Name: Baked Salmon in Foil
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Ingredients: 2 pieces Lemons, thinly sliced; 1 large Salmon fillet (about 3 lb.), patted dry; to taste Kosher salt; to taste Freshly ground black pepper; 6 tbsp Butter, melted; 2 tbsp Honey; 3 cloves Garlic, minced; 1 tsp Chopped thyme leaves; 1 tsp Dried oregano; for garnish Chopped fresh parsley

Jump to Recipe

Creamy, juicy, and impossibly flavorful, this Baked Salmon in Foil is the kind of weeknight winner that feels like a special occasion. In under 40 minutes you get tender salmon infused with buttery, garlicky, honeyed flavors and bright lemon—perfect for busy families or a relaxed dinner for two. A fun little fact: wrapping fish in foil is an old home-cooking trick that locks in moisture — almost like a mini steam oven — so even a novice cook looks like a pro.

This recipe stands out for its simplicity and speed, and it’s incredibly family-friendly. If you’re looking for variations, check out the asparagus-and-lemon-butter twist in this other easy version at salmon with asparagus and lemon butter to expand your dinner repertoire. Ready to get the oven going? Let’s do this — your plate (and your family) will thank you.

What is Baked Salmon in Foil?

What’s in a name? Baked Salmon in Foil is exactly what it sounds like — salmon baked inside a foil packet. Why foil? Because it’s practically magic: it traps steam, concentrates flavors, and keeps cleanup simple. Who invented it — a clever home cook or a time-pressed parent? Maybe both. Isn’t it comforting to know that the old saying rings true here: “the way to a man’s heart is through his stomach.” Think of this as a cozy little parcel of love you can toss in the oven. Go on — try it and see why everyone raves about the simplicity and flavor.

Why You’ll Love This

Signature highlight: The salmon bakes in a buttery, honey-garlic sauce that caramelizes slightly under the broiler for a silky, flavorful finish that melts on the tongue.
Cost-saving: Making this at home is much cheaper than ordering restaurant salmon. A single large fillet feeds the family and leftovers make great lunches.
Flavor boosters: Lemon slices, fresh thyme, garlic, and a touch of oregano create layers of bright and savory notes. The butter and honey add richness and a hint of sweetness that balances the fish.

If you loved our creamy baked salmon or want something with more crispy edges, try the foil-baked style before moving on to pan-seared alternatives. You’ll be surprised how a few pantry staples transform a simple piece of fish into a memorable meal. Make it tonight and fall in love with easy gourmet at home.

How to Make:

Quick Overview

This recipe is a breeze: prep is under 10 minutes, bake about 25 minutes, and a quick 2-minute broil gives a slightly caramelized finish. The foil packet steams the salmon so it stays tender and juicy, while the butter-honey-garlic mixture builds a rich, glossy sauce. Prep and cook time: about 35 minutes total.

Ingredients

2 lemons, thinly sliced
1 large salmon fillet (about 3 lb.), patted dry
Kosher salt, to taste
Freshly ground black pepper, to taste
6 tbsp. butter, melted
2 tbsp. honey
3 cloves garlic, minced
1 tsp. chopped thyme leaves
1 tsp. dried oregano
Chopped fresh parsley, for garnish

Directions

Preheat your oven to 350°F. Line a large rimmed baking sheet with foil and lightly grease with cooking spray.
Lay lemon slices in an even layer in the center of the foil.
Pat the salmon fillet dry with paper towels. Season both sides with kosher salt and freshly ground black pepper, then place it on top of the lemon slices.
In a small bowl, whisk together the melted butter, honey, minced garlic, thyme, and oregano.
Pour the butter mixture evenly over the salmon fillet.
Fold up the sides of the foil around the salmon to create a packet, sealing it tightly. Bake for about 25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Switch the oven to broil and broil for 2 minutes, or until the butter mixture slightly thickens and caramelizes.
Sprinkle with freshly chopped parsley before serving. Enjoy!

Baked Salmon in Foil

What to Serve With

Create a balanced plate by pairing the salmon with a mix of textures and colors. Try:

Steamed basmati or jasmine rice to soak up the buttery sauce
Roasted baby potatoes or garlic mashed potatoes for comfort
Light and crisp sides like a mixed green salad with a lemon vinaigrette or a cucumber-dill salad
Blanched or roasted green beans, asparagus, or sautéed spinach for a green element
A chilled glass of sauvignon blanc, pinot grigio, or a citrusy pale ale complements the citrus and butter flavors nicely

If you want a composed plate idea, serve the salmon over a bed of lemon-herbed quinoa and a side of roasted broccoli.

Top Tips for Perfecting

Freshness matters: Use the freshest salmon you can find for the best texture and flavor. If frozen, thaw in the refrigerator overnight.
Even cooking: A 3 lb fillet can be thick; if parts are much thicker than others, trim or butterfly for even cooking.
Don’t overbake: Check for flakiness at 20–25 minutes. The fish should be opaque and flake easily with a fork.
Flavor tweak: Add a splash of white wine or a spoonful of Dijon mustard to the butter mixture for extra complexity.
Herb swap: Replace dried oregano with fresh chopped dill or basil for a different herbaceous note.
Broil carefully: Keep an eye during the 2-minute broil so the butter caramelizes but doesn’t burn.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze cooked salmon, but texture changes. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat in a 300°F oven covered with foil for 8–12 minutes until warmed through to avoid drying out. Alternatively, reheat in a skillet over low heat with a splash of water or broth and a lid to steam gently.
Serving leftovers cold: Leftover salmon also makes a great salad topping or filling for sandwiches and wraps.

FAQs

What temperature should I bake salmon in foil?
Bake at 350°F for a tender, evenly cooked fillet. This temperature allows the salmon to steam inside the foil without drying out.

How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and is opaque throughout. Internal temperature should be about 125–130°F for a moist medium; remove from oven as it will continue to carry over cook.

Can I use individual portions instead of one large fillet?
Yes. If using individual fillets, reduce baking time to 12–18 minutes depending on thickness, and broil for the same short finish.

Is foil safe to bake fish in?
Yes, aluminum foil is commonly used for cooking and steaming. If you’re concerned, you can line the foil with parchment paper before adding the fish.

Can I substitute butter with olive oil?
You can use olive oil, but the flavor and richness will change. Olive oil plus a touch of honey still yields a delicious result, just less buttery.

Can I add vegetables to the foil packet?
Yes — thin or small vegetables like asparagus tips, thinly sliced zucchini, cherry tomatoes, or sliced bell peppers work well. Keep veggies relatively thin so they cook through in the same time.

Conclusion

This Baked Salmon in Foil is a weeknight hero: simple, fast, and full of bright, buttery flavor that’s perfect for family dinners or easy entertaining. It’s forgiving for beginners but impressive enough to serve to guests, and the cleanup is delightfully minimal. For even more foil-baked inspiration and a similar classic take, see this reliable recipe for Baked Salmon | Easy, Healthy Recipe – WellPlated.com, or compare techniques with this popular version at Baked Salmon in Foil Recipe. Give it a try tonight, and don’t forget to share the results with family or friends — good food brings people together.