Go Back
+ servings
Salmon with Balsamic and Pesto Drizzles recipe from FreshFoodinaFlash.com.
Print Recipe
5 from 1 vote

Salmon Poached in Foil

This foolproof way of cooking salmon is my favorite way of cooking this fish. It is no fuss and it comes out moist and perfect every time. On top of it, clean up is a breeze. You must use heavy duty aluminum foil, or the foil will tear when moving it around. It is the perfect method for cooking on a boat.
Prep Time2 minutes
Cook Time15 minutes
Total Time17 minutes
Course: Entree, Fish, Main Course
Cuisine: California
Servings: 6
Calories: 299kcal

Ingredients

  • 2 - 2 1/2 pounds salmon filet
  • 1 Tbs + olive oil
  • 1 pinch salt & pepper to taste
  • large piece heavy duty aluminum foil
  • 2 lemons thinly sliced (optional)

Instructions

  • Prep salmon filet by feeling for "pin" bones.  Remove any with a set of sterilized tweezers. Salt and pepper both sides of the filet.
  • Cut two pieces of heavy duty aluminum foil 4" longer than the piece of salmon. Brush each piece with a light coating of olive oil. Place first piece of foil on a baking sheet.  For platter presentation, place salmon filet in the middle of first piece of the foil. For plating presentation, slice across the filet into six pieces. Then place all pieces in center of foil touching each other, so it looks like it was not sliced. Tuck under any skinny pieces of flesh to make the same thickness across the filet. For platter presentation, place thin lemon slices in a decorative manner on top of the salmon.
  • Cover with second piece of foil.  With two pieces of foil together, fold over each side twice to form an airtight packet.  Set aside.
  • Two cooking options:  Slide foil packet onto a medium hot barbecue or place the baking sheet in a 350° oven for approximately 15 minutes.  This could vary, based on the heat of the barbecue and the thickness of the fish.  The salmon will be done when you see the foil puff up and steam may be escaping. You can check progress by opening a corner AWAY from your face very carefully, so that you can reclose, if not yet done.  Be careful as steam will escape and can burn anything in its path.  You will know the salmon is done when it is firm while pressing down on the fish.  When done, remove from heat and keep enclosed until serving.
  • Servings: 6    299 calories per serving
  • ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition

Calories: 299kcal