
- For a 1-inch-thick fillet, sauté 4 minutes, turn and sauté 4 more minutes.
- Season cooked sides with salt and pepper.
- Transfer salmon to dinner plates; top with salsa.
Nutrition Facts : Calories 127, Fat 3.2, SaturatedFat 0.5, Cholesterol 44.3, Sodium 59, Carbohydrate 7, Fiber 1.6, Sugar 4.2, Protein 17.4
FOIL BAKED TILAPIA WITH FIESTA RICE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Perfectly steamed Tilapia over colorful Fiesta Rice. A delicious way to prepare fish and the clean up is a breeze.
Provided by gemini08
Categories < 4 Hours
Time 1h20m
Yield 4 plates, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Cook the rice (stove top or rice maker), add the tumeric and salt to the cooking water, the rice will turn a beautiful yellow color. When cooked, let it cool off, can be made ahead.
- Mix the marinade for the tilapia filets: oil, citrus juices and a dash of mexican oregano, marinate fish filets for up to one hour, not more or the fish will "cook" in the juice.
- Lay out 4 12 X 12 squares of heavy duty reynolds wrap, put 3-4 slices of lemons on one side of each and top with the fish filets. Season with salt and lemon pepper and spoon the marinade over. Fold the second half over and crimp the sides tightly, tuck the ends under.
- Lay the packages on a baking sheet and bake @ 375 for 12 - 15 minutes. Let the package rest for a few minutes, then open carefully, watch out for steam escaping.
- In the meantime, heat a tbsp of oil in a heavy skillet and saute the onions until golden. Add the peppers, corn and jalapeno and cook until soft, Add the rice and black beans and heat through. Season with salt and cumin.
- To serve, spoon a portion of rice on each plate, lay the fish on top, spoon the accumulated sauce over the fish and rice, garnish with the lemon slices and sprinkle some chopped cilantro over. Enjoy!
Nutrition Facts : Calories 674.6, Fat 20.2, SaturatedFat 3.2, Cholesterol 56.7, Sodium 191.4, Carbohydrate 91.1, Fiber 5.4, Sugar 5.4, Protein 32.7
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