Baked Salmon in Foil

This baked salmon in foil is tender, flaky, and bursting with garlic lemon butter flavor, ready in about 20 minutes with almost no cleanup.

Try my Salmon Marinade or Air Fryer Salmon Bites next for more easy salmon dinners!

Baked salmon in foil is one of the easiest, most reliable ways to cook fish. The foil packet traps steam and butter around the fillets, so the salmon stays moist and flaky instead of drying out in the oven.

This recipe uses butter, garlic, lemon, and herbs, with no wine, no alcohol, and no hidden ingredients, so it is a great fit for any kitchen. Best of all, you can toss the foil when you are done.

Ingredients List

You need 4 salmon fillets (about 6 ounces each), butter, olive oil, garlic, a fresh lemon, dried parsley, salt, and black pepper. A few lemon slices on top add color and flavor.

Choose fillets of similar thickness so they cook evenly. Pat the salmon dry before seasoning, and let it sit out for 10 minutes so it cooks more evenly in the oven.

How to Make It

This is just the overview for this baked salmon in foil recipe. Scroll down to the recipe card for exact measurements and timing.

Heat the oven to 400°F and tear off four large sheets of foil. Place a salmon fillet on each sheet, season with salt and pepper, and top with garlic butter and lemon slices. Fold the foil up and crimp the edges to form a sealed packet. Bake for 12 to 15 minutes until the salmon flakes easily and reaches 145°F, then open the packets carefully because hot steam will escape.

How Long to Bake Salmon in Foil

Bake time for baked salmon in foil depends on the thickness of the fillets. Use this chart as a guide for baking at 400°F, and check with a thermometer for 145°F.

For a medium rare center, you can pull the salmon at 125°F to 130°F, but the USDA recommends 145°F for safety.

Make Ahead Method

• Assemble the packets up to 8 hours ahead and keep them sealed in the refrigerator, then bake straight from the fridge and add 2 minutes.
• Mix the garlic butter up to 3 days ahead and store it covered in the refrigerator.
• Freeze the packets raw for up to 2 months, then thaw overnight before baking.

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Baked Salmon in Foil

Recipe by TheMeatTable

0.0 from 0 votes

Course: SeafoodCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

330

kcal

Tender, flaky salmon baked in foil packets with garlic lemon butter.

Ingredients

• 4 salmon fillets (about 6 oz each)

• 3 tbsp butter, melted

• 1 tbsp olive oil

• 4 garlic cloves, minced

• 1 lemon, half juiced and half sliced

• 1 tsp dried parsley

• 3/4 tsp salt

• 1/2 tsp black pepper

• Fresh parsley or dill, for serving

Directions

• Heat the oven. Heat the oven to 400F. Tear off four large sheets of foil.
• Make the garlic butter. Stir the melted butter, olive oil, garlic, lemon juice, and dried parsley together.
• Season. Pat the salmon dry and set each fillet on a sheet of foil. Season with salt and pepper.
• Top. Spoon the garlic butter over the fillets and add lemon slices on top.
• Seal. Fold the foil over the salmon and crimp the edges tightly into a packet. Place on a baking sheet.
• Bake. Bake 12 to 15 minutes until the salmon flakes easily and reaches 145F. Open carefully and serve with fresh herbs.

Notes

Choose fillets of similar thickness for even cooking. Open the packets carefully since hot steam will escape. Add 2 to 3 minutes for thicker fillets. The USDA recommends fish reach 145F.

For food safety, fish should reach a minimum internal temperature of 145°F (USDA guidelines), so check the thickest part of the salmon before serving.

Nutritional Information

Baked salmon in foil is a heart healthy, high protein dinner. Each fillet has about 330 calories and 34 grams of protein, plus plenty of omega 3 fatty acids, vitamin D, and B12.

A serving also has about 2 grams of carbohydrates and 21 grams of fat, with 7 grams of saturated fat. Sodium is about 380 milligrams per serving.

Nutritional information is an estimate and will vary based on specific ingredients used.

Healthier Alternatives for the Recipe

To lighten this baked salmon in foil, replace the butter with extra olive oil and add more lemon juice. Skip the salt if you are watching sodium and rely on herbs for flavor.

You can also add sliced zucchini, asparagus, or cherry tomatoes to each packet for a complete one pan meal with extra vegetables.

Serving Suggestions

Serve the baked salmon in foil with steamed rice, roasted potatoes, couscous, or a fresh green salad. Steamed broccoli or asparagus on the side makes it a balanced plate.

For more salmon dinners, try my Pan Fried Salmon when you want a crispy seared finish.

Common Mistakes to Avoid

A few small slips can leave the salmon dry or undercooked. Avoid these.

• Overbaking – Salmon dries out fast, so start checking at 12 minutes.
• Loose foil seals – Crimp the edges tightly so steam stays inside the packet.
• Uneven fillets – Thin tail pieces cook faster, so fold them under or choose center cut pieces.
• Skipping the dry step – Pat the salmon dry so the butter and seasoning cling.
• Opening the packet too fast – Hot steam can burn, so open away from your face.

Storing Tips for the Recipe

Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave in short bursts so it stays moist.

Cooked salmon freezes for up to 2 months. Thaw overnight in the refrigerator, and use leftovers in salads, rice bowls, or patties.

Conclusion

Baked salmon in foil is a quick, foolproof dinner with almost no cleanup. With garlic lemon butter and a sealed packet, you get tender, flaky fish every time.

FAQ

How long do you bake salmon in foil at 400°F?

Bake 1 inch thick fillets for 12 to 15 minutes at 400°F until they flake easily and reach 145°F.

Should I put the salmon skin side up or down in foil?

Place it skin side down. The skin protects the flesh from the heat and is easy to lift off after baking.

Do I need to flip salmon baked in foil?

No, the sealed packet steams the fish evenly, so there is no need to flip it.

What temperature should salmon be?

The USDA recommends 145°F. Many people pull it earlier at 125°F to 130°F for a softer center.

Can I bake salmon in foil from frozen?

Yes, add about 5 to 8 minutes to the baking time and check that it reaches 145°F.

Can I use parchment instead of foil?

Yes, parchment packets work well and give the same steamed result.

Try These Next

• Salmon Marinade
• Air Fryer Salmon Bites
• Pan Fried Salmon
• Meat Temperature Chart