Loading...
Loading...
Baking salmon in foil traps steam alongside the fish, essentially poaching it in its own garlic butter as it cooks - the result is consistently moist, never dry, with almost no chance of overcooking if you stick to the timing. This is about as hands-off as salmon gets, ready to go from oven to table in under 25 minutes total.
Prep Time
10 min
Per serving
380kcal
Calories
34g
Protein
3g
Carbs
26
Cook Time
18 min
Servings
4 people
Difficulty
easy
Fat
1g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 200°C (400°F).
In a small bowl, mix the melted butter, minced garlic, lemon juice, and dried oregano.
Place each salmon fillet on a piece of foil large enough to fully wrap around it.
Season the salmon with salt and black pepper, then spoon the garlic butter mixture evenly over each fillet.
Top each with a few lemon slices and fold the foil into a sealed packet, leaving a little room for steam to circulate.
Place the foil packets on a baking sheet and bake for 15-18 minutes, until the salmon flakes easily and reaches an internal temperature of 63°C (145°F).
Carefully open the foil packets (watch for hot steam) and garnish with fresh parsley before serving.
Leave Room in the Foil Packet: Sealing the foil too tightly against the fish prevents steam from circulating properly - fold it loosely enough to trap heat while still leaving a small air pocket. Don't Overbake: Salmon continues cooking slightly from residual heat after coming out of the oven, so pull it at 63°C rather than waiting for it to look fully opaque throughout. Use Fresh Garlic, Not Powder: Since this dish has so few ingredients, freshly minced garlic makes a noticeable difference in flavor compared to garlic powder.
Yes, place the seasoned salmon directly in a baking dish and spoon the garlic butter over the top, though it may cook slightly faster without the steam the foil packet creates, so check for doneness a couple minutes earlier.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
Street vendors along Lahore's food streets deep-fry this in huge woks, but the tawa (flat griddle) version shallow-fries the same gram-flour-battered fish in a fraction of the oil while still delivering a proper golden crust. Coarsely ground toasted coriander and cumin seeds - rather than pre-ground powder - are what separate a genuinely good Lahori fish batter from an average one.
Meunière simply means 'in the style of the miller's wife,' referring to the light dusting of flour the fish is coated in before it hits the pan - just enough to help it brown without masking the fish's own delicate flavor. Butter cooked until it turns a deep nutty brown, then finished with lemon juice, is the whole sauce; nothing about this classic French preparation needs to be complicated.
Reserving a cup of starchy pasta water before draining is the step that makes or breaks this dish - that cloudy water is what emulsifies the butter, garlic, and white wine into a sauce that clings to every strand rather than pooling at the bottom of the bowl. Shrimp cooks in about four minutes total, so this entire dinner comes together faster than the pasta itself.
Classic chip-shop fish and chips relies on deep frying, but a crushed cornflake coating in the air fryer gets remarkably close to that shatter-crisp exterior using a fraction of the oil. Thick-cut chips roast alongside in the same basket, so the whole plate comes together without a vat of hot oil anywhere in sight.