Baking Salmon: Foil Or Glass Pan?

Baking salmon in foil is a popular method that offers several benefits. It is a foolproof way to cook salmon, ensuring the fish is cooked evenly and remains moist and tender. The foil also helps to lock in moisture and flavour, infusing the salmon with the flavours it is cooked with. This method is also healthy, as it requires less oil or butter compared to other cooking methods. Additionally, baking salmon in foil is convenient, as it requires minimal prep and makes clean-up a breeze.

Why use foil?

Using foil when baking salmon has many benefits. Firstly, it helps to lock in moisture, ensuring that the fish turns out flakey, moist, and tender. This is especially important when cooking salmon, as it can quickly become dry and overcooked. By wrapping the salmon in foil, you create a steam trap, which cooks the fish evenly and faster, resulting in a buttery, fresh, and evenly cooked fillet.

Another advantage of using foil is that it reduces the amount of oil or butter needed to cook the salmon. This makes it a healthier option, as you can simply add herbs and a small slice of butter to infuse the fish with flavour without the need for excess fat. The foil also helps to infuse the salmon with the flavours of the ingredients it is cooked with, such as lemon, garlic, and herbs.

Using foil also makes clean-up easier, as all the mess is contained within the foil packet. It is a foolproof method that requires little attention from the chef, allowing you to prep other parts of your meal or simply relax while the salmon cooks.

Finally, cooking salmon in foil is a versatile method that can be used in the oven, on the grill, or even in a rice cooker, making it a convenient and convenient option for busy home cooks.

How to bake salmon in foil

Baking salmon in foil is a foolproof way to achieve tender, flaky, and moist salmon. The foil locks in moisture and flavour, infusing the fish with whatever ingredients you choose to add.

Step 1: Prepare the Foil

Place a large piece of aluminium foil on a baking tray, with the shiny side facing up. The foil should be big enough to wrap around the salmon completely. If you are using a baking sheet, you can line it with foil and then place another piece of foil on top to create a sealed packet.

Step 2: Prepare the Salmon

Take your salmon out of the refrigerator and let it come to room temperature while you prepare the other ingredients. You can use salmon with the skin on or off, but leaving the skin on helps lock in extra moisture. Pat the salmon dry with a paper towel and season with salt and pepper.

Step 3: Make the Sauce

In a bowl, combine your desired seasonings and flavourings. You can use a variety of ingredients such as olive oil, lemon juice, dijon mustard, honey, fresh herbs (e.g. dill, rosemary, parsley), garlic, salt, and pepper. Mix these ingredients together to create a marinade.

Step 4: Assemble and Bake

Place the salmon on the foil, skin-side down. Pour the marinade over the salmon, making sure it is well-coated. Seal the foil around the salmon, leaving a little room inside the packet for air to circulate. Place the baking tray in the oven and bake at 350-375°F for 15-20 minutes for a 2-pound salmon fillet. The cooking time may vary depending on the thickness of your salmon, so adjust accordingly.

Step 5: Broil (Optional)

Once the salmon is almost done, you can carefully open the foil and place it under the broiler for a few minutes to get a lightly crispy finish. Keep a close eye on it to avoid overcooking.

Step 6: Rest and Serve

Remove the salmon from the oven and let it rest for a few minutes before serving. The salmon will continue to cook slightly as it rests. Serve with your choice of sides, such as roasted vegetables, potatoes, or asparagus.

Baking salmon in foil is a simple and delicious way to prepare this healthy and nutritious dish. Enjoy your perfectly baked salmon!

How to grill salmon in foil

Grilling salmon in foil is a foolproof method that ensures your salmon is moist, tender, and flaky. It also makes cleaning up a breeze! Here's a step-by-step guide on how to grill salmon in foil:

• Select Your Salmon: Choose salmon that is bright pink, smells fresh, and preferably wild-caught. You can use any type of salmon, such as Atlantic, king, choho, or sockeye.
• Prepare Your Foil and Baking Sheet: Place a large sheet of foil on a baking sheet, ensuring it's big enough to fully wrap around the salmon with overhang on all sides to create a packet. You can use heavy-duty foil or slightly thicker foil to prevent tearing. If you prefer, you can line the foil with parchment paper to avoid direct contact between the food and the foil.
• Add Herbs and Citrus: Place a few sprigs of herbs, such as dill, and lemon slices on the foil. If using stronger herbs like rosemary or dill, use sparingly. For a milder flavor, opt for parsley or cilantro. You can also use lime or orange instead of lemon.
• Arrange the Salmon: Place the salmon on the foil, skin-side down, and flesh-side up. If you need a bigger sheet, simply tuck another piece of foil behind it.
• Add Butter, Garlic, and Seasonings: Drizzle melted butter or olive oil over the salmon. You can also use other cooking oils of your choice. Add minced garlic and season generously with kosher salt and black pepper. Place more herbs and citrus on top of the salmon.
• Seal the Foil Packet: Seal the foil packet, leaving a little room inside for air circulation. Make sure the packet is tightly closed to prevent moisture from escaping.
• Grill the Salmon: Preheat your grill to medium heat, approximately 375-400°F. Carefully place the foil packet on the grill and close the lid. Grill the salmon for 14-18 minutes for a 1 1/2 pound salmon fillet. The cooking time may vary depending on the thickness of your salmon.
• Check for Doneness: The best way to check if your salmon is done is by using an instant-read thermometer. The FDA recommends cooking salmon to an internal temperature of 145°F. You can also insert a sharp knife into the thickest part of the salmon; if it flakes easily and is no longer translucent, it's done.
• Open the Foil and Finish Grilling: Once the salmon is almost done, open the foil packet and continue grilling until the fish is cooked to your desired doneness. This will give the salmon a nice caramelized finish.
• Rest and Serve: Remove the salmon from the grill and let it rest for a few minutes before serving. You can sprinkle it with freshly chopped herbs and a squeeze of lemon.

Tips and Variations:

• You can marinate the salmon before grilling. Try a simple marinade of olive oil, lemon juice, dijon mustard, honey, dill, salt, and garlic.
• If you're short on time, you can skip the marinating step and simply season the salmon with salt and pepper before grilling.
• For a bright, Italian twist, use thyme instead of dill and sprinkle the finished dish with drained capers.
• For a grilled salmon with lime, use lime instead of lemon and cilantro instead of dill.
• For a grilled BBQ salmon, brush the salmon with BBQ sauce before grilling.
• To make grilled salmon with soy sauce, drizzle soy sauce over the salmon and top with garlic before placing it on the grill.
• For a sweet twist, stir brown sugar into melted butter and brush it over the salmon before grilling.

How to steam salmon in foil

Steaming salmon in foil is a great way to cook salmon. It's simple, healthy, and produces tender, flaky, and moist salmon. Here's a step-by-step guide on how to steam salmon in foil:

Step 1: Prepare the Salmon and Ingredients

• Start by removing any excess moisture from the salmon fillet using a paper towel.
• Sprinkle the salmon fillet with salt and pepper and set it aside.
• Gather your ingredients: olive oil, lemon juice, dijon mustard, honey, fresh chopped dill, garlic, salt, and pepper.

Step 2: Make the Marinade

In a bowl, whisk together the olive oil, lemon juice, dijon mustard, honey, dill, salt, and garlic until well combined.

Step 3: Prepare the Baking Sheet or Pan

Line a baking sheet or a pan with a large piece of aluminium foil, making sure the edges are folded up to prevent any liquid from escaping.

Step 4: Marinate the Salmon

• Pour the marinade onto the foil-lined baking sheet or pan.
• Place the salmon fillet, skin side up, into the marinade and let it sit for 15-30 minutes. Avoid marinating for too long, as the acid from the lemon juice can start to cook the fish.

Step 5: Preheat the Oven

While the salmon is marinating, preheat your oven to 375°F (190°C).

Step 6: Assemble and Wrap the Salmon

• After marinating, flip the salmon fillet over so it's skin side down.
• Lay lemon slices and fresh dill sprigs on top of the salmon.
• Carefully wrap the salmon in the foil by folding all the edges to ensure no air can escape. You may need to add a second piece of foil to create a sealed packet.

Step 7: Bake the Salmon

Place the wrapped salmon in the preheated oven and bake for 25-35 minutes. The baking time will depend on the thickness of your salmon fillet.

Step 8: Check for Doneness

• To check if the salmon is fully cooked, look for a change in colour from bright pink/orange to a lighter, more opaque pink. It should also be firm to the touch and easy to flake with a fork.
• You can also use a meat thermometer to check the internal temperature, which should reach 145°F for food safety.

Step 9: Unwrap and Broil (Optional)

Once the salmon is almost done, carefully unwrap the foil and place the salmon under the broiler for 2-5 minutes to caramelize the top. Watch it closely to avoid overcooking.

Step 10: Rest and Serve

• Remove the salmon from the oven and let it rest for about 5 minutes before serving.
• Cut the salmon into portions and serve with fresh herbs and a squeeze of lemon.

Enjoy your delicious and healthy steamed salmon!

How to store leftover salmon

Storing leftover salmon is simple, but it must be done properly to ensure it stays fresh and safe to eat. Here are the steps you need to follow:

• Let the salmon cool to room temperature within 2 hours of cooking it. Leaving the fish out for longer can allow harmful bacteria to grow.
• Place the salmon in an airtight container or wrap it tightly in foil or plastic wrap. If storing smoked salmon in plastic wrap, add a layer of foil to prevent the fridge from smelling like fish.
• Label the container with the date and any seasonings used, e.g. "blackened salmon".
• Refrigerate the salmon for up to 3 days. If you're storing leftover salmon from a restaurant, use it within 2 days.
• To reheat the salmon, cover it loosely with foil and warm in the oven at 275 °F (135 °C) for about 15 minutes, or until the internal temperature reaches 125-130 °F (52-54 °C). Alternatively, reheat individual portions in the microwave on low power or in a skillet.
• If you don't plan to use the leftover salmon within 3-4 days, you can freeze it. Wrap the salmon in plastic wrap and then foil, or place it in a sealed bag, removing as much air as possible.
• Label the package with the date and any seasonings used.
• Freeze the salmon for up to 3 months. After this time, the flavour and texture may deteriorate.
• To thaw the salmon, transfer it from the freezer to the fridge and let it defrost for about 6 hours.
• Reheat the salmon in the oven at 325 °F (163 °C) for 8-12 minutes, or until warmed through. Drizzle with olive oil or melted butter to counteract any dryness.

Storing and Reheating Tips:

• Avoid reheating leftover salmon in the microwave, as it can dry out the fish and leave a fishy smell.
• Always check the salmon before eating it. If it smells bad or sour, or the flesh feels slimy, throw it out.
• If you're storing a large salmon fillet, consider cutting it into portions before refrigerating or freezing. This will make it easier to reheat or use in recipes.
• Remember, the flavour and texture of leftover salmon won't be exactly the same as freshly cooked fish, so it's best to use it in recipes like chowder, curry, salmon spread, or salmon burgers.

Frequently asked questions