Description
This easy oven baked salmon comes out perfectly tender and flaky! Cooking salmon in foil makes a moist piece of fish every time.
Ingredients
Scale
- 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible
- Olive oil, for brushing
- 3/4 teaspoon kosher salt, plus more for brining
- 1/2 teaspoon freshly ground black pepper
- 2 small lemons
- Variation: 2 tablespoons salmon seasoning (and reduce kosher salt above to 1/2 teaspoon)
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Brine the salmon: While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
- Place the salmon in foil: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with kosher salt on each fillet and fresh ground pepper. If using, sprinkle with seafood seasoning (using less salt, as indicated). Place the lemon slices and fresh herbs around the salmon, not on top. Close and seal the foil around the salmon.
- Bake: Bake the salmon for 10 minutes in the foil. Then open the foil packet so steam can release and bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). A 1-inch thick fillet should cook in about 15 minutes total.
- Serve: When the salmon is done, squeeze with some lemon juice from lemon wedges, to taste (add a sprinkle of salt if necessary). Serve immediately. Leftovers can be stored refrigerated for 3 to 4 days.
- Category: Main Dish
- Method: Baked
- Cuisine: Seafood
Keywords: Oven Baked Salmon, Baked Salmon in Foil
