Baked salmon is just about the easiest dinner known to man. Foil packet salmon is even easier. If you’re not into foil packet salmon baked with tomatoes, you do have other delicious options to keep you in “easiest dinner ever.”
This foil packet salmon with lemon and capers uses tangy lemon juice, salty capers and fragrant rosemary for flavor. Olive oil and white wine keep the fish from drying out while cooking and it pairs well with just about any side dish, from mashed potatoes to sautéed spinach.
Of course, the other benefit to this recipe, is that by cooking with white wine, you get to open a bottle of wine (assuming you don’t already have one open) to use two measly tablespoons, which means the rest will be there, begging for you to drink it.
Cooking dinner is starting to sound more appealing now, isn’t it?
- 2 (6-ounce) salmon fillets
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ tablespoon minced fresh rosemary leaves
- 4 lemon slices (about 1 large lemons)
- 2 tablespoons lemon juice (about 1 large lemon)
- 2 tablespoons white wine
- 2 teaspoons capers
- 2 pieces of aluminum foil
- Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 1 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.