I have a Baked Sockeye Salmon in Foil Recipe for those of you who love fish. This is an easy recipe for Salmon Baked in Foil. The shallots, artichoke hearts and spices blend so well and baking in foil ensures the cooked Salmon is moist!
Baked Sockeye Salmon in Foil
We only eat wild caught salmon and only recommend purchasing wild salmon to eat, labeled “wild” in the stores. Atlantic salmon typically comes from fish farms. Look for “Alaskan salmon,” and “sockeye salmon,” as Alaskan sockeye is not allowed to be farmed and is therefore bound to be wild. The Copper River Sockeye Salmon above have the highest fat for sockeye or “red” salmon.
Copper River Wild Alaskan Smoked Sockeye Salmon Fillets
The research, published in The Annals of Internal Medicine, suggests that eating oily fish once or twice a week may increase your lifespan.
- Research suggests that eating oily fish once or twice a week may increase your lifespan by more than two years, and reduce your risk of dying from cardiovascular disease by 35 percent
- Compared to those in the lowest percentiles, those with omega-3 blood levels in the highest 20 percent were 27 percent less likely to die of any cause; 40 percent less likely to die of coronary heart disease, and 48 percent less likely to die of an arrhythmia
- If you want to maximize health benefits from fish, steer clear of farmed fish, particularly farmed salmon, and even more specifically genetically engineered farmed salmon, which may end up being approved soon—especially if you’re seeking to improve your omega-3 to omega-6 ratio
- The ratio of omega-3 to omega-6 fat of wild salmon is far superior to farmed. Whereas farmed salmon has a 1-1 ratio of omega-3s and omega-6s (due to its “junk food” diet), the ratio for wild sockeye salmon is between 6 and 9 to 1, which is a more ideal ratio
Recipe for Baked Sockeye Salmon in Foil
Baked Sockeye Salmon in Foil
Ingredients
- 4 5oz each salmon fillets
- 2 tsp olive oil plus 2 Tbsp
- Salt and freshly ground black pepper
- 3 tomatoes chopped or 1 (14oz) can chopped tomatoes, drained
- 2 chopped shallots
- 1 cup chopped artichoke hearts
- 2 Tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
Instructions
- Preheat the oven to 400 degrees F.
- Sprinkle the salmon with 2 tsp olive oil, salt, and pepper.
- Stir the tomatoes, shallots, artichoke hearts, 2 Tbsp of olive oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
- Place a salmon fillet, oiled side down, atop a sheet of foil.
- Wrap the ends of the foil to form a spiral shape.
- Spoon the tomato mixture over the salmon.
- Fold the sides of the foil over the fish and tomato mixture covering completely; seal the packets closed.
- Place the foil packet on a heavy large baking sheet.
- Repeat with all the salmon fillets.
- Bake until the salmon is just cooked through, about 25 minutes
Notes
Nutrition
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We love salmon and have baked it with dill and mayo. This recipe looks so yummy and will try it for my family.
This sounds like an amazing recipe. I’d love to try it – I wonder if it would work baked in parchment that makes it more special looking for company.
I forgot the tomatoes and used a regular onion instead. Addeds some zest from a fresh lemon. Came out absolutely fantastic! Thanks so much!
I’m always looking for great new ways to cook salmon!
my fiancee would love this!
yum…artichokes and salmon, a great combination. Baking in foil makes for such a moist dish.
I have an abundant supply of salmon this year.I love trying new recipes so meal time doesn’t get boring. This recipe sounds very good. I will be trying it soon.
Salmon is my husband! But seriously, we got married about 12 years ago… I love when he dresses up in foil 😉
This looks real yummy. I’ll certainly want to try this one!
Salmon, artichokes and tomatoes all in one recipe! Something my husband would love!! Thanks for sharing on the Living with Style Linky party!
I had forgotten about how good cooking Salmon in foil is. Thanks for sharing this recipe. I will be trying it!
I love the taste of salmon. but that dish looks a bit heavy