Craving more low-effort salmon recipes? You’ll love my lemon pepper salmon, sweet chili salmon, pan seared salmon, and air fryer salmon. Salmon is one of my family’s favorite proteins because it’s healthy, versatile, naturally flavorful, and it’s easy to cook on the fly. This time around, I’m combining the powers of the oven plus the magic of tin foil. When wrapped around a juicy salmon fillet, the results are tender, soft, perfectly cooked salmon.
Why I love this recipe
It’s low-effort. Season the salmon, wrap it up, and let it bake in the oven. There’s no babysitting or flipping needed! It’s foolproof. Baking in foil guarantees even, consistent cooking. Even if your oven runs hot, you don’t have to worry about overcooking. It’s simple yet fancy. The ingredient list is short because it’s the preparation method that shines. It’s healthy! Salmon is packed with lean protein and healthy omega-3 fatty acids, and we only add the tiniest bit of oil to keep it tender.
Ingredients needed
Salmon. You’ll need one large salmon fillet, about one pound. I used fresh wild-caught salmon, but frozen and thawed salmon also works. Just make sure to pat dry the salmon very well so there’s no excess moisture. Garlic cloves. I definitely suggest using freshly minced garlic so you get tender bites of roasted garlic. Salt and black pepper. To taste. Olive oil. To drizzle over the salmon. Lemon juice. Preferably fresh lemon juice.
How to make oven baked salmon in foil
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Prefer not to bake directly in the foil? Wrap the salmon in parchment paper, then the foil. I tested this method, and it turned out great. Use a meat thermometer. Salmon is perfectly cooked with an internal temperature of 125-130F. I like to remove it from the oven when it reaches 125F since it’ll continue to cook as it cools. Leave a small hole in the foil packet. So steam has room to escape.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for 2-3 days.
Add more lemon flavor. Bake the salmon with fresh lemon slices or rub lemon zest on the fillets. Make garlic butter salmon. Melt butter with garlic, then drizzle the melted butter over the top of the salmon. Add warm honey. To the cooked salmon, for a subtle sweet flavor. I love to drizzle some hot honey sauce for that spicy-sweet kick. Garnish. Top the salmon with fresh herbs, like dill or oregano, right before serving.
To freeze: Let the salmon cool completely, then freeze it in a freezer-safe container for up to three months. Reheating: Reheat fillets on the stovetop over medium heat or microwave in 30-second intervals until warm.
Frequently asked questions
What to serve with this
Orzo salad Sautéed asparagus Coconut milk rice Air fryer zucchini Microwave baked potato
Originally published April 2023, updated and republished September 2024 If you end up with leftover salmon you don’t know what to do with, use it to make salmon croquettes. You could even use it in a sushi bake or flake it on top of my salmon bowls.
