Salmon and Tomatoes in Foil
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4tablespoons extra virgin olive oil
- 1½ to 2pounds salmon fillet, cut crosswise (4 pieces)
- 12cherry tomatoes, sliced in half
- Salt and pepper
- 16basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
306 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 18 grams protein; 339 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with ½ tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
- Step 2
When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
- Step 3
Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.
Private Notes
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Cooking Notes
LH
Bed of spinach, olive oil, salmon fillet, salt and pepper, squeeze of lemon thinly sliced red onion halved grape tomatoes smashed garlic clove strips of basil, more olive oil. Wrap in parchment paper and form a seal. Roast at 500 for 14-15 minutes, rest for 3. Check doneness because amount of filling will determine time. Serve with coconut rice - jasmine rice in rice cooker with can of coconut milk, salt when it's done.
Richard Cardillo
I don't know why...but I have made this recipe using both aluminum foil and parchment paper. It always comes out tastier and lighter (the salmon is more flaky!) when done with parchment paper.
judi
While the salmon was moist and delicious, the "cooked" whole basil leaves were brown and unappetizing. I would cook the salmon the same way again, but I would either sprinkle fresh, chopped basil at the end (not the whole leaves) or "enclose" another herb that didn't look so sad after being cooked.
Cathy
The parchment allows some of the steam to escape...concentrating the flavor....the aluminum foil seals more completely and nothing escapes, effectively steaming rather than roasting the fish.
John
This is a home run for Bittman; we make it about once a week. We use something called "trout salmon", which runs almost 1.5 inches thick (and maybe 7-8 oz per piece). I keep it simple, with nothing except oil, salt, pepper and a few dill fronds in each package. 12-13 minutes in my oven yields consistent, luscious results.
Annya
I have made a salmon in parchment paper recipe for years, learned in France, which may help those who find this bland: white wine, cream, s&p, & slices of lemon over the top of the fish. I do no recommend aluminum foil as others have noted it let’s nothing escape and you are steaming rather than roasting your fish.
KSWinCA
I used parchment paper and cooked in the toaster oven. I served it in the paper (after I cut away the browned parts). This way the juices stayed with the salmon rather spreading all over the plate and into the side dish(es). Per other reviews, I add some sliced olives and omitted the the basil until serving time. Results were good--my husband raved!--but I wish I had thought to add a bit of smashed garlic.
Sarah
Use pesto instead of basil leaves, it adds the flavor without getting burnt and dried out. I also added asparagus and it turned out lovely. 450 degrees, parchment paper, 13 minutes (I like it well done and my oven is on the cold side).
Kathy Jacob
I haven't made this yet, but will soon in my future. I just want to note here that I recently read results from a food/cooking study that advised cooks NOT to cook with aluminum foil. Studies show that bits of aluminum are showing up in the food. Not good. Whether this contributes to Alzheimer's or breast cancer is still in dispute. I'm going to use parchment paper and think we all should consider that as a more viable option. I mean, what do you have to lose?
Eric
The basil and tomato got me thinking 'Italian,' so I served this over pasta. It was a great way to go. The liquid made a great light sauce and not a drop was wasted!
Elizabeth
Based on the notes I read, I made the packets using parchment paper (the folding technique show at this link worked perfectly http://www.cookinglight.com/cooking-101/techniques/fish-cooked-in-parchm.... I included cherry tomatoes, capers, some dried basil, and at least one large pressed garlic clove in EACH packet. It was simple and delicious--I will definitely make this again!
Amy
i tried this with parchment paper. it burned and then i learned that the temperature rating for the kind i had was only 420 degrees. check yours!
TreeHugger
OK but not great. Followed other reviewers' recommendations and cooked wild salmon in parchment; left basil off till end. Worthwhile to learn the cooking technique (youtube for instructions on parchment sealing) but otherwise pretty bland. Would change herbs and add lemon next time.
Jan Kartt
Could I have your complete recipe, including prep instructions for the sauce, and temperature and time of cooking? Sounds great. Thanks. Jan Kartt
Jeff R
Easy, moist, but nothing special in flavor. As others have suggested, perhaps add olives, maybe artichokes and capers
CK
Delicious recipe from Mark + suggestions from others! Made foil packets with swordfish on top of a slice of red onion, a slice of lemon and the basil leaves. Surrounded that with the tomatoes, a wedge of lemon, and quartered slices of zucchini. Added a splash of wine and 1 pad of butter to each packet. Sealed the packets and roasted the fish/veggies in the oven. So good! Will make again!
Jan
I made this last night, using some of the suggestions. I added the smashed garlic and 5-6 aspaagus spears using parchment paper. 500 degrees for 14 minutes and 2 minute rest out of the oven.it was a lovely meal fitting to serve to guests ! And also little to no clean-up.
danicas notes
Cook at 500 for 13 mins
C. Harding
I am not a very experienced cook. I routinely check the comment section on these recipes. I get so many great tips. After trying this dish in parchment paper instead of foil, I have to say, that tip was a game changer! The fish I am cooking with just that change has never tasted better!! Thank you all for your comments. Keep them coming. Now checking the comment section is a necessity.
Sheyna
Very nice dish! I followed the suggestions to roast in parchment rather than foil and to add the basil as a garnish after cooking. I almost always sub steelhead trout for salmon. And had half an onion from another recipe so sliced thinly and added to the packets with a smashed garlic clove and a splash of white wine
This was very good and very easy! Followed advice of others and did in parchment and added in capers. The fish was perfectly evenly cooked and flaky and tender and moist. To serve, I removed the browned basil and topped with more capers and julienned fresh basil. Served with roasted new potatoes and broccolini with lime and pepper and sea salt. Warning, this is well over the smoke point temp for olive oil and set off the smoke alarm. Next time will wrap the smoke alarm in a towel preemptively.
I pricked the parchment with an instant read thermometer instead of unwrapping it every time I checked it. It did take a lot longer than the recipe said but I’m sure it was due to thickness of my salmon. I cooked my husband’s to a little over chefs temperature at 135 and mine to 145 since I’m pregnant.
Betty G
I have been making this since I saw the recipe in the NYTimes last February. I usually don't have basil on hand, but use dried herbs or sometimes spices. And, lots more tomatoes. I find one layer of NON-STICK aluminum foil does the trick and cuts down on the oil needed.
Mark Thomas
If I were to cook this again, I would use a stronger seasoning on the fish than salt and pepper. It tasted fresh and good, but could have used more flavor for my liking.
Peggie
Easy and delicious recipe as written. Next time, I'll follow others' suggestions and cook in parchment paper and add garlic, lemon, etc.
LAO
Made for C C 11/9/23. Everyone liked it. Used LH’s version, see my previous note.
LAO
As in comments: Add lemon, garlic, capers, olives. Bake in parchment instead of foil.
LAO
As in comments: Try adding lemon, garlic, capers, olives. Use parchment paper instead of foil.
ATL Greg
Great recipe but for some reason 12 minutes was nowhere long enough. We cooked for 17 minutes, which was likely due to the thickness of our cut of salmon. Was delicious, however
CBokat
Good but I didn’t think it was a 5 star recipe. I made with parchment paper and added basil on afterwards.
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