Lemon Baked Salmon in Foil (Print Version)
# Ingredients:
01 -
1 ¼ pounds salmon fillet, skin on, cut into 5 portions
02 -
5 tablespoons salted butter, melted
03 -
2 garlic cloves, finely minced
04 -
2 tablespoons fresh basil, finely chopped
05 -
2 tablespoons lemon juice, divided
06 -
¾ teaspoon salt
07 -
¼ teaspoon black pepper
08 -
5 lemon slices
# Instructions:
01 -
Preheat the oven to 190°C (375°F).
02 -
In a small bowl, whisk together the melted butter, minced garlic, chopped basil, half of the lemon juice, salt, and pepper until well combined.
03 -
Place a large sheet of aluminum foil on a baking sheet. Layer a piece of parchment paper slightly smaller than the foil on top. Arrange salmon fillets on the paper with slight spacing between each portion.
04 -
Pour half of the lemon-basil sauce over the salmon fillets, reserving the remaining sauce. Top each fillet with one lemon slice.
05 -
Fold the parchment paper and aluminum foil around the salmon to create a sealed packet. Bake for 14-16 minutes without opening the packet.
06 -
Open the foil packet carefully and pour the remaining lemon-basil sauce over the fillets. Fold down or remove any protruding parchment paper to prevent burning. Return to oven under high broil for 5-7 minutes until slightly browned.
07 -
Watch closely while broiling. Once the salmon starts to brown slightly, remove from the oven and serve immediately with additional fresh lemon juice and basil if desired.
# Notes:
01 -
When purchasing salmon as a whole piece instead of pre-cut fillets, choose a center cut piece for more even cooking.
02 -
Fresh garlic, lemon juice, and basil significantly enhance the flavor profile.
03 -
Use a garlic press for the most finely minced garlic to ensure even distribution in the sauce.
04 -
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
05 -
For best results when reheating, place in a 150°C (300°F) oven for 5-7 minutes or heat in a covered skillet over medium-low heat for 4-5 minutes.