Baked Salmon in foil with Southeast Asian Marinade

Directions

In a small bowl, combine the pineapple juice, garlic, soy sauce and ginger.

Arrange the salmon fillets in a small baking dish . Pour the pineapple juice mixture over the top.

Allow to marinate in the refrigerator for ½ to 1 hour. Turn the salmon periodically as needed.

How to bake salmon in foil

Preheat the oven to 375℉ (190℃).

Lightly coat 2 squares of aluminum foil with cooking spray.

Place the marinated salmon fillets on the aluminum foil.

Drizzle each with ⅛ teaspoon sesame oil.

Sprinkle with pepper and top each with ½ cup of the diced fruit.

Wrap the foil around the salmon, folding the edges down to seal.

Bake until the fish is opaque throughout when tested with the tip of a knife, about 12 minutes on each side. See notes below:

Transfer the salmon to warmed individual plates and serve immediately.

This is reminiscent of a baked teriyaki salmon.

How long to bake salmon?

The best way to be 100% certain is to use an instant read thermometer. The salmon is done when the internal temperature reaches 145℉ (62.8℃) according to the FDA/USDA guidelines. However many will find that to be dreadfully overcooked and perhaps dry.

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Test the salmon for doneness by inserting a fork and twisting gently, the fish should be most opaque yet slightly translucent in the thickest part and flake easily.

If it’s a bit under, don’t worry. Wrap up that foil and let rest in the baking dish for 5 or 10 minutes. The residual heat will carry on the cooking and the internal temperature will continue to rise without drying things out.

Why bake salmon in foil?

The foil locks in moisture which helps to ensure your salmon turns out tender, moist and flaky every time.