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If you’re not making baked salmon in foil, this recipe will convince you that’s the only way to go. It’s so simple, and yet every bite is flaky and tender, making for a healthy and low carb dinner!
Salmon is one of my family’s go-to proteins because it’s versatile and naturally flavorful. Lately, we’ve been loving pan seared and cast iron salmon. Since I had so much luck with this keta salmon (also baked in foil!), I figured, why not switch it up a bit?
Table of Contents
Perfect oven baked salmon in foil
This recipe is super simple since the cooking method makes this salmon look so good. Keeping the seasonings to a minimum means you have plenty of freedom to customize this recipe.
- It’s healthy. Salmon is a great source of omega-3 fatty acids and is a heart-healthy protein. This makes it a responsible, guilt-free choice every day of the week.
- It’s foolproof. Similar to haddock, baking in foil helps guarantee even, consistent cooking, so there’s no worry of overcooking the salmon.
- It’s simple. Like baked halibut, the ingredient list is short, so the natural flavor of the salmon shines.
- It’s versatile. Simple baked salmon pairs well with everything from mashed potatoes to potato wedges or green beans, so there’s no pressure to run out to the store for extra ingredients.
This recipe is one we make when we want to feed a crowd (along with calamari!) or want plenty of leftovers! It also makes for an impressive dinner that’s deceptively easy.
The beauty of perfectly baked salmon is that it doesn’t need fancy ingredients to taste good. Here’s what it calls for.
- Salmon. 1 large salmon, about 1 pound.
Can I use frozen salmon?
If you’d like to use frozen salmon, you can swap it for fresh. However, the salmon will need to be thawed overnight in the refrigerator. Remove any excess moisture since this will prevent the salmon from cooking evenly.
- Garlic. Freshly minced.
- Salt and pepper. Can adjust to taste.
- Olive oil. To combine with the garlic and other ingredients to drizzle over the salmon.
- Lemon juice. Preferably fresh.
How to bake salmon in foil
Here’s how to bake salmon in a few simple steps.
Step 1- Prepare the salmon
Preheat the oven to 375F/190C. Then, rinse the salmon with cold water and pat dry with paper towels.
Lay out a large sheet of aluminum foil over a baking sheet. The foil should be long enough to wrap the salmon. Place the salmon in the center of the foil.
Step 2- Make the sauce and wrap the salmon
In a small bowl, mix together the minced garlic, salt, pepper, olive oil, and lemon juice. Spoon this mixture over the salmon, spreading it evenly over the entire salmon.
Fold the sides of the foil up over the salmon and fold the top and bottom edges together to seal tightly and create a packet.
Step 3- Bake the salmon
Place it on the baking sheet and bake it for 25-30 minutes or until it is cooked through and flakes easily.
Step 4- Serve the salmon
When the salmon is done cooking, carefully open the foil packet. Use a pair of tongs to help, and watch out for the hot steam then serve immediately.
- Look for an internal temperature of 125F/52C. If unsure, stick a meat thermometer straight through the foil into the thickest part of the salmon.
- Add lemon zest. Along with the fresh lemon juice and garlic mixture to add extra fresh citrus flavor. You could even swap the lemon for orange or lime.
- Don’t skip the oil. You’ll need it to help crisp up the salmon, so don’t leave it out.
- Choose even-sized fillets. If using smaller salmon fillets, choose ones around the same size so they cook evenly.
- Fold the sides. Fold the sides of the foil up around the salmon, creating a pouch. Leave a small opening at the top to allow steam to escape.
Flavor variations
This baked salmon recipe is simple, so feel free to add a few tweaks to suit your preferences.
- Use more seasoning. Try blackened salmon seasoning blend or a lemon pepper blend for added flavor.
- Add chili flakes. If you want to add some spicy flavor.
- Serve with a butter sauce. Combine melted butter with garlic and fresh herbs to drizzle over your cooked salmon. You can also try a seafood boil sauce.
- Add warm honey. To the cooked salmon, for a subtle sweet flavor. I love to drizzle some hot honey sauce for that spicy-sweet kick.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to three days.
To reheat: Place the salmon on a skillet and heat at medium heat for several minutes, flipping periodically until it reheats. Alternatively, you can microwave for 30-40 seconds until warm.
To freeze: Place the cooked and cooled salmon in an airtight container or freezer-safe bag and freeze it for up to two months.
Leftover ideas
If you end up with leftover salmon, I suggest you use the cooked salmon for croquettes or patties. You could use it in a sushi bake or even stuff it into quesadillas for a more delicious salmon flavor.
More salmon recipes you’ll enjoy
Frequently asked questions
Salmon is best cooked at a slightly higher temperature so it doesn’t dry out. I usually find 375F-400F does the trick for cooking salmon quickly, maintaining color, and not drying out.
No, when you bake salmon in foil, you don’t need to worry about flipping it during the cooking process since the foil does a good job of evenly reheating the salmon.
Cooking salmon in foil is a great way to lock in moisture and helps guarantee you get perfectly cooked, tender, flaky fish every time!
Baked Salmon In Foil
Ingredients
Instructions
- Preheat the oven to 190C/375F.
- Rinse the salmon with cold water and pat dry with paper towels.
- Lay out a large sheet of aluminum foil on a baking sheet, long enough to wrap the salmon, then place the fish in the center of the foil.
- In a small bowl, mix together the minced garlic, salt, pepper, olive oil, and lemon juice.
- Spoon the garlic mixture over the salmon, spreading it evenly to cover the entire surface. Fold the sides of the foil up over the salmon, then fold the top and bottom edges of the foil together to seal tightly and create a packet.
- Place the foil-wrapped salmon on the baking sheet and bake in the preheated oven for 25-30 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Carefully open the foil packet and serve immediately.
I’m totally surprised you say to use a tin foil wrap..research shows using Aluminum foil is extremely toxic..look up the research..
What can be used instead??..
I’m fine with it. You can use parchment paper if you like and wrap it up in that 🙂
Sooo yummy! I hated salmon and other fish as a child but it’s been growing on me. This was the first time I’ve ever cooked salmon myself and it was absolutely DELICIOUS and so easy, it’s definitely going to be a staple! I had 2 small fillets and cooked them for about 15 mins using half the quantities of the ‘sauce’. I had it with wholemeal pasta, tenderstem broccoli and green beans :p