Baked Salmon in Foil – So Many Ways to Love Thee.

Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Sprinkle with white wine. Sprinkle with wine. Foil-poached salmon recipe.

Line a shallow baking pan with aluminum foil. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork. Carefully bring up the sides of the foil to surround the fish, season well inside and out, then pour over the wine. Tuck a few generous sprigs of dill and the shallots in the body cavity, then season. Cut four 40-inch (1 m) long pieces of foil; place double thickness on each of 2 rimless baking sheets. Preheat oven to 400 degrees F (200 degrees C).

I’ve cooked baked salmon in foil dozens of different ways. Drizzle with vermouth mixture. Season with salt and pepper, then sprinkle with shallots.

While all you really need for a satisfying piece of baked salmon is salt, pepper, and olive oil, the foil method is easy to adapt to different herbs and ingredients. You have plenty of … Heat oven to 150C/130C fan/ gas 2. Place salmon, skin-side (or skinned-side) down, in the prepared pan. Slice lemon thinly and lay slices over top of salmon. Step-by-step guide to poaching the perfect salmon. Sprinkle with salt ; divide lemon and thyme sprigs over each. Enclose in foil and seal to form packet. Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.

Cutting just to skin, cut each piece of salmon into 6 portions; place, skin side down, on each pan.

Grease foil. Dot with butter. Place salmon skin-side down on foil. Preheat oven to 350 degrees. Place a large piece of double-width foil on top of a large baking sheet and brush it with oil, then put the salmon in the centre. Step one: Heat oven to 150C/130C fan/gas 2. When the salmon is ready, transfer to dinner plates. Place the onions, tarragon and parsley on the salmon.

Place foil pouches in a single layer on a baking sheet. Top with other half of the fish. Step two:

Place a large piece of double-width foil on top of a large baking sheet and brush it with oil, then put the salmon in the centre. Tuck a few generous sprigs of dill and the shallots in the body cavity, then season.

Split the spring onions lengthwise. Split salmon lengthwise, and lay one half on a sheet of heavy-duty aluminum foil.

Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper.