I didn’t use to like salmon, except for as sushi/sashimi. In the last year, I’ve come to like it. It’s still not my favorite, but it’s super healthy, reasonably priced (I usually get big fillets at Costco, cut them into individual sizes, wrap, and freeze), and versatile. But after awhile, it becomes a bit like chicken… Boring.
This recipe from Eat Well 101 is easy, adds asparagus which we love, and clean up is a breeze. I had a large wild salmon fillet, so I used that and adjusted my time down a bit for the thinner portions. An Atlantic farmed salmon will be thicker and take a longer time to cook — just eyeball it. With the foil packet, it should stay nice and moist throughout.
- 2 salmon fillets
- 2 tablespoons vegetable broth or chicken broth
- 1 1/2 tablespoon fresh lemon juice, or to taste
- 1 tablespoon of your favorite hot sauce [I used sambal olek]
- 4 teaspoons minced garlic (4 cloves)
- Salt and fresh ground black pepper, to taste
- 3-4 tablespoons butter, diced into small cubes (or ghee)
- 2 tablespoons fresh chopped parsley or cilantro
- 1 lb (450g) medium-thick asparagus, woody ends trimmed/snapped
Preheat the oven to 425. Tear two large rectangles of foil and set on a cookie sheet.
Dry the salmon with a paper towel and sprinkle with salt and pepper. If you have a skin-on fillet, you don’t need to salt the bottom; if you have no skin, salt and pepper both sides. Lay on the foil with asparagus on each side.
Combine the broth, lemon juice, and hot sauce in a small bowl. Sprinkle the fish and asparagus with garlic and drizzle with sauce.
Divide the butter or ghee evenly between the packets, spreading on the salmon and asparagus. Wrap the foil packets up, crimping the edges together. Don’t wrap too tightly, leave an air pocket for the steam to move around.
Bake on the baking sheet, seam side up, 9-12 minutes (for a thicker fillet — adjust for a wild-caught, thinner one).
Carefully open the packets and sprinkle with more lemon juice and the fresh parsley or cilantro.
RATING: This was a rare case of a house divided; I cleaned my plate and would say 4 stars, my husband really didn’t like it and said 2 (I think he really thought 1!)
RP SERVINGS: 2-4 depending on how much fish you use and eat
Well this was a conundrum. I thought it was really good, and loved the asparagus (which was al dente, not soft). My husband barely at any, including the asparagus. This almost never happens!
I know wild salmon is less his thing than farm raised, so I think that was some of it. You can’t taste much of the hot sauce (I’d leave it out if I made it again), so mostly you just get lemon, garlic and butter. All of which he likes. So… I honestly don’t know.
In confused conclusion, I still say that if you like salmon you’ll like this. It did take longer to cook than stated (15 min and the asparagus was still al dente). But it was easy clean up and (for me) yummy.