Foil-Pack Baked Salmon
Ingredients
The salmon
-
2 to 3
lbs.
salmon fillet, skin on or off
-
⅛
teaspoon
salt
-
⅛
teaspoon
pepper
-
1
medium
lemon, sliced
-
4
sprigs
fresh dill
-
2
tablespoons
cold butter
The marinade
-
¼
cup
olive oil
-
2
tablespoons
lemon juice
-
1
teaspoon
dijon mustard
-
2
teaspoons
honey
-
2
tablespoons
fresh chopped dill
-
⅛
teaspoon
salt
-
5
cloves
garlic, diced
The tartar sauce
-
½
cup
Greek yogurt
-
½
cup
chopped dill pickles
-
1
tablespoon
olive oil
-
⅛
teaspoon
garlic powder
-
⅛
teaspoon
onion powder
-
1
tablespoon
pickle juice
-
1
teaspoon
lemon juice
-
1
tablespoon
fresh chopped dill
Instructions
- Remove excess moisture from the salmon fillet and season with salt and pepper.
- Prepare the marinade by whisking together olive oil, lemon juice, dijon mustard, honey, dill, salt, and garlic.
- Line a baking sheet with tin foil and pour the marinade into it.
- Place the salmon skin side up in the marinade and let it marinate for 15-30 minutes.
- Preheat the oven to 375ºF.
- Flip the salmon skin side down and top with lemon slices and dill sprigs.
- Wrap the salmon tightly in the tin foil to create a sealed packet.
- Bake in the oven for 25-35 minutes, depending on the thickness of the salmon.
- Prepare the tartar sauce by mixing all the ingredients together and refrigerate.
- Check if the salmon is cooked through, then broil it with butter on top for 2-5 minutes.
- Let the salmon rest for 5 minutes before serving with tartar sauce.
Nutrition Facts (estimated)
Servings
8
Calories
269
Total fat
15g
Total carbohydrates
2g
Total protein
30g
Sodium
mg
Cholesterol
mg
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