Baked Salmon in Foil with 10 minute prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is the most impressive baked salmon recipe I ever made!
We also love this sweet chili salmon and baked teriyaki salmon.
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Baked salmon in foil is juicy, flaky and quick. It’s a perfect weeknight dinner friend. Simply the best!
Stop wondering what to do with salmon fillet every time you buy one. I have to admit, I used to, for years. Now any time we get fresh fish, and living by Pacific ocean it happens often, I spend 10 minutes and throw this fancy looking restaurant-quality meal on the table.
This was also the salmon recipe I made at a food blogger’s retreat, served with arugula feta salad and everyone asked me for my “secret ingredients”. And as you know, being from Ukraine, it is fresh herbs and garlic.
I promise, everyone who tries this baked salmon in foil will be begging for the recipe!
Why Bake Salmon Wrapped in Foil?
- Foil wrapped salmon retains its moisture and cooks faster: In fact, I think it’s one of the best ways to cook salmon in the oven!
- Hands off method: Unlike with honey garlic salmon cooked in a skillet, you do not have to “babysit” the salmon in foil.
Wrapping Tip
If you notice, I also wrap salmon in parchment paper before I wrap it in foil. This small extra step prevents harmful chemicals from the foil leaching into fish.
Ingredients You’ll Need
- Salmon fillet: About 1.5 pounds of any boneless salmon fillet with skin on. You can use farmed salmon or wild salmon. We like to use wild salmon since we fish plus it’s naturally better for you. Just keep in mind cook times will differ because wild salmon contains less fat and is more dry, so it’s important no to overcook it.
- Olive oil: To season the fish before baking. I like to use extra virgin olive oil but you can also use avocado oil.
- Butter: I use salted butter. It’s for the garlic butter sauce at the end.
- Garlic: I recommend only fresh garlic. Pre-chopped garlic from a jar or garlic powder do not have as much flavor. Also add amount to taste, we absolutely love garlic so I like to use 2 cloves!
- Fresh parsley: Is the essential flavor booster in the garlic butter. Fresh herbs are the secret to a lot of flavor with little calories. Fresh dill will work amazing as well!
- Lemon juice: Squeeze a lemon rather than using bottled lemon juice. Again it makes a world of difference in terms of flavor!
- Salt and pepper: To season.
How to Make Baked Salmon in Foil
Here is a quick photo overview how to make this easy baked salmon recipe. There is a full recipe card below.
- Prep: Preheat your oven to 375 degrees F. Line large baking sheet with 2 overlapping pieces of aluminum foil. Then place a piece of parchment paper on top.
- Wrap salmon fillet: Place the salmon fillet skin side down on the parchment paper and rub with oil, salt and pepper. Then wrap fillet first in paper, followed by a tin foil.
- Bake salmon and prep garlic butter: Bake wild salmon fillet for about 20 minutes, and farmed salmon for about 25 minutes. 5 minutes before salmon is ready, you want to start prepping the seasoning, so butter doesn’t solidify. Melt butter, add freshly grated garlic and a squeeze of lemon juice.
- Season oven baked salmon: Wearing oven mitts, open the foil packet and make sure salmon is ready. Inserted in the thickest part thermometer should read 145 degrees F or close to it. Brush salmon with melted butter and sprinkle with fresh parsley or dill.
Butter Tip
I like to season salmon after baking because you need less butter and it’s a healthier choice.
Tips for Best Results
- If you have large fillet: Even if it is wild salmon fillet but large or extra thick salmon piece, you probably will have to add 5-10 minutes to the cook time. I had thin 1.5 pounds sockeye salmon.
- Farmed vs. wild salmon baking time: Cook wild salmon for less time than farmed salmon. See recipe card for exact amount of time.
- Don’t overcook it: One big rule of baking salmon in foil is not to overcook it, especially wild salmon. 1.5-2 pounds salmon fillet you see in my photos took 20 minutes.
- Wear oven mitts when opening foil: Tin foil gets very hot, so wear oven mitts when removing baking tray from the oven and touching the foil.
- If your salmon looks too pink: Some wild salmon varieties like coho has very deep pink color. It might appear uncooked but best way to check is with a thermometer. As long as it is not translucent pink and flakes easily with a fork, your baked salmon fillet is probably ready.
Fun Variations
- Pesto: Once salmon is ready, open the foil and brush 1/4 cup of store-bought or homemade pesto on top. Or just bake with it. I am a fan of pesto on salmon after though!
- Lemon and rosemary: Cut lemon in half, slice one half into thin slices and juice the other half. Spread lemon slices inside the foil, lay seasoned fillet as per recipe on top, drizzle with lemon juice, add minced garlic and add 3-4 rosemary sprigs on top. I find lemon slices placed directly on top of fish make it taste bitter.
- White wine and cheese: Place seasoned salmon on foil, fold up sides, pour 1/4 cup white wine at the bottom, sprinkle some grated garlic and 1 cup your favorite melting cheese on top. Smoked gouda would go so well!
Herbs Tip
I am personally not a fan of sad looking baked fresh herbs like dill and parsley. I think they yield so much more flavor sprinkled after. But you can bake salmon in foil with them if it’s your jam.
What to Serve Baked Salmon With?
Ah, the best part – eating. Salmon fillet is the most versatile entree!
- Traditional Ukrainian: Because I’m Ukrainian married to Russian we love mashed potatoes as an accompaniment to any meat or fish along with cucumber and tomato salad.
- Low carb meal: If you want a lighter fair, serve this oven baked salmon with cauliflower risotto.
- With rice or quinoa: Baked salmon and its juices go so well with rice or quinoa. Try to serve with Instant Pot brown rice or quinoa tabbouleh salad.
- Spring roasted veggies: In spring when we all are looking to get in shape. Garlic green beans, oven roasted asparagus or roasted cauliflower make a great accompaniment for fish.
- Fall roasted veggies: As local summer produce winds down, roasted butternut squash or roasted sweet potatoes make great hearty side dish for seafood and offer numerous health benefits.
- With summer salads: Replace protein with leftover cold baked salmon in foil in this smoked salmon salad. Or top lemon kale salad with it, so good!
How to Store and Reheat
Store: If you have leftovers, refrigerate them in an airtight container and enjoy within 3 days. Cold salmon tastes amazing, in salads and on a piece of toasted sourdough bread or inside a cottage cheese flatbread for a high protein meal.
Reheat: You have to be careful reheating salmon to avoid over drying. Preheat ceramic non-stick skillet on low-medium heat, add salmon and a splash of water, cover and simmer on low for 5 minutes. Check if it is heated through and if not, cover and let fish sit for a few more minutes.
Freeze: You can freeze leftovers for up to 3 months in an airtight container. Thaw in the fridge overnight, flake with a fork, and use in recipes calling for canned salmon like salmon cakes and canned salmon salad.
FAQs
Even if you’re not a fan of salmon skin, I highly recommend to buy a salmon fillet with skin on. It prevents fish from drying out while cooking. You can always remove skin easily after cooking.
Sure. Spray foil with cooking spray, wrap salmon fillet tightly in foil and keep same cooking time.
If salmon flakes with a fork easily, it’s ready. Also cooked salmon internal temperature is 145 degrees F, check the thickest part though. If thermometer reads around 137-140 degrees F, wrap it up, and let rest for 5-10 minutes or pop under the broiler.
Yes. I would add 10 minutes extra to cooking time.
Yes. Trout cooks quicker though. Check out this garlic butter trout baked in foil.
More Salmon Recipes to Try
- Salmon stir fry
- Lime ginger salmon
- Peanut butter miso salmon
- Grilled salmon
- Grilled cedar plank salmon
- One pan salmon and veggies
- Air fryer salmon
Baked Salmon in Foil
Ingredients
For the Salmon Fillet:
- 1 1/2 pounds salmon fillet skin on or off
- 1 tablespoon olive oil extra virgin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Garlic Butter:
- 2 tablespoons butter
- 1-2 large garlic cloves grated
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill or parsley finely chopped
Instructions
- Preheat oven to 375 degrees F. Line large baking sheet with 2 overlapping each other pieces of aluminum foil wider than the baking sheet. On top, place a piece of unbleached parchment paper the length of a salmon fillet.
- Place salmon fillet skin side down (if any) on top of parchment paper. Rub with olive oil, then sprinkle with salt and pepper.
- Now you have to seal salmon completely in foil to ensure proper cooking. First enclose salmon in parchment paper – this ensures no harmful chemicals from aluminum are leaching into your food. Then fold the sides of the foil over the salmon to cover and seal it completely.
- Bake wild salmon fillet for about 20 minutes, and farmed salmon for about 25 minutes.
- Remove salmon from the oven. Carefully open the packet wearing oven mitts. If salmon flakes with a fork easily and thermometer inserted in the thickest part reads close to 145 degrees F, it's ready. If temperature is around 137-140 degrees F, wrap it up, and let rest for 5-10 minutes or pop under the broiler.
- While salmon is baking and 5 minutes before salmon is ready, in a small saucepan melt butter on low heat. Add garlic and lemon juice, stir and set aside.
- Brush baked salmon fillet with garlic butter and sprinkle with parsley. Cut into 5-6 pieces and serve with mashed potatoes and cucumber and tomato salad. See blog post for more ideas.
Video
Notes
- Store: Refrigerate in an airtight container and enjoy within 3 days. Cold salmon tastes amazing in healthy salads. Reheat in ceramic non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes.
- Freeze: Freeze up to 3 months in an airtight container. Thaw in the fridge overnight.
- Salmon skin on or off? Even if you’re not a fan of salmon skin, I highly recommend to buy a salmon fillet with skin on. It prevents fish from drying out while cooking. You can always remove skin easily after cooking.
- Can I skip parchment paper? Sure. Spray foil with cooking spray, wrap salmon fillet tightly in foil and keep same cooking time.
- If you have large fillet or farmed salmon: Even if it is wild salmon fillet but large or extra thick or farmed salmon piece, you probably will have to add 5-10 minutes to the cook time. I had thin 1.5 pounds sockeye salmon.
- My salmon looks too pink: Some wild salmon varieties like coho has very deep pink color. It might appear uncooked but best way is to check with thermometer. As long as it is not translucent pink and flakes easily with a fork.
Hi
I do it in the microwave done the same just don’t put the foil in just use baking paper and put veg under neath the fish and it is lovely you can use frozen even
Thank you for this recipe! We loved it !
I’m so happy to read this! Thanks for your positive feedback!
I used the salmon recipe on any kinds of fish I had here in my place and it’s very delicious.
Thank you very much!
You are very welcome Keyleen!
highly recommend this recipe! The only way we make salmon now.
Love it!
made it exactly to the recipe and its delicious!