Easy Salmon and Potato Foil Packets
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Easy Potato and Salmon Foil Packets — Juicy, moist salmon that’s loaded with flavor! Ready in 30 minutes, zero cleanup, and a foolproof way to cook salmon and look like a gourmet cook!!
Baked Salmon Foil Packets
This foil pack recipe is so easy that even a totally inexperienced cook will look like a hero and it’s ready in 30 minutes!
Simply place thinly sliced potatoes in a mound on a sheet of foil, top with salmon, olive oil, the juice of an orange and a lemon, seal up the foil, and bake.
The baked salmon in foil stays so juicy, moist, and tender because it’s sealed tightly, and the combination of both orange and lemon works beautifully. The potatoes are soft, scrumptious, and packed with flavor because they benefit from being cooked below the juicy salmon and are baking in an olive oil bath.
What’s in These Salmon Foil Packets?
To make this baked salmon recipe in foil, you’ll need:
- Olive oil
- Salt and pepper
- Salmon fillets
How to Bake Salmon in Foil
If you’ve never made salmon foil packets before, you’re in for a treat! They’re a cinch to make and taste amazing every time.
To make salmon in foil in oven, simply pile the thin slices of potato onto a piece of foil and drizzle with olive oil. Season with salt and pepper, then place the salmon fillet on top.
Squeeze the juice of half a lemon and half an orange over each fillet, then seal the salmon foil packets and bake.
How Long to Bake Salmon in Foil
These salmon foil packets will need to bake in a 400ºF oven for roughly 25 to 30 minutes.
Can I Use Another Veggie Besides Potatoes?
Yes! I love the combination of salmon and potatoes, but over the years I’ve added every kind of root vegetable in addition to the potatoes including fennel, carrots, and parsnips based on what I have on hand and it all works. This is one of those guaranteed-hit meals in my house and I’m always asked when I’m making it again.
Tips for Making Baked Salmon Foil Packets
This a foolproof recipe as long as you slice the potatoes very thin so they cook through in the same amount of time it takes the salmon to cook.
Also note that you need to fan out the potato slices so air can circulate properly within the salmon packets.
Lastly, be very careful when opening the salmon foil packets to check for doneness. The foil packets will contain trapped steam, so open the packets away from your face to be safe.
- 1 medium potato, sliced into very thin rounds about 1/16th-inch thick, divided
- 4 tablespoons olive oil, divided
- salt and pepper to taste, divided
- 2 salmon filets, about 6 ounces each
- 1 large orange, halved
- 1 lemon, halved
- Preheat oven to 400F.
- To a 12-inch long sheet of foil (I use Reynold’s Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
- Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
- Top each pile of potatoes with 1 salmon filet.
- Evenly drizzle each salmon filet with about 1 tablespoon olive oil.
- Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet.
- Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet.
- Season each salmon filet with salt and pepper.
- Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don’t leak.
- Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.
Amount Per Serving: Calories: 552Total Fat: 38gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 54mgSodium: 211mgCarbohydrates: 34gFiber: 5gSugar: 10gProtein: 22g
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Sheet Pan Lemon Dijon Baked Salmon and Potatoes – This baked salmon and potatoes recipe is ready in 25 minutes, the lemon butter and Dijon mustard add so much FLAVOR, and it’s made on ONE sheet pan!!
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