Monday, 31 May 2021

Baked Parmesan Garlic Herb Salmon in Foil

Parmesan Garlic Herb Salmon is baked in foil and brushed in a Parmesan Garlic Herb Marinade. It seals in the amazing flavor and cooks the salmon to tender and flaky perfection! 

I LOVE salmon. It isn’t very fishy in flavor, it’s flakey, delicate, and good for you. You have to try these tried and true favorites like Air Fryer Salmon, Croquettes, and Garlic Brown Sugar Glazed Salmon!

Portioned out salmon with parmesan garlic and butter topping.

Baked Salmon in Foil

I love baking salmon in foil! We are all busy and this made it so easy to seal the salmon, cook it for 15 minutes and serve it to my family. And the best part, afterward I just crumbled up the foil and threw it all away. Easy peasy and it made the most impressive meal in no time. A five-star baked salmon meal that is sure to wow your family! With salmon always on the brain (I love salmon, I truly do), I am constantly thinking of new things to make. Making the salmon in foil keeps the flavors and moisture in for a fool-proof dinner that is luscious.

I LOVED the flavor that the parmesan garlic herb gave to this salmon. It turns out tender and flaky and full of all of my favorite flavors. I swear the butter made it more tender and the salmon literally fell apart with a fork it was so amazing. As soon as it came out of the oven I broiled the top for a couple of minutes to crisp the edges a bit. It roasted the garlic on top and turned it to pure melt in your mouth goodness. This baked parmesan garlic herb salmon in foil instantly became a new favorite!

What You Need For Foil Salmon with Parmesan and Garlic Marinade

Super easy without a bunch of complicated instructions or ingredients, you will love this salmon in foil. The ingredients amounts are in the recipe card below. All the ingredients can be pantry staples that you already have on hand.

  • Salmon of choice: This works for all varieties of salmon and cuts.
  • Butter softened: You want it good and soft but not melted.
  • Lemon Juice: Lemon and salmon just go together.
  • Olive oil: Adds moisture and helps everything stick together.
  • Garlic minced: Fresh minced garlic will taste best but you can use jarred in a pinch.
  • Grated Parmesan Cheese: Grate your own cheese for the best flavor and melting ability.
  • Italian Seasoning: A perfect blend of several herbs that taste amazing together.
  • Salt and pepper: Add to taste.
  • Fresh parsley chopped: Adds color and a bit of freshness.

Making The Best Parmesan Garlic Encrusted Salmon Ever!

Fast and easy you can make this on any night of the week for a fancy delicious meal. Enjoy this high class baked parmesan garlic salmon in foil

  1. Prep: Preheat the oven to 425 degrees. Layout a piece of foil long enough to fold up the salmon inside.
  2. Spread Ingredients: In a small bowl combine the softened butter, lemon juice, olive oil, garlic, parmesan cheese, Italian seasoning, salt, pepper, and parsley.
  3. Salmon ready: Place the salmon skin-side down on the foil. Spread the mixture evenly on top of the salmon.
  4. Bake: Place in the oven and bake for 10-12 minutes or until the salmon is firm. Broil the top for the last 1-2 minutes to brown. Remove from the oven and garnish with additional chopped parsley and sprinkle with additional parmesan if desired.
A bowl with the spread ingredients ready to mix.

All About Baked Salmon in Foil

It is so easy to find good salmon in the stores, the hard part is picking what you want and knowing the differences between them. Baked salmon in foil is easy to make and tastes amazing with my marinade.

  • Wild, Farm or International: These are all types of salmon that can be found in the stores today. There are so many pros and cons to all, it would take a book to talk about them. I would highly recommend doing your own research and I would highly recommend avoiding international caught or farmed salmon at all costs. They are not regulated like they are in the US and so often use antibiotics, and pesticides which are not allowed in US. Also they often misuse waste water, potentially contaminating the fish.
  • There are 3 types of Salmon cuts: The whole filet, small filet and salmon cuts. The whole and small filets are the most common and easiest to cook and find. Salmon steaks are U-shaped with part of the spine in the middle.
  • What to Look For In Buying Salmon: When buying fresh salmon look for glossy, firm to touch meat that is bright and saturated in color. They should not be chalky, dry or sticky and soft to the touch. Avoid salmon that has cracks or breaks in the muscle or collagen sheaths. Fish should smell fresh and clean and slightly briny like the ocean, never fishy. Also avoid packages that have pooling water in them.
  • Fresh vs Frozen: Buy fresh if you are using the fish in the next two days, other wise stick to frozen. Salmon is often frozen immediately after being caught and preserves the nutrients and freshness.
Salmon with butter, parmesan and garlic topping on top of foil.

What to Serve with Salmon

Salmon is rich and buttery in flavor, so it is a great main dish that goes with just about anything. We love it with vegetables and a carb for a hearty nutritious meal.

Salmon with parmesan and garlic on a platter.

Tips and Variations to make Foil Salmon Amazing

So juicy and so full of flavor these tips are going to help make an amazing foil salmon!

  • Crusty: When the salmon is just about done, open the foil and broil for the last 2-3 minutes. This will create a crust on top of the salmon that is absolutely magical.
  • When is the Salmon Done: The best way to tell if salmon is done is to look at it. If the flesh of the salmon flakes, and separates easily along the white lines, it is finished cooking. Salmon will also change from translucent, (red and raw) to opaque (pink) it is done. Salmon can be removed from the heat right before it is done because it will continue to cook as it rests. Internal temperature should be 135 degrees.
  • Do not Over Cook: It is easy to overcook salmon and then it becomes tough and dry. It is better to undercook it slightly and let it finish cooking as it rests than to overcook it.
  • Using Frozen: I use frozen salmon filets all the time and they work beautifully. Thaw them overnight in the fridge or in a bowl of cold water that you change every 10-15 minutes till it is thawed.
  • Can I leave the Skin on: Yes if your salmon has the skin on, you can leave it on and even eat it. It has many nutrients within. Be sure to rinse your salmon and pat dry with a paper towel before placing in the skin side down on the foil.

Using a fork to flake off a bite of salmon crusted with parmesan and garlic.

More Salmon Recipes To Love

If you didn’t know by now I love salmon. It is so good for you and the flavor is incredible. Salmon has a mild flavor that isn’t fishy and compliments so many different flavors. It is quick and easy to cook, even a beginner can cook salmon perfectly the first time. Salmon is rich in long-chain omega-3 fatty acids, which reduce inflammation, lower blood pressure and decrease risk factors for disease. It is also high in protein and vitamins that protect the brain and heart. If you have not tried much salmon before these are the recipes to try, and this is only the beginning, I have so many more amazing recipes on the blog.

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Baked Parmesan Garlic Herb Salmon in foil

Salmon that is baked in foil and brushed in a Parmesan Garlic Herb Marinade. It seals in the amazing flavor and cooks the salmon to tender and flaky perfection!
Course Dinner, Main Course
Cuisine American
Keyword baked salmon, baked salmon in foil, salmon baked in foil
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Servings
Calories 222kcal
Author Alyssa Rivers

Ingredients

  • 1 1/2 pound salmon of choice
  • 4 Tablespoons butter softened
  • 1 Tablespoon Lemon Juice
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons fresh parsley chopped

Instructions

  • Preheat the oven to 425 degrees. Lay out a piece of foil long enough to fold up the salmon inside. Place the foil on a baking sheet.
  • In a small bowl combine the softened butter, lemon juice, olive oil, garlic, parmesan cheese, italian seasoning, salt, pepper and parsley.
  • Place the salmon skin side down on the foil. Spread the mixture evenly on top of the salmon.
  • Place in the oven and bake for 10-12 minutes or until the salmon is firm. Broil the top for the last 1-2 minutes to brown. Remove from the oven and garnish with additional chopped parsley and sprinkle with additional parmesan if desired.

Video

Notes

Updated on May 31, 2021
Originally Posted on October 12, 2015

Nutrition

Calories: 222kcal | Carbohydrates: 1g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 320mg | Potassium: 569mg | Fiber: 1g | Sugar: 1g | Vitamin A: 347IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg


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Mouth-Watering Fruit Pizza

This Fruit Pizza is a sweet refreshing dessert that is always a hit! Full of color, and pizzaz this is a delicious way to eat your fruit!

When summer hits, all I want is fruit, it’s sweet, good for you and so refreshing. You have to try these summertime fruit favorites, Skewers, Salad, and Dip!

Fruit pizza cut into slices.

Fruit Pizza

I love this pizza! I do not think that this refreshing fruit pizza can claim its origins from Italy, but that doesn’t matter. It is still luscious. A sweet sugar cookie crust forms the base of this sweet treat. Then it is topped with a cream cheese layer that helps hold it all together. It is creamy, sweet and the perfect frosting for the fruit. Then comes the fun part, decorating it with your favorite fruit. It becomes so colorful and inviting. Slice it up and watch it disappear.

Fruit pizza, is the perfect dessert for BBQs, parties and family gatherings. It’s light and fresh, which is so nice on a hot day. Nobody wants anything too heavy, and although it has fruit on it, it’s sweet and tastes so heavenly, no one will complain. If you haven’t tried a fruit pizza yet, it’s time. and this is the recipe to do it with, tried and true, and a family favorite!

Ingredients For Fruit Pizza

Fresh, sweet and a little bit tart, this a more than just a treat, it’s an occasion all by it’s self!

  • Unsalted butter: softened and at room temperature.
  • Granulated sugar: Sweet white sugar.
  • Egg: Provides structure and moisture.
  • Vanilla: Sweet flavor.
  • Flour: All-purpose flour
  • Baking powder: This will help your cookie crust be light and fluffy.
  • Salt: Balances the sweet.

Cream Cheese Frosting

  • Cream cheese: softened and at room temperature.
  • Powdered sugar: Sift it for easier mixing.
  • Instant vanilla pudding powder: Adds an incredible vanilla flavor.
  • Vanilla extract: Sweetness and great flavor.

Whether you make it round or square, this absolutely scrumptious.

Cookie Crust

  1. Prep: Preheat the oven to 350.
  2. Cream: Using a stand mixer, beat together the butter and granulated sugar until light and fluffy. Add in the egg and mix until combined.
  3. Dry Ingredients: Add the flour, baking powder, and salt and mix until combined, about 2 minutes.
  4. Roll out: Either press the dough evenly into a 14-inch pizza pan or roll it out into a 14-inch circle and put it on a cookie sheet. You can use a sharp paring knife to trim up the edges or leave them for a more rustic look.
  5. Bake and Enjoy: Bake for 12-15 minutes, until lightly browned. Let cool completely.

Cream Cheese Frosting

  1. Cream: Beat the cream cheese, powdered sugar, pudding powder, and vanilla together until smooth and light. Spread evenly across the cooled crust.
  2. Fruit: Prep your fruits by rinsing them and allowing them to drain completely. Slice as desired and arrange on the pizza as desired. If you would like the glazed look of a fruit tart, mix a few tablespoons of apricot jam with a little water and then brush across the fruit. Serve immediately.
The process of making the cookie dough and icing.

Tips For the Ultimate Fruit Pizza

With a crust that is golden brown, soft and chewy, and a creamy decadent topping this fruit pizza is amazing!

  • Cookie: This is meant to be soft and a bit chewy. You do not want to overcook the cookie too much, it will make the crust hard and crumbly and hard to eat.
  • Chill: If you find the dough a bit too sticky, try chilling the dough for about 30 minutes before rolling out.
  • Cool Completely: You want the cooked cookie dough to be completely cool before adding the cream cheese frosting. Otherwise, it will melt and run.
  • Fruit: Use fresh colorful bright fruit that is ripe for the best flavor. See below for more fruit ideas. If you are worried about extra moisture on your fruit pizza, after you slice the fruit, let it lay on paper towels for a bit to soak up extra moisture.
  • Keep it Pretty: I try to avoid using fruits that will brown fast when left out, like bananas, apples, and pears. If you want to use those fruits, toss with some pineapple then allow to dry. This will help keep them from turning brown.
  • Pattern: There is no wrong way to decorate a fruit pizza! Just let your imagination go with the flow, this is a great way to kids involved and let them put the fruit on!
  • Holidays: Use fruits and patterns to celebrate certain holidays and occasions. Like red white and blue for the 4th of July or all red fruits for Valentine’s.
Fruit pizza with fresh fruit cut up and frosting underneath.

Fruit Pizza Variations and Short Cuts

This can come together in a pinch. Prebake your cookie and have the toppings cut and ready to go.

  • Make-Ahead: This can be made ahead but keep the parts separate till ready to serve. Bake the crust and even put the cream cheese frosting on, but wait to put the fruit on till right before serving. This will keep the cookie from getting too soggy.
  • Fruit: There are so many options you can use. Strawberries, blueberries, blackberries, raspberries, pineapple, kiwi, mango, grapes Oranges, clementines, peaches, and nectarines. Even canned fruit works, just drain well. Canned pineapple, mandarin oranges, pears, and peaches all would be yummy.
  • Cookie Base: Yes you can use store-bought sugar cookie dough, just roll and bake and top!
  • Shape: This can be rolled out onto a cookie sheet or even a 9×13 pan. Even though it’s pizza doesn’t mean it has to be a circle to be delicious. Use what works for you.
  • Frosting: The cream cheese will give it a much-needed bit of tang and creaminess that compliments the fruit perfectly. You can use regular frosting or store-bought vanilla frosting as well. If you do not have vanilla pudding powder, you can omit it and add a bit more vanilla extract.
  • Store: This is best eaten the day you make it. The longer it is stored the soggier it will get. It is best eaten within 2 days. Keep tightly covered in the fridge.
Taking a slice of fruit pizza.

More Fruit Inspired Treats

Summertime means fruit is in season in all its plump, juicy ripe glory. You can find fruit more readily in stores, fresh at the local fruit stands or farmer’s markets. And fruit is often cheaper when it is in season. For many people too, when it’s hot outside, fresh cold fruit is just refreshing. I love being able to use fruit in a variety of ways, it brings so much flavor, zip, and sweetness to my menus.  You have to try some of these fan favorites as fruit comes into season. They are just scrumptious!

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Fruit Pizza

This Fruit Pizza is a sweet refreshing dessert that is always a hit! Full of color, and pizzaz this is a delicious way to eat your fruit!
Course Dessert
Cuisine American
Keyword fruit pizza, fruit pizza recipes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15 People
Calories 158kcal
Author Alyssa Rivers

Ingredients

Cookie Crust

  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 ¼ cup flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt

Cream Cheese Topping

  • 1 8 ounces package of cream cheese softened
  • 2/3 cup powdered sugar
  • 1 Tablespoon instant vanilla pudding powder
  • 1 teaspoon vanilla extract

Instructions

Cookie Crust

  • Preheat the oven to 350.
  • Using a stand mixer, beat together the butter and granulated sugar until light and fluffy. Add in the egg and mix until combined.
  • Add the flour, baking powder, and salt and mix until combined, about 2 minutes.
  • Either press the dough evenly into a 14 inch pizza pan, or roll out into a 14 inch circle and put on a cookie sheet. You can use a sharp paring knife to trim up the edges, or leave them for a more rustic look.
  • Bake for 12-15 minutes, until lightly browned. Let cool completely.

Cream cheese frosting

  • Beat the cream cheese, powdered sugar, pudding powder, and vanilla together until smooth and light. Spread evenly across the cooled crust.
  • Prep your fruits by rinsing them and allowing them to drain completely. Slice as desired and arrange on the pizza as desired. If you would like the glazed look of a fruit tart, mix a few tablespoons of apricot jam with a little water and then brush across the fruit. Serve immediately.

Notes

Ideas for fruit: Strawberries, raspberries, blueberries, kiwi, mandarins, peaches, grapes, bananas, passion fruit (just the seeds), mango, currants, blackberries, pomegranate seeds.

Nutrition

Calories: 158kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 45mg | Potassium: 73mg | Fiber: 1g | Sugar: 15g | Vitamin A: 207IU | Calcium: 29mg | Iron: 1mg


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Sunday, 30 May 2021

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff creates the most tender, full-flavored stroganoff I’ve ever had! Made hands-off in the instant pot, this creamy dish is going to be your favorite way to cook it!

Stroganoff is an easy delicious meal the whole family can get behind. If you do not have an instant pot, try these other tried and true favorite stroganoff recipes instead, One Pot Ground Beef, Slow Cooker Chicken Mushroom, and One-Pot Steak Stroganoff!

Instant Pot Stroganoff being stirred with a wooden spoon.

Beef Stroganoff

Making beef stroganoff in the instant pot has changed everything! This family favorite, comfort food has been elevated by making it in the instant pot. No more babysitting the pan on the stove all day to get the most tender juicy beef ever. The instant pot infuses the flavors into the beef creating a robust and savory taste that is scrumptious. The mushrooms and onions add that little bit of something extra. And the sour cream gives it a smooth creamy texture with a bit of tang that is classic with stroganoff.

Making it all in one pot saves on clean up, which is always a plus. Also using an instant pot keeps the heat from heating up your whole kitchen. Pressure cooking beef allows the tough fibers to break down even faster and more thoroughly, guaranteeing melt in the mouth beef. A perfect compliment to the noodles and broth. My family loves stroganoff and I love how easy the instant pot makes it! This is a must try!

What You Need For Instant Pot Stroganoff

Basic ingredients come together in an infusion of flavor in the instant pot.

  • Olive oil: For browning and sauteing the meat and vegetables.
  • Stew meat: Cut in one-inch cubes
  • Salt and pepper: Add to taste
  • Small white onion: chopped, can use yellow too.
  • Mushrooms: White button or cremini sliced
  • Garlic: Fresh cloves minced
  • Flour: All-purpose is all you need.
  • Beef broth: Adds flavor and creates the sauce.
  • Worchestershire sauce: Classic umami flavor that is so good.
  • Wide egg noodles: Other noodles will work too.
  • Sour cream: Full fat or low fat, but not no fat.
  • Parsley for garnish: Optional but it adds color.

Making Stroganoff in the Instant Pot

This could not be easier, and the instant pot takes the work out of it.

  1. Sauté Meat: Set the instant pot to sauté. Add the olive oil. Working in batches add the stew meat and brown on all sides. Remove from the instant pot and set aside on a plate.
  2. VegetablesAdd in the onion, mushrooms, and garlic. Sauté until they are almost tender.
  3. Combine: Add the stew meat back to the instant pot and add the flour. Cook until the four are brown and the mixture is coated.
  4. Cook: Add in the beef broth and Worcestershire sauce. Cover and set the instant pot in the sealed position. Turn on high pressure and cook for 12 minutes.
  5. Release: Manually release the pressure. And carefully remove the lid. Add in the egg noodles and stir. Cover and seal the instant pot and cook for 3 minutes.
  6. Add Sour Cream: Manually release the pressure. Stir in sour cream and salt and pepper to taste. Garnish with parsley and serve.
Sauteing the beef, mushrooms and onions, then adding the flour and broth. After it's cooked adding the sour cream.

What Goes Great With Instant Pot Stroganoff

This is such a great dish as it has both the starch and protein combined together. All you need are vegetables, some fruit and if you are my kids, they’d say more carbs. I always like to add side dishes that add color and complete the meal. It is a hearty, soul-satisfying meal that will be perfect any night of the year!

Instant Pot Beef Stroganoff Tips and Variations

Savory, filling and delicious, this is will hit the spot any night of the week!

  • Beef: I used stew meat in this recipe because the instant pot helps it become tender and juicy. You can also use chuck roast cut up into bite-sized pieces. Ground beef can also be used successfully. Cook the ground beef till no longer pink and drain off the grease. Remove from the instant pot and then saute the vegetables as the recipe directs.
  • Mushrooms: Not everyone is a fan of mushrooms, you can either leave them out or substitute them for zucchini or beans.
  • Noodles: You will need enough liquid to just cover the dry noodles before cooking them. If you need more liquid add more beef broth to just cover.
  • Thicken: If your stroganoff is too liquidy, after cooking turn on the saute feature and boil off any extra liquid.
  • Sour Cream: Using full or low-fat sour cream work best, non-fat does not provide the creaminess and can end up looking separated.
  • Storage: This can be kept in a tightly covered airtight container in the fridge for 4-5 days. Reheat in the microwave or on the stove top. I do not recommend freezing as the dairy will separate and it will not warm up well.
A serving of Instant pot stroganoff in a bowl garnished with parsley.

More Instant Pot Recipes to Love

Instant Pots are an invention that has made home cooks into magicians. Yes, pressure cookers have existed for a very long time, but now they are user-friendly, and the worry of exploding food has been greatly reduced. I still remember helping my mom cook with hers and we had to watch it like a hawk to make sure the pressure stayed between a certain place and adjust the heat on the stove accordingly. Now we press a button and walk away and come back to amazing food! Try these tried and true recipes for impeccable results.

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Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff creates the most tender, full-flavored stroganoff I've ever had! Made hands-off in the instant pot, this creamy dish is going to be your favorite way to cook it!
Course Dinner, Main Course
Cuisine American
Keyword beef stroganoff, instant pot beef stroganoff
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 550kcal
Author Alyssa Rivers

Ingredients

  • 1 Tablespoon olive oil
  • 2 pounds stew meat in one inch cubes
  • salt and pepper
  • 1 small white onion chopped
  • 6 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 1/4 cup flour
  • 3 1/2 cups beef broth
  • 1 Tablespoon worchestershire sauce
  • 12 ounce wide egg noodles
  • 3/4 cup sour cream
  • chopped parsley for garnish

Instructions

  • Set the instant pot to sauté. Add the olive oil. Working in batches add the stew meat and brown on all sides. Remove from the instant pot and set aside on a plate.
  • Add in the onion, mushrooms and garlic. Sauté until they are almost tender.
  • Add the stew meat back to the instant pot and add the flour. Cook until the four is brown and the mixture is coated.
  • Add in the beef broth and worchestershire sauce. Cover and set the instant pot in the sealed position. Turn on high pressure and cook for 12 minutes.
  • Manually release the pressure. And carefully remove the lid. Add in the egg noddles and stir. Cover and seal the instant pot and cook for 3 minutes.
  • Manually release the pressure. Stir in sour cream and salt and pepper to taste. Garnish with parsley and serve.

Nutrition

Calories: 550kcal | Carbohydrates: 48g | Protein: 45g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 670mg | Potassium: 912mg | Fiber: 3g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 5mg


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