Honey-glazed salmon in foil is a recipe that combines the delicacy of salmon with the natural sweetness of honey, creating a delicious and easy-to-prepare dish. This cooking technique in foil, also known as "en papillote," has its roots in French gastronomy, where it is used to steam fish and vegetables, preserving their juices and flavors. In Latin America, although each country has its own variations, this preparation is very popular and is recognized for its simplicity and exquisite taste.
In different countries of the region, this recipe may be called "salmon en papillote" or simply "baked salmon wrapped in foil." In Chile and Argentina, salmon is highly valued, and this technique is frequently used to maintain the juiciness of the fish. In Mexico and other countries, the use of seasonings and sweet glazes incorporates typical flavors that enrich the culinary experience.
How to Prepare Honey-Glazed Salmon in Foil
Use heavy-duty double foil, cut into a large 2-foot rectangle.
Spray the foil with cooking spray.
Sprinkle the foil with a pinch of each seasoning.
Place equal portions of the fish fillets on the foil tray.
In a saucepan, melt the margarine.
Add lemon juice, honey, salt, pepper, and spices.
Stir to mix well.
Fold the foil around the fillets like a border to prevent the juices from leaking.
Seal the corners of the rectangle by folding them.
Pour the honey-butter mixture over the fish, sprinkle with paprika and shrimp seasoning.
Place on a grill over medium heat.
Do not flip the fillets while they cook!
Cover with a second loose piece of foil to steam the top of the fish and grill for 8-10 minutes.
Remove the foil and grill for 4-6 more minutes until the top of the fish is firm.
Poke holes in the bottom of the foil with a skewer or fork in two or three places to drain excess juices into the fire.
Be cautious and avoid sudden flames!
Check the bottom of the fillets with a spatula.
Grill for 2-4 more minutes to give the bottom of the fillets a deep golden crust.
The fish should flake easily when ready.
Remove the fillets from the foil with a non-stick spatula.
Serve the fillet slices with a drizzle of honey mustard dressing.
