Foil Baked Salmon Recipe

How to Cook Salmon in Foil

Slightly sweet, slightly sticky, and delicious; baking salmon in a foil parcel is quick and easy.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases, at no extra cost to you.

Salmon fillets marinated in Indonesian sweet soy sauce with peppers, chill with spring onions.

Suppose you don't have access to an Oriental food store. In that case, Ketjap Manis is available in any good supermarket (Tesco Sainsbury's or Asda, Marks and Spencer also sell it on their grocery counter.

Cover and put into the fridge for at least 30 minutes to an hour before cooking.

When you are ready to cook, remove from the fridge 20 minutes beforehand to allow the salmon to come to room temperature.

If you don't, the cooking time will be affected.

Serve with lime wedges and rice.

You might also like this Teriyaki salmon recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

foil baked salmon, salmon baked in foil,

dinner, main, fish

International

Yield: 2

Author: Jan Bennett

Baked Salmon in Foil

Easy and delicious baked salmon recipe.

Prep time: 10 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 Hour

Ingredients

Marinade - enough for 2 salmon fillets

• 1 tablespoon toasted sesame oil
• 1 tablespoon light soy sauce
• 1 tablespoon of Ketjap Manis - Indonesian sweet soy sauce
• 2 good tablespoons of runny honey
• 1 tablespoon of Sake (Japanese rice wine)
• 1 tablespoon of Japanese Mirin (sweet fermented rice liquor)
• 2 cloves of garlic - finely chopped
• a small knob of fresh ginger - finely chopped (to make about 1 teaspoon)
• 1 green chilli pepper - seeds removed and finely sliced
• a few grinds of black pepper

• 3 spring onions - finely sliced into strips
• 1 red bell pepper - finely sliced into strips
• 1 lime - cut into wedges. Use two wedges as garnish and the other two for squeezing over the salmon just before baking.

Instructions

Preheat your oven to 200°C/400°F of Gas 6

1. Mix all the marinade ingredients (except the lime) in a bowl along with a few of the sliced spring onions. Give it all a good mix add the salmon fillets, baste them with the sauce, and then cover them with cling film.
2. Put into the fridge for at least an hour or as long as you can during the day before cooking.
3. When you are ready to cook remove from the fridge 20 minutes beforehand to allow the salmon to come to room temperature. If you don't the cooking time will be affected.
4. Get yourself two big sheets of wide extra thick kitchen foil. Bring the four sides of the foil up to stop the marinade from escaping.
5. Lay a piece of the marinated salmon in the middle of each along with the marinade divided between the two parcels. Top with the rest of the spring onions, sliced peppers and the juice of half a lime.
6. Bring each corner of the foil together to make a parcel - wrap it up but loosely so the salmon can steam in the oven.
7. Put the parcels onto a baking sheet and cook on the middle shelf of your preheated oven for about 20 minutes.
8. To test if the salmon is cooked - it should fall into flakes easily. If it doesn't, just pop it back in for another 5 minutes.
9. Serve with whatever you fancy; I served mine with long grain and wild rice.

https://www.aglugofoil.com/2011/08/foil-baked-salmon-with-sweet-soy-and.html

All rights reserved for A Glug of Oil

Did you make this recipe?

@aglugofoil #aglugofoil