Baked Salmon in Foil

This baked salmon in foil is a quick oven salmon recipe made with boneless salmon, butter, garlic, lemon juice, and fresh rosemary. Wrapping the salmon in foil keeps it moist and flaky, with plenty of garlic butter flavor and very little cleanup.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 10

Total Time 15

Ingredients

Instructions

Preheat your oven to 355°F / 180°C.
Tear off two large pieces of aluminum foil, large enough to wrap around the 500 g salmon fillet. Place the 3 sprigs fresh rosemary on the foil.
In a small bowl, combine 40 g unsalted butter (melted), ½ tsp salt, ¼ tsp black pepper, 4 cloves garlic , minced, and 1 tbsp lemon juice. Stir until well combined.
Place the salmon fillet on the prepared foil. Use a spoon to evenly spoon the marinade mixture over the top of the salmon, ensuring it’s well-coated. Lay lemon slices on top of the salmon.
Fold the foil around the salmon to create a sealed packet, making sure the edges are tightly closed.
Place the foil packet on the baking sheet in the preheated oven. Bake for 10 minutes or until the salmon is cooked through and flakes easily with a fork.
Carefully open the foil packet and serve immediately.

Notes

Choose a Similar Thickness: I like using a salmon fillet that is fairly even in thickness, so it cooks consistently from end to end.

Seal the Packet Tightly: A well-sealed foil packet traps moisture and helps the salmon stay tender while the garlic butter and rosemary flavor the fish.

Check for Doneness: I start checking the salmon at the 10-minute mark. When it flakes easily with a fork and still looks moist inside, it is ready.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. I like to flake the salmon into salads, rice bowls, or pasta the next day.

Nutrition