Favorite recipes to share with others. Tried-and-true, to experimental. Stop here for your next meal idea!
Foil Wrap Salmon
Haven't cooked much recently since I'm at home eating my mother's excellent cooking. Here's one we made today.
Ingredients:
- Salmon
- Ginger
- Garlic
- Scallions
- Salt
- Pepper
- Vegetable Oil
Directions:
- Sprinkle salt onto both sides of the salmon. Let sit for five to ten minutes. Some liquid should come out of the fish.
- Rinse the salmon under hot water. This will reduce the fishy smell. Pat dry with a paper towel.
- Sprinkle on additional salt and black pepper. Let the salmon marinate in the fridge for 15 min.
- Lay out a sheet of aluminum foil. Spread a layer of vegetable oil across it with your finger (or a brush)
- Cut two scallion stalks into finger length pieces (should be as long as the salmon is wide). Lay the stalks down on the foil and place the salmon on top of them.
- Cut two slices of ginger and finely chop a clove of garlic. Place the ginger and garlic on top of the salmon (make sure to spread the garlic evenly)
- Fold the foil into an envelope.
- Cook the salmon in a covered pan on low heat or in a toaster oven for 25 min.
- Turn off the stove or oven and let the salmon sit in the residual heat for another 5 min.
- Take the salmon out of the pan or oven and let it cool on a plate or tray for 1-2 min or until the foil is cool enough to touch.
- Unwrap the foil and transfer the salmon to the serving container. Carefully pour the additional liquid in the foil over the salmon.




I do my salmon in the foil wrap, too, though mine's not as fancy. (Usually just a ton of lemon zest and salt and pepper.) It always comes out beautifully.
But I didn't know about the salt-and-rinse thing. Do you find it makes a big difference? (Or maybe everyone does this but me? ha.)
Well, I haven't really tested it rigorously. It's probably not that big a difference. My mother doesn't salt before rinsing and it still turns out just fine. Marinating in cooking wine can also reduce the fishy odor.
Ooh, the wine thing sounds interesting. Thanks!