This baked salmon in foil cooks in a packet with garlic butter, lemon and fresh rosemary. The butter and salmon juices collect inside the foil, giving you a sauce to spoon over the fish when you serve it.
Why You'll Love This Baked Salmon in Foil
- Little preparation: Mix the garlic butter in a bowl, spoon it over the fish and seal the packet.
- No stovetop cooking: The salmon cooks in the oven, leaving the stovetop free for a side dish.
- Simple cleanup: The foil holds the fish and its cooking juices together on the baking sheet.
I like this recipe when I want a simple dinner without making the kitchen feel busy. There is no pan to watch or fish to turn, and I can prepare an accompaniment while the salmon bakes. For other salmon dinners, my Marry Me Salmon and Salmon Florentine offer a creamy sauce instead.
The sealed foil holds steam around the salmon as it cooks. Rosemary sits beneath the skin, while the garlic butter and lemon go over the flesh. I like the balance of the rich butter and lemon, with the rosemary adding an herbal flavor. If you prefer a bolder seasoning, try my Harissa Salmon.
Key Ingredients in Baked Salmon in Foil
The full quantities are in the recipe card below. These are the details that matter when choosing and preparing the ingredients.
- Salmon: I use one whole, boneless fillet with the skin on. A piece with a fairly even thickness is easier to cook consistently.
- Unsalted butter and garlic: Butter gives the cooking juices richness, while minced garlic adds savory flavor. Unsalted butter lets you control the seasoning with the salt listed in the recipe.
- Lemon: Lemon juice balances the butter's richness, and lemon slices add citrus flavor as the salmon bakes.
- Fresh rosemary: Whole rosemary sprigs give the salmon an herbal flavor and complement the garlic and lemon.
How to Bake Salmon in Foil
The process photos show how to prepare and close the packet. You'll find the complete measurements and printable instructions in the recipe card.
Allow 10 minutes of baking in a preheated 355°F / 180°C conventional/fan oven. This is the tested cooking time for this recipe; a thicker fillet may need longer, so use the doneness checks below rather than time alone.
1. Prepare the foil: Preheat the oven. Lay out the foil and arrange the rosemary in the center, leaving enough foil around it to close over the fish.
2. Mix the garlic butter: Stir the melted butter, minced garlic, lemon juice, salt and black pepper together in a small bowl.
3. Top and wrap the salmon: Place the fillet skin-side down on the rosemary. Spoon the mixture over the flesh, add the lemon slices and seal the foil into a packet. Set it on a baking sheet.
4. Bake and serve: Bake, then carefully open the packet and check the thickest part. Continue cooking if needed. Serve the salmon with the buttery juices spooned over each portion.
The salmon should flake easily, and an instant-read thermometer inserted into the thickest part should read 145°F (63°C). Open the foil away from your face, as steam will escape from the packet.
Tips for Baked Salmon in Foil
- Check the foil edges: Seal the edges securely so the butter mixture stays inside rather than leaking onto the baking sheet.
- Spread the garlic evenly: Spoon some of the minced garlic over the whole surface instead of leaving it gathered in the center.
- Check beyond the edges: The thinner edges may flake before the thickest part is cooked. Make your final doneness check in the thickest section.
Storage
Refrigerate leftover salmon in an airtight container for up to 2 days, keeping a little of the cooking liquid with it. Remove all foil before reheating in the microwave. Warm individual portions on medium-low power until hot throughout, or reheat gently in a covered skillet with a splash of water.
What to Serve with Baked Salmon in Foil
I like serving this salmon with air fryer potato wedges or Greek lemon roasted baby potatoes. Serve it with honey roasted carrots with almonds for a sweet and savory vegetable side.
For a lighter accompaniment, try marinated tomatoes or tomato burrata salad. A piece of ciabatta bread is useful for soaking up the lemony butter left on the plate.
Try These Salmon Recipes Next!
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Recipe
Baked Salmon in Foil
Ingredients
- 500 g salmon fillet - one whole piece, skin-on and boneless
- 40 g unsalted butter - melted
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 garlic cloves - minced
- 1 tablespoon lemon juice
- 3 sprigs fresh rosemary
- 3 lemon slices
Instructions
- Preheat the conventional/fan oven to 180 °C.
- Lay out two large sheets of aluminum foil, allowing enough to enclose the salmon completely. Arrange the 3 sprigs fresh rosemary in the center.
- In a small bowl, stir together the 40 g unsalted butter, melted, ½ teaspoon salt, ¼ teaspoon black pepper, 4 garlic cloves, minced, and 1 tablespoon lemon juice.
- Place the 500 g salmon fillet skin-side down on the rosemary. Spoon the garlic butter over the flesh, spreading the garlic across the surface, then arrange the 3 lemon slices on top.
- Fold the foil around the salmon and seal the edges to form a closed packet. Place it on a baking sheet.
- Bake for 10 minutes, then carefully open the packet and check the thickest part. The salmon should flake easily and reach an internal temperature of 63 °C. If needed, close the foil and continue baking, checking again until cooked through.
- Open the foil away from your face to release the steam. Divide the salmon into four servings and spoon the cooking juices over the fish. Serve immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Cristina says
This Baked Salmon in Foil recipe is so easy and delicious! The rosemary, garlic, and lemon make it so flavorful and perfectly moist. Love how quick this is to make!