Mediterranean Salmon Fillets Baked In Foil Food

GRILLED MEDITERRANEAN SALMON IN FOIL

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
• Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
• Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the cherry tomato mixture. Fold up the edges of the foil over the salmon to create a parcel, making sure to seal the edges well.
• Turn down the heat of the grill and carefully place the foil parcels on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.

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 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.

MEDITERRANEAN SALMON

Steps:

• Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.
• Preheat your oven's broiler.
• Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.

EASY BAKED SALMON IN FOIL

Steps:

• 1. In a medium glass bowl, prepare the marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice, and parsley.
• 2. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator for about 1 hour, turning occasionally.
• 3. Preheat oven to 375 degrees F. Place fillets in aluminum foil. Cover with marinade and seal.
• 4. Place sealed salmon in the glass dish.
• 5. Bake 35 to 45 minutes, until easily flaked with a fork.

EASY HONEY MUSTARD SALMON RECIPE (TWO WAYS)

Steps:

• To cook in the oven, heat the oven to 375 degrees F and position a rack in the middle. To grill, heat a gas grill to medium high (about 400 degrees F).
• Pat the salmon fillet dry. Season with salt on both sides.
• Prepare the honey mustard sauce. In a small bowl, whisk together the honey mustard sauce ingredients (whole grain mustard, honey, extra virgin olive oil, minced garlic, smoked paprika, cayenne and black pepper).
• To Bake. Place the salmon on a lightly oiled sheet pan or baking dish (if using salmon with skin on, place the salmon skin side down in the dish). Spread the honey mustard sauce evenly over the surface of the salmon. Cover with aluminum foil and bake for 15 to 20 minutes. Uncover and place under the broiler for 2 to 3 minutes.
• To grill. Place the salmon (already seasoned with salt) on a large, lightly oiled piece of aluminum foil. Spread the honey mustard sauce on top of the salmon. Fold both sides of the foil over the salmon and tightly close it at the top. Place on a medium-high gas grill. Cover and let cook for about 10 to 12 minutes (grill time will vary depending on the thickness of your salmon, begin to check earlier in the process). Open the top of the foil up so the fish is exposed (lots of hot steam with be released, so be careful). Continue cooking about 3 minutes or so on the grill.
• To serve. Remove from the heat. Squeeze a bit of fresh lime juice and garnish with parsley. Enjoy!

BAKED LEMON GARLIC SALMON RECIPE

Steps:

• Heat oven to 375 degrees F.
• Make the lemon-garlic sauce. In a small bowl or measuring cup, mix together the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano, paprika and black pepper. Give the sauce a good whisk.
• Prepare a sheet pan lined with a large piece of foil (should be large enough to fold over salmon). Brush top of the foil with extra virgin olive oil.
• Now, pat salmon dry and season well on both sides with kosher salt. Place it on the foiled sheetpan. Top with lemon garlic sauce (make sure to spread the sauce evenly.)
• Fold foil over the salmon (seam-side up). Bake for 15 to 20 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 1/2 or more inches, it may take a bit longer.)
• Carefully remove from oven and open foil to uncover the top of the salmon. Place under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn't overcook and the garlic does not burn.)

SALMON FILLETS BAKED IN FOIL

Steps:

• Place fillets in a glass dish large enough that they can all lie flat. Mix the water and soy sauce together (if you want it saltier, don't water the soy sauce down) and pour over the fillets. However many fillets you choose to make, just make sure the marinade comes up about halfway on each fillet.
• Dust the top of each fillet with garlic powder, then pepper them generously. It's okay to almost cover the tops with pepper, if you like.
• Marinate a minimum of two hours in the fridge, covered--I usually use frozen fillets and let them defrost in the marinade overnight.
• Preheat oven to 350 degrees.
• Place each fillet on a piece of aluminum foil large enough to fold into a sealed packet, but before you seal it, add a couple of splashes of fresh soy sauce.
• Bake sealed packets in an uncovered glass casserole dish (for convenience) for 30-40 minutes or until salmon flakes easily when prodded with a fork.
• Unwrap and serve!

MEDITERRANEAN SALMON FILLETS BAKED IN FOIL

Steps:

• Rinse each fillet well under cold water then pat completey dry using paper towels.
• Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil.
• This is only optional; brush the top of each fillet with a light coat of olive oil.
• Sprinke each fillet with lemon pepper, salt and dried dill (to taste).
• Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top.
• Fold the long sides of foil over the fillets then roll up the short sides to seal.
• Place each packet seam sides up on a greased baking sheet.
• Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.

MEDITERRANEAN SALMON FOIL PACKETS

Steps:

• Prepare outdoor grill for covered direct grilling over medium-high heat.
• Trim ends from yellow squash and zucchini. With vegetable peeler, peel squash and zucchini lengthwise into long thin ribbons.
• Transfer ribbons to a foil cooking bag. (Or, place two 30" by 18" sheets heavy-duty foil on work surface to make a double thickness.).
• Sprinkle tomatoes, olives, basil, oil, and 1/2 teaspoon salt over squash and zucchini ribbons. Sprinkle lemon peel and remaining 1/4 teaspoon salt over salmon.
• Place salmon on top of squash mixture; seal bag. (Or, if using foil, bring long sides of foil up and over salmon; fold several times to seal well, then fold in ends to seal tightly.).
• Place foil packet on grill rack. Cover grill and cook 12 minutes.
• When salmon is done, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open.
• Slide vegetables and salmon onto 4 dinner plates to serve. Top with feta cheese as desired.

BAKED SOCKEYE SALMON IN FOIL

Steps:

• Preheat oven to 425 degrees F.
• Place the salmon in a large sheet of aluminum foil on a rimmed baking sheet. Pat the salmon dry with a sheet of paper towel.
• Combine the olive oil, lemon juice, minced garlic, parsley flakes, sea salt, black pepper, and red pepper flakes in a small bowl. Drizzle this over the salmon, trying to cover all parts of the salmon equally. Place the lemon slices on top of the salmon.
• Cinch together the sides of the foil to close the salmon into the foil packet.
• Bake for 10 minutes and then open the foil packet. Broil on high for 2 to 3 minutes, making sure it doesn't burn.
• Remove the salmon from the oven and serve immediately. Top with optional fresh dill.

BAKED SALMON WITH VEGETABLES AND FETA

Steps:

• Heat the oven to 425 degrees F and arrange a rack in the middle.
• In a small bowl, combine the oregano, sumac, and cumin.
• In a baking dish or sheet-pan, arrange the tomatoes, mushrooms, bell peppers, and 4 to 5 whole garlic cloves. Nestle the chunks of feta in between. Sprinkle with 1 ½ teaspoons of the spice mixture and a good pinch of kosher salt and black pepper. Add a few sprigs of fresh thyme. Drizzle with 1 to 2 tbsp olive oil.
• Place the sheet pan in the heated oven on the center rack. Bake for 5 to 10 minutes until the veggies are softer.
• Meanwhile, pat the fish dry and season on both sides with kosher salt and black pepper and the remainder of the spice mixture.
• Carefully remove the sheet pan from the oven and add the fish in with the veggies and feta.
• Cover the sheet pan with foil and return to the center rack of the heated oven. Cook for about 10 minutes or until the fish is cooked through and flakes easily. Remove from the oven and immediately squeeze lemon juice onto the fish.