This baked salmon in foil is bursting with flavor! This salmon recipe is done in 30 minutes, and it's cooked until tender with lemon butter garlic sauce.
This baked salmon in foil is, hands down, one of my favorite meals. It's so simple, and the prep time is minimal, yet the flavor is divine. Flaky salmon fillets with butter garlic sauce, in combination with juicy and fresh taste from cherry tomatoes and lemon juice… yummm!!
What You'll Need to Make a Baked Salmon in Foil
Here is the full list of all ingredients needed for this recipe. For precise measurements, please look at the recipe card.
- Salmon: Salmon is my favorite fish. I usually buy one big piece of salmon, which I divide into smaller individual portions and freeze. I prefer to have a salmon with no skin, but make sure you put the skin piece down if you buy salmon with skin. Each piece is about 4-5 oz, which is enough for one person.
- Butter: I used the regular unsalted butter. You can substitute it with plant-based butter. For my recommendations, please take a look at my notes.
- Old Bay seasoning: This seasoning goes well with almost everything. It's suitable for seafood, poultry, salads, and meats.
- Dry parsley leaves: For this recipe, I prefer dry parsley leaves instead of fresh ones. The fresh parsley will have a much stronger taste.
- Salt, pepper: Salt and pepper per taste. I sprinkle a little bit of both on top.
- Cherry tomatoes: I love the combination of salmon and cherry tomatoes. I like to add them since they release juices and add to the flavor combo.
- Corn: I used frozen corn. I always have it on hand since it's so convenient.
- Lemon slices: Just the two thin lemon slices will work. The lemon taste won't be overpowering, but you will still get that freshness. But that’s just my personal preference. If you like to add more lemon, I suggest squeezing the lemon wedge on your serving once it's cooked.
How to Make Baked Salmon in Foil
Before we dive into the recipe, here are some of the tips that will help you while preparing this recipe:
- You don't have to be precise when measuring the salmon fillets. You can make one big piece of salmon or multiple individual foil packets.
- I mentioned this already, but if you buy a salmon with skin on, make sure to cook it with a skin-side down. That way, even if your salmon sticks to the foil, it will be the skin, and it will be so easy to take right off once baked.
- Don't want to cook it in the oven? No worries, you can put the salmon foil packets on the grill and enjoy the beautiful summer night.
- You don't need a lot of butter for this recipe since the juices from cherry tomatoes and lemon will add the excess water and cook perfectly.
If using frozen salmon, thaw salmon and pat dry the fillets with a paper towel. Preheat the oven to 400 Fahrenheits. Take two pieces of aluminum foil (approximately 17 x 12 inches) and place them on your work surface. Take one of the foil pieces and put two pieces of butter (I usually divide 2 tbsp into three parts).
Place the salmon fillets on the foil with butter and add seasoning (old bay seasoning, salt, pepper, and dry parsley). Slice the garlic cloves into smaller pieces and put them on top of salmon fillets. Add cherry tomatoes and corn around the fillets. Place the remaining piece of butter on top and add two slices of lemon.
Take the second piece of aluminum foil and place it on top. Fold the foil, so you create a packet. Don't fold too tightly since there needs to be room for steam. The foil packet will expand as the salmon cooks.
Put the baking sheet with the salmon foil packet in the oven and cook for 20 minutes. Once it's done, open the foil carefully since the steam will be scorching.
You may be tempted to dive right into it…ahem… :) , but I suggest transferring to the plate. You may pair it with your favorite vine, and voila, you are having a fancy dinner at home with minimal effort! Goals!!!
What goes Well with Baked Salmon in Foil
The possibilities are endless! You can pair it with baked potatoes,
creamy mashed potatoes, more grilled or steamed veggies, etc.
How to Store Baked Salmon in Foil
Since this is the portion size for two, there probably won't be any leftovers, but if you double or triple the recipe, place the salmon and veggies into the air-tight container in the fridge for up to 2 days.
Other Recipes You'll Love
Have you made this recipe? Please let me know in the comments below. I would love to hear your suggestions and recipe variations.
This baked salmon in foil is bursting with flavor! This salmon recipe is done in 30 minutes, and it's cooked until tender with lemon butter garlic sauce.
Posted by Natasa
6 Steps
Yield: 2
Prep Time 10 min.
Cook Time 20 min.
Ingredients
- 2 small salmon fillets (see note)
- 2 tbsp unsalted butter (see note)
- 1/2 cup cherry tomatoes
- 1/3 cup corn
- 1/2 tsp old bay seasoning
- smidge of salt and pepper
- 1/8 tsp dry parsley leaves
- 3 garlic cloves
- 2 lemon slices (circles)
Instructions
-
Step 1
If using frozen salmon, thaw salmon and pat dry the fillets with a paper towel. Preheat the oven to 400 Fahrenheits.
-
Step 2
Take two pieces of aluminum foil (approximately 17 x 12 inches) and place them on your work surface. Take one of the foil pieces and put two pieces of butter (I usually divide 2 tbsp into three parts).
-
Step 3
Place the salmon fillets on the foil with butter and add seasoning (old bay seasoning, salt, pepper, and dry parsley).
-
Step 4
Slice the garlic cloves into smaller pieces and put them on top of salmon fillets. Add cherry tomatoes and corn around the fillets. Place the remaining piece of butter on top and add two slices of lemon.
-
Step 5
Take the second piece of aluminum foil and place it on top. Fold the foil, so you create a packet. Don't fold too tightly since there needs to be room for steam. The foil packet will expand as the salmon cooks.
-
Step 6
Put the baking sheet with the salmon foil packet in the oven and cook for 20 minutes. Once it's done, open the foil carefully since the steam will be scorching and transfer to a plate. Enjoy!
Notes
-
I used unsalted butter, but you can substitute it with the plant butter, for a lighter taste. I recommend Country Crock Plant Butter with Olive Oil.
-
If you don't want to use garlic, you can substitute it with onion.
-
This recipe is so versatile, you can add any veggies you prefer. Just note the cooking time, based on the veggies you want to use.
Category: Main Course
Cuisine: American
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