Salmon in Foil with Lemon Dijon

Salmon or trout fillets sealed in foil packets with a lemon, Dijon and oil sauce and parsley, baked at 450°F for 15 to 18 minutes. Make ahead and bake when ready.

Naturally gluten-freeDairy-freeKetoLow-carbPaleoNo added sugar

Contains: fish. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Salmon fillet baked in foil with a lemon Dijon sauce, lemon slices and parsley
  • Prep 15 min
  • Cook 18 min
  • Total 33 min
  • Yield 2 packets

Updated

Jump to: Ingredients | Instructions | Tips | Nutrition | Print recipe

Salmon in Foil is a tidy, make-ahead dinner from Sandra Mills's recipe book. Fillets are portioned onto squares of foil, topped with a whisked lemon, Dijon and oil sauce, and sealed into packets.

They can wait in the refrigerator for several hours and go into a hot oven when you are ready. Serve one packet per person.

Ingredients

  • 1 pound salmon (or trout) fillets
  • 1 tablespoon oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 tablespoons minced parsley

Instructions

  1. Make the sauce. Whisk the oil, lemon juice and mustard together.
  2. Portion. Cut the fillets in half and place each half in the center of a piece of foil about 12 inches square.
  3. Sauce. Pour half of the lemon-mustard mixture over each portion and sprinkle with the parsley.
  4. Seal. Seal the fish in a foil envelope by pulling up the sides of the foil and folding the edges together.
  5. Bake. Bake in a preheated 450°F oven for 15 to 18 minutes, until the salmon is cooked completely. Serve one packet per person.

Nutrition per packet (estimated)

540Calories
1 gCarbohydrates
0 gFiber
<1 gNet carbs
46 gProtein
36 gFat

Estimated per packet (the recipe makes 2 packets), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbGluten-freeDairy-freePaleo-friendlyFor twoNo added sugar

Tips

  • Sandra's tip: the packets may be prepared earlier in the day and kept in the refrigerator for several hours. Take them out half an hour before baking.
  • The parsley is listed but not placed in her method; sprinkling it over the fish before sealing works well.
  • Fish is done at 145°F, when it is opaque and flakes easily with a fork.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Pinot Noir or a dry rosé. Wine pairing guide

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