Salmon Baked in Foil

Salmon Baked in Foil

Try Giada De Laurentiis' fan-favorite Salmon Baked in Foil recipe from Everyday Italian on Food Network is sure to be a hit at your dinner table. This foil packet method keeps the fish extra tender and moist.

Ingredients

  • 4 salmon fillets

    5 ounces each

  • 2 teaspoons olive oil plus 2 tablespoons
  • Salt and freshly ground black pepper
  • 3 tomatoes

    chopped, or 1 can chopped tomatoes, drained, 14-ounce

  • 2 chopped shallots
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Directions

  1. 1

    Preheat the oven to 400 degrees F.

  2. 2

    Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

  3. 3

    Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Salmon Baked in Foil

Salmon Baked in Foil

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About this Recipe

Craving a healthy, flavorful weeknight meal that practically cooks itself? Giada De Laurentiis' fan-favorite Salmon Baked in Foil recipe from Everyday Italian is your answer, delivering perfectly tender fish with minimal fuss.

This recipe works wonders because the foil packet method creates a steamy environment, gently cooking the salmon to flaky perfection while infusing it with bright, aromatic flavors. It's a simple yet brilliant technique that guarantees a moist result, even for those new to cooking fish.

What you'll discover is incredibly succulent salmon, bursting with a vibrant freshness from the lemon juice and sweet tang from the chopped tomatoes. The shallots add a delicate onion note, perfectly complemented by the earthy warmth of dried oregano and thyme. It's a remarkably balanced dish, surprisingly easy to achieve, that tastes like it came from a fine Italian kitchen.

Customization & Variations

Feel free to adapt this recipe to your pantry or preference. While Giada's recipe specifies dried herbs, you could use fresh, finely chopped oregano and thyme if you have them on hand for an even brighter flavor. If fresh tomatoes aren't available, the recipe conveniently offers the option of using a can of drained chopped tomatoes. A different citrus like lime or orange could also offer a unique twist.

This elegant yet approachable dish is ideal for a quick family dinner or impressive enough for casual entertaining. Serve it simply with a side of crusty bread to soak up the delicious pan juices.

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