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Oven Baked Salmon in Foil

Oven baked salmon in foil steams in a sealed packet for buttery, flaky fish. Garlic-herb butter pools around the salmon with lemon slices, then rests for a tender, moist finish.
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Prep Time 10 minutes
Cook Time 18 minutes
rest 2 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon:
  • 24 oz salmon fillets (skin-on)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Garlic-Herb Butter Sauce:
  • 4 tbsp unsalted butter
  • 4 garlic cloves
  • 1 lemon thinly sliced, plus fresh lemon juice
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 0.5 tsp red pepper flakes optional

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the foil
  1. Preheat the oven to 400°F and set a sheet of foil on a baking sheet large enough to fully enclose the fillets.
Season the salmon
  1. Pat the salmon fillets dry, place them on the foil, drizzle with olive oil, then season with salt and black pepper.
Make the garlic-herb butter sauce
  1. Whisk together melted butter, minced garlic, lemon juice, parsley, dill, and red pepper flakes until combined.
Assemble the packet
  1. Spoon the butter sauce evenly over the fillets and top each with a thin lemon slice.
Seal the packet
  1. Fold the foil into a sealed packet and crimp the edges tightly so steam can’t escape.
Bake
  1. Bake at 400°F for 15–18 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
Rest and open
  1. Carefully open the packet (steam will release) and let the salmon rest 2 minutes so the sauce settles over the fish.

Notes

For the best foil sealing, crimp the edges firmly and keep the packet mostly flat so the butter pools around the salmon. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a low oven until just warm. Freezing is not recommended because the foil-steamed texture can soften. Dietary swap: use vegan butter in place of the unsalted butter for a dairy-free version (follow the same method and bake time).