Baked Salmon in a Foil Packet
Baked Salmon in a Foil Packet is tender, juicy, buttery, and full of fresh lemon-garlic flavor.A simple blend of butter, garlic, herbs, and seasoning enhances the natural richness of salmon.The foil traps moisture and helps prevent the fish from drying out.Fresh lemon adds brightness and balances the richness of the salmon.The recipe requires minimal preparation and creates very little cleanup.Serve it with vegetables, rice, potatoes, or salad for a complete meal.
Ingredients
- 1½–2 pounds salmon fillet
- 2 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 lemon, thinly sliced
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Place a large sheet of heavy-duty aluminum foil on a baking sheet. For easier handling and extra protection against tearing, you can use two overlapping sheets.
- Pat the salmon dry with paper towels. Check for any small pin bones and remove them with clean tweezers if necessary.
- In a small bowl, combine the melted butter, olive oil, minced garlic, lemon juice, dried parsley, dill, paprika, salt, and black pepper.
- Bring the long sides of the foil together above the salmon. Fold them together securely, then fold the ends inward to create a sealed packet.
- Place the packet on the baking sheet and bake for approximately 18–25 minutes, depending on the thickness of the salmon.
- The salmon should be opaque and flake easily with a fork. For food safety, check the thickest part with a food thermometer; fish should reach 145°F (63°C).
- Sprinkle fresh parsley over the salmon and squeeze additional lemon juice over the top.
- Serve immediately with your favorite side dishes.
Notes
- Choose a salmon fillet that is similar in thickness throughout for even cooking.
- Pat the salmon dry before seasoning for better flavor.
- Fresh lemon provides a brighter flavor than bottled lemon juice.
- Heavy-duty foil helps prevent tearing.
- Don't wrap the packet too tightly around the fish; leave room for steam.
- Cooking time depends heavily on salmon thickness.
- Always check the thickest portion for the appropriate internal temperature.
- Open the packet carefully because hot steam escapes immediately.