Baked Salmon in Foil with Asian Butter
Ingredients
- 1.5 pounds salmon, skin-on or skinless, boneless with pin bones removed., or to make individual portions. 4 (6-ounces) salmon fillets
- Salt and black pepper to taste
- 6 tablespoons butter, melted
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced (or about 1/2 inch piece ginger root)
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon soy sauce, use low sodium if preferred and/or Tamari for GF
- 1-2 teaspoons Vietnamese Sambal, chile-garlic sauce, or more to taste
- 1-2 scallions, thinly sliced plus more for garnishing
Optional Veggies: Choose 2
- 1 cup snow peas
- 1 bunch of medium-thick or thin asparagus, ends trimmed
- 2 cups shredded carrots
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
To Make the Asian Butter:
- Combine the melted butter with the garlic, ginger, sesame oil, soy sauce and sambal. Allow the butter to cool a bit while making the foil packets.
To Make One Foil Packet:
- Line a sheet pan or large baking dish with a large piece of aluminum foil.
- Place the salmon on the center of the foil. If using veggies, arrange them to one side of the salmon.
- Season the salmon and veggies lightly with salt and pepper and spoon the Asian butter over the salmon and vegetables (if using). Sprinkle the scallions over the fish.
- Fold the sides of the foil over the salmon and crimp the edges to completely seal the packet. Don’t wrap the packet too tight. A little space between the food and the top of the foil is needed for air circulation. Make sure the fish/veggies are completely enclosed to prevent the Asian butter from leaking.
- Bake for 15 to 18 minutes or until the salmon is cooked through but still a bit pink in the middle. Time will vary depending on the thickness of your fish and your preference of doneness.
- Remove from the oven. Open the foil, being careful of any escaping steam. Garnish with additional scallions and serve.
To Make Individual Foil Packets:
- Place 4 pieces of aluminum foil (about 12 x 18 inches each) on the kitchen counter.
- Place one piece of salmon on the center of each piece of aluminum foil. Arrange the veggies to one side of the fish (if using).
- Season the salmon and vegetables lightly with salt and pepper.
- Spoon the Asian butter over the salmon and vegetables. Sprinkle the scallions over the salmon.
- Fold the sides of the foil over the salmon and crimp the edges to completely seal the packets. Don’t wrap the packets too tight. A little space between the food and the top of the foil is needed for air circulation. Make sure the fish/veggies are completely enclosed to prevent the Asian butter from leaking.
- Place the foil packets on a sheet pan and bake for 12 to 15 minutes or until the salmon is cooked through but still a bit pink in the middle. Time will vary depending on the thickness of your fish and your preference of doneness.
- Remove from the oven and transfer to plates. Open the foil, being careful of any escaping steam. Garnish with additional scallions and serve.
Notes
- The veggies will be al dente and the carrots crunchy.
- Don't overcook the salmon. Overcooked salmon is dry and chalky. Although the FDA suggests cooking salmon until it reaches an internal temperature of 145°F, it is my experience that at that temperature your salmon will look and taste dry.
- Juicy and flaky salmon should have a bright pinkish hue in the middle
- Internal Temperature of Salmon:
110° to 125°F - medium rare. The salmon is opaque, juicy and moist.
125° to 140°F - medium to well-done. Flaky and more than ready to be served. This is right when a white chalky residue starts to develop.
140°F and above, well done. Dry and chalky.
Nutrition
Calories: 443 kcal, Carbohydrates: 10 g, Protein: 36 g, Fat: 29 g, Saturated Fat: 13 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 139 mg, Sodium: 539 mg, Potassium: 1134 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 11620 IU, Vitamin C: 20 mg, Calcium: 66 mg, Iron: 2 mg
