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.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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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
- Make the sauce. Whisk the oil, lemon juice and mustard together.
- Portion. Cut the fillets in half and place each half in the center of a piece of foil about 12 inches square.
- Sauce. Pour half of the lemon-mustard mixture over each portion and sprinkle with the parsley.
- Seal. Seal the fish in a foil envelope by pulling up the sides of the foil and folding the edges together.
- Bake. Bake in a preheated 450°F oven for 15 to 18 minutes, until the salmon is cooked completely. Serve one packet per person.
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.
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