Salmon is a healthy and delicious fish choice, and foil packs make this wonderful fish easy to make. With foil packs, all you do is add your ingredients, pop them in the oven, and let them bake. While the salmon in the foil pack, the steam will keep it moist, and the fish will pull in all that delicious butter.
Preheat the oven to 400 degrees Fahrenheit.
Tear off a piece of aluminum foil about 18 to 24 inches long. Use heavy duty, 18-inch wide foil.
Place 1 tbsp. butter in the middle of the foil sheet.
Place one serving of salmon – about a 4 oz. filet – on top of the butter pat, skin side up.
Add more butter. Place two more 1 tbsp. pats of butter directly on top of the salmon filet.
Season the fish. This step is optional, as salmon baked in butter is a tasty dish by itself. But feel free to add a little dried or fresh-cut dill or any other herb of your choice directly onto the salmon filet.
Close the foil pack. Bring the long edges of the foil pack together, and fold over twice. Then fold and close the ends as well. Do not seal the foil pack too tightly. You’ll want to leave some room for air to circulate inside the foil pack.
Bake the foil pack in the preheated oven for about 20 minutes.
You can also add any number of vegetables, and even rice, to your foil pack. If you add vegetables, be sure to add more butter. You may also need to increase the baking time, depending on what type of vegetables and how many you add.
Cut slices in the foil pack with a knife after you remove it from the oven. This will let the steam escape before you open it with your hands. Opening it with your hands and releasing all the steam at once can cause burns on your hands. Use caution.
Be careful when opening the foil pack and removing the salmon. All that hot melted butter can make a pretty big mess and burn your skin too.