This baked salmon in foil is bursting with flavor! This salmon recipe is done in 30 minutes, and it’s cooked until tender with lemon butter garlic sauce.
This baked salmon in foil is hands down, one of my favorite meals. It’s simple, and the prep time is minimal, yet the flavor is divine. Flaky salmon fillets with butter garlic sauce and a juicy and fresh taste from cherry tomatoes and lemon juice… yum!!
If you’re keen on exploring more fish and seafood dishes, perhaps you can give these a go: Cajun salmon pasta, easy-baked shrimp, and baked cod with panko and parmesan.
Try Serbian potato salad or radish green salad for some salad recipe ideas.
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Ingredients
- Salmon: Salmon is my favorite fish. I usually buy one big piece of salmon, which I divide into smaller individual portions and freeze. I prefer to have a salmon with no skin, but make sure you put the skin piece down if you buy salmon with skin. Each piece is about 4-5 oz, which is enough for one person.
- Butter: I used the regular unsalted butter. You can substitute it with plant-based butter. For my recommendations, please take a look at my notes.
- Old Bay seasoning: This seasoning goes well with almost everything. It’s suitable for seafood, poultry, salads, and meats.
- Dry parsley leaves: For this recipe, I prefer dry parsley leaves instead of fresh ones. The fresh parsley will have a much stronger taste.
- Salt, pepper: Salt and pepper per taste. I sprinkle a little bit of both on top.
- Cherry tomatoes: I love the combination of salmon and cherry tomatoes. I like to add them since they release juices and add to the flavor combo.
- Corn: I used frozen corn. I always have it on hand since it’s so convenient.
- Lemon slices: Just the two thin lemon slices will work. The lemon taste won’t be overpowering, but you will still get that freshness. But that’s just my personal preference. If you like to add more lemon, I suggest squeezing the lemon wedge on your serving once it’s cooked.
Instructions
Step 1: Thaw the salmon, and pat dry the fillets with a paper towel if using frozen salmon. Preheat the oven to 400 Fahrenheit. Place two pieces of aluminum foil (approximately 17 x 12 inches) on your work surface.
Step 2: Take one of the foil pieces and put two pieces of butter (I usually divide 2 tablespoon into three parts).
Step 3: Place the salmon fillets on the foil with butter and add seasoning (old bay seasoning, salt, pepper, and dry parsley). Slice the garlic cloves into smaller pieces and put them on the salmon fillets.
Step 4: Add cherry tomatoes and corn around the fillets. Place the remaining piece of butter on top and add two slices of lemon.
Step 5: Place the second piece of aluminum foil on top. Fold the foil so you create a packet. Don’t fold too tightly since there needs to be room for steam. The foil packet will expand as the salmon cooks.
Step 6: Put the baking sheet with the salmon foil packet in the oven and cook for 20 minutes. Once it’s done, open the foil carefully since the steam will be scorching.
You may be tempted to dive right into it…ahem… 🙂 , but I suggest transferring to the plate. You may pair it with your favorite vine, and voila, you are having a fancy dinner at home with minimal effort! Goals!!!
Expert Tips and Tricks
Here are some of the tips that will help you while preparing this recipe:
- You don’t have to be precise when measuring the salmon fillets. You can make one big piece of salmon or multiple individual foil packets.
- I mentioned this already, but if you buy a salmon with skin on, make sure to cook it with a skin-side down. That way, even if your salmon sticks to the foil, it will be the skin, and it will be so easy to take right off once baked.
- Don’t want to cook it in the oven? No worries, you can put the salmon foil packets on the grill and enjoy the beautiful summer night.
- You don’t need a lot of butter for this recipe since the juices from cherry tomatoes and lemon will add the excess water and cook perfectly.
Storage
Since this is the portion size for two, there probably won’t be any leftovers, but if you double or triple the recipe, place the salmon and veggies into the air-tight container in the fridge for up to 2 days.
Other Recipes You’ll Love
- Lamb Ribs with Baked Potato
- Cajun Salmon Pasta
- Easy Baked Shrimp Recipe
- Sheet Pan Sausage and Veggies
- Djuvec Rice Recipe
- Cajun Shrimp and Rice Pilaf
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this baked salmon:
Recipe
Baked Salmon in Foil
Ingredients
- 2 small salmon fillets
- 2 tablespoon unsalted butter (see note)
- ½ cup cherry tomatoes (cut in half)
- ⅓ cup frozen corn
- ½ teaspoon old bay seasoning
- smidge of salt and pepper
- ⅛ teaspoon dry parsley leaves
- 3 garlic cloves (thinly sliced)
- 2 lemon slices
Instructions
- Thaw the salmon and pat dry the fillets with a paper towel if using frozen salmon. Preheat the oven to 400 Fahrenheit.
- Place two pieces of aluminum foil (approximately 17 x 12 inches) on your work surface. Take one of the foil pieces and put two pieces of butter (I usually divide 2 tablespoon into three parts).
- Place the salmon fillets on the foil with butter and add seasoning (old bay seasoning, salt, pepper, and dry parsley).
- Slice the garlic cloves into smaller pieces and put them on the salmon fillets. Add cherry tomatoes and corn around the fillets. Place the remaining piece of butter on top and add two slices of lemon.
- Take the second piece of aluminum foil and place it on top. Fold the foil, so you create a packet. Don't fold too tightly since there needs to be room for steam. The foil packet will expand as the salmon cooks.
- Put the baking sheet with the salmon foil packet in the oven and cook for 20 minutes. Once it's done, open the foil carefully since the steam will be scorching, and transfer it to a plate. Enjoy!
Notes
- I used unsalted butter, but you can substitute it with plant butter, for a lighter taste. I recommend Country Crock Plant Butter with Olive Oil.
- You can substitute garlic with onion if you don’t want to use it.
- This recipe is so versatile, you can add any veggies you prefer. Just note the cooking time, based on the veggies you want to use.
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