Honey Garlic Salmon In Foil Food

BAKED HONEY GARLIC SALMON IN FOIL

Steps:

• Preheat oven to 400°F.
• Line a baking sheet with a large enough piece of foil that you could fold over and seal to create a packet later on. Place salmon in the center of the foil.
• In a small bowl, add garlic cloves, dijon mustard, honey, rosemary, thyme, salt and pepper. Mix everything together until combined.
• Pour honey garlic mixture over the salmon and rub all over. Then fold foil up around salmon to create a tent.
• Place in oven and bake for 10 to 14 minutes, you want it flaky.
• Remove salmon from oven and turn broiler on HIGH.
• Unfold the foil so the salmon is uncovered. Place salmon back under broiler for 2 to 3 minutes till there is slight browning over caramelization on top.
• Remove from oven. Garnish with chopped parsley and lemon slices. Serve.

HONEY GARLIC SALMON IN FOIL

Steps:

• Preheat the oven to 400F.
• Rinse the salmon with cold water, pat dry with paper towels. Place the salmon fillet on a big sheet of aluminum foil. Season the surface of the salmon with salt and ground black pepper. Set aside.
• Mix the honey, garlic, butter and lemon juice together. Stir to combine well.
• Spoon the honey garlic mixture on the salmon fillet, coat evenly. Top the salmon with the lemon wedges. Fold and wrap the salmon tightly with the aluminum foil. Make sure there is no leakage.
• Bake in the oven for 15-20 minutes. Transfer out from the oven, open the foil carefully and garnish with chopped parsley. Serve immediately.

GARLIC SALMON IN FOIL (BAKED OR GRILLED)

Steps:

• Heat oven to 375°F. Or heat a grill to medium heat.
• Line a large baking dish with a large piece of aluminum foil.
• In a small saucepan, heat butter over medium-high heat until melted. Stir in the garlic and cook for 1-2 minutes until fragrant. (You want the garlic to be partly- but not fully-cooked.) Remove from heat and stir in the white wine and lemon juice.
• Using a pastry brush, brush a tablespoons of the butter mixture on the foil until it is evenly covered. Lay the salmon out on the foil. Then pour the remainder of the butter-garlic mixture on top of the salmon and brush it around until it evenly covers the salmon. Season the salmon evenly with a few generous pinches of salt and pepper.
• Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.
• TO COOK IN THE OVEN: Bake for 14-15 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Change the oven setting to broil, then return the fish to the oven and broil for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through. (Keep a close eye on the salmon while broiling, though, to be sure that the garlic does not burn.).
• TO COOK ON THE GRILL: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Continue cooking for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through.
• Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley and green onions, and serve immediately.