I followed the advice of commenter Elizabeth, who wrote:
"I always make a little foil packet for each fillet and close it up, leaving a little room for air to circulate inside. If you bake the foil packets on a cookie sheet at 425 for about 15 minutes (slightly longer depending on number of fillets), the salmon cooks to perfection every time! This is a great recipe to use when preparing salmon in foil packets... it poaches gently in its on juices and always comes out so tender and delicious!"
I was a bit skeptical, but I didn't feel like frying, which always makes a fishy smell in the kitchen. To my surprise it turned out perfect, and the fish was not 'fishy' at all, and my husband loved it.
