How to check if salmon is done?

A cooked steak flakes easily with a fork, and the flesh turns opaque with a pinkish-beige hue.

Can I freeze the fish before cooking?

Yes, but it's best to use fresh or thawed salmon. Freezing may affect texture, so opt for chilled fish if possible.

What can replace lemon?

Lime, orange, or even dry white wine can add a nice tang and aroma.

Can I bake without foil?

Yes, but the fish may be less moist. Use a baking dish with a lid or cover with foil on top.

Salmon baked in foil

Name: Salmon baked in foil
Total time: 25 min
Yield: 2 порции
Cuisine: International
Ingredients: Salmon fish — 700 g; Lemon — 100 g; Spice — 20 g

30min

820g

Nutrition per 100g

185

Juicy, melt-in-your-mouth salmon with a hint of lemon and aromatic spices – what could be better for a cozy dinner? This recipe proves that delicious can be simple. Baking in foil locks in all the moisture, while lemon adds freshness and elegance. Try it – you'll fall in love at first bite!

WHAT YOU WILL NEED

From ingredients

3 products

Fish

Salmon fish700 g

Citrus

Lemon100 g

Spices

Spice20 g

SIMPLE PROCESS

Step by step recipe

The key to this recipe is quality fish and proper baking. Choose fresh or thawed salmon with firm flesh. Foil creates a steamy environment, ensuring even cooking and incredible tenderness. Don't overdo the spices – they should complement, not overpower, the natural salmon flavor. Follow our steps for a perfect result.

Step 1

Prepare the salmon

Thaw the salmon if frozen and pat dry with paper towels. Cut into 2–3 cm thick steaks. Season with salt and pepper on both sides, sprinkle with your favorite spices (e.g., herbes de Provence).

Step 2

Slice the lemon

Slice the lemon into thin rounds or half-moons. Remove any seeds to avoid bitterness.

Step 3

Wrap in foil

Cut a piece of foil about twice the size of the steak. Place the steak in the center, top with 2–3 lemon slices. Fold the edges tightly to form a sealed packet.

Step 4

Bake

Preheat oven to 180–200°C (350–400°F). Place packets on a baking sheet and bake for 20–25 minutes until the fish flakes easily and is moist.

Step 5

Serve

Carefully open the foil (watch out for steam), transfer the fish to a plate, drizzle with juices from the packet. Serve hot with a side dish and fresh herbs.

CHEF'S TIP

Choose fresh salmon

Fresh or thawed salmon is best – it has a delicate texture and bright flavor. Look for a fresh, sea-like smell and firm, springy flesh.

Don't overcook

Cooking time depends on steak thickness. Check doneness: the flesh should flake easily but remain moist. When in doubt, remove a minute or two early – it will continue cooking in the foil.

Experiment with spices

Classic salt, pepper, and lemon are great, but you can add thyme, rosemary, paprika, or garlic for new flavor twists.

Serve with a side

Baked salmon pairs perfectly with grilled vegetables, rice, mashed potatoes, or a fresh salad. Top with a yogurt-herb sauce for extra freshness.

SUBSTITUTIONS

Add your taste

Other fish options You can use trout, char, or even white fish like cod or haddock – cooking time may vary slightly.
Lime or orange instead of lemon Lime gives a brighter tang, while orange adds a sweet citrus aroma. Great for variety.
Add vegetables to the foil For a complete meal, add sliced zucchini, bell peppers, onions, or asparagus alongside the fish – they'll soak up the juices and become a tasty side.
Butter for extra richness For a more luxurious texture, place a small pat of butter on top of the fish before sealing the foil.

HOW TO STORE

How to store baked salmon

Cool the cooked fish to room temperature, then refrigerate in an airtight container for up to 2 days. To reheat, warm in the oven or skillet with a splash of water to restore moisture. Freezing is not recommended – the texture becomes dry after thawing.

GOOD TO KNOW