Baked Salmon with Tomatoes en Papillote (Foil-Wrapped)

Recipe Overview

Total Time: 30 minutes (Prep: 15 minutes | Cook: 15 minutes)

Servings: 4

Difficulty: Easy

Ingredients

• Protein: 1½–2 pounds (680–908g) salmon fillet, cut crosswise into 4 equal pieces (≈6–8 oz/170–227g each)

• Vegetables: 12 cherry tomatoes, halved

• Aromatics & Fats: 4 tablespoons (½ cup) extra virgin olive oil, divided

• Herbs & Seasonings: 16 fresh basil leaves, plus extra for garnish; Kosher salt and freshly ground black pepper

Preparation Steps

Step 1: Prepare Foil Packages

To ensure a sealed, leak-proof pouch, layer two overlapping sheets of 12-inch (30cm) heavy-duty aluminum foil (per package). For each portion:

1. Place the top foil sheet flat. Smear the surface with ½ tablespoon (7.5ml) olive oil to prevent sticking.

2. Layer: 1 salmon fillet, 6 halved cherry tomatoes, a pinch of salt, a grind of black pepper, 4 fresh basil leaves, and another ½ tablespoon (7.5ml) olive oil.

3. Fold the foil over the filling, bringing the edges together. Crimp tightly with a fork to seal (this traps steam for even cooking). Repeat for 4 portions.

4. Refrigerate sealed packages for up to 24 hours (no longer, to maintain freshness).

Step 2: Cook the Packages

1. Oven Method: Preheat oven to 500°F (260°C). Place foil packages in a shallow roasting pan. Bake for 10–12 minutes total (start timing when the mixture sizzles). For medium-rare salmon, aim for 5–8 minutes of active cooking; adjust for thickness (thicker fillets may need 8–10 minutes).

2. Stovetop Method: Heat 2 large non-stick skillets over medium-high heat. Place one foil package per skillet, ensuring the heat is evenly distributed. Cook 5–8 minutes, checking for sizzling and doneness.

Step 3: Serve

1. Remove packages from heat and let rest 1 minute to redistribute juices.

2. Using a sharp knife, cut a slit along the top to release steam. Open the foil carefully with a fork and knife.

3. Spoon the salmon, tomatoes, and juices onto a plate. Garnish with fresh basil leaves and serve immediately.

Chef’s Tips & Variations

• Parchment Paper Alternative: For a lighter, flakier texture, wrap the filling in parchment paper first (then seal with foil) to prevent metallic aftertaste from acidic tomatoes.

• Basil Management: Whole leaves brown during cooking. Instead, sprinkle chopped fresh basil post-cooking, or use herbs like thyme/parsley (better color retention).

• Enhanced Flavor: Add a bed of spinach, sliced red onion, or a squeeze of lemon juice to the package. For a richer profile, include a smashed garlic clove or strips of ginger.

Reviewer Feedback

• Mixed Reception: Most praised the method but noted the need for tweaks. Reviewers suggest:

• Cooking at 475°F (245°C) for 14–15 minutes (thinner fillets) or 10–12 minutes (thicker fillets).

• Using coconut milk-infused jasmine rice (1 cup rice + 1 can coconut milk, salt to taste) for a complementary side.

• Foil vs. Parchment: “Using parchment paper first reduces metallic flavor and keeps the dish lighter.”

Note: The original recipe may require adjustments based on fillet thickness and oven variation. Refer to the internal temperature guide (145°F/63°C for medium-rare) for precise doneness.