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Baked salmon in foil with asparagus and lemon garlic butter sauce


Baked salmon in foil with asparagus and lemon garlic butter sauce

This baked salmon in foil and its garlic butter sauce make an incredibly delicious dinner. The salmon recipe of

your dreams!

Aluminum Foil Baked Salmon Recipe – Make this quick and easy salmon recipe tonight! Salmon and asparagus

are baked in individual foil packages along with a rich butter sauce. The bright lemon flavors harmonize perfectly

with the butter and the garlic adds a spicy touch to this wonderful, light-hearted dinner.This is THE baked salmon


recipe of your dreams! Low carb, paleo, gluten free and keto – have fun!


• 1 pound (450 g) salmon fillets, divided

• 2 tablespoons vegetable or chicken broth

• 1 1/2 tablespoons fresh lemon juice or to taste

• 1 tablespoon of your favorite type of hot sauce (we have Sriracha used)


• 4 teaspoons minced garlic (4 cloves)

• Salt and freshly ground black pepper to taste

• 3-4 tablespoons butter, cut into small cubes (or ghee)

• 2 tablespoons freshly chopped parsley or coriander

• 1 pounds (450 g) medium-thick asparagus, woody tips trimmed



1. To prepare the baked salmon in aluminum paper bags: Preheat the oven to 425°F (220°C). Cut two sheets of

heavy-duty aluminum foil to 35 x 30 cm (14 x 12 inches), then place each piece individually on the work

surface.Combine broth, lemon juice, and hot sauce in a small bowl.

2. Season both sides of the salmon fillets with salt and pepper and divide the salmon approximately in the middle

on the foil. Then place the sliced ​​asparagus on one side of the salmon, following the lengthwise direction of the



3. Season the salmon fillets with more salt and pepper, then sprinkle garlic over them.Drizzle the broth, lemon

juice and hot sauce mixture generously over the salmon fillets and asparagus.

4. Distribute the butter pieces evenly among the foil packets and place them on the salmon fillet and asparagus.

5. Wrap the packages in aluminum foil, fold the edges, and then wrap the ends.Don’t overtighten it. Leave a little

extra space inside for heat to circulate.

6. Transfer the foil packets to a baking sheet and bake the salmon in the oven, sealed side up, until the salmon is

cooked through, about 9 to 12 minutes.

7. Carefully unwrap the baked salmon in foil wrappers, drizzle with more lemon juice, garnish with fresh parsley


or coriander and a lemon wedge.Enjoy!

This is an incredibly easy baked salmon recipe – if you’re missing ingredients, don’t worry! This salmon recipe is

very versatile. Use whatever you have in the pantry. No butter? Use olive oil, ghee, or any other oil you have.Don’t

you like asparagus? Use zucchini or broccoli. Make it yours! Here are some tips for baking salmon in foil:


In general, it is best not to overcook salmon fillets. If you like salmon and asparagus a little crispy, open the foil

packages and roast the salmon in the oven for 2 minutes.

Asparagus can be thick and take longer to cook. You can first blanch them in boiling water for a few minutes

before draining and baking in foil bags.

If you’re worried about aluminum foil, use parchment paper to make the foil packets.Another way to do this is to

line the aluminum foil with parchment paper. The aluminum foil ensures the salmon packaging is tightly sealed

and you can even throw it on the grill!

For non-keto dieters, a teaspoon of honey on salmon fillets before baking is a must!

You can double the amount of salmon fillets for a family meal.

If you wish, you can make the sauce in step 1 with melted butter and minced garlic combined with broth, lemon

juice and hot sauce.

How long does it take to bake salmon packages? Salmon

only needs to be cooked in a hot, preheated oven (425°F – 220°C) for 9 to 12 minutes.Baking salmon at a high

temperature quickly grills the outside and preserves the salmon’s natural juiciness, making it tender and

succulent. You can open the packages and grill them in the last 2 minutes of cooking time to get the charred,

golden, crispy edges. Since salmon fillets can vary in size, you should keep an eye on the salmon towards the end

of the cooking process, as a thinner salmon fillet will cook faster and a thicker fillet, such as salmon, will cook more quickly. B. a fattier farmed salmon or a thick fillet, salmon cooks faster, it may take

more. cook.


Any of these types of salmon will work in this recipe: Atlantic salmon, Chinook salmon, Coho salmon, pink

salmon, sockeye salmon, or king salmon. In general, wild salmon (not farmed) is always better if you have the


If you’re hungrier, add a side of cauliflower rice or roasted vegetables. Of course, you can add a slice of tomato,

some celery or a sliced ​​carrot to the foil wrapper to improve the consistency. If you’re not following a ketogenic

diet, a nice slice of country bread soaks up the delicious cooking juices in this easy salmon recipe.


Baked salmon will last up to 2 to 3 days if stored properly in the refrigerator.Discard the aluminum foil, store the

cooled salmon in an airtight container, seal and refrigerate. To freeze, store chilled salmon in airtight containers

for up to 1 month.

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