I’m sharing my Lemon Garlic Salmon baked in foil with a small timing trick and a lemon garlic butter shortcut that removes the guesswork from weeknight cooking.

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I never planned to be obsessed with an Easy Baked Salmon, yet this one keeps pulling me back. Flaky salmon fillets sing with bright pops from garlic, minced and the way the flesh flakes apart is kind of addictive.

I swear it looks like a restaurant plate but it doesnt take forever or a ton of fuss, which is probably why people call it an Oven Salmon go to. i get weirdly excited to make it again, like im testing a secret trick, and every time I learn something new about texture and timing.

Ingredients

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Rich in protein and omega 3s, supports heart health, and keeps you satisfied longer
Adds silky mouthfeel and richness, mostly saturated fat so use in moderation
Pungent, adds savory depth to dishes, contains antioxidants and may boost immunity
Bright citrus tang, adds acidity and freshness, zest boosts aroma, full of vitamin C
Light fruitiness, helps carry flavors and sheen, adds heart healthy monounsaturated fats
Fresh herb lift, adds color and a clean grassy note, low calories and vitamin K
Gives subtle heat, wakes up flavors without overpowering, use sparingly for balance
Salt enhances sweetness and umami, pepper adds mild bite and aromatic warmth

Ingredient Quantities

1 1/2 pounds salmon fillets, skin on cut into 4 pieces (about 6 oz each)

3 tablespoons unsalted butter, melted

3 cloves garlic, minced

1 tablespoon olive oil

1 lemon, zested and juiced, plus 6 thin slices

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley or chopped dill

Pinch crushed red pepper flakes (optional)

How to Make this

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1. Preheat your oven to 400°F (200°C) and tear off a large sheet of foil for a baking tray, enough to make a sealed packet.

2. Pat the salmon pieces dry with paper towels, place skin-side down on the foil, and sprinkle the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper over them.

3. In a small bowl whisk together 3 tablespoons melted unsalted butter, 3 cloves minced garlic, 1 tablespoon olive oil, the zest and juice of 1 lemon, and a pinch of crushed red pepper flakes if you want heat.

4. Spoon the lemon garlic butter evenly over each fillet so they get a good coating, don’t be shy, it bakes into the fish and keeps it moist.

5. Lay 6 thin lemon slices over the top of the fillets and fold the foil up around the fish to make a tight packet, sealing all edges so steam won’t escape.

6. Bake on a sheet pan in the middle of the oven for about 12 to 15 minutes for 1-inch thick fillets, a bit longer if thicker; the salmon should be opaque and flake easily with a fork.

7. If you like a little color on top, open the packet carefully to avoid steam and broil for 1 to 2 minutes, but watch it close, you don’t want it dried out.

8. Remove from oven, sprinkle with 1 tablespoon chopped fresh parsley or dill, let it rest in the open foil for 2 minutes so juices settle, then serve right away.

Equipment Needed

1. Rimmed baking sheet (sheet pan), to bake the foil packet
2. Large sheet of heavy-duty aluminum foil
3. Paper towels, for patting the salmon dry (dont skip this)
4. Small mixing bowl and a whisk or fork
5. Measuring spoons (tablespoon and teaspoon)
6. Sharp knife and cutting board
7. Spoon or silicone spatula for spooning the lemon garlic butter, or a small pastry brush
8. Oven mitts or pot holders
9. Kitchen timer or phone timer, plus a serving spatula or tongs to lift the fillets onto plates

FAQ

Q: Can I bake the salmon from frozen? A: You can but thawed is better. From frozen bake at 375 F for about 20 to 25 minutes in foil, check the thickest part for doneness. It cooks more evenly if fully thawed first.

Q: How long should I bake 6 oz fillets for perfect doneness? A: At 400 F plan on 12 to 15 minutes in foil for a moist, flaky fish. If you like it medium rare pull at 125 to 130 F, for fully cooked follow USDA 145 F and let rest 3 to 5 minutes.

Q: Can I use skinless salmon or another fish? A: Yes, skinless works but is more fragile. The skin helps hold the fillet while cooking. You can also use trout or cod but adjust time for thickness.

Q: What can I swap for parsley or dill and dried herbs ok? A: Fresh herbs give best flavor but dried work too. Use about 1 teaspoon dried instead of 1 tablespoon fresh and mix into the butter so it rehydrates while cooking. Lemon zest is important so dont skip it.

Q: How do I stop the salmon from drying out? A: Keep it in foil with the butter and lemon juice, dont overcook, and remove at target temp. Let it rest in the closed foil 3 to 5 minutes so juices redistribute. A quick thermometer check saves your dinner.

Q: How should I store and reheat leftovers? A: Cool then refrigerate in an airtight container for 2 to 3 days. Reheat gently in a 275 F oven for 8 to 10 minutes or microwave in short 20 second bursts so it doesnt dry out. It also tastes great cold on salads.

Lemon Garlic Butter Baked Salmon In Foil Recipe Substitutions and Variations

Butter (3 tablespoons): use 3 tablespoons olive oil for dairy free, or 3 tablespoons ghee to keep that buttery richness. olive oil makes it lighter, ghee gives a nutty finish.
Garlic (3 cloves): swap with about 1 teaspoon garlic powder if fresh garlic isnt handy, or 2 tablespoons jarred minced garlic. garlic powder spreads more evenly, jarred is convenient but a bit sweeter.
Lemon (zest and juice): use lime zest and juice 1 for 1, or if you have no citrus try 1 tablespoon white wine vinegar plus a pinch of sugar to balance. lime keeps the bright acidity, vinegar is sharper so add sugar to round it out.
Parsley or dill (1 tablespoon): substitute with chopped basil or cilantro 1 to 1. basil adds sweet fresh notes, cilantro gives a brighter herbal kick so pick what you like.

Pro Tips

1. Let the fillets sit out for about 15 to 20 minutes so they lose their chill, it makes them cook way more even and you wont end up with edges overcooked and center cold.

2. Pat the fish really dry and score the skin lightly with a few shallow cuts so it lays flat and doesnt curl up while baking. A little oil rubbed on the skin helps crisp it and keeps the foil from sticking.

3. If you worry about the garlic browning or the butter burning, either use clarified butter or mix the melted butter with a splash more olive oil. It raises the smoke point and keeps the sauce silky instead of bitter.

4. Use an instant read thermometer and pull the salmon at about 125 to 130 degrees F for moist, slightly translucent center. It will keep cooking a bit while it rests, so dont wait until it flakes apart to take it out.

Lemon Garlic Butter Baked Salmon In Foil Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing my Lemon Garlic Salmon baked in foil with a small timing trick and a lemon garlic butter shortcut that removes the guesswork from weeknight cooking.

Servings

servings

Calories

464

kcal

Equipment: 1. Rimmed baking sheet (sheet pan), to bake the foil packet
2. Large sheet of heavy-duty aluminum foil
3. Paper towels, for patting the salmon dry (dont skip this)
4. Small mixing bowl and a whisk or fork
5. Measuring spoons (tablespoon and teaspoon)
6. Sharp knife and cutting board
7. Spoon or silicone spatula for spooning the lemon garlic butter, or a small pastry brush
8. Oven mitts or pot holders
9. Kitchen timer or phone timer, plus a serving spatula or tongs to lift the fillets onto plates

Ingredients

1 1/2 pounds salmon fillets, skin on cut into 4 pieces (about 6 oz each)
3 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 tablespoon olive oil
1 lemon, zested and juiced, plus 6 thin slices
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley or chopped dill
Pinch crushed red pepper flakes (optional)

Directions

Preheat your oven to 400°F (200°C) and tear off a large sheet of foil for a baking tray, enough to make a sealed packet.
Pat the salmon pieces dry with paper towels, place skin-side down on the foil, and sprinkle the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper over them.
In a small bowl whisk together 3 tablespoons melted unsalted butter, 3 cloves minced garlic, 1 tablespoon olive oil, the zest and juice of 1 lemon, and a pinch of crushed red pepper flakes if you want heat.
Spoon the lemon garlic butter evenly over each fillet so they get a good coating, don't be shy, it bakes into the fish and keeps it moist.
Lay 6 thin lemon slices over the top of the fillets and fold the foil up around the fish to make a tight packet, sealing all edges so steam won't escape.
Bake on a sheet pan in the middle of the oven for about 12 to 15 minutes for 1-inch thick fillets, a bit longer if thicker; the salmon should be opaque and flake easily with a fork.
If you like a little color on top, open the packet carefully to avoid steam and broil for 1 to 2 minutes, but watch it close, you don't want it dried out.
Remove from oven, sprinkle with 1 tablespoon chopped fresh parsley or dill, let it rest in the open foil for 2 minutes so juices settle, then serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.