Baked salmon in foil is an easy and delicious way to prepare salmon. All you need is a few simple ingredients, some aluminum foil, and about 30 minutes from start to finish. It’s the perfect dinner recipe!
For more easy salmon recipes, try my one-pot salmon pasta and pesto salmon next!
The best baked salmon in foil
My family loves eating foil-baked salmon because it’s so tasty and flavorful. It’s true! Baking salmon in foil helps to keep the moisture in the fish and gives you a perfectly flaky, tender fish.
I love making it because it’s so simple and quick and always turns out great. You essentially cook your entire dinner in one pan! No fuss, no mess.
It’s a meal you can squeeze in even on the busiest of nights. Almost like fast food, just so much healthier and better tasting!
And clean-up is a breeze with this one! Throw out the foil after cooking, wipe down your baking sheet, and you’re done. No need to scrub a baking dish or grill grates. Yay!
Ingredients
- 4 salmon fillets – Fresh or frozen salmon works here. I prefer fresh because the taste and texture are typically better. If using frozen fish, thaw it completely and pat it dry before baking.
- 1 pound asparagus – I love asparagus because it pairs well with salmon and cooks quickly. Thin stalks are best.
- 1 1/2 cups cherry tomatoes, halved – The sweet tomato juices combine with the oil and lemon juice and
- 4 tablespoons olive oil – I recommend a light-tasting oil so it doesn’t overpower the salmon.
- 3 tablespoons fresh lemon juice – is perfect to complement the richness of the salmon.
- 1 teaspoon lemon zest – adds zesty freshness.
- 3 garlic cloves, minced – add amazing, savory flavor. You can substitute 1 1/2 teaspoon garlic powder.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes – gives the dish a spicy kick. You can reduce or skip this if you prefer less heat.
- 2 tablespoons chopped fresh parsley – brightens the salmon with a fresh, earthy flavor.
Variations
- Butter: If you love the taste of butter, replace the olive oil with the same amount of melted butter.
- Herbs: Substitute parsley with cilantro, dill, oregano, thyme, or rosemary, or add a touch of tarragon. Italian seasoning or Herbes de Provence works well in place of fresh herbs.
- Spices: Season your salmon fillets with smoked paprika, mustard powder, Cajun seasoning (so good!), or your favorite grill rub.
- Lime: Swap the lemon for lime juice and lime zest. Lime is incredibly delicious with cilantro.
- Veggies: Use any veggies you have available. Potatoes, carrots, zucchini, bell pepper, broccoli… anything goes! Since the salmon cooks so fast, cut the veggies very small and partially sauté any vegetables that take a long time to cook (like root veggies or potatoes).
Instructions
1. Prep work
Preheat your oven to 400°F. Cut heavy-duty aluminum foil into 12 x 14-inch rectangles and lay them out on the kitchen counter.
Use enough foil: Make sure your foil sheets are large enough to fully enclose the salmon. This helps to trap in the steam and juices and create a moist, aromatic fish. If the foil doesn’t fully wrap around, the fillets can overcook and dry out.
2. Prepare foil packs
Following the long direction of the foil, place a salmon fillet in the center of each foil sheet. Divide the asparagus and tomatoes evenly around the salmon. Sprinkle the fish and veggies with salt, pepper, and red pepper flakes. Fold the foil up around the fish and veggies to keep the marinade in.
3. Mix marinade
In a small jug or bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic.
4. Apply marinade
Brush half of the marinade onto the salmon fillets. Pour the remaining mixture evenly over the asparagus and tomatoes.
5. Wrap packets
Fold the foil over the fish and pinch the edges together to seal and form packets. Don’t wrap too tightly – steam needs to circulate to cook the fish. Place the foil packets on a rimmed baking sheet.
6. Bake
Bake the salmon for 15 to 20 minutes, until the salmon is cut through and flakes easy with a fork.
Avoid overcooking: Over-cooked salmon is dry and tough, ruining the flavor and texture of the fish. To avoid this, make sure to cook the salmon for the appropriate amount of time based on its thickness. You want to cook the salmon for 15 minutes per inch of thickness.
7. Serve
Remove the baking sheet from the oven. Carefully unwrap the foil packs and serve right away. If desired, garnish with a slice of lemon and more fresh parsley. Enjoy!
Grilling instructions
Set your grill to medium heat and make sure the grill grate is clean to prevent sticking. Place the foil packets on the grill and cook for 13 to 17 minutes. There’s no need to turn the packs. Just like in the oven, the salmon is ready when it flakes easily with a fork.
Serving suggestions
Baked salmon in foil is essentially a whole meal in itself. Still, if you want a side to go with this, I have a few ideas to try:
- Mashed potatoes: Creamy mashed potatoes are wonderful to soak up the flavorful sauce.
- Vegetables: If you crave extra veggies, serve the salmon with roasted veggies like roasted zucchini and mushrooms or roasted cauliflower.
- Grains: Pasta, rice, or quinoa pair well with oven-baked salmon.
- Salad: A crisp green salad or a tangy coleslaw is a great way to round out this dish.
Store & reheat
- Cool quickly: For food safety reasons, cool any leftovers quickly. Don’t leave the salmon out at room temperature for more than 2 hours, or 1 hour if the room is above 90°F (32°C).
- Store: Transfer the salmon to an airtight container and store it in the refrigerator. Eat the leftovers within 1 to 2 days.
- Reheat: Reseal the foil packs and warm in the oven at 300°F / 150°C / gas mark 2 for 10 to 15 minutes. The lower temperature keeps the fish from drying out.
- Freeze: Pop the baked, cooled foil packets in an airtight freezer bag and freeze for up to 3 months. Defrost overnight in the fridge and reheat in the oven.
More seafood recipes
Oven Baked Salmon in Foil
Baked salmon in foil is an easy and delicious way to prepare salmon. All you need is a few simple ingredients, some aluminum foil, and about 30 minutes from start to finish. It's the perfect dinner recipe!
Ingredients
- 4 salmon fillets (about 1 to 1.5 lb / 450 to 700)
- 1 lb / 450 g asparagus
- 1 1/2 cups / 225 g / 8 oz cherry tomatoes, halved
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
- 4 tbsp olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 garlic cloves, minced
- 2 tbsp freshly parsley, chopped
Instructions
- Prep work. Preheat your oven to 400°F / 200°C / gas mark 6. Cut heavy-duty aluminum foil into 12 x 14 inch / 30 x 35 cm rectangles and lay them out on the kitchen counter.
- Prepare foil packs. Following the long direction of the foil, place a salmon fillet in the center of each foil sheet. Divide the asparagus and tomatoes evenly around the salmon. Sprinkle the fish and veggies with salt, pepper, and red pepper flakes. Fold the foil up around the fish and veggies to keep the marinade in.
- Mix marinade. In a small jug or bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic.
- Season salmon. Brush half of the marinade onto the salmon fillets. Pour the remaining mixture evenly over the asparagus and tomatoes.
- Wrap packages. Fold the foil over the fish and pinch the edges together to seal and form packets. Don't wrap too tightly – steam needs to circulate to cook the fish. Place the foil packets on a rimmed baking sheet.
- Bake. Bake the salmon for 15 to 20 minutes, until the salmon is cut through and flakes easy with a fork.
- Serve. Remove the baking sheet from the oven. Carefully unwrap the foil packs and serve right away. If desired, garnish with a slice of lemon and more fresh parsley. Enjoy!
Notes
Use enough foil: Make sure your foil sheets are large enough to fully enclose the salmon. This helps to trap in the steam and juices and create a moist, aromatic fish. If the foil doesn't fully wrap around, the fillets can overcook and dry out.
Avoid overcooking: Over-cooked salmon is dry and tough, ruining the flavor and texture of the fish. To avoid this, make sure to cook the salmon for the appropriate amount of time based on its thickness. You want to cook the salmon for 15 minutes per inch of thickness.
Internal temperature: For safety and the best flavor, the salmon should reach the safe internal temperature of 140°F / 60°C before serving. Insert a food thermometer into the thickest part of the salmon fillet to check the temperature. Remember, the salmon will continue to cook a little after it's removed from the oven.
Grilling instructions: Set your grill to medium heat and make sure the grill grate is clean to prevent sticking. Place the foil packets on the grill and cook for 13 to 17 minutes. There's no need to turn the packs. Just like in the oven, the salmon is ready when it flakes easily with a fork.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 630Total Fat: 42gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 143mgSodium: 740mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 54g