This was a last minute post which I spent the least amount of time on than any other post on my blog; hence the Diet Coke can in the background 
I didn’t anticipate the traffic this post has generated through Pinterest and I’ve received a lot of questions regarding the temperature I cooked this salmon at. Like all recipes on my blog, this was only a suggestion because it worked for me. A few people have suggested raising the temperature or cooking it longer and have shared their experiences in the comment section below.
Lay out a large piece of tin foil. Slice a lemon and lay flat on surface. Lay over top the salmon fillet. Add butter, salt and pepper then wrap up the sides and fold tightly together, like a pouch. Place on a baking tray and cook in the oven for 25 minutes at 325° or 350° depending on how hot your oven runs.
Tilapia in a Bag is another great recipe to try if you enjoyed this method of cooking.
Cheers!
Always looking for salmon ideas! Thanks!
DOES ANYONE HERE KNOW THE RECIPE FOR THIS! like what size salmon, how much butter how many lemon slices?!
Judging by the picture, I would guess the salmon is about 3oz, maybe 4oz. 6 lemon slices, 2 slices of butter, course salt, and fresh ground pepper.
You’re very welcome!
What would you suggest for making this recipe with frozen salmon? 400 degrees?
My mother passed down her paranoid nature to me and told me to never, ever cook frozen meat or fish so I am the wrong person to ask
Run the frozen salmon under lukewarm water for five minutes and it will be totally thawed.
or put it in a bowl of water for that 5 minutes and save all that precious liquid!
You always want to defrost your salmon first.
i want to make this tonight, but am confused. what are we wrapping the salmon in? fol?
Lay the salmon on a large piece of tin foil then pull all sides up and wrap them together, making a pouch. Hope this helps.
I would have loved to see the after pictures!
I don’t eat butter so I threw a couple tablespoons of coconut oil on top instead (my go to butter replacement). DE-LISH.
how big a piece of salmon is it that you are using?
Not sure of the exact weight but it fed two. It could have been cut in to 2 fillets.
I love iced coffee and I adore easy recipes! I saw yours on Pinterest and am excited to make it tonight.
I hope you enjoy it, Megan!
I want to make this tonight! Should I keep the skin on? Thank you!
Sorry for the late reply. Yes, leave the skin on. The fish will flake off of it.
This salmon must taste fantastic. This night we will have salmon vor dinner so I will try this recipe. Thanks a lot!
Thank you! this was awesome. Tasted so good. Definitely going in my memory bank.
This looks great, and so simple. I need to try it asap!
do you put the tin foil straigh on the oven rack or do you put it on a cookie sheet
I put mine on a cookie sheet.
I tried this and the salmon didn’t cook all the way. I may have had to big of a fillet or should have just cooked it a little longer. I will probably try it again though.
Hmm.. I guess my piece was just too big… didn’t cook all the way through — ended up having to open the package up to book it after over 35 min in the oven.
Sorry guys, this was a very generic, last minute post and I didn’t take into consideration how large the piece of salmon was and the efficiency of my oven opposed to other’s. When I cook white fish, I cook it at a higher heat but for some reason on the day I made this specific dish it just turned out for me!
Can you use tilapia instead?
Sure can! I actually have a recipe here:
http://thedevilspunchbowl.wordpress.com/2012/06/12/fish-in-a-bag-2/
First of all…about to do the Salmon recipe for the second time in two weeks as it was such a hit with the family…so thanks for that!!! I wanted to ask one thing concerning the French pressed coffee. You wrote “I filled my French Press with filtered water and ground coffee”…and this may seem a stupid question but was the water hot when you poured it in with the ground coffee or did you simply use cold filtered water? Again, sorry if it seems dumb but I use my French press daily for my personal cup of coffee but that whole “over ice with cream” made me think it would be something my daughter would like…but honestly it also made me think…”over ICE CREAM” wouldn’t be bad either
.
It was cold! It brewed nicely over night in the fridge.
I never would have thought this simple recipe would be SO delicious! I served it with spinach and pasta with alfredo sauce. Thanks for the idea!
Glad you enjoyed it
In the beginning it says to wrap it tight and then towards the end it says make a pouch. I bringing the four sides together and twisting them until it’s tight around the salmon. Also can you recommend a side dish.
I made this a few weeks back. I had to raise the temp just a touch for my oven. But let me tell you, it was so friggin delicious! It was tender, super flavorful and just all around great. I did add Old Bay to it before putting it in the oven. (East Coast girl) Cooking seafood scares me for some reason, but this was super easy and am making it again tonight. Thank you!
I’ve never cooked with Old Bay, been meaning to try it lately. Glad you enjoyed it!
Tried this recipe. It was so good. Thank you.
You’re very welcome
Yum!! My boyfriend said it was the best thing I’ve ever made him And so easy! I made a little over a pound of salmon and cooked it at 350deg for about 40 minutes since it was larger than above. Mmmmmm
Delicious, put it under broiler the last 10 minutes. Thank you for recipe.
Cooked this over a campfire, turning after first 15 minutes, then continued to cook for 10 or so more minutes. Salmon was perfectly cooked.
Thanks for sharing that. I would totally go camping if someone made this for me!
I followed the picture exactly, added some capers on top and it came out amazing!
YUMMY I love capers!
Made this last night. Guests wanted salmon; I’m not fond of it. Baked at 350 for 30 minutes. Delicious! Easy cleanup and no stink in the house! Used Chilean salmon, was very mild. Thanks for the directions!
What could u use besides lemon? I hate lemon!!
Good Question. A splash of white wine, maybe?
This looks delicious. Can’t wait to try it. Is the skin removed prior to cooking?
Nope, I leave the skin on. The meat flakes off of it. Enjoy!
Lemon and Tin Foil react together and will taint the delicate flavors of your fish. You might want to try grease proof paper instead.
Thanks I was wandering what that taste was
Made this tonight using lime instead of lemon…yummy but took extra time to cook which wasn’t a big deal.
How do you unpin. What I see here is an ad and a nonrecipe.
Hi,
I found your recipe on Pinterest and decided to give it a try. My oven and fish definitely required a little more cooking time, but the salmon tasted delicious. You can’t beat simple ingredients and even simpler cooking! For a quick, easy dinner this was fabulous!
I actually reviewed this one on my blog. Feel free to check it out at http://www.2girlsandapin.com/2-girls-and-a-pin-tested-salmon-baked-in-aluminum-foil/
Thanks again for a great recipe!
Take care,
Jelena
Just tried this and my whole family loved it and it was SO easy!
Tried this last night- it was AMAZING! I noticed that 300 for 25 minutes was not long enough. We bumped the temp to 350 for 35-40 minutes. It was still extremely moist from the lemon & butter. Used salmon seasoning rather that the S/P and it gave extra flavor.
May try cutting the salmon prior to cooking to shorten the time. Made it with rice, delicious!
I’m about to make this for my brother and I. I was wondering if you put the foil straight onto the racks in the oven or onto a cookie sheet first
I think she says to put it on a cookie sheet… Unfortunately I didn’t have one so we used an extra layer of aluminum foil. It took longer to cook so I recommend using the sheet!
Yes, I used a cookie sheet. Hope it turned out well.
Just finished eating. It was a hit with everyone in the family. I used steelhead trourt which is very similar to salmon. After I took it out of the oven i didn’t open the pouch until I finished the side dishes and it was cooked perfectly. The juice of the lemon and butter was poured over the pieces I served. Mmm Mmm Good!
When you are thawing frozen meat/shrimp/fish….leave it in original package or put in ziplock bag THEN submerge in water….this way you won’t lose flavor, moisture or nutrients
So simple, and you’re right- very flavorful for the few ingredients. My husband and I ate it all! You got anymore equally simple recipes for other fish/meat?
Out of curiosity… Would this recipe work with a thin chicken fillet?
I believe what you published was very reasonable. But, what about
this? what if you were to create a killer title? I mean,
I don’t want to tell you how to run your website, but what if you added something that grabbed folk’s attention?
I mean Salmon in a Bag | The Devil’s Punchbowl is kinda boring. You should glance at Yahoo’s home page
and see how they create news headlines to get people interested.
You might try adding a video or a pic or two to get readers interested about everything’ve written. In my opinion, it would make your website a little livelier.
I like smoked salmon! This dish appears fashionable and mouth watering!
five forks from me!