Basil & Lemon Salmon is wrapped in foil and then baked in the oven until tender and flaky. This healthy, easy, and low-carb seafood recipe is full of fresh basil, garlic, and lemon juice. It makes a wonderful family and kid-friendly keto and Paleo dinner recipe for busy weeknights!
Want a few other healthy salmon recipes? You might also enjoy this Honey Sriracha Glazed Salmon and this Blackened Salmon recipe.
Basil Lemon Salmon
When the Spring season starts, there is one thing I can never seem to get enough of…
LEMON!
Whether it’s mixed with dill in a Creamy Cucumber Salad…
Given a pop of confetti in these Lemon Poppy Seed Muffins..
Roasted with garlic with this Roasted Asparagus…
Or served with fresh basil in this baked salmon in foil recipe you see here.
Ingredients
A big reason why this salmon recipe is so popular is how simple the ingredients are to find.
During the summer season you may already have all of these ingredients on hand – either in your pantry or in your summer garden!
If you’re not growing fresh basil, it’s also super easy to find these ingredients at your local grocery store.
- Salmon – A little over a pound of fresh, wild, salmon is used in this recipe.
- Lemons – Juice that has been freshly squeezed is a key ingredient.
- Basil – Fresh basil, not dried, is the other star of the show.
- Butter – A higher-quality butter, such as Plugra or Kerrygold, will take this dish over the top.
- Feel free to use a non-dairy butter alternative such as vegan “buttery” sticks.
- Garlic – Fresh garlic cloves give a wonderfully nutty taste.
- Salt and Pepper – Adjust these according to your taste preference.
Wild and Fresh
When you purchase salmon from your grocery store you will have a few options to choose from.
Fresh vs. Previously Frozen
Fresh means it has never been frozen and will have a better taste and texture.
Previously frozen is still a great option if you are not in the midst of salmon season. (This is typically from May-August.)
Wild-Caught vs. Farm-Raised
Wild, versus farm-raised, is a healthier option since it was caught while in its natural habitat.
The salmon ate a more diverse array of microorganisms and has a richer nutrient profile.
Farm-raised will have a slightly better flavor and more fat versus wild-caught.
Learn more about wild versus farm-raised here.
Foil Packets
When this recipe was initially created in 2017 I was unaware of the potential harmful effects that foil can have on our food.
Since then, I have adopted a new method for first wrapping the salmon in parchment paper, and then in another layer of aluminum foil.
This double-wrapping technique gives you the benefits of a good, metallic heat conductor while also creating a healthy barrier between it and your fish.
There are two ways you can do this:
- Use regular parchment paper and aluminum foil.
- Cut the paper a little shorter so you have foil hanging over the sides to easily roll up your packets.
- Wrap it up in this double sided parchment paper-foil.
- It’s quick, easy, and super efficient to use.
- The one downside to it is that it can be a little difficult to fold and hold in place.
Foil packets of food are great for easy cleanup and little hassle. They also make wonderful camping meals!
If you like this recipe, you might also want to check out these Baked Shrimp Scampi Foil Packets.
How to Bake Salmon in Foil
Now that you have all of your ingredients gathered together, let’s start baking!
Step-by-step Instructions: (See recipe card below for more detailed information.)
- Preheat oven to 375 degrees.
- Whisk together melted butter, garlic, basil, lemon juice, salt, and pepper.
- Place a large sheet of aluminum foil on a baking sheet. Layer a piece of parchment paper that is slightly smaller than the foil on top. Lay salmon fillets on paper with a slight gab between each one. (Step 1 above.)
- Pour half of the lemon-basil sauce over the fillets. Reserve the remaining sauce for later. (Step 2 above.)
- Top each fillet with one lemon slice. (Step 3 above.)
- Close paper and aluminum foil around fish to make a packet. Make sure there is some room for air ventilation. (Step 4 above.)
- Bake for 14-16 minutes without undoing the foil packet.
- Open the foil packet, pour remaining lemon-basil sauce over fillets.
- Return to oven under a High broil for 5-7 minutes. Watch closely while broiling.
- Remove from oven once salmon starts to brown slightly.
Other Variations
While this is already a low-carb, Paleo, whole30, and gluten-free dinner recipe, there are a few tweaks you can make:
- Try using dill or cilantro in place of basil.
- Switch up the citrus and try out limes or oranges!
- Not a salmon fan? Another fish, such as mahi mahi or cod, will work great, too!
FAQs
Do I need to remove the skin before baking?
It is not necessary to remove the skin before baking it in the oven. In fact, it helps retain the fat and flavor and is best if left on.
Can I use a non-dairy alternative in place of butter?
Yes, you can use coconut oil or a vegan butter substitute in place of the butter. However, you will have a slightly different flavor profile.
Can I use frozen salmon?
If using frozen fish, make sure you defrost it completely before baking in oven.
If cooked directly from frozen you will end up with quite a bit more liquid (water) and it may not cook evenly.
Sides to Serve
This fish recipe is a great main dish and pairs well with a number of sides.
A few different dishes you can pair this with include:
Instant Pot Mashed Red Potatoes
Roasted Garlic Mashed Cauliflower
Basil Lemon Baked Salmon in Foil
Basil & Lemon Salmon is wrapped in foil and then baked in the oven until tender and flaky. This healthy, easy, and low-carb seafood recipe is full of fresh basil, garlic, and lemon juice. It makes a wonderful family and kid-friendly keto and Paleo dinner recipe for busy weeknights!
Ingredients
- 1 ¼ lbs. salmon skin on, cut into 5 fillets
- 5 Tbsp. butter melted
- 1 clove garlic crushed
- 2 Tbsp. basil finely chopped, packed
- 2 Tbsp. lemon juice divided
- ¾ tsp. salt
- ¼ tsp. pepper
- 5 lemon slices
- See this recipe in Healthy Meal Plan #1
Instructions
-
Preheat oven to 375 degrees.
-
Whisk melted butter, garlic, basil, lemon juice, salt, and pepper in a medium-sized bowl.
-
Place a large sheet of aluminum foil on a baking sheet. Layer a piece of parchment paper that is slightly smaller than the foil on top.
-
Lay salmon fillets on paper with a slight gab between each one.
-
Pour half of the lemon-basil sauce over salmon fillets. Reserve the remaining sauce for later.
-
Top each fillet with one lemon slice.
-
Close paper and aluminum foil around salmon to make a packet. Bake salmon for 14-16 minutes without undoing the foil packet.
-
Open the foil packet, pour remaining lemon-basil sauce over fillets and return salmon to oven under a High broil for 5-7 minutes. (Make sure you tear off or fold down any parchment paper that might be sticking up!)
-
Watch salmon closely while broiling. Once salmon starts to brown slightly, remove from oven and serve immediately. See this recipe in Healthy Meal Plan #1
Jennifer says
Did you have a piece of salmon that still had skin on the bottom?
Did you cut it off?
London says
Hi Jennifer! We like to keep our skin on and cook it so we can give it to our dog afterwards. It’s completely up to you, though!
Jolene says
My husband just recently started eating salmon and I was searching Pinterest for ways to make it when I ran across your recipe. He absolutely loved it, and I loved how easy it was to prepare and clean up! Thank you!
London says
Yay, Jolene!! I am so happy to hear your hubby enjoyed the salmon recipe. Have you seen the Honey Sriracha Glazed Salmon recipe on the site? If you like a salty-sweet combo it’s delicious!
Leslie says
Five stars! So easy and tasty with basil our neighbor grows and lemon from our trees.
London says
Yay, Leslie! Fresh garden basil and homegrown lemons must taste amazing! Thanks so much for your comment/rating!
Darcey says
Extremely easy recipe producing tasty results. I’m a cilantro lover so substituted it for the basil.
London says
That’s such a great idea, Darcey! Thanks so much for the comment and rating!
Bobby-Jo says
Yummo!! Made a great potato salad and made this salmon to go with. My hubby and two boys gobbled it up! Will definitely be on rotation.
London says
Your meal sounds absolutely delicious!! Thanks so much for the comment!
Becky says
A very easy and healthy salmon recipe! Our family makes this all of the time with the fresh basil from our garden.
Lena Elzayn says
I was searching for Whole 30 compliant recipes when I found your pin for this. I’ve been feeling majorly emotional today about the loss of my mom (over 2 years ago) and really resonated with hearing your story. Just wanted to say, so sorry for your loss and sending you love. Also, linking to this recipe on my upcoming “Whole 30 recipes to try” blog post.
London says
Hi Lena. Thank you so much for your comment and compassion. I am also extremely sorry for your recent loss. It never gets any easier after you lose a parent (whether 2 years or almost 10 years now), and there will be many sad days mixed in with happy days, but you do continually learn how to keep going. Thank you so much for including the salmon recipe in your upcoming whole 30 post! I look forward to reading it 🙂 Wishing you a happier and brighter week!
bonnie brezette says
I liked it but advise not to use tin foil. Use parchment paper as a substitute…Read up on the dangers of tin foil including dementia.
London says
Absolutely! Parchment paper is a great substitute for aluminum foil.
Mallorie says
Has anyone tried replacing the butter with coconut oil?
London says
Hi Mallorie! I have not personally tried substituting coconut oil for the butter, but think it should be an easy substitution. Coconut oil will definitely have a much stronger flavor but should cook very similarly to butter. I would love to know if you try it out!
Gene says
Love the lemon basil salmon filet recipe
London says
Thank you, Gene!! I am so happy you love it!
Rubi Kaur says
I think the size of chicken breasts has changed dramatically since Julia Child’s day, which could account for some of her shorter cook time.