Lemon Wine Steam Baked In Foil Salmon Recipes

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.)

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.

LEMON & WINE STEAM BAKED IN FOIL SALMON

Steps:

• Preheat the oven to 400°.
• Lay out a piece of foil at least twice as big as the section(s) of salmon being cooked.
• Coat the center with olive oil covering the area the salmon will take up plus a bit extra.
• Sprinkle some of the chopped shallots over an area about the size of the piece of salmon.
• Place in one layer the lemon slices to cover the same area.
• Lay out several oregano and thyme sprigs on top of the lemons.
• Brush one side of the salmon with olive oil.
• Place salmon oil side down on the lemons and shallots in the foil.
• Brush the other side of the salmon with olive oil.
• Optional; salt and pepper to taste.
• Lay out several oregano and thyme sprigs.
• Sprinkle the remainder of the chopped shallots over the top.
• Cover with the reminder of the lemon slices.
• Bring up all four sides to form an envelope to hold in the liquid leaving the top open for the moment.
• Pour in the wine and lemon juice.
• Roll the foil loosely to seal the fish in and prevent leaking.
• Place on baking sheet or baking dish in case of leaking and insert in oven.
• Cook at 400° for approximately 20 - 25 minutes.
• Open foil exposing fish and broil on high for 4 to 8 minutes.
• Remove oregano and thyme sprigs before serving.

LEMON DILL SALMON FILLET

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.
• Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.
• Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
• Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
• Serve steamed potatoes, green beans, and tartar sauce alongside salmon.

BAKED LEMON-BUTTER SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray and place salmon fillets in the dish.
• Place butter in a microwave-safe bowl and microwave on high in 30-second increments until melted, 30 seconds to 1 minute.
• Mix lemon juice, salt, and pepper into the melted butter; pour over the salmon.
• Bake in the preheated oven until fish flakes easily with a fork, 12 to 18 minutes.

BAKED SALMON WITH WHITE WINE

Steps:

• Place salmon on heavy-duty foil (large enough to wrap the salmon).
• Layer salmon with lemon and onion slices, add wine, and sprinkle with parsley, pepper, and salt.
• Seal foil tightly around salmon and bake at 350 degrees for 50 to 60 minutes until fish is flaky and tender.
• Remove from oven; open foil and arrange salmon on a platter.
• If you like, remove the skin before serving, and garnish with lemon wedges.