First I worry about possibly leaching aluminum into my foods. The foil part of Baked Salmon in Foil has two issues for me. Then I used the Gochu, which uses a Korean chili to produce a flavor that I’d describe as all the flavor of chili with none of the pain (from too much heat). I first tried the Smokey Honey which was a lovely combo of smokey and sweet. When Rainier Foods sent bottles of their spice blends, that problem was solved. I enjoy a good experiment once in awhile, but a sure-fire blend can really be a whole lot easier. I give a lot of credit to people who blend their own spices. And second, I don’t love cooking in aluminum foil both for the possibility of consuming some and for the certainty of creating waste. First, you’ve got to get the rub flavor right to get tasty salmon. While I loved this method, I had a couple of qualms. By just topping it with olive oil and a rub, then baking!Īnd as simple as it was, it was delicious. After a whole big research project and many trials, we went to visit our daughter and son-in-law. When I started eating more seafood, the first thing I did was to go on the lookout for recipes. The sponsors, Rainier Foods and Intensity Academy generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers. This post is sponsored in conjunction with #BBQWeek. Is eating more healthy salmon on your to do list? If so, how would you like a super easy recipe for this Baked Salmon in Foil that can help? Even on a super busy day!