Lemon & Wine Steam Baked in Foil Salmon

"This salmon recipe really infuses the fish with a delicious lemony wine flavor. Its super moist and wonderfully complex tasting when done. Not to mention fairly easy. Depending on your tastes you can go with a Moscato for a sweeter taste or Pinot Grigio for more lemony flavor. I tend towards the Pinot Grigio myself. The small 187ml bottles are just about perfect for a 1 lb. fillet but if you just want to go ahead and buy the whole bottle then serve the rest with dinner that’s good too. Sometimes I will marinate the salmon in the same mix of wine lemon and herbs for an hour before cooking but it’s not really that necessary."
photo by BichonKitchen photo by BichonKitchen
photo by BichonKitchen
Ready In:




  • Preheat the oven to 400°.
  • Lay out a piece of foil at least twice as big as the section(s) of salmon being cooked.
  • Coat the center with olive oil covering the area the salmon will take up plus a bit extra.
  • Sprinkle some of the chopped shallots over an area about the size of the piece of salmon.
  • Place in one layer the lemon slices to cover the same area.
  • Lay out several oregano and thyme sprigs on top of the lemons.
  • Brush one side of the salmon with olive oil.
  • Place salmon oil side down on the lemons and shallots in the foil.
  • Brush the other side of the salmon with olive oil.
  • Optional; salt and pepper to taste.
  • Lay out several oregano and thyme sprigs.
  • Sprinkle the remainder of the chopped shallots over the top.
  • Cover with the reminder of the lemon slices.
  • Bring up all four sides to form an envelope to hold in the liquid leaving the top open for the moment.
  • Pour in the wine and lemon juice.
  • Roll the foil loosely to seal the fish in and prevent leaking.
  • Place on baking sheet or baking dish in case of leaking and insert in oven.
  • Cook at 400° for approximately 20 - 25 minutes.
  • Open foil exposing fish and broil on high for 4 to 8 minutes.
  • Remove oregano and thyme sprigs before serving.

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I'm new to the world of cooking having come from the land of "Remove tray from box and peal back film". Life, age and medical issues have conspired to make me reevaluate everything I used to eat and I came to the conclusion I needed to learn to cook food, not press buttons. With the help of the internet and a few good (eats) cooking shows I have begun the journey into healthy cooking where I know what each ingredient is, where it came from and how to pronounce it. As a lifelong Nerd taking on cooking as science was a no brainer and I love experimenting with all sorts of things not usually put together. Recipes to me are little more than starting points for an experiment in the kitchen. Like all experimentation sometimes we fail but when I succeed I will try to reproduce the results for anyone who wants to give it a try. I'm not a full on vegetarian (yet) and probably will never get to veganhood but the obvious choice was to at least move closer and closer to that model. Most but probably not all of my experiments will likely be vegetarian and maybe even vegan. Hope you find them to be a good starting point for your experimentation.
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