Delicious Baked Salmon in foil is one of the best entrees for healthy, quick and tasty home cooking. In this delightful recipe, the whole salmon fillet is seasoned with fresh lemon slices, dill, and luscious garlic butter. The foil keeps it extra moist and flavorful!
Salmon for this Recipe
This recipe uses a whole salmon fillet as it’s easy to make for a crowd and requires little prep. It works well with any kind of salmon from wild to farmed or chinook to steelhead.
As with most salmon recipes, it can easily be adapted to individual filets too (and cooked all in one foil pack or in individual packets). I cook salmon foil packs for about 15-20 minutes at 400°F.
Garlicky Butter Topping
Everything tastes better with butter, especially oven-baked salmon. Even better when the butter is garlic butter! Garlic butter has endless uses, from sauces to garlic bread or for dressing up steamed or roasted vegetables. It’s one of those kitchen workhorses that are always good to have on hand.
- Over low heat, melt butter, being careful not to brown it.
- Add minced garlic and cook gently for a minute.
How to Bake Salmon
From prep to cooking to clean up, baked salmon is just about the easiest entrée anyone could hope for.
- On a large piece of foil, layer lemon slices and fresh dill with the whole salmon fillet.
- Drizzle with garlic butter. Fold and seal foil into a tented pouch and bake.
- When done, open foil and place under broiler to brown the top.
Salmon fillet is best when baked with the skin on for optimal flavor and to help it retain moisture. It also ensures the entire fillet holds together when baking and plating up. The flesh easily flakes away from the skin with a fork.
How Long to Bake Salmon
Like any fish, salmon cooks quickly in a preheated oven. In general, most ovens take about 15 minutes to preheat to 350°F, or 20 minutes to reach 400°F.
To cook a 3-pound salmon fillet in foil:
- 350°F: 20-25 minutes.
- 400°F: 15-20 minutes
- 450°F: 12- 15 minutes
The time will vary depending on the thickness of the fillet. Be sure to check it so it cooks without overcooking, it should flake with a fork easily.
- For Reheating: Store leftover oven-baked salmon in a tightly covered container in the refrigerator for up to four days. Reheat in a foil-covered pan in the oven.
- To Freeze: wrap individual slices in parchment paper and stack in freezer bags. Squeeze out as much air as possible before sealing. Salmon will keep this way for up to six months. Thaw in the refrigerator before reheating – or make a delicious cold salmon salad!
- Easy Grilled Salmon – perfectly grilled!
- Honey Mustard Salmon – with a simple homemade sauce
- Herb Crusted Baked Salmon – ready in 30 mins!
- Sesame Ginger Salmon & Broccoli – one-pan meal
- Asparagus Salmon Foil Packets – tender & flaky salmon!
Garlic Butter Baked Salmon
- 1 side of salmon fillet 3 pound
- 6 sprigs fresh dill
- 2 lemon thinly sliced
- 4 cloves garlic minced
- 4 tablespoons unsalted butter
- kosher salt to taste
- black pepper to taste
- Remove the salmon from the fridge and let rest at room temperature while preparing the foil and the garlic butter.
- Preheat oven to 375°F and line a rimmed baking sheet with a large piece of foil. Spray with non-stick cooking spray.
- In the middle of the foil lay 3 sprigs of dill and 1 lemon thinly sliced.
- Lay the salmon, skin side down, on top of the dill and lemons. Roll up the sides of the foil so the salmon is in a pouch.
- In a small saucepan melt butter and garlic over low heat and pour over the salmon. Season with kosher salt and black pepper.
- Add remaining dill and lemon slices over the top of the salmon.
- Gently tent the salmon with foil and bake for about 15 minutes or until almost fully cooked.
- Remove from oven and remove the top piece of foil.
- Place the baking rack about 6 inches from the top. Add the salmon back to the oven and broil for 3-5 minutes or just until the top is lightly browned.