This Baked Salmon In Foil brings fresh flavor and simple elegance to the dinner table.
Baked fish has been part of the Mediterranean diet and culinary culture for millennia. In fact, ancient Greeks and Romans were known to wrap fish in fig leaves and roast it beneath hot ashes. In other cultures, they used leaves or salt to cover the fish and prevent it from drying out. Today, we often follow a similar method, but with foil.
Wrapping your salmon fillet in a foil packet keeps the fish tender and traps in flavor from your aromatics. It’s also a great way to keep a baking sheet clean, as it prevents the mess from touching the actual pan.
This baked salmon is a simple pleasure. It’s easy to make, perfect for quick weeknight meals, and elegant enough to serve at a dinner party. When you open the packet, you’ll have perfectly cooked fish that flakes apart beautifully. The lemon, garlic, and herbs are a tried and true flavor trio, but you could always modify with additional seasonings and flavors based on your preferences.
How can I tell when my salmon is done?
When in doubt, I always recommend you use a meat thermometer. It’s one of the most useful kitchen gadgets to have on hand. For salmon, an internal temperature of about 145°F is considered safe. The meat should easily flake apart with a fork, and it shouldn’t be dry. If you see a wet, dark pink center, it’s not done yet; give it a few more minutes and test it again.
How do I store leftovers?
Store your leftover baked salmon in an airtight container in the fridge. It will keep for 2-3 days. To reheat it, use the oven on low heat, or place it in a covered skillet over low heat until just warmed through. You can freeze portions for up to 2 months, though the texture becomes softer once thawed.
Serving suggestions
Salmon is so versatile that you can pair it with tons of different side dishes. Try it with some Easy Sautéed Broccoli or Roasted Brussels Sprouts for a dose of veggies. If you want to balance out the heavier, fatty flavors in this dish, try adding some brightness and acidity with this flavorful Mediterranean Rice Salad or this refreshing Lemon Pasta Salad.
Baked Salmon In Foil
Ingredients
- 2 pounds fresh boneless salmon skin-on or off, based on preference
- 5 sprigs fresh dill or parsley
- 2 small lemons one sliced, one for juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cloves garlic minced
- Additional chopped fresh herbs like basil or green onion for optional garnish
Instructions
- Take the salmon out of the fridge and let it sit at room temperature for about 10 minutes. Meanwhile, preheat your oven to 375°F. Grab a large baking dish or rimmed baking sheet and line it with a generous piece of aluminum foil.
- Lightly coat the foil with nonstick cooking spray. Add the fresh dill or parsley sprigs in the center. Arrange half of the sliced lemon over the top of the herbs.
- Place your salmon right on top of the lemon and herb bed. Drizzle it with olive oil, then season with salt and pepper. Gently rub the seasonings in, then sprinkle the minced garlic evenly over the salmon. Top with the remaining lemon slices and a few more herb sprigs.
- Squeeze the juice of the second lemon over the salmon. Bring the foil up and over the salmon, folding the edges to create a seal. Leave a bit of space inside so the heat can circulate and steam the salmon.
- Slide the salmon into the oven and bake for 15-20 minutes. If your salmon is on the thinner side, start checking for doneness around the 15-minute mark to avoid overcooking.
- Once the salmon is nearly done, carefully open the foil. Switch your oven to broil and cook the salmon for an additional 3 minutes to develop a golden color. Watch closely as the salmon can quickly burn.
- Take the salmon out of the oven. It should flake easily with a fork when ready. To serve, cut into portions and sprinkle with additional fresh herbs or a squeeze of lemon.
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