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Meal Instructions
Specimen #0210·OVEN·Dead Simple

Oven Salmon in Foil

A full side of salmon sealed in a foil pouch with lemon, dill, and garlic butter — 20 minutes at 375°F and no fishy kitchen smell.

Cook temp
375°F
Total time
25m
REST
3m
Serves
6
PULL AT
125°F
Ingredients
2 lbs Skin-On Salmon Side — Atlantic or wild sockeye, 1.25 inch thick
4 tbsp Unsalted Butter — cold, cut into 8 pats
4 cloves Fresh Garlic — thinly sliced
1 large Lemon — thinly sliced into 8 rounds
1 tbsp Fresh Dill — chopped
1 tsp Kosher Salt
1/2 tsp Black Pepper
Equipment
Half Sheet Pan
Heavy Duty Aluminum Foil
Instant-Read Thermometer
Fish Spatula (helpful, not required)
DirectionsGet to the point
1Place 2 lb salmon side skin-down on foil; season with salt, pepper, dill.
2Dot with 4 tbsp butter and 4 garlic cloves; layer lemon slices across the top.
3Fold foil into a sealed tent, bake 20 min at 375°F to 125°F internal.
4Open foil, broil 90 sec to color the top, rest 3 min before serving.
Dad pro tip

The pouch is a portable delivery system — you can slide the whole thing onto a platter to serve, cut it open at the table, and the smell hits the room at once. Presentation for zero effort.

Kid adjustment

Portion cooked salmon flakes into a bowl with 1 tbsp mayo per portion and a squeeze of lemon. Salmon salad-style beats a whole fillet on the plate for younger kids.

Reheat

Salmon is best cold or barely warm. To gently warm, place flakes in a covered dish with 1 tsp water and warm at 275°F for 8 minutes. Never microwave — it turns leftover salmon to a fishy sponge.

BASIS: Tested on a 2 lb skin-on side of Atlantic salmon (about 1.25 inches at the thickest), sealed in heavy foil with 4 tbsp butter and lemon slices at 375°F.325 kcal · 32g protein · 1g carbs · 21g fat
USDA FoodData Central #175167 (Atlantic salmon, cooked)
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