Poached Salmon in Foil Packets – Two Days, Two Ways

May 10, 2012 by Stormy Sweitzer - Maoomba-in-chief · 8 Comments

I was browsing.  Just trying to mind my own business.  But, then I heard a deep voice – a la Michael Clarke Duncan – ask, “What’s for dinner?”

Standing next to me was the butcher – as imposing as his voice, arms crossed as if proudly surveying the meat, poultry, and seafood refrigeration units that I imagine his team had just finished stocking.

I didn’t have an answer, and he was the kind of man you want to be able to give an answer to.  So I answered his question with one of my own, “What do you recommend?”

He response was quick: Wild Alaskan Salmon.  A fresh shipment of beautiful fish was on ice with a one-day only sale sign hanging about it…$7.00 off per pound.

How could I pass that up?

Salmon two ways in two days

We’ve eaten it two ways in two days.  The cooking process was the same, but the ingredients vastly different.

Process: Foil packet oven-poaching (i.e., placing the salmon in a foil packet and covering it with liquid and herbs, sealing it, and baking it so the liquids essentially poach the fish).

Two Ways to Poach Fish in a Foil Packet:

  • Lemon oregano salmon with a chunky tapenade
  • Thai salmon with fresh mango

With grilling season here, you could absolutely bypass the oven and cook your fish packets on the grill or even in the fire for some upscale camping (all the better if you catch the fish yourself!).

Fresh salmon on foil

salmon in foil packet

Salmon all wrapped up

Cooked Salmon - Lemon Oregano

thai salmon herbs

thai salmon marinade

thai salmon in foil packet

thai salmon cooked

thai salmon served with mango

Lemon Oregano Salmon with Chunky Tapenade

THE MARINADE

For each ½ pound of fish, combine the following:

Pour lemon juice in a bowl.  Whisk in mustard powder until well-blended.  Slowly add olive oil, continuing to whisk.  It should begin to pull together and thicken.  Stir in garlic, oregano and S&P.

THE FISH

Preheat oven (or grill) to 350° F.

Place fish, skin-side down, on a sheet of aluminum foil (large enough to fold the sides into a packet).

Pour the marinade over the top of the fish and make sure the oregano is spread evenly.

Wrap the sides of the foil together to create a packet – fish should remain flat on the bottom and not overlap.

Cook in the oven for 15 minutes for a thin piece of fish.  You will need to cook it for 5 to 10 minutes longer for a thick piece.  The fish is done when the center is opaque and flakes easily.

THE TAPENADE (for ½ pound fish)

While the fish is cooking, mix together:

THE PLATE

Carefully, place a serving of fish on a plate.  Spoon some of the tapenade next to it.  And pour a bit of poaching liquid on top for extra flavor.

 

Thai Salmon with Mango

Same process.  Different Ingredients.  And this one, it’s a hit.  I give kudos to the book Grill It (my copy is making the rounds somewhere, and I can no longer find it online) for the original recipe.  We have been cooking up variations of the recipe for over ten years and it is one of the most-requested.

THE MARINADE

For each ½ pound of fish, combine the following:

Stir together all ingredients until well-blended.

THE FISH

Preheat oven (or grill) to 350° F.

Place fish, skin-side down, on a sheet of aluminum foil (large enough to fold the sides into a packet).

Pour the marinade over the top of the fish and make sure the herbs are spread evenly.

Wrap the sides of the foil together to create a packet – fish should remain flat on the bottom and not overlap.

Cook in the oven for 15 minutes for a thin piece of fish.  You will need to cook it for 5 to 10 minutes longer for a thick piece.  The fish is done when the center is opaque and flakes easily.

THE MANGO

While the fish is cooking, cut ripe mangos.  Plan on ½ mango per person.  See how to cut a mango properly here.

THE PLATE

Carefully, place a serving of fish on a plate.  Place chopped mango next to it.  Pour a bit of poaching liquid on top of the fish for extra flavor.

Other Notes

You can use this poaching method with other fish and other liquid/herb ingredients.  White fish and thinner pieces cook fairly quickly relative to fattier, thicker cuts of fish.

 

What is your favorite campfire or grilled meal?

Other posts you might enjoy:

13 Heads of Garlic and Some Strung-out (up?) Pork
GF DF Dill & Cheese Pie (Placinta cu branza si marar)
Highlighting Native Foods: Three Sisters Chorizo Casserole
Filed Under: All of Maoomba's Recipes, Eating at Home · Tagged With: , , , , , , , ,
About Stormy Sweitzer - Maoomba-in-chief

Stormy is a kitchen strategist, runner, and ethnic grocery store wanderer who loves all things food, travel, story and health. She writes and teaches about real food and healthy eating and lifestyle strategies for people with active lives, and recently published Paleo Power Lunch: Easy, Filling & Delicious Workday Meal Strategies.
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Comments

  1. Dee says:
    May 10, 2012 at 6:53 pm

    Oh man, this looks AMAZING! I just moved out to Utah, and just started my own food blog. I am sensitive gluten, so I am sure I will be spending a lot of time browsing your blog! I hope to get to know you and all the other food bloggers in the area! Seems like a great community!

    Reply
    • Stormy Sweitzer says:
      May 14, 2012 at 2:57 pm

      Hi Dee – Thank you! I’m so glad you dropped by! Hopefully, we’ll have the chance to meet in person. Please keep in touch!

      Reply
  2. laura west kong says:
    May 18, 2012 at 8:57 am

    Sounds wonderful! Salmon is my favorite fish, both to eat and to cook. I’ve never tried poaching though, so will definitely have to give it a try. Thanks!

    Reply
    • Stormy Sweitzer says:
      May 18, 2012 at 9:10 am

      Hi Laura – thank you for dropping by again! I hope you enjoy the recipes – poached fish is super simple to make, and, in my opinion, results in a more tender filet because the moisture is captured. Please let me know how you like it : )

      Reply
  3. Carol MArtin says:
    May 18, 2012 at 3:55 pm

    I’m definetly trying the mango tonight, on the grill. Living in Puerto Vallarta, Mexico with no A/C makes it hard to want to turn on the oven!

    Reply
    • Stormy Sweitzer says:
      May 20, 2012 at 9:35 am

      Hi Carol – It’s good to hear from you again! I hope the grilled mango was delicious! Hasta luego!

      Reply
  4. GiGi Eats Celebrities says:
    May 26, 2012 at 10:59 pm

    THAT SALMON looks better than… my bed when I haven’t slept in 4 days! ha ha.

    Reply
    • Stormy Sweitzer says:
      May 30, 2012 at 8:56 am

      Ha! I hope you enjoy the salmon as much. GiGi : )

      Reply

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