Baked foil oven salmon

4 servings
35 min

How to bake salmon in foil? Wash the salmon fillet on the skin and dry with paper towels to remove excess moisture. If the fish is frozen, defrost it on the bottom shelf of the fridge overnight.

Cover the baking dish with a suitable size piece of foil with closing allowances. Remember the rule: the shiny side inside, the matte side outside. I have a ceramic shape with a high bead. Wash the lemon and lime under running water and cut into thin rings. Spread the citrus evenly over the foil and sprinkle with salt.

Put the fish skin down into the tin over the citrus. Salt and pepper to taste.

For the marinade, melt the butter in any way that suits you. I did it in the microwave. Add the liquid honey.

Rub garlic on a fine grater into the marinade. Do not overdo it with garlic so that it only complements, and does not beat the taste of noble fish.

Pour marinade over the fish. This is convenient to make a tablespoon.

On top, at my own peril and risk, I decorated the fish with slices of lime. Why can't I recommend this step necessarily? Not always, but it often happens that citrus fruits are mustard. And if from below, under salmon, this is not critical (because of the skin), then if the bitterness is at the top, then it will definitely pass on to the whole piece. I was lucky and lime didn't mustard, but if you don't want to risk expensive fish, just don't put citrus on top.

Wrap the foil upwards and pinch the edges. If it turns out not hermetically, it's okay. Bake the salmon for 20 minutes in the oven preheated to 180⁰S. 5 minutes before readiness, turn on the & quot; grill & quot; mode.