Baked Salmon in Foil
on Jan 18, 2024
This post may contain affiliate links. Please read our disclosure policy.
Salmon dressed with olive oil and zesty seasonings is surrounded in tin foil and cooked in the oven resulting in a tender, moist, and flaky dish. Baked Salmon in Tin Foil is the easiest, most stress-free way to prepare salmon for a weeknight dinner.
Making salmon can often seem overwhelming and daunting, but with this recipe makes it a straightforward, stress-free process. Using the tin foil covering the salmon will allow moisture to cook the filets that will leave you with tender and perfectly cooked fish with no hassle, and an easy clean up. The filets are topped with a simple dressing that adds a tangy, zesty, and bright flavor to the dish.
Each bite is soft yet flavorful and will impress anyone who tastes it! I love to garnish this salmon with slices of lemon and serve it when we have guests over to elevate a simple meal. This is hands down the best way to cook salmon, and after this recipe you will never do it any other way again!
Table of Contents
Why You’ll Love This Recipe
- The salmon is perfectly cooked every time!
- Has a simple dressing that is delicious and popping with fresh flavors!
- Easy to make but looks elegant!
- Frozen Salmon Filets—Thawed.
- Lemon Pepper Seasoning—Gives your salmon a zesty flavor
- Dijon Mustard—Adds a tangy, creamy flavor to the sauce.
- Olive Oil—The base of the sauce.
- Lemon Juice—We like to use fresh lemons, but you can also use bottled lemon juice.
- Garlic Powder—Adds some sharpness to the salmon filet..
- Salt—To balance the flavors of the spices and other ingredients.
How to Make Baked Salmon in Foil
1. Preheat your oven and gather all of the ingredients and prepare the salmon.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and all of the seasonings. Set aside.
3. Line a baking sheet with tin foil and place the salmon filets on the baking sheet. Pour the dressing mixture over the filets and use a spoon or a pastry brush to spread the mixture evenly over the fish.
4. Cover the fish with another layer of tin foil and bake. Serve and enjoy!
Frequently Asked Questions
Baking salmon in foil is one of the easiest ways to cook it because it is so simple and hard to mess up. By covering the salmon, the foil will create a pocket that will keep the heat in and produce moisture that helps the salmon cook to perfection with minimal effort. The foil also helps the flavors seep into the salmon making it tender, flaky, and bursting with flavor. It is hard to burn or overcook salmon when you cook it in foil which can also give you peace of mind when you place it in the oven.
There are a few ways to know if your salmon is fully cooked. First, you can take a peek at the top and sides of the salmon. If it has a pinkish opaque color, that is a great indicator that it is done cooking. Another way to be sure is if the salmon is soft and when pressed on, it starts to flake and come apart easily. If you have a meat thermometer, you will want to test the thickest part of your fish and make sure it is at least 135°F.
- Most 1 pound frozen salmon filet packages come with 3 filets. You can grab two bags if you want to have an even number of servings.
- For a crispier crust on your salmon, you can broil the fish uncovered on high for about 5 minutes after it finishes baking. Be sure to keep an eye on them in the broiler to prevent them from burning.
- You do not need to worry about flipping the salmon while cooking. The tin foil on the bottom will ensure that it is cooked well and evenly throughout.
- Other spices that go great on this salmon include fresh thyme, fresh rosemary, lemon zest, and dried oregano! Play around with the spices and find your favorite.
How to Serve and Store Baked Salmon in Foil
There are many fun and creative ways that you can garnish this dish. Adding a few slices of lemon and fresh rosemary on top of the filets gives it a beautiful finishing touch. You can serve baked salmon with a side of asparagus, brussel sprouts, caprese salad, mashed potatoes, dinner rolls, or quinoa. The options are endless! The versatility and buttery flavor of the salmon makes it easy to pair this fish with a wide variety of side dishes.
If you have leftover filets, transfer them to an airtight container once cooled and you can store them in the fridge for up to 3 days! When you are ready to enjoy your salmon again, you can reheat the filets by wrapping them in tin foil again and cooking them in the over for 15 minutes at 275°F. This will allow the fish to reheat all the way through without cooking it any further.
Baked Salmon in Foil
- 1 pound frozen salmon filets,, about 4 filets
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon Dijon mustard
- Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, lemon pepper seasoning, and Dijon mustard. Set aside.
- Line a baking sheet with tin foil and place the salmon filets on the baking sheet.
- Pour the dressing mixture over the filets and use a spoon or a pastry brush to spread the mixture evenly over the fish.
- Cover the fish with another layer of tin foil and tuck it in tightly around the edges of the pan. Bake for 20 minutes.
- Serve and enjoy!
- Most 1 pound frozen salmon filet packages come with 3 filets, but you can grab two bags if you want to have an even number of servings.
- Sealing the salmon in tin foil helps create a pocket that captures moisture and helps tenderize the fish.
- Other spices that go great on this salmon include fresh thyme, fresh rosemary, lemon zest, and dried oregano.
- For a crispier crust on your salmon, broil the fish uncovered in high for about 5 minutes after they finish baking. Be sure to keep an eye on your filets as they’re in the broiler to prevent them from burning.
- You can store your leftover filets in the fridge for up to 3 days. Simply transfer your filets to an airtight container.
- Reheat your filets by wrapping them in foil again and cooking them in the oven for 15 minutes at 275.You don’t want to cook the fish anymore, you just want to heat it all the way through.