Baked Salmon In Foil For One
This single serving baked salmon in foil is made with a 6 ounce salmon fillet, butter, garlic, tarragon, and lemon. The salmon bakes at 375°F until tender and flaky and is ready in about 30 minutes.
Servings: 1 serving
Equipment
Ingredients
- cooking spray or olive oil
- 1 (6 ounce) salmon fillet
- 1 tablespoon salted butter -softened
- ¼ teaspoon garlic powder
- ¼ teaspoon dried tarragon
- ⅛ teaspoon kosher salt
- 1-2 lemon slices
Instructions
- Preheat the oven to 375°F.
- Prepare the foil packet. Tear off a sheet of aluminum foil (or parchment paper) large enough to fully wrap the salmon fillet. Lightly coat the center with cooking spray or olive oil and place the salmon fillet skin-side down in the middle.
- Make the butter mixture. In a small bowl, stir together the softened butter, garlic powder, dried tarragon, and salt until evenly combined.
- Season the salmon. Spread the butter mixture evenly over the top of the fillet, then place 1 to 2 fresh lemon slices on top.
- Seal the packet. Fold the foil over the salmon and crimp the edges tightly to seal, leaving a small pocket of air around the fillet so steam can circulate.
- Bake. Place the foil packet on a rimmed baking sheet and bake for 15 to 20 minutes, until the salmon turns opaque and flakes easily with a fork. For tender, moist salmon, pull it from the oven when an instant-read thermometer reads 135°F at the thickest part.
- Rest before serving. Carefully open the foil and let the salmon rest for 5 minutes. The internal temperature will rise about 5 degrees as it sits.
Notes
Pat the salmon dry before seasoning. Excess surface moisture dilutes the butter mixture and keeps the seasoning from sticking. A quick blot with a paper towel before placing the fillet on the foil makes a noticeable difference in flavor.
Use a rimmed baking sheet. Always place the foil packet on a rimmed baking sheet rather than directly on the oven rack. The rim catches any butter or juices that might escape if the foil shifts.
Seal the foil with a small pocket of air. Crimp the foil edges tightly so steam can't escape, but leave a small pocket of air around the salmon. The trapped steam is what keeps the fillet moist. A foil packet pressed flat against the fish doesn't steam as well.
Use an instant-read thermometer. A fork test tells you when the salmon flakes, but a thermometer tells you exactly where you are on the doneness spectrum. Insert the probe into the thickest part of the fillet and pull the salmon when it reaches your target temperature. See the salmon doneness chart below.
Nutrition
Serving: 1serving | Calories: 344kcal | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 100mg | Vitamin A: 350IU
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