Foil Baked Salmon

Foil Baked Salmon 



  • 2 pound side of salmon wild caught if possible
  • 1 tablespoon dill
  • 1 lemon
  • 1 teaspoon kosher salt
  • 1⁄4 teaspoon ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar




Heat oven to 375 degrees

Let salmon stand at room temperature for 10 minutes. Place a salmon atop a large piece of aluminum foil.

Drizzle the salmon with the soy sauce and lemon. Sprinkle with brown sugar, dill, salt and pepper. Divide butter half and place on top of salmon.

Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. Leave a little room inside the foil for air to circulate.

Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1⁄2 inches or more), it may need longer.

Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.


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