2 hrs 50 mins
2 hrs 15 mins
This is one of my favourite ways to cook salmon now! It's so easy and foolproof... I usually make a whole bag of frozen fillets at a time. Whatever isn't eaten right away gets crumbled up on salads or mixed into pasta later on. Yum! (Measurements are approximate because I generally just eyeball it as described.) NOTE: Prep time includes minimum marinade duration!
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Units: US | Metric
- 1Place fillets in a glass dish large enough that they can all lie flat. Mix the water and soy sauce together (if you want it saltier, don't water the soy sauce down) and pour over the fillets. However many fillets you choose to make, just make sure the marinade comes up about halfway on each fillet.
- 2Dust the top of each fillet with garlic powder, then pepper them generously. It's okay to almost cover the tops with pepper, if you like.
- 3Marinate a minimum of two hours in the fridge, covered--I usually use frozen fillets and let them defrost in the marinade overnight.
- 4Preheat oven to 350 degrees.
- 5Place each fillet on a piece of aluminum foil large enough to fold into a sealed packet, but before you seal it, add a couple of splashes of fresh soy sauce.
- 6Bake sealed packets in an uncovered glass casserole dish (for convenience) for 30-40 minutes or until salmon flakes easily when prodded with a fork.
- 7Unwrap and serve!
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Nutritional Facts for Salmon Fillets Baked in Foil
Serving Size: 1 (369 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 390.4
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 1.7 g
- Cholesterol 165.3 mg
- Sodium 2224.3 mg
- Total Carbohydrate 2.0 g
- Dietary Fiber 0.2 g
- Sugars 0.6 g
- Protein 67.1 g