Herbed Salmon in Foil

Baking salmon in foil packets is one of the best ways to cook fish. The sealed packet traps steam, and the fillets cook gently in their own juices with the herbs and aromatics right against the flesh. Fresh dill sprigs and sorrel leaves go both underneath and on top of each fillet, infusing the salmon from all sides.

Sorrel is the standout ingredient here. Its bright, lemony tang works like a natural sauce on the salmon without adding any fat or liquid. Combined with lime juice and shallots, the flavor profile is clean, sharp, and impossibly fresh.

Leaving space inside each packet for steam to circulate is what actually cooks the fish. A tight packet with no room traps the salmon against the foil and cooks it unevenly. That air pocket creates a mini oven inside each packet.

Pro Tips

• Seal the foil edges with a double fold to prevent steam from escaping. A leaky packet means dry fish.
• Pat the salmon completely dry before building the packets. Excess moisture dilutes the herb flavors and makes the fish watery.
• Check doneness at 7 minutes. The salmon should flake easily but still be slightly translucent in the very center; carryover heat finishes it.
• Be careful cutting the “x” to open the packets. Hot steam escapes fast and can burn.

Variations

• Replace sorrel with fresh basil or tarragon if sorrel isn’t available.
• Add thin lemon slices under the fillets for a more citrus-forward flavor.
• Toss in a handful of thinly sliced asparagus or green beans for a complete meal in each packet.