This easy recipe for Polish foil-baked salmon or cały łosoś pieczony can be made with a whole salmon or a side of salmon. Baking in foil produces a very moist end-product. The freshwater lakes and rivers in Poland teem with pike, carp, trout, perch, salmon and sturgeon. If this recipe is made with a whole salmon, double the butter mixture, and increase the baking time to 30 minutes. Compare this with Czech Baked Salmon Recipe.
Here is a larger photo of Polish Foil-Baked Salmon.
Here is a larger photo of Polish Foil-Baked Salmon.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings Foil-Baked Salmon
Ingredients:
- 1 side of skin-on salmon, about 1 1/2 pounds
- Salt and pepper
- 2 ounces (1/2 stick) softened butter
- 2 tablespoons chopped fresh dill or to taste
- 2 finely chopped garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons dry white wine
- 1 bay leaf cracked into 4 pieces
Preparation:
- Heat oven to 400 degrees. Rinse and pat dry salmon. Season both sides liberally with salt and pepper. Place salmon, skin side down, on a large piece of heavy-duty aluminum foil, which has been placed on a lipped baking sheet (like a jellyroll pan).
- In a small bowl, thoroughly mix butter, dill, garlic, lemon juice and white wine. Spread over top of salmon. Distribute bay leaf pieces across the top. Bring the edges of the foil up and crimp in a loose, tented shape. Bake 15 minutes.
- Remove from oven and be careful when opening the foil packet because the steam has the potential to burn. Discard the bay leaf pieces. Cut the salmon into serving pieces, separating it from the skin, and serve with accumulated juices. This would be delicious with Polish cucumber salad - mizeria.
