Baking salmon is a delicious and healthy way to prepare this popular fish. But should you wrap the salmon in foil before putting it in the oven? Using foil when baking salmon has some advantages as well as a few drawbacks to consider.
Why Wrap Salmon in Foil for Baking?
Here are some of the benefits of wrapping salmon in foil before baking:
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Retains moisture and prevents drying out Foil helps keep salmon moist as it bakes by trapping steam and juices inside the packet. Without foil, baked salmon can easily dry out and become tough and chewy.
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Enhances flavor Cooking salmon in foil allows it to steam in its own juices keeping the fish nicely moist and giving it a boost of extra flavor. The juices collect in the foil and seasons the fish.
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Easy cleanup Foil packets help minimize cleanup since they keep cooking juices and oils contained. Once you remove the cooked salmon, there’s no pan to scrub Just throw away the foil
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Individual portions: Foil packets make it easy to cook salmon fillets or portions individually wrapped up. Everyone can have their salmon cooked just the way they like it.
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Oven-to-table presentation: Foil baking gives salmon an attractive “restaurant-style” look when brought straight to the table in its sealed packet. No extra plating required!
Potential Downsides of Foil-Baked Salmon
However, there are a few possible cons associated with wrapping salmon in foil before baking:
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Less browning and crispy skin: Since the foil prevents the oven heat from fully reaching the fish, it can inhibit browning and crisping of the salmon skin.
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Cooking time adjustments: Foil packets require a slightly lower oven temperature and longer cooking time to prevent overcooking. The timing can take some trial and error.
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Moisture control difficulties: While foil keeps in moisture, too much steam can make the fish soggy or mushy. Venting the packet is needed to allow excess moisture to escape.
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Messy packets: Juices and oils in the foil packet can sometimes leak, creating a messy cleanup situation in the oven. Be sure packets are well-sealed.
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Less oven space: Individual foil parcels take up more room on oven racks than baking a single uncovered fillet or two.
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Not eco-friendly: The extra foil required isn’t great for the environment. Reusable parchment paper or a pan with non-stick foil are alternatives.
Tips for Baking Salmon in Foil
If you decide to wrap your salmon in foil before baking, follow these tips for best results:
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Use heavy-duty aluminum foil and double wrap for a tighter seal and added leak protection. Fold up the edges tightly.
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Grease the foil with olive oil or non-stick spray so the fish doesn’t stick.
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Preheat the oven 25 degrees lower than the recipe calls for, usually 325°F to 375°F.
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For flavor, put herbs, lemon slices, or other aromatics inside the packet.
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Leave space between fillets or portions if cooking more than one. Overcrowding steams the fish.
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Tent the foil to allow steam to vent and prevent sogginess.
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Check for doneness a few minutes before the minimum cooking time. Salmon is done when it flakes and is opaque throughout.
Should You Bake Salmon Uncovered?
You can absolutely bake salmon without wrapping it in foil first. Here are some benefits of uncovered salmon:
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The fish gets direct heat exposure for faster, more even cooking.
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Salmon gets nicely browned and crispy skin when baked uncovered.
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Takes less time at a higher oven temp (400°F to 425°F).
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Lets you baste the fish with glazes, oils or pan juices during baking for added flavor.
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Provides a beautiful presentation if baked whole or in fillets on a sheet pan.
However, cooking salmon uncovered does mean you need to watch it more carefully to prevent drying out. Brushing with oil, basting and pulling it when still slightly underdone prevents overcooking.
Ingredients for foil-baked salmon
- Salmon – I like to buy pre-sliced salmon fillets because they are so easy to serve. You can also use one whole piece of salmon in this recipe. Be sure to season it with some salt and pepper before cooking.
- Swiss Chard – These colorful greens will cook down to tender underneath the salmon. Discard the tough stems and chop the leaves well before preparing. It will seem like a lot of greens when you start, but they cook WAY down.
- Canned Chickpeas – Also sometimes labeled as garbanzo beans. Be sure to drain and rinse them before using.
- Red Wine Vinegar and Extra Virgin Olive Oil – These make a light vinaigrette for the greens and beans. If you don’t have red wine vinegar, white wine vinegar or apple cider vinegar will work.
- Capers, Garlic, Lemon slices – Don’t skip these – they add salty, tangy flavor to the dish that goes well with the fish.
How to Make Creamy Lemon Dijon Sauce
I have to tell you that the Creamy Lemon Dijon Sauce included in this recipe has basically become our house sauce. It’s just plain yogurt whisked with lemon juice, Dijon mustard, honey, and a pinch of salt. I use it over fish as in this recipe, as a dip for veggies, spooned over chicken breast, and even as a salad dressing. The measurements are just a guide – feel free to adjust it to taste depending on how you want to serve it!
Should I wrap salmon in foil when baking?
FAQ
Is it better to cook salmon in foil or not?
Using foil to make a packet around the salmon keeps the salmon moist when grilling. It ensures the salmon turns out perfectly tender and flaky, not dry.
Should salmon be covered or uncovered when baking?
Bake salmon at 375ºF if you want flakey, tender salmon. Is it better to bake salmon covered or uncovered? Salmon can be cooked either covered or uncovered, but we have found that the salmon will come out extremely tender and perfectly cooked if you cook the salmon in foil.
How long should salmon be in foil in the oven?
Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Garnish with fresh parsley and lemon slices.
Should you cover fish with foil when baking?
Cover the dish — When cooking any white fish fillets, it is a good idea to keep them covered for most of the cooking time. Aluminum foil is a perfect barrier for keeping moisture in. Some species of fish can develop a slimy, unappetizing appearance when baked covered.