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It is summer and I have never posted nor tried to make seafood in tinfoil. Cooking in tinfoil is so outdoors.
Where’s the campfire? I had no campfire by I do have an outdoor grill. You know what that means? NO CLEANUP. Putting together this Lemon Rosemary Salmon Foil Packet is fast, easy and no mess. But don’t think fast, easy and no mess means no flavor.
Lemon Rosemary Salmon Foil Packet
The dish begins by marinating the salmon in olive oil, lemon and rosemary. This clearly infuses flavor but also adds moisture. The salmon is then placed in tinfoil on top of lemons. The extra marinade is added to the bottom of the pouch. The packet is finished off by putting fresh rosemary right on top of the salmon.
The liquid in the bottom of the foil works to steam the salmon. The lemon adds the needed acid to the dish and flavor. The rosemary adds an earthiness to the overall dish. The salmon is cooked in a closed tinfoil packet. The closed packet steams the fish and enables all the flavors in the packet to infuse the fish.
Enough with the description. This recipe was simple and packed so much flavor. What a great way to cook the salmon and nice change to my normal cooking method of the CAST IRON SKILLET and finish it off in the oven.
The cast of characters.
Ingredients
Ingredients laid out in the tinfoil packet.
Salmon Prepped in Foil Packet
The Lemon Rosemary Salmon Foil Packet Plated.
Lemon Rosemary Salmon Foil Packet Plated
Lemon Rosemary Salmon Foil Packet
Ingredients
- 2 Whole 4 - 6 ounce Salmon Fillets
- 3 Sprigs Rosemary
- 2 Whole Lemon Juiced & sliced
- 1/8 Cup Olive Oil
- 2 Tsp Salt
- 1 Tbsp Lemon Pepper
- 1 Tsp Oregano
Instructions
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Begin by squeezing 1 lemon with the oil in a small vessel. Next, directly spice the salmon with the seasoning. Add the salmon to the liquid flesh side down. Marinate for 30 minutes.
Break off enough tinfoil to hold the fish. First, put the marinade liquid in the bottom of the foil. Next, take thin slices of the second lemon and place along the bottom of the foil. Add the salmon on top of the lemon slices and top each fillet with rosemary sprigs. The foil packet should be tented but not closed. Move to a grill on medium heat and cook for 12 minutes.
Serve and enjoy!
I’m convinced that there is a subliminal force controlling our lives. Here I am, reading about fish in foil, after having just experimented with that exact technique! At first, I’d say that maybe we read the same blogs, but my inspiration came from a cookbook I happened to be reading randomly. And it gets weirder: when I say “random,” I mean it! I actually used a random number generator to tell me which cookbook to pull off the shelf, and which page to look at! You might think this is a fluke, but I swear that it happens all the time!
I totally believe in the forces of the universe. In this case, I am saying that great minds think alike. You got any problem with that?
I have been DUBBED the salmon QUEEN so…. You know I would plow through this in negative 2 seconds!
If you ate in 2 seconds would you be able to taste all the flavors? Inquiring minds want to know!