Garlic Butter Salmon in Foil
Easy garlic butter salmon baked in foil creates perfectly moist, flavorful fish in just 25 minutes. The foil packet method keeps cleanup minimal while delivering restaurant-quality results every time.
Ingredients
- 1 lb salmon fillets about 4 fillets, skin-on or skinless
- 2 tablespoons butter melted
- 1 whole fresh lemon both zest and juice
- 4-5 cloves garlic minced finely
- 1/2 teaspoon salt adjust to preference
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley chopped, or 1 tablespoon dried
Instructions
- Preheat oven to 400°F (200°C). Tear off a large piece of foil (about 18 inches) and place it on a baking sheet.
- Arrange salmon fillets in the middle of the foil, spacing them slightly apart. If using skin-on salmon, place skin-side down.
- In a medium bowl, combine melted butter, minced garlic, lemon zest, lemon juice, chopped parsley, salt, and black pepper. Stir until well combined.
- Pour the butter mixture over the salmon fillets. Use a spoon to spread it evenly over each piece.
- Bring the long sides of foil up to meet above the salmon. Fold together twice to seal. Fold in the short ends like wrapping a present, leaving some air space inside the packet for steam.
- Bake for 15 minutes for 1-inch thick fillets (add 5 minutes for thicker pieces). Salmon is done when it reaches 145°F internal temperature and flakes easily with a fork.
- Remove from oven and let rest in the foil packet for 5 minutes. Carefully open the packet (watch for hot steam).
- Transfer salmon to serving plates using a spatula. Spoon the buttery juices from the foil over each piece. Serve immediately.
Notes
Fish Selection: Wild-caught salmon has stronger flavor, but farm-raised works great too. Look for bright color, firm texture, and fresh ocean smell (never fishy).
Frozen Salmon: Thaw overnight in refrigerator and pat completely dry with paper towels before cooking.
Temperature Tips: Remove salmon from fridge 10 minutes before cooking for more even results.
Browning Option: Open foil and broil for last 2 minutes for caramelized top (watch carefully).
Herb Substitutes: Use dill or basil instead of parsley. Use 1 tablespoon dried herbs instead of 2 tablespoons fresh.
Storage: Refrigerate leftovers for up to 3 days. Great flaked into salads, pasta, or rice bowls.