Garlic Herb Foil Baked Salmon
This Foil Baked Salmon is loaded with flavour and is SO easy to make!
Servings: 6
Cost: £2.50 / $3
Equipment
- Sharp Knife & Chopping Board
- Small Mixing Bowl & Spatula
- Large Baking Tray
- Aluminium Foil
- Paper Towels
Ingredients
- 1x 2lb/1kg boneless side of Salmon (see notes)
- 4 tbsp Unsalted Butter, softened
- 3 large cloves of Garlic, finely diced
- 1 tbsp finely diced Fresh Chives
- 1 tbsp finely diced Fresh Dill
- 1 tbsp finely diced Fresh Parsley
- 3/4 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
- Lemon Wedges, to serve
Instructions
- Bring salmon close to room temp (around 10mins out the fridge) and preheat oven to 190C/375F.
- In a small mixing bowl combine butter, garlic, chives, parsley, dill, salt and pepper. Place to one side.
- Place two large sheets of foil in a cross on a large baking tray (enough to be able to comfortably wrap the salmon). Place the salmon skin side down in the centre and pat the top with paper towels (makes it easier to spread the butter).
- Use your spatula to spread the butter all across the top of the salmon. Fold in the foil to make a tent for the salmon. Try and make sure there's no gaps, but ideally ensure it's not touching the top of the salmon.
- Place in the oven for 15-20mins, or until the thickest part of the salmon is almost cooked through. You want it a little undercooked at this point as it will continue cooking. I recommend peeking after 15mins and gently using two forks to see the doneness. If your salmon is particularly thin then check a few mins before. If it's thick, it may need slightly longer than 20mins.
- Remove from the oven and crumple down the foil around the salmon. Spoon over any melted butter around it, then pop it under the grill and broil until the garlic starts lightly turning brown (5mins or so). The salmon should be cooked right through at this point.
- Serve up right away (so it doesn't carry on cooking) with any leftover butter in the foil, alongside lemon wedges and extra seasoning if needed. Enjoy!
Video
Notes
a) Salmon - You can use skin on or off, won't make a huge difference. Main thing is to make sure it's boneless. Also make sure it's close to room temp before baking, just so it cooks evenly. I usually go to the my local fish mongers and ask for a 2lb/1kg side of salmon, where they dice it up if needed (the piece I used to film here is a large side that's been trimmed). You'll find large fillets in most supermarkets, but you may have to check out their fresh seafood section for a larger size.
b) How do I know when the salmon is cooked? - It should be able to flake apart really easily. It'll turn from a deep pink to a more pale pink. Salmon does cook quickly so just be vigilant. If it's still not done to your liking after grilling/broiling, just wrap it back up and leave the steam to cook it, or if it needs a bit more cooking than that just pop in back in the oven for a few mins. My advice in all cases is aim for slightly underdone, because it's much easier to carry on cooking than it is to revive an overcooked salmon!
c) Can I prep this ahead of time? - Yep! Just prep up until baking and tightly store in the fridge overnight. Bring back to room temp then cook as stated.
d) What can I serve this with? - Roasted Veggies are great because it can all cook at the same time. Crispy Lemon Potatoes, Roasted Baby Potatoes and Browned Butter Baby Potatoes all go well too.
e) Calories - salmon with no sides shared by 6 (modest portions):
Nutrition
Calories: 265kcal | Carbohydrates: 1.24g | Protein: 34.79g | Fat: 12.66g | Saturated Fat: 4.566g | Polyunsaturated Fat: 1.561g | Monounsaturated Fat: 3.84g | Trans Fat: 0.057g | Cholesterol: 87mg | Sodium: 420mg | Potassium: 642mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 430IU | Vitamin C: 1.8mg | Calcium: 38mg | Iron: 1mg