Herb Butter Salmon Foil Packets

$- 4 salmon fillets (6 oz each) - 4 tablespoons unsalted butter, softened - 2 tablespoons fresh parsley, finely chopped - 2 tablespoons fresh dill, finely chopped - 1 tablespoon fresh lemon juice - 3 cloves garlic, finely minced - Salt and freshly cracked pepper, to taste - 1 lemon, sliced into rounds - 1 cup cherry tomatoes, halved - Optional: Fresh vegetables like asparagus or zucchini Creating herb butter salmon foil packets is a simple joy. You start with salmon fillets. Each one should weigh about 6 ounces. This size cooks well and stays moist. You want to use unsalted butter that is soft. This makes mixing easy and smooth. Next, you add herbs for flavor. Fresh parsley and dill bring a bright taste. You can chop these finely. Lemon juice adds a nice zing. Garlic gives depth to the flavor. Don't forget salt and pepper. They help to enhance all the tastes. For a colorful dish, add more vegetables. Lemon slices look great and taste fresh. Cherry tomatoes burst with sweetness. You can also choose veggies like asparagus or zucchini. These add more texture and nutrients. When you gather these ingredients, you set the stage for a tasty meal. Each element plays its part in making this dish rich and vibrant. {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - In a bowl, mix the softened butter with fresh parsley, dill, lemon juice, and minced garlic. Stir until smooth. - Cut four large rectangles of foil. Each should be big enough for a salmon fillet. - Place a salmon fillet in the center of each foil piece. Spread the herbed butter over each fillet evenly. - Add lemon slices and halved cherry tomatoes around the salmon. If you want, add fresh veggies like asparagus or zucchini. - Fold the foil sides up and over the salmon. Pinch and seal each packet tightly. - Place the foil packets on a baking sheet and bake in the preheated oven for 15-20 minutes. Check for doneness by ensuring the salmon flakes easily with a fork. When done, carefully open the foil packets. Watch out for the steam! Serve the salmon right in the foil for a fun presentation. To make smooth herb butter, start with soft butter. Let it sit at room temp for 30 minutes. This helps it mix well with herbs and garlic. Mix the butter, parsley, dill, lemon juice, and garlic in a bowl. Stir until it is creamy and green. If you want more flavor, add more herbs or a pinch of salt. Tasting as you go helps you get it just right. Serve the packets on a large plate for a nice look. Before serving, sprinkle some extra chopped herbs on top. This adds color and freshness. Pair your salmon with easy side dishes like rice, quinoa, or a salad. These sides balance the rich flavor of the salmon. If your salmon fillets are thick, add a few extra minutes to your bake time. This helps the fish cook evenly. For high-altitude cooking, be aware that food cooks slower. You may need to increase the cooking time by about 5 minutes. Always check your salmon with a fork. It should flake easily when done. Pro Tips Tip Title: Ensure your butter is at room temperature for easy spreading. This helps the herbed butter to melt evenly over the salmon, enhancing flavor. Tip Title: Use high-quality salmon for the best taste. Fresh, wild-caught salmon tends to have a richer flavor and better texture compared to farmed varieties. Tip Title: Experiment with different herbs. While parsley and dill are classic choices, you can also try basil, tarragon, or even a hint of rosemary for a unique twist. Tip Title: Don’t skip the vegetables! Adding vegetables not only enhances the meal's nutrition but also absorbs the delicious flavors from the salmon and herbs. {{image_4}} You can change up the flavor of your herb butter easily. Try using different herbs. Thyme or basil can give your salmon a new taste. If you want some heat, add spices like paprika or cayenne. These spices add warmth and depth. Just remember to start small and adjust to your liking. Adding fresh vegetables can make this dish even better. Try using asparagus or zucchini for a nice crunch. These veggies roast well in the foil packets. If you prefer a low-carb version, skip the tomatoes and use bell peppers or green beans. They add color and flavor without extra carbs. You have options for cooking your foil packets. You can bake them in the oven or grill them for a smoky taste. Grilling gives the salmon a nice char. If you need a quicker method, try an air fryer. It cooks the salmon fast while keeping it juicy. Just adjust the time to about 10-12 minutes for the air fryer. To store leftovers safely in the refrigerator, place the foil packets in an airtight container. You can also wrap them tightly with plastic wrap or aluminum foil. This keeps the salmon fresh and prevents odors from mixing. Aim to eat leftovers within three days for the best taste. When reheating salmon foil packets, use the oven for best results. Preheat it to 350°F (175°C). Place the packets on a baking sheet and warm for about 10 minutes. This method keeps the salmon moist. To keep the flavor, avoid using a microwave, as it can dry out the fish. You can freeze assembled packets before cooking. Wrap each packet tightly in aluminum foil to prevent freezer burn. For best results, use them within three months. To cook from frozen, preheat the oven to 400°F (200°C). Bake the frozen packets for 25-30 minutes. Check for doneness by ensuring the salmon flakes easily with a fork. Yes, you can use frozen salmon. Just remember to thaw it first. The best way to thaw salmon is in the fridge overnight. If you're short on time, place the salmon in a sealed bag and submerge it in cold water for about an hour. This keeps the fish safe and helps it thaw evenly. If you lack fresh herbs, dried herbs work too! Use one-third of the amount. For example, if a recipe calls for 2 tablespoons of fresh parsley, use just 2 teaspoons of dried parsley. You can also add a pinch of Italian seasoning for a nice touch. Remember, dried herbs are more potent, so adjust to your taste. You’ll know the salmon is done when it flakes easily with a fork. The color should be a light pink inside. If you have a meat thermometer, check for an internal temperature of 145°F (63°C). This ensures it’s cooked but still moist. Cooking times may vary based on thickness, so keep an eye on it! This recipe showed how to make delicious salmon foil packets. We covered the ingredients you need, including salmon, butter, herbs, and veggies. I guided you through easy steps for preparing and baking your meal. You learned tips for flavor and variations too. By following these steps, you can enjoy a healthy, tasty dish that fits your taste. Try new herbs and veggies to make it your own. Enjoy your cooking adventure!$

Herb Butter Salmon Foil Packets

Delicious salmon fillets baked in herbed butter with fresh vegetables and lemon.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon
4 tablespoons unsalted butter
2 tablespoons fresh parsley
2 tablespoons fresh dill
1 tablespoon fresh lemon juice
3 cloves garlic
to taste salt
to taste freshly cracked pepper
1 lemon sliced into rounds
1 cup cherry tomatoes
optional fresh vegetables

Instructions

Begin by preheating your oven to 400°F (200°C).
In a medium-sized mixing bowl, combine the softened butter with the chopped parsley, dill, and lemon juice. Add in the minced garlic, followed by a pinch of salt and a few cracks of pepper. Mix until smooth.
Cut out four large rectangles of aluminum foil.
Place one salmon fillet in the center of each piece of foil.
Spread the herbed butter mixture over the top of each salmon fillet.
Arrange lemon slices and halved cherry tomatoes around the salmon. If using vegetables, scatter them around as well.
Fold the sides of the foil upward and seal each packet tightly.
Transfer the foil packets to a baking sheet and bake for 15-20 minutes.
Carefully open the foil packets and serve the salmon directly in the foil.

Notes

Serve the foil packets on a large platter, garnished with extra fresh herbs for added color.

Keyword easy recipe, foil packets, herb butter, salmon