Salmon and Tomatoes in Foil

By Mark Bittman

• Total Time: 30 minutes

• Rating: 5 (based on 6,020 reviews)

• Comments: 398 comments read

This straightforward recipe for salmon utilizes the classic en papillote technique—literally “in paper” in French, though modern practice typically employs aluminum foil for convenience. To assemble, layer salmon, tomato, and basil on lightly oiled foil, then seal the package tightly. Notably, preparation can be completed up to one night in advance, simplifying mealtime execution.

When ready to cook, the foil packets may be steamed, grilled, roasted, or pan-grilled—testing indicates roasting is the most accessible method.

Nearly any comparable ingredient may be substituted for the components: salmon can be replaced with other fish steaks or fillets, or boneless, skinless chicken breasts. Herbs and vegetables may also be adjusted freely, provided the vegetable reaches doneness simultaneously with the protein. For instance, broccoli should be cut into small florets, while carrots require parboiling to align cooking times.

Featured in: Midweek and the Cook's Cool

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