Baked Salmon with Butter Sauce

This baked salmon with asparagus transforms dinner from an afterthought into a standout meal without hours in the kitchen. The foil packet cooking method ensures the salmon stays moist while infusing both the fish and vegetables with the aromatic garlic butter sauce.

I created this recipe during asparagus season last spring when I needed something impressive for unexpected dinner guests. Since that night, it has become my go-to entertaining dish because it looks far more complex than the actual effort required.

Ingredients

• Salmon fillets: Look for firm, bright-colored fillets with a mild ocean scent that indicates freshness
• Vegetable or chicken broth: Provides a flavor base without adding fat
• Lemon juice: Brightens the entire dish and helps cut through the richness of the salmon
• Hot sauce: Adds a subtle kick that balances the buttery sauce perfectly
• Minced garlic: Fresh is best for the most pronounced aroma and flavor
• Butter: Creates the silky sauce that coats both the salmon and asparagus
• Fresh parsley or cilantro: Adds color and a fresh herbal note
• Asparagus: Choose medium-thick stalks which hold up better to the baking time

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 425°F and let it fully preheat while you prepare the ingredients. This high temperature creates the perfect environment for quick cooking that seals in moisture and flavors.

Prepare Foil Sheets:

Cut two sheets of heavy-duty aluminum foil about 14x12 inches each. The substantial size allows proper sealing while leaving room for steam circulation. Regular foil works too but double it for strength.

Make the Garlic Butter Sauce:

Combine the broth, lemon juice, and hot sauce in a small bowl. Stir until fully integrated, then add the minced garlic and butter cubes. This mixture will melt during baking to create a luscious sauce that infuses the salmon and asparagus.

Assemble the Foil Packets:

Pat the salmon fillets completely dry with paper towels to promote better browning. Season both sides generously with salt and pepper. Place each fillet in the center of a foil sheet. Arrange the asparagus spears alongside the salmon, distributing them evenly. Pour half the garlic butter mixture over each packet, making sure some covers both the fish and vegetables.

Seal and Bake:

Fold the foil over the salmon and asparagus, then fold the edges together to create a sealed packet. Leave a small air pocket inside for steam circulation. Place the packets on a baking sheet and bake for 9-12 minutes, depending on the thickness of your salmon.

Finish and Serve:

Carefully open the foil packets, watching for escaping steam. The salmon should flake easily with a fork but still maintain moisture. Drizzle with additional fresh lemon juice if desired, and sprinkle generously with chopped parsley or cilantro before serving.

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The bright pop of lemon against the rich buttery sauce creates an irresistible combination that even my fish-hesitant nephew devours without complaint. I remember serving this at a summer gathering where a friend's daughter asked if I could teach her mom to make it because she wanted it every week.

Perfect Pairing Suggestions

This salmon dish shines when served with simple sides that complement without competing. A light rice pilaf or crusty bread works wonderfully to soak up the extra sauce. For wine enthusiasts, pair with a crisp Sauvignon Blanc or light Pinot Noir that won't overpower the delicate flavors.

Ingredient Substitutions

Flexibility makes this recipe a reliable standby even when your pantry isn't perfectly stocked. Swap asparagus for green beans or broccoli florets depending on seasonal availability. The butter can be replaced with olive oil for a different flavor profile, though the sauce won't be quite as rich. If fresh herbs aren't available, use half the amount of dried herbs instead.

Identifying When Salmon is Done

Many home cooks struggle with determining when salmon is perfectly cooked. The ideal salmon should be moist, tender and flake easily with a fork. For medium doneness, aim for an internal temperature of 125°F. The salmon will continue cooking slightly after removing from the oven. Remember that wild salmon cooks faster than farmed varieties due to its leaner nature.

Seasonal Adaptations

This versatile recipe transitions beautifully through the seasons. In summer, add cherry tomatoes to the packets for bursts of sweetness. Fall brings opportunities to include sliced fennel or leeks. Winter versions benefit from heartier accompaniments like thinly sliced potatoes beneath the salmon. The core technique remains the same while seasonal produce keeps the dish fresh year-round.

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Frequently Asked Questions

→ How do I prevent overcooking the salmon?

Check the salmon at the 9-minute mark. It's ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

→ Can I use a different vegetable instead of asparagus?

Absolutely! Green beans, zucchini, or broccoli make great substitutes. Adjust cooking times accordingly to ensure even doneness.

→ What can I use instead of foil for baking?

Parchment paper works well as a substitute for foil. Create a parchment paper packet and fold tightly to seal in moisture.

→ Can I make this dish dairy-free?

Yes, substitute the butter with margarine or a dairy-free alternative to make this dish suitable for dairy-free diets.

→ How can I add more flavor to the dish?

You can add herbs like thyme or rosemary or sprinkle some grated Parmesan cheese over the asparagus before baking.