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Garlic Butter Salmon in Foil

Garlic Butter Salmon in Foil

Garlic Butter Salmon is a simple recipe with bold flavour. Generously seasoned fillets are topped with fresh lemon juice, crushed garlic and butter then wrapped in foil and baked until tender. This easy salmon recipe is ready in less than 30 minutes.
Course: Fish & Seafood, Main Dishes & Entrees
Cuisine: American
Keyword: asian salmon recipes, Butter garlic lemon salmon, Garlic butter salmon, garlic butter salmon baked, garlic butter salmon baked in foil, garlic butter salmon in foil, garlic butter salmon in oven, Garlic butter salmon recipe, Garlic lemon butter salmon, garlic salmon, How to make garlic butter salmon, Lemon garlic butter salmon
Servings: 0
Author: Taneisha Morris

Equipment

  • Baking Sheet
  • Aluminium foil

Ingredients

  • 1 pound 453g Fresh Salmon
  • 2-3 Cloves Garlic
  • 3 tbsp Butter or Ghee
  • ½ Green Seasoning click here for recipe
  • ½ tsp Old Bay Seasoning you can also use Fish Seasoning
  • ½ tsp Salt or to taste
  • ¼ tsp Black Pepper
  • Freshly Squeezed Lemon Juice a slight squeeze will do
  • If you don't have green seasoning - add these additional ingredients:
  • 1 tsp Parsley
  • ¼ tsp Cayenne Pepper

Instructions

  • Preheat oven to 375ºF. Line an oven safe dish or baking sheet with foil - ensure the piece of foil is large enough to fold over and seal the salmon, creating a packet.
  • Pat dry your salmon. Add a slight squeeze of lemon to your salmon, and season with green seasoning ( alternatively parsley and cayenne pepper), Old Bay, salt, and black pepper.
  • Using a garlic press, crush garlic and add half to the bottom of the prepared dish/sheet. Add butter/ghee.
  • Place salmon on top of garlic butter, and fold the sides of the foil over the salmon. Ensure the packet is well sealed so the sauce does not leak.
  • Place the dish/sheet into the oven, and bake until cooked, 12-16min. Cooking time depends on the thickness of the fillet - check notes section.
  • Open foil packet, and broil salmon for 2-3 minutes. Stay close, be careful not to burn your fish!

Notes

a. When the salmon flakes easily with a fork, it's ready. You can also use an instant read thermometer - a minimum internal temperature of 145°F, indicates doneness. This should be measured at the thickest part of the fillet.