Salmon is one of my favorite ingredients when I cook low-carb meals. It’s delicious, healthy and my whole family loves it. Cooking salmon perfectly can be tricky, though. The recipe below uses a foolproof salmon cooking method that turns out moist, flaky, flavorful fish. In addition, it makes cleanup a breeze.
Baking salmon in a pouch made of aluminum foil prevents the fish from drying out. At the same time, the sealed package keeps the flavors of any topping ingredients inside, infusing them deep into the fish for penetrating flavor. This recipes calls for a simple combination of butter, garlic and lemon, but you can add all kinds of ingredients, such as herbs and spices, for even more flavor. When the fish is done, simply slide it onto serving plates and toss the foil packets, along with all the messy fish drippings, in the trash.
Low-carb garlic butter salmon baked in foil
4
10 minutes
20 minutes
30 minutes
4 (6-ounce) salmon fillets, skin on
1/4 cup unsalted butter, at room temperature
4 garlic cloves, minced
Zest of 1 lemon
1/4 cup chopped fresh parsley, divided
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, divided
Lay out four squares of aluminum foil, each large enough to be folded into a pouch around a salmon fillet, and preheat the oven to 375 degrees F.
In a small bowl, stir together the butter, garlic, lemon zest, 2 tablespoons of the parsley, salt and pepper.
Place one salmon fillet on each of the foil squares. Slather the butter mixture over the fillets, dividing it equally.
Wrap the foil up around the fillets, leaving space for air and steam to circulate and crimping the edges for a tight seal. Place all four packets on a baking sheet.
Bake in the oven for 15 to 20 minutes, until the salmon is cooked through.
Serve immediately, garnished with the remaining parsley.