27 Delicious Salmon Recipes Baked to Perfection in Foil

Versatile, flavorful, and surprisingly simple—baking salmon in foil is the ultimate kitchen hack for busy home cooks. Whether you’re craving a quick weeknight dinner or an impressive meal for guests, these foil-wrapped wonders lock in moisture and make cleanup a breeze. Get ready to discover 27 delicious recipes that will transform your salmon game and have everyone asking for seconds!

Lemon Herb Baked Salmon in Foil

Mastering a perfectly cooked salmon doesn’t require fancy techniques—just some foil, fresh herbs, and your oven. This lemon herb baked salmon method ensures moist, flaky fish every time, making it ideal for busy weeknights or impressive enough for guests. Follow these precise steps for foolproof results that will become your new go-to seafood dinner.

Ingredients

• 4 salmon fillets (6 oz each), skin-on or skinless
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped (or 2 tsp dried)
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut 4 sheets of aluminum foil, each about 12×18 inches.
3. Place one salmon fillet in the center of each foil sheet.
4. Brush the top of each fillet evenly with olive oil using a pastry brush.
5. Sprinkle minced garlic evenly over all four fillets.
6. Arrange 2-3 lemon slices on top of each salmon fillet.
7. Season each fillet with salt and black pepper, distributing evenly.
8. Sprinkle chopped dill and parsley over the salmon and lemon slices.
9. Fold the foil over the salmon and crimp the edges tightly to create sealed packets.
10. Place the foil packets on a baking sheet and bake at 400°F for 15 minutes.
11. Remove the baking sheet from the oven using oven mitts.
12. Carefully open one packet to check if the salmon flakes easily with a fork.
13. Let the salmon rest in opened packets for 2 minutes before serving.

Remarkably tender and infused with bright citrus notes, this salmon emerges from the foil with a delicate, flaky texture that melts in your mouth. The herb-garlic mixture creates an aromatic steam that permeates every bite, while the lemon slices add just the right amount of tangy freshness. For a complete meal, serve each foil packet directly at the table with roasted asparagus or over a bed of quinoa to soak up the flavorful juices.

Garlic Butter Salmon and Asparagus in Foil

When you want an impressive yet simple dinner that comes together with minimal cleanup, this garlic butter salmon and asparagus foil packet method delivers perfectly cooked results every time. With just a few fresh ingredients and some basic foil folding, you’ll have a restaurant-quality meal ready in under 30 minutes.

Ingredients

– 4 salmon fillets (6 oz each), skin removed or skin-on based on preference
– 1 lb fresh asparagus, ends trimmed
– 4 tbsp unsalted butter, softened for easy mixing
– 4 garlic cloves, minced (about 1 tbsp)
– 2 tbsp fresh lemon juice, from about 1 medium lemon
– 1 tsp kosher salt, adjust based on your dietary needs
– ½ tsp black pepper, freshly ground for best flavor
– 2 tbsp chopped fresh parsley, or substitute with dill or chives

Instructions

1. Preheat your oven to 400°F and tear off four 12×18-inch sheets of heavy-duty aluminum foil.
2. Place one salmon fillet in the center of each foil sheet and arrange ¼ of the asparagus spears alongside it.
3. In a small bowl, combine the softened butter, minced garlic, lemon juice, salt, and pepper until fully incorporated.
4. Divide the garlic butter mixture evenly among the four salmon fillets, spreading it over the top surface of each fillet.
5. Fold the sides of each foil packet upward, then tightly seal the top edges to create an enclosed packet.
6. Place all four foil packets on a baking sheet and transfer to the preheated 400°F oven.
7. Bake for 15-18 minutes until the salmon flakes easily with a fork and the asparagus is tender-crisp.
8. Carefully open one packet to check for doneness—steam will release, so avoid placing your face directly over it.
9. Remove the baking sheet from the oven and let the packets rest unopened for 2 minutes to allow flavors to meld.
10. Open each packet fully, sprinkle with chopped parsley, and serve immediately directly from the foil.

Juicy salmon flakes apart beautifully while the asparagus maintains just enough crunch to complement the tender fish. The garlic butter sauce that pools in the bottom of each packet makes a delicious drizzle for the salmon, and serving it over fluffy rice or with crusty bread to soak up every last bit transforms this simple meal into something truly special.

Maple Glazed Baked Salmon in Foil

For those seeking an elegant yet simple weeknight dinner, this maple glazed baked salmon delivers restaurant-quality results with minimal effort. Following these precise steps will ensure perfectly cooked, flaky fish every time, wrapped in foil to lock in moisture and flavor.

Ingredients

– 1.5 lbs salmon fillet (skin-on or skinless, patted dry)
– 1/4 cup pure maple syrup (not pancake syrup)
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced (about 2 tsp)
– 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
– 1/4 tsp black pepper (freshly ground preferred)
– 1 lemon, sliced into 1/4-inch rounds (for serving)
– 2 tbsp fresh chopped parsley (optional garnish)

Instructions

1. Preheat your oven to 400°F and tear off a 2-foot long piece of heavy-duty aluminum foil.
2. Place the salmon fillet in the center of the foil, skin-side down if applicable.
3. In a small bowl, whisk together maple syrup, soy sauce, olive oil, minced garlic, grated ginger, and black pepper until fully combined.
4. Brush the entire maple glaze mixture evenly over the top surface of the salmon fillet, using all of the glaze.
5. Arrange lemon slices in a single layer over the glazed salmon surface.
6. Fold the foil edges up and over the salmon, crimping tightly to create a sealed packet with some air space above the fish.
7. Place the foil packet on a baking sheet and bake at 400°F for exactly 15 minutes.
8. Carefully open the foil packet (watch for steam) and check if the salmon flakes easily with a fork and reaches 145°F internal temperature.
9. If desired, switch your oven to broil and broil the opened packet for 2-3 minutes until the glaze bubbles and caramelizes slightly.
10. Transfer the salmon to a serving platter using a spatula, pouring any remaining glaze from the foil over the top.
11. Garnish with fresh chopped parsley if using.
Mouthwatering and perfectly flaky, this salmon boasts a sweet-savory crust that gives way to tender, moist flesh. The foil-steaming method ensures even cooking from edge to center, while the caramelized glaze adds depth to each bite. Serve over quinoa with roasted asparagus for a complete meal, or flake the leftovers into salads for next-day lunches.

Honey Mustard Salmon with Vegetables in Foil

Cooking a complete meal in foil packets makes cleanup effortless while locking in incredible flavor. Creating honey mustard salmon with roasted vegetables is simpler than you might think, and this method ensures perfectly cooked fish every time. Follow these clear steps for a restaurant-quality dinner that comes together with minimal fuss.

Ingredients

– 4 (6-ounce) salmon fillets, skin-on or skinless
– 2 tablespoons olive oil, divided
– 3 tablespoons honey
– 2 tablespoons Dijon mustard
– 1 tablespoon whole grain mustard, for texture
– 2 cloves garlic, minced
– 1 lemon, thinly sliced
– 1 pound asparagus, tough ends trimmed
– 1 red bell pepper, cut into ½-inch strips
– ½ teaspoon salt
– ¼ teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and tear off four 12-inch squares of aluminum foil.
2. Whisk together honey, Dijon mustard, whole grain mustard, minced garlic, and 1 tablespoon olive oil in a small bowl until fully combined.
3. Place one salmon fillet in the center of each foil square and season both sides with salt and black pepper.
4. Brush the honey mustard mixture evenly over the top and sides of each salmon fillet.
5. Arrange asparagus spears and red bell pepper strips around each salmon fillet in a single layer.
6. Drizzle the remaining 1 tablespoon olive oil over the vegetables and toss gently to coat.
7. Place 2-3 lemon slices directly on top of each salmon fillet.
8. Bring the opposite edges of the foil together and fold them down twice to create a tight seal, then fold in the ends to form sealed packets.
9. Place the foil packets on a baking sheet and bake at 400°F for 15 minutes.
10. Carefully open one packet to check doneness – the salmon should flake easily with a fork and reach 145°F internally.
11. Let the packets rest unopened for 2 minutes before serving to allow juices to redistribute.
12. Transfer the contents of each packet to plates, pouring any accumulated juices over the salmon.

Outstandingly tender salmon flakes apart at the touch of your fork, while the vegetables maintain a slight crispness beneath their roasted edges. The honey mustard glaze caramelizes beautifully against the bright acidity of the lemon slices, creating a balanced sweet-tangy sauce that coats every bite. Serve this directly from the foil packets for dramatic tableside presentation, or pair with quinoa to soak up the flavorful pan juices.

Dijon Herb Crusted Salmon in Foil

Getting perfectly cooked salmon with a flavorful crust is easier than you might think, especially when using the foil packet method that locks in moisture and simplifies cleanup. This Dijon Herb Crusted Salmon requires just a few simple ingredients and minimal hands-on time, making it ideal for busy weeknights or elegant dinners alike. Follow these steps carefully for restaurant-quality results right from your own kitchen.

Ingredients

– 4 (6-ounce) salmon fillets, skin-on or skinless (skin helps retain moisture during cooking)
– 2 tablespoons olive oil (or any neutral oil like avocado or grapeseed)
– 2 tablespoons Dijon mustard (smooth or whole grain both work well)
– 1 tablespoon fresh lemon juice (about half a medium lemon)
– 2 cloves garlic, minced (or 1/2 teaspoon garlic powder in a pinch)
– 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
– 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
– 1/2 teaspoon salt (adjust based on your preference)
– 1/4 teaspoon black pepper (freshly ground preferred)
– 1 lemon, sliced into 4 thin rounds (for garnish and added flavor)

Instructions

1. Preheat your oven to 400°F and tear off four 12-inch squares of aluminum foil.
2. Pat the salmon fillets completely dry with paper towels to ensure the crust adheres properly.
3. Place one salmon fillet in the center of each foil square, skin-side down if using skin-on fillets.
4. In a small bowl, whisk together the olive oil, Dijon mustard, and fresh lemon juice until well combined.
5. Add the minced garlic, chopped dill, chopped parsley, salt, and black pepper to the mustard mixture.
6. Stir the herb mixture thoroughly until all ingredients are evenly distributed.
7. Spoon approximately 1 tablespoon of the Dijon herb mixture onto the top of each salmon fillet.
8. Use the back of your spoon to spread the mixture evenly across the entire surface of each fillet.
9. Place one lemon slice on top of each coated salmon fillet for added citrus flavor during baking.
10. Bring the opposite edges of each foil square together over the salmon and fold them down twice to create a tight seal.
11. Fold the remaining two ends inward to form completely enclosed packets, leaving some air space inside for steam circulation.
12. Arrange the foil packets in a single layer on a baking sheet to catch any potential leaks.
13. Bake at 400°F for 15-18 minutes until the salmon flakes easily with a fork and reaches 145°F internally.
14. Carefully open one packet to check for doneness, being mindful of the hot steam that will escape.
15. Let the salmon rest in the opened packets for 2-3 minutes before serving to allow juices to redistribute.

You’ll notice the salmon emerges incredibly moist with a delicate herb crust that complements the rich fish beautifully. The Dijon mustard creates a subtle tanginess that balances the natural fattiness of the salmon perfectly. Consider serving these foil packets directly at the table for a dramatic presentation, or flake the salmon over a bed of quinoa or roasted vegetables for a complete meal.

Soy and Ginger Baked Salmon in Foil

You’ve probably stared at a beautiful salmon fillet wondering how to cook it without drying it out. This foolproof foil-packet method locks in moisture while infusing the fish with bold Asian-inspired flavors, making it perfect for busy weeknights when you want something impressive but effortless.

Ingredients

– 4 (6-ounce) salmon fillets, skin-on or skinless (skin helps retain moisture during baking)
– 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
– 2 tablespoons honey (or maple syrup for vegan option)
– 1 tablespoon grated fresh ginger (about 1-inch knob, peel first)
– 2 cloves garlic, minced (about 1 teaspoon)
– 1 tablespoon sesame oil (or any neutral oil)
– 1 tablespoon rice vinegar
– 1/4 teaspoon red pepper flakes (optional, for mild heat)
– 2 green onions, thinly sliced (both white and green parts)
– 1 tablespoon sesame seeds, for garnish

Instructions

1. Preheat your oven to 400°F and tear off four 12-inch squares of aluminum foil.
2. Pat the salmon fillets completely dry with paper towels to ensure proper searing and sauce adhesion.
3. Whisk together soy sauce, honey, grated ginger, minced garlic, sesame oil, rice vinegar, and red pepper flakes in a small bowl until fully combined.
4. Place one salmon fillet in the center of each foil square, skin-side down if using skin-on fillets.
5. Spoon the marinade evenly over all four salmon fillets, making sure to coat the tops and sides thoroughly.
6. Sprinkle the sliced green onions over the sauced salmon fillets.
7. Fold the foil over each salmon fillet and crimp the edges tightly to create sealed packets, leaving some air space inside for steam circulation.
8. Arrange the foil packets on a baking sheet and bake at 400°F for exactly 12-15 minutes, depending on thickness (12 minutes for 1-inch thick fillets, 15 minutes for thicker cuts).
9. Carefully open one packet to check doneness—the salmon should flake easily with a fork and register 145°F on an instant-read thermometer.
10. Transfer the salmon to serving plates using a spatula, drizzle with any remaining sauce from the packets, and garnish with sesame seeds.

Buttery and flaky, the salmon practically melts in your mouth while the ginger provides a warm, aromatic kick that balances the salty-sweet glaze. Serve it over steamed jasmine rice to soak up the extra sauce, or flake it into grain bowls with roasted vegetables for a complete meal that feels restaurant-quality without the fuss.

Spicy Cajun Salmon and Rice in Foil

Now, let’s create a perfectly steamed Spicy Cajun Salmon and Rice in Foil—a foolproof method for moist, flavorful results every time. This technique locks in moisture and infuses the rice with rich, spicy flavors, making cleanup a breeze. Follow these steps carefully for a restaurant-quality meal right from your oven.

Ingredients

– 4 salmon fillets (6 oz each), skin-on or skinless
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups low-sodium chicken broth (or water for lighter flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp Cajun seasoning (adjust for more or less heat)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1 lemon, thinly sliced
– 4 fresh thyme sprigs (or ½ tsp dried thyme)
– Salt to season

Instructions

1. Preheat your oven to 400°F and tear off four 12×18-inch sheets of heavy-duty aluminum foil.
2. In a medium bowl, combine rinsed rice, chicken broth, olive oil, Cajun seasoning, garlic powder, and smoked paprika, stirring until evenly mixed.
3. Divide the rice mixture equally among the foil sheets, spreading it into a thin, even layer in the center of each piece.
4. Pat salmon fillets dry with paper towels and season both sides lightly with salt.
5. Place one salmon fillet directly on top of the rice mixture in each foil packet.
6. Arrange 2-3 lemon slices and one thyme sprig over each salmon fillet.
7. Bring the long sides of the foil together and fold them down twice to create a tight seal, then fold up the ends to form a sealed packet.
8. Place all packets on a baking sheet and bake at 400°F for 25 minutes exactly.
9. Carefully open one packet to check if rice has absorbed all liquid and salmon flakes easily with a fork.
10. Let packets rest unopened for 5 minutes before serving to allow flavors to meld.

When you open these packets, you’ll find the rice has absorbed all the spicy Cajun broth, creating a slightly sticky texture that clings to the flaky salmon. The lemon slices steam to tender perfection, adding bright acidity that cuts through the richness. For a stunning presentation, serve the packets directly at the table and let everyone open their own, releasing the aromatic steam.

Mediterranean Baked Salmon with Olives in Foil

When you want a healthy, flavorful dinner that comes together with minimal cleanup, this Mediterranean baked salmon delivers impressive results. We’ll wrap everything in foil packets to lock in moisture and flavor while keeping your baking sheet spotless.

Ingredients

• 4 (6-ounce) salmon fillets, skin-on or skinless (pat dry before using)
• 2 tablespoons olive oil (or any neutral oil)
• 1 lemon, thinly sliced (seeds removed)
• 1/2 cup Kalamata olives, pitted (or any briny olives)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon dried oregano (or 1 tablespoon fresh)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (freshly ground preferred)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F and tear off four 12-inch squares of aluminum foil.
2. Place one salmon fillet in the center of each foil square, skin-side down if using skin-on fillets.
3. Drizzle 1/2 tablespoon of olive oil evenly over each salmon fillet, coating the surface completely.
4. Sprinkle minced garlic evenly over all four fillets, using about 1/2 teaspoon per fillet.
5. Season each fillet with 1/8 teaspoon salt, 1/16 teaspoon black pepper, and 1/4 teaspoon dried oregano.
6. Arrange 3-4 lemon slices and 8-10 Kalamata olives around each salmon fillet.
7. Bring the opposite edges of foil together over the salmon and fold them down in 1/2-inch increments to create a tight seal.
8. Crimp the ends of each packet firmly to prevent steam from escaping during baking.
9. Place foil packets on a baking sheet and bake at 400°F for 15 minutes exactly.
10. Carefully open one packet to check doneness—the salmon should flake easily with a fork and reach 145°F internally.
11. Transfer opened packets to serving plates and garnish with fresh parsley before serving.

Keep in mind that the foil packets create a steaming effect that yields exceptionally moist, tender salmon every time. The briny olives and bright lemon infuse the fish with Mediterranean flavors while the garlic and oregano provide aromatic depth. For a complete meal, serve these packets directly on plates with couscous or crusty bread to soak up the delicious juices.

Teriyaki Salmon with Pineapple in Foil

For a foolproof dinner that feels both impressive and incredibly simple, this teriyaki salmon with pineapple cooked in foil delivers restaurant-quality results with minimal cleanup. Following these methodical steps will ensure perfectly cooked, flavorful fish every time, even if you’re new to cooking seafood. The foil packet technique steams the ingredients together, locking in moisture and creating a beautifully glazed finish.

Ingredients

• 4 salmon fillets (6 oz each), skin removed for even cooking
• 1/2 cup teriyaki sauce (store-bought or homemade)
• 2 cups fresh pineapple chunks (1-inch pieces for even cooking)
• 1 tbsp olive oil (or any neutral oil)
• 2 green onions, thinly sliced (for garnish)
• 1 tsp sesame seeds (optional for crunch)

Instructions

1. Preheat your oven to 400°F to ensure even cooking from the start.
2. Tear four 12×12-inch sheets of heavy-duty aluminum foil and brush the center of each with olive oil to prevent sticking.
3. Place one salmon fillet in the center of each prepared foil sheet, positioning them skin-side down if your fillets still have skin.
4. Pour 2 tablespoons of teriyaki sauce over each salmon fillet, coating the entire surface evenly for maximum flavor penetration.
5. Arrange 1/2 cup of pineapple chunks around each salmon fillet, creating a single layer for even steaming.
6. Bring the opposite edges of each foil sheet together and fold them down three times to create a tight seal, leaving some air space inside for steam circulation.
7. Place the foil packets on a baking sheet and bake at 400°F for exactly 15 minutes to cook through without drying out.
8. Carefully open one packet to check doneness—the salmon should flake easily with a fork and reach 145°F internally.
9. Transfer the opened salmon and pineapple to plates using a spatula, pouring any remaining sauce from the packets over the top.
10. Sprinkle each serving with sliced green onions and sesame seeds for fresh color and texture contrast.

Creating this dish results in incredibly moist salmon with a sweet-savory glaze that caramelizes slightly from the pineapple’s natural sugars. The pineapple becomes tender and juicy while infusing the fish with tropical brightness. Consider serving it over coconut rice or with a side of steamed bok choy to complement the Asian-inspired flavors for a complete meal.

Butter Garlic and Lime Baked Salmon in Foil

Perfect for busy weeknights, this butter garlic and lime baked salmon comes together with minimal effort but delivers maximum flavor. Preparing the salmon in foil packets keeps the fish incredibly moist while infusing it with bright, aromatic notes. You’ll be amazed at how such simple ingredients create such an impressive dish.

Ingredients

– 4 (6-ounce) salmon fillets, skin-on or skinless
– 4 tablespoons unsalted butter, melted
– 4 garlic cloves, minced
– 2 limes, one juiced and one sliced into thin rounds
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and tear off four 12-inch squares of aluminum foil.
2. Brush the center of each foil square with olive oil to prevent sticking.
3. Place one salmon fillet in the center of each prepared foil square.
4. Pat the salmon fillets completely dry with paper towels to ensure proper browning.
5. Season both sides of each fillet evenly with kosher salt and black pepper.
6. In a small bowl, combine the melted butter, minced garlic, and lime juice.
7. Spoon the butter-garlic-lime mixture evenly over each salmon fillet.
8. Arrange 2-3 lime slices on top of each seasoned salmon fillet.
9. Fold the foil over the salmon and crimp the edges tightly to create sealed packets.
10. Place the foil packets on a baking sheet and bake at 400°F for 15 minutes.
11. Carefully open one packet to check doneness—the salmon should flake easily with a fork.
12. If needed, return to oven for 2-3 additional minutes until perfectly cooked.
13. Transfer the salmon to serving plates, pouring any accumulated juices over the top.
14. Garnish with freshly chopped parsley before serving.

Creamy from the butter infusion and bright from the lime, this salmon maintains a wonderfully moist texture thanks to the foil packet method. The garlic becomes mellow and aromatic during baking, complementing the rich fish without overpowering it. For a complete meal, serve alongside roasted asparagus or over a bed of cilantro-lime rice to soak up the delicious pan juices.

Brown Sugar and Soy Baked Salmon in Foil

Many home cooks find baking fish intimidating, but this foil-wrapped method creates perfectly cooked salmon every time. Mastering this simple technique ensures moist, flaky fish with minimal cleanup. Let’s walk through each step together to build your confidence in the kitchen.

Ingredients

– 4 salmon fillets (6 oz each, skin-on or skinless)
– 1/4 cup brown sugar (packed, light or dark both work)
– 3 tbsp soy sauce (regular or low-sodium)
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic (minced, about 2 tsp)
– 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
– 1/4 tsp black pepper (freshly ground preferred)
– 1 lemon (thinly sliced, for serving)
– 2 tbsp chopped fresh parsley (optional garnish)
– Aluminum foil (heavy-duty works best)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. In a small bowl, whisk together brown sugar, soy sauce, olive oil, minced garlic, grated ginger, and black pepper until the sugar dissolves completely.
3. Place four 12-inch squares of aluminum foil on your work surface and center one salmon fillet on each piece.
4. Spoon the brown sugar mixture evenly over each salmon fillet, coating the top surface completely.
5. Bring the long sides of foil together over the salmon and fold them down in three 1/2-inch folds to create a tight seal.
6. Fold and crimp the short ends of each packet inward to fully enclose the salmon, leaving some air space inside for steam circulation.
7. Arrange the foil packets in a single layer on your prepared baking sheet, ensuring they don’t touch each other.
8. Bake at 400°F for exactly 15 minutes – the foil will puff up slightly when ready.
9. Carefully open one packet to check doneness; the salmon should flake easily with a fork and register 145°F on an instant-read thermometer.
10. Transfer the opened packets directly to serving plates and garnish with lemon slices and chopped parsley.
Using this foil-packet method yields remarkably tender salmon that flakes apart with gentle pressure. The sweet-savory glaze caramelizes beautifully while keeping the fish incredibly moist throughout. Unwrap these flavorful packets right at the table for an impressive presentation, or serve over rice to soak up every drop of the delicious sauce.

Herb and Parmesan Crusted Salmon in Foil

Baking salmon in foil creates the most tender, foolproof fish you’ll ever make. This herb and Parmesan crusted version comes together with minimal effort but delivers restaurant-quality flavor that will impress any dinner guest. Let me walk you through each simple step to ensure perfect results every time.

Ingredients

– 4 salmon fillets (6 oz each), skin-on or skinless
– 2 tbsp olive oil (or any neutral oil)
– 1/2 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh dill, finely chopped
– 2 cloves garlic, minced
– 1 lemon, cut into 8 thin slices
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and tear off four 12-inch squares of aluminum foil.
2. Place one salmon fillet in the center of each foil square, skin-side down if using skin-on fillets.
3. Brush the top of each salmon fillet evenly with olive oil using a pastry brush.
4. Combine Parmesan cheese, panko breadcrumbs, parsley, dill, garlic, salt, and pepper in a small bowl.
5. Press the Parmesan-herb mixture firmly onto the top of each oiled salmon fillet, creating an even crust.
6. Place two lemon slices directly on top of the crusted salmon on each fillet.
7. Bring the opposite edges of the foil together over the salmon and fold them down three times to create a tight seal.
8. Fold the open ends of the foil packet inward twice to completely enclose the salmon.
9. Arrange the foil packets in a single layer on a baking sheet.
10. Bake at 400°F for exactly 15 minutes for medium doneness.
11. Carefully open one foil packet to check if the salmon flakes easily with a fork.
12. If needed, reseal and bake for 2-3 additional minutes until perfectly cooked.
13. Let the salmon rest in the opened foil packets for 3 minutes before serving.

A perfectly cooked salmon emerges from these foil packets with a golden, crispy Parmesan crust that contrasts beautifully with the moist, flaky fish beneath. The herb-infused steam trapped inside creates an incredibly tender texture while the lemon slices add just the right brightness. Try serving it over a bed of garlic mashed potatoes or alongside roasted asparagus to soak up the delicious juices that accumulate in the foil.

Sweet Chili Salmon with Broccoli in Foil

A perfectly cooked salmon dinner doesn’t have to be complicated or create a pile of dishes. This sweet chili salmon with broccoli bakes together in a single foil packet, making cleanup effortless while delivering restaurant-quality results right in your own kitchen.

Ingredients

– 4 salmon fillets (6 oz each), skin-on or skinless
– 4 cups broccoli florets (about 1 large head)
– 1/4 cup sweet chili sauce
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/2 tsp red pepper flakes (optional, for extra heat)

Instructions

1. Preheat your oven to 400°F and tear off four 12-inch squares of aluminum foil.
2. Place one salmon fillet in the center of each foil square, arranging them skin-side down if using skin-on fillets.
3. Divide the broccoli florets evenly around each salmon fillet, creating a single layer.
4. Whisk together sweet chili sauce, olive oil, soy sauce, rice vinegar, minced garlic, and grated ginger in a small bowl until fully combined.
5. Spoon the sauce mixture evenly over each salmon fillet and broccoli, coating everything thoroughly.
6. Sprinkle red pepper flakes over the top if using for added spice.
7. Bring the opposite edges of each foil square together and fold them down three times to create a tight seal.
8. Fold the open ends inward twice to completely enclose the packets, leaving some air space inside for steam circulation.
9. Place the foil packets on a baking sheet and bake at 400°F for 15-18 minutes.
10. Carefully open one packet to check doneness – the salmon should flake easily with a fork and the broccoli should be tender-crisp.
11. Let the packets rest unopened for 2 minutes before serving to allow the flavors to meld.

Now you have tender, flaky salmon glazed with sweet-spicy sauce alongside perfectly steamed broccoli. The foil packet method ensures the salmon stays incredibly moist while the broccoli absorbs all the delicious flavors. Serve the entire packet contents over steamed rice or quinoa to catch every drop of the savory sauce, or enjoy it straight from the foil for the ultimate easy cleanup.

Citrus and Dill Baked Salmon in Foil

Haven’t you been searching for a foolproof salmon recipe that delivers restaurant-quality results with minimal cleanup? This citrus and dill baked salmon in foil creates perfectly moist fish every time, thanks to the sealed packet method that steams the salmon in its own juices. Let’s walk through this simple technique together, step by step, so you can confidently prepare this elegant yet easy weeknight dinner.

Ingredients

– 4 salmon fillets (6 oz each), skin-on or skinless
– 2 tbsp olive oil (or any neutral oil)
– 2 lemons, thinly sliced
– 1 orange, thinly sliced
– 1/4 cup fresh dill, chopped
– 3 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– Aluminum foil sheets (12×18 inches each)

Instructions

1. Preheat your oven to 400°F and position the rack in the center.
2. Cut four 12×18-inch sheets of heavy-duty aluminum foil and place them on your work surface.
3. Brush the center of each foil sheet with 1/2 tablespoon of olive oil, creating a 1-inch border around the edges.
4. Place one salmon fillet in the center of each oiled foil area, skin-side down if using skin-on fillets.
5. Season the top of each salmon fillet evenly with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper.
6. Sprinkle 1 tablespoon of chopped fresh dill over the four salmon fillets, dividing it equally.
7. Distribute the minced garlic evenly among the four salmon fillets, pressing it gently into the fish.
8. Arrange 2-3 lemon slices and 2 orange slices overlapping on top of each salmon fillet.
9. Bring the long sides of the foil together and fold them down three times to create a tight seal.
10. Fold the short ends up and inward to completely enclose the salmon, leaving some air space inside for steam.
11. Place the foil packets on a baking sheet and transfer to the preheated oven.
12. Bake at 400°F for exactly 15 minutes for 1-inch thick fillets.
13. Carefully open one packet to check doneness—the salmon should flake easily with a fork and register 145°F on an instant-read thermometer.
14. Let the packets rest unopened for 3 minutes before serving to allow the juices to redistribute.
15. Carefully open each packet, being mindful of the hot steam that will release.
16. Transfer the salmon and citrus slices to serving plates using a spatula.

Buttery and flaky, the salmon practically melts in your mouth while the bright citrus cuts through the richness beautifully. Serve it straight from the foil packets for a dramatic tableside presentation, or pair it with roasted asparagus and quinoa for a complete meal that feels both healthy and indulgent.

Pesto Crusted Salmon with Tomatoes in Foil

Very few dishes deliver restaurant-quality results with such foolproof simplicity as this pesto-crusted salmon. Vibrant basil pesto forms a flavorful crust while the foil packet steams the fish to perfection, creating a moist, flaky texture that beginners can achieve with confidence. Versatile tomatoes roast alongside, absorbing the savory juices for a complete meal in one tidy package.

Ingredients

• 4 (6-ounce) salmon fillets, skin-on or skinless (pat dry with paper towels for better crust formation)
• 1/2 cup prepared basil pesto (homemade or store-bought, ensure it contains Parmesan for richness)
• 2 cups cherry tomatoes (halved if large, or substitute grape tomatoes)
• 2 tablespoons olive oil (extra virgin preferred for flavor, or any neutral oil)
• 1/2 teaspoon kosher salt (reduce if using table salt)
• 1/4 teaspoon black pepper (freshly cracked for optimal aroma)
• 4 large foil sheets, 12×18 inches each (heavy-duty prevents tearing)

Instructions

1. Preheat your oven to 400°F (use an oven thermometer for accuracy if your oven runs hot or cold).
2. Place one foil sheet on a clean work surface and lightly brush the center with 1/2 tablespoon olive oil to prevent sticking.
3. Position one salmon fillet in the oiled center of the foil, arranging tomatoes around the edges in a single layer.
4. Sprinkle salmon and tomatoes evenly with 1/8 teaspoon salt and a pinch of pepper, ensuring even seasoning.
5. Spread 2 tablespoons pesto thickly over the top of the salmon fillet, covering the surface completely for maximum flavor.
6. Lift opposing foil edges upward and fold them together tightly three times to create a sealed packet, leaving room for steam expansion.
7. Repeat steps 2–6 with remaining ingredients to assemble three additional packets.
8. Arrange all foil packets evenly spaced on a rimmed baking sheet to catch any potential leaks.
9. Bake at 400°F for 15–18 minutes until salmon flakes easily with a fork and internal temperature reaches 145°F.
10. Carefully open one packet away from your face to avoid steam burns, checking for opaque, flaky salmon.
11. Transfer opened packets directly to plates or use a spatula to plate contents, discarding foil.

Succulent salmon flakes apart with gentle pressure, contrasting with the crispy pesto crust that locks in moisture. Sweet roasted tomatoes burst with juiciness, mingling with the herbal pesto in a bright, savory sauce. Serve over lemon-kissed quinoa or with crusty bread to soak up every drop of the flavorful pan juices.

Garlic Lemon Butter Baked Salmon with Green Beans in Foil

Zesty and foolproof, this foil packet method creates perfectly cooked salmon every time. You’ll love how the garlic lemon butter sauce infuses both the fish and green beans as they bake together. This technique locks in moisture and flavor while making cleanup incredibly simple.

Ingredients

– 4 salmon fillets (6 oz each), skin-on or skinless
– 1 lb fresh green beans, trimmed
– 4 tbsp unsalted butter, melted
– 3 cloves garlic, minced
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 large foil sheets (12×18 inches each)

Instructions

1. Preheat your oven to 400°F and arrange four 12×18-inch foil sheets on a work surface.
2. Divide 1 pound of trimmed green beans evenly among the foil sheets, placing them in the center of each sheet.
3. Pat 4 salmon fillets completely dry with paper towels and place one fillet on top of the green beans on each foil sheet.
4. Whisk together 4 tablespoons of melted butter, 3 minced garlic cloves, 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl.
5. Spoon the garlic lemon butter mixture evenly over each salmon fillet, making sure to coat both the fish and green beans beneath.
6. Bring the long sides of each foil sheet together and fold them down three times to create a tight seal.
7. Fold the short ends of each packet upward and pinch to seal completely, creating four individual foil packets.
8. Place all foil packets on a baking sheet and bake at 400°F for exactly 15 minutes.
9. Carefully open one foil packet to check if the salmon flakes easily with a fork and the green beans are tender-crisp.
10. Use oven mitts to transfer the hot foil packets directly to serving plates.

The salmon emerges incredibly moist and flaky, while the green beans absorb the bright lemon-garlic butter beautifully. For an elegant presentation, serve the unopened foil packets at the table and let everyone experience the aromatic steam release when they open their individual portions.

Conclusion

Effortlessly delicious! These 27 foil-baked salmon recipes make healthy, flavorful meals a breeze. We hope you found some new family favorites to try. Share which recipe you loved most in the comments below, and don’t forget to pin this article to your Pinterest boards for easy access to these perfect salmon dishes!