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Foil-Wrapped Salmon with Cucumber and Scallion Salad

Foil-Wrapped Salmon with Cucumber and Scallion Salad

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    35 minutes

When grocery shopping, look for salmon fillets that are 1 to 1¼ inches thick; if they are thinner or thicker, or for salmon that’s rarer or more well done than medium (which is what the timing below yields), adjust the cooking time down or up. Cool cucumber and sharp scallions seasoned with toasted coconut make a refreshing salad that complements the richness of the fish.

Ingredients
  • 4

    6-ounce center-cut salmon fillets (1 to 1¼ inches thick)

  • ¼

    cup soy sauce

  • 1

    English cucumber, halved, seeded and shredded on the large holes of a box grater

  • 4

    scallions, thinly sliced on the diagonal

  • ¼

    cup unsweetened wide-flake coconut, toasted

  • 3

    tablespoons extra-virgin olive oil, plus more for drizzling

  • 3

    tablespoons unseasoned rice vinegar

  • Kosher salt and ground black pepper

In a pie plate, marinate the fillets, skin up, in the soy sauce for 15 minutes. In a medium bowl, toss the cucumber, scallions, coconut, oil and vinegar; season with salt and pepper. Heat a 12-inch skillet over high for 5 minutes. Place the salmon skin down on a lightly oiled 18-inch sheet of heavy-duty foil. Drizzle with oil and sprinkle with pepper. Cover with another sheet of foil and crimp the edges. Set the packet in the skillet, reduce to medium-high and cook for 5 minutes, rotating the pan. Remove the packet and cool for 5 minutes. Serve with the salad.