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A top down shot of a large baked salmon fillet topped with butter and garlic sauce and lemon slices on a large sheet of foil.
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Baked Salmon in Foil

This Baked Salmon in Foil recipe creates extremely moist and tender salmon with a lemony garlic butter sauce. It's ready in under 30 minutes and cleanup is a breeze!
Prep Time10 minutes
Cook Time15 minutes
0 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 359kcal
Author: Valerie Brunmeier

Ingredients

  • 2 to 2 ½ pound whole salmon fillet (side of salmon)
  • 4 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon fine ground sea salt
  • freshly ground black pepper to taste
  • 2 lemons halved and divided
  • 1 tablespoon chopped fresh herbs parsley, dill, thyme, or basil

Instructions

  • Preheat oven to 400 F degrees.
  • Melt the butter in a small saucepan over LOW heat. Add the minced garlic and allow it to simmer for a minute or two until fragrant. Whisk in the honey, Dijon, juice of half a lemon, and the salt, until smooth. Remove from the heat and allow the mixture to cool for 2 or 3 minutes.
  • Place a sheet of heavy-duty foil large enough to fully enclose your salmon on a rimmed baking sheet. Place the salmon on the foil and spoon the slightly cooled garlic butter sauce over the top. Enclose the salmon completely in the foil, folding over the ends to seal in the sauce. If using 2 fillets, place them on separate sheets of foil, divide the sauce between them, and place them next to each other on the baking sheet.
  • Transfer the baking sheet to the preheated oven and bake for 12 to 15 minutes, or until the salmon appears almost completely cooked through at the thickest portion.
  • Remove the baking sheet from the oven and set the oven to BROIL. Open the foil and spoon the garlic butter sauce that has accumulated in the foil over the top. Press the foil down around the edges of the salmon so that the top of the fillet is completely exposed and return it to the oven for 2 to 3 minutes or until it reaches 135 degrees F to no more than 140 degrees F when tested with an instant read thermometer. The salmon should not brown, it will just finish cooking.
  • Remove the baking sheet from the oven and squeeze the juice from the remaining half of a lemon over the top. Sprinkle the parsley over the salmon. Slice and serve with lemon wedges.
  • Slice the remaining lemon into wedges and serve with the salmon.

Nutrition

Calories: 359kcal | Carbohydrates: 7g | Protein: 38g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 366mg | Potassium: 989mg | Fiber: 1g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 20mg | Calcium: 38mg | Iron: 2mg