Salmon Baked in Foil

This oven-baked salmon in foil is a game-changer for busy weeknights when you crave something nourishing but have zero time for complicated cooking or cleanup. The foil packet method steams the fish to perfect tenderness while infusing it with bright lemon and garlic flavors.

I discovered this method during a particularly hectic week when I needed dinner solutions that wouldn't create mountains of dishes. Now it's my secret weapon for impressing dinner guests while actually spending more time with them than in the kitchen.

Ingredients

• 4 salmon fillets: About 1 to 1.5 pounds total. Look for center cuts with even thickness for consistent cooking
• 1 pound asparagus: With woody ends trimmed. Choose bright green stalks with tight compact tips
• 1½ cups cherry tomatoes: Halved. The sweetness balances the rich salmon
• 1 teaspoon salt: Preferably kosher for better flavor distribution
• ½ teaspoon pepper: Freshly ground adds more aromatic quality
• ½ teaspoon red pepper flakes: Adjust according to your heat preference
• 4 tablespoons olive oil: Use a good quality one as it forms the base of your marinade
• 3 tablespoons fresh lemon juice: About one large lemon. Always use fresh never bottled
• 1 teaspoon lemon zest: From an unwaxed organic lemon if possible
• 3 garlic cloves: Minced finely for best flavor distribution
• 2 tablespoons fresh parsley: Chopped. The brightness cuts through the richness of salmon

Step-by-Step Instructions

Preheat and Prepare:

Turn your oven to 400°F and gather your ingredients. Cut heavy-duty aluminum foil into 12 x 14 inch rectangles large enough to create a proper seal while allowing room for steam circulation. If using regular foil, consider doubling up to prevent tearing.

Create Your Packets:

Place a salmon fillet in the center of each foil sheet following the long direction to give yourself plenty of wrapping space. Arrange asparagus spears and halved tomatoes around each piece of salmon, dividing them evenly among packets. The vegetables will release moisture as they cook, helping to steam the fish to perfection.

Make The Marinade:

Whisk together olive oil, fresh lemon juice, lemon zest, and minced garlic in a small bowl until well combined. This bright flavorful mixture will infuse both the salmon and vegetables during the cooking process. The acidity of the lemon perfectly balances the richness of the salmon.

Season Everything:

Brush half of your prepared marinade directly onto the salmon fillets, ensuring each piece is well coated. Pour the remaining marinade over the asparagus and tomatoes surrounding the fish. Then sprinkle everything with salt, pepper, and red pepper flakes for a perfect flavor balance.

Seal The Packages:

Fold the foil over your salmon and vegetables, bringing the long edges together above the food. Crimp and fold these edges together to create a tight seal, then fold in the shorter sides similarly. Leave some air space inside each packet - this allows steam to circulate properly for even cooking.

Bake To Perfection:

Place your sealed packets on a rimmed baking sheet and bake for 15-20 minutes. Cooking time varies depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F for food safety.

Serve Immediately:

Carefully open the foil packets, being mindful of the hot steam that will escape. You can serve directly in the opened foil for an impressive presentation or transfer to plates. Garnish with additional fresh parsley and lemon slices for a beautiful finish.

Pin it

I particularly love how the lemon and garlic infuse the salmon during cooking. This recipe reminds me of summer vacations in the Pacific Northwest, where my grandmother would prepare fresh-caught salmon using this exact method. The smell of lemon and garlic still transports me back to those cherished family meals on the coast.

Perfect Pairings

This salmon works beautifully alongside fluffy rice pilaf or crusty bread to soak up the delicious juices. For a lighter option, serve with a simple green salad dressed with a light vinaigrette. The citrus notes in the salmon pair wonderfully with crisp white wines like Sauvignon Blanc or Pinot Grigio if you're looking for a complete dining experience.

Storage and Leftovers

Any leftover salmon can be refrigerated for up to 2 days in an airtight container. While reheating fish can be tricky, this salmon stays remarkably moist when gently warmed in a 275°F oven just until heated through. Alternatively, enjoy it cold flaked over a salad or made into salmon cakes for a completely different meal experience.

Customization Options

This recipe welcomes endless variations based on what you have on hand. Swap asparagus for green beans, broccoli, or zucchini slices. Try different herb combinations like dill or thyme instead of parsley. For a heartier meal, add thinly sliced baby potatoes to the packets, though you may need to extend cooking time slightly. The basic technique remains the same regardless of which vegetables you choose.

Pin it

Frequently Asked Questions

→ How do I know when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). The flesh should appear opaque and slightly pink in the center. Cooking times may vary depending on the thickness of your fillets, but generally 15-20 minutes at 400°F is sufficient.

→ Can I use different vegetables with this foil packet method?

Absolutely! While asparagus and cherry tomatoes work beautifully, you can substitute with vegetables like zucchini, bell peppers, broccoli, green beans, or thinly sliced potatoes. Just ensure they're cut to sizes that will cook in the same timeframe as your salmon.

→ Can I prepare these foil packets ahead of time?

Yes, you can assemble the foil packets up to 4 hours ahead and refrigerate them until ready to bake. This makes them perfect for meal prep or entertaining. Just add a couple of minutes to the cooking time if baking straight from the refrigerator.

→ What can I serve with this salmon dish?

While this is already a complete meal with protein and vegetables, you could serve it with rice, quinoa, couscous, or crusty bread to soak up the delicious juices. A simple green salad also makes a nice accompaniment.

→ Is aluminum foil safe for cooking food?

Aluminum foil is generally safe for cooking. If you're concerned about aluminum leaching, you can place a layer of parchment paper between the food and foil. Alternatively, you can use parchment paper packets instead, though they won't seal as tightly.

→ Can I grill these foil packets instead of baking them?

Yes! These foil packets work wonderfully on a grill. Preheat your grill to medium-high heat (around 400°F) and place the packets on the grates. Grill for about 12-15 minutes, or until the salmon is cooked through and the vegetables are tender.