Amazing Baked Salmon In Foil recipe that is moist, flavorful and ready in under 30 minutes! Just 5 minutes to prep and clean up is a breeze with this easy salmon recipe! The simple foil packets lock in all the flavor and moisture – so good!
Looking for more easy dinner recipes? Try my delicious Chicken Stir Fry and Crockpot Chili!
Baked salmon is one of our favorite weeknight meals. It’s fast, it’s delicious and so good for you. I feel super fortunate that both Reece and Bryce are big salmon fans. They look forward to salmon night every week.
This easy Baked Salmon in Foil recipe is a go-to for me because clean-up is a breeze. The flavor is incredible and it takes about 5 minutes to prepare and then pop in the oven. We’re eating dinner in less than 30 minutes which is just enough time for me to whip together a quick salad and round up the family for dinner.
How To Cook Salmon In The Oven
This baked salmon in foil is flavored with a simple salmon marinade made with lemon juice, dijon mustard and a handful of seasonings. All of that deliciousness gets sealed inside a foil packet and then baked in the oven to absolute perfection resulting in incredibly moist and flavorful salmon. Truly the best baked salmon recipe in the world!
More Easy Dinner Recipes To Try
- Greek Chicken Recipe
- Homemade Hamburger Helper
- Sheet Pan Shrimp Fajitas
- Shrimp Foil Packets
- Chicken Piccata Recipe
Ingredients Needed
Let’s take a look at what you’ll need. As always, you can find the full printable recipe in the recipe card at the end of this post.
- salmon – you’ll need about 2 pounds of salmon fillets, about 1 pound each. You can leave the skin on or take it off. I have found that the skin offers even more moisture, so even if I don’t plan on eating the skin, I will leave it on during the cooking process so that it doesn’t dry out. You can also try this recipe with other types of fish.Â
- unsalted butter – You can use salted butter, but omit the salt in the recipe.
- lemon juice – fresh is best.
- dijon mustard – yellow mustard is an acceptable substitute though it will change up the taste a bit.Â
- seasonings – garlic powder, onion powder, salt and dried thyme adds all the flavor you need without overpowering the flavor of the salmon.
- lemons – salmon’s best friend, fresh lemons add loads of fresh flavor to this recipe.
- fresh parsley – optional garnish, chives work as well.
How To Bake Salmon In Foil
People often wonder how to cook salmon in the oven and this foil packet method is a real winner. Moist, delicious, flavorful. It’s quick and easy and ready to pop in the oven in just minutes. Feel free to let the salmon rest in the salmon marinade for 10 minutes or so before baking for more intense flavor.
- Preheat oven. Preheat the oven to 400°F. Place each salmon filet on a large sheet of heavy-duty aluminum foil to bring to room temperature before baking.
- Prepare salmon marinade. In a small bowl, combine the brown sugar, melted butter, lemon juice, dijon mustard, garlic powder, onion powder, salt, and dried thyme. Whisk together until completely combined.
- Prep salmon in foil. Pour the liquid mixture evenly over both salmon filets and top with lemon slices. Fold the edges of the aluminum foil to enclose each piece of salmon.
- Bake salmon. Place the foil packets on a sheet pan before baking in the oven for 15 to 20 minutes or until the salmon is 145°F at its thickest part. (Salmon that is thicker or larger will take longer to cook.) 145°F is for well done salmon. For medium to medium-rare salmon, you would want between 125˚F and 135˚F.
- Let rest. Remove from heat and let rest for five minutes.
- Enjoy. Garnish with fresh minced parsley, optional, and then plate and serve.
Baked Salmon In Foil FAQs
You can either keep your salmon in the foil, or transfer it to an airtight container to place in the fridge. This will keep for 3 to 4 days refrigerated. If you wish to freeze, place in an airtight, freezer safe bag for up to 4 to 6 months.
You can easily cook these packets on the stovetop. Use a large skillet at medium high heat, and cook the salmon for 8 to 15 minutes, flipping halfway through. It is difficult to give a precise time, since salmon will be varying degrees of thickness, so the easiest way to check for doneness will be by using a meat thermometer. The center of the salmon needs to reach 145 degrees F. The salmon should also be nice and flaky. See below for grilling instructions.
How Long to Bake Salmon at 400°F
Not long at all! These foil packets will need to bake for 15 to 20 minutes or until the salmon is 145°F at its thickest part. Keep in mind that 145°F is for well done salmon. For medium to medium-rare salmon, you would want between 125˚F and 135˚F.
Grilled Salmon In Foil
If you want to make this salmon on a grill, place the salmon on a grill and cook for 8 to 15 minutes, at 350°F to 400°F.
When Is The Salmon Done?
Besides testing internal temperature using a meat thermometer (see above) you can also test for flakiness. Use a fork and gently test the top of the salmon to see if it flakes apart easily. If the salmon is flaky, it’s done and ready to be enjoyed.
More Fish Favorites
- Baked Salmon with Honey Dijon Glaze
- Shrimp Foil Packets
- Honey Walnut Shrimp
- Slow Cooker Shrimp Boil
- Shrimp Po’ Boy Sandwich
How To Bake Salmon In Foil
Baked Salmon in Foil
Ingredients
- 2 pounds salmon filets about 1 pound each, pin bones removed, with skin on or off
- â…“ cup brown sugar lightly packed
- 5 tablespoons salted butter melted
- 2 tablespoons lemon juice about ½ large lemon
- 1 ½ tablespoons dijon mustard
- 1 ¼ teaspoons garlic powder
- ¾ teaspoons onion powder
- ½ teaspoon salt
- ½ teaspoon dried thyme
- 2 lemons sliced
Optional garnish
- fresh parsley chopped
Instructions
- Preheat the oven to 400°F. Place each salmon filet on a large sheet (large enough to enclose each salmon) of heavy-duty aluminum foil to bring to room temperature before baking.2 pounds salmon filets
- In a small bowl, combine the brown sugar, melted butter, lemon juice, dijon mustard, garlic powder, onion powder, salt, and dried thyme. Whisk together until completely combined.⅓ cup brown sugar, 5 tablespoons salted butter, 2 tablespoons lemon juice, 1 ½ tablespoons dijon mustard, 1 ¼ teaspoons garlic powder, ¾ teaspoons onion powder, ½ teaspoon salt, ½ teaspoon dried thyme
- Pour the liquid mixture evenly over both salmon filets and top with lemon slices. Fold the edges of the aluminum foil to enclose each piece of salmon. If you need to, use another foil to wrap the salmon.2 lemons
- Place the salmon on a sheet pan before baking in the oven for 15 to 20 minutes or until the salmon is 145°F at its thickest part. (Salmon that is thicker or larger will take longer to cook.) 145°F is for well done salmon. For medium to medium-rare salmon, you would want between 125˚F and 135˚F.
- Remove from heat and let rest for five minutes.
- Garnish with fresh minced parsley, optional, and then plate and serve.fresh parsley
Chandra Holmes says
This was so good and even my toddler loved it! Nice change from the same old, same old lemon, butter and dill we usually do on salmon. I forgot the brown sugar until the last minute and just sprinkled it on top, and it turned out fine! Thanks for the great recipe!
Wild salmon says
The presentation of this salmon with the lemon slices on top looks so good. I love using wild salmon because it tastes so much better than grocery store options, and it takes on the flavors better. 
helan says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Kathy Hammond says
I love everything she cooks 💖🥰🥰
Stephanie Z Hironimus says
I love your recipes… but did you know that cooking in foil is unhealthy? Aluminum is not good for us & my friends from Istanbul made me aware of it (because I had no idea either). Please research & possibly pass along to followers of yours who also may not know.
Trish - Mom On Timeout says
Parchment paper would be a fantastic substitute!
Jane says
Sounds yummy and would like to make this. However, I have a question for you. Can I do a whole salmon using this recipe or do I have to cut it in half to remove the bones and make it into a filet? I feel so stupid having to ask this.
Trish - Mom On Timeout says
You can do a whole salmon but the flavor won’t be as good and it would be more work to prep it later anyhow. I recommend the filets.