Cooking In Foil: Absolutely Foolproof

I'm not sure if this is "in foil" or "on foil." Do you enclose the fish fillets or place on top of foil? Sounds delicious.

Beth B on August 12, 2015

I enclose & tent so the food steams. I grill in foil lots & love it!!

De on August 12, 2015

Should this be set on a baking sheet when in the oven?

B on August 12, 2015

so do you have all three pieces in one one foil packet, with the asparagus or split it up amongst three; and then is the 395 calories for all 3 pieces or one?

Chip Bayko on August 12, 2015

I do a version of this with Chicken. A layer of sweet potatoes that have been tossed in a little oil and salt and pepper, top with black beans and red onions (corn too if you have some), top with chicken breast, then salsa, and about an ounce of cheese. Wrap and bake at 400F for about 20 minutes. Sprinkle with green onions and cilantro and serve with sour cream on the side.

Catherine Beaudet on August 12, 2015

WOW , I LOVE this idea, I know it has been around for a long time, but haven't thought about it. So could you do cod instead of salmon? Love the chicken recipe from Catherine! Doing it! Would love to see more ideas on the "foil topic"!

Jackie Cooley on August 12, 2015

My brother-in-law makes the BEST salmon (on the grill and otherwise) and he often makes it in foil like this!!
I have to do this. Thanks!

Caren Gittleman on August 12, 2015

I like cooking salmon in foil packets -- it helps with the smell. I prefer to cook mine with some sort of sauce. I've done teriyaki sauce & I've done a smear of light mayo followed by a smear of ketchup, plus some diced onion or onion flakes.

Jodie on August 12, 2015

I'm making that chicken recipe tonight! Yum!

Lyressa O on August 12, 2015

In your recipe it states: 1 pound asparagus, tips broken off.
I'd break off and discard the thicker and woody stalk bottoms, not the tender tips.

Nancy on August 12, 2015

I try to avoid cooking with foil due to the aluminum factor being unhealthy. Parchment paper is good alternative.

Liz on August 12, 2015

A friend did this for a dinner party the other night. She used parchment paper that she had brushed with olive oil on both sides first. Fun when everyone at the table opens their package!

James on August 12, 2015

Kraft sends me emails all the time and they just did a whole series of "foil packets" some were ones I never even thought of - have been doing this for years - as a weight watcher it is a wonderful way to go every once in awhile. Really enjoy your daily blogs. Great, common sense, ideas!!

Jacie Summerville on August 12, 2015

I do a similar thing but I use parchment paper. I toss my veggies of choice with a tsp of olive oil and spices of choice then I place the salmon on top. I spread a small amount of Dijon mustard on the fish then I wrap it up and bake 400 degrees for about 20-30 minutes. If I am real ambitious I will also make a whole wheat spaghetti pasta that I toss with olive oil, garlic and fresh herbs and place it on the bottom of the parchment and lay the fish on top with dijon and put veggies on top and wrap in packets. A true "meal in one".
When salmon is on sale here I will make up these packets, bake them and then freeze them in ziplock and take them out as needed for a quick meal.

JuneBug on August 12, 2015

Love your recipes, but the way this one is written is confusing(?) I think you mean to place a third of the asparagus in each piece of foil with one piece of salmon on top of each, right? And I can see by the picture that you didn't mean to remove the tips of the asparagus, but instead "thick bottoms broken off"? When I copy and paste this in my recipe file, that's how I'm going to rewrite it. :-)

Jane G. on August 12, 2015

I love the answer of "snail bottoms!" I'm going to use that with my kids.

Molly on August 12, 2015

I love cooking in foil! I became addicted to the method after a friend gave me a copy of a cookbook published by the Reynolds Wrap company! Foods cooked this way are SO delicious, but what I LOVE most about it is...you guessed it...
hardly any cleanup! What a bonus!

Frances on August 12, 2015

This is just the kind of simple fish dish I've been looking for recently, thanks!

My local supermarket has some neat stuff which is parchment-lined foil (foil on the outside to retain the heat, I presume, and parchment on the inside so the food doesn't stick and I can still say I cooked my fish "en papillote"!).

It's no doubt cheaper to just use a layer of parchment and a layer of foil, but what the heck!

Mark on August 12, 2015

@JuneBug: How do you reheat your frozen salmon meals? I have an exhausting job with pretty long hours, and I rarely have time or energy to cook during the week. I prep on weekends and freeze meals but it never tastes that good. I think I'm doing it wrong! (I'm a terrible cook).

Jayde on August 12, 2015

@Jayde: I keep the parchment packets wrapped up in the ziplock. When I want to have it for dinner I place packet on plate and defrost either in fridge(if I remember to take it out )or I use the microwave on defrost/lowest setting for about 5 minutes then I reheat the packet on 80% for about a minute or so until it is just heated through...don't over heat it or it will make the salmon/fish/chicken like jerky!!!!! FYI I am really lazy so I don't even take the skin off for the initial bake, I take it off gently when I plate it.
I just love this website Snack-Girl your are the best!!!!!!

JuneBug on August 12, 2015