The easiest and tastiest salmon dinner ever.
As soon as spring rolls in (and those Texas Bluebonnets start popping up!) I immediately find myself craving all things bright and citrusy—and nothing hits the spot quite like fresh lemons!
And right on cue, wild-caught salmon starts popping up at the grocery store. Between Lemon Dill Salmon and Air Fryer Fish, I’m all about pairing fresh seafood with zesty lemon this time of year.
That’s exactly why this Lemon Baked Salmon in Foil is on repeat in my kitchen. It’s got rich, buttery salmon, loads of garlic and fresh basil, and of course, a squeeze of tangy lemon juice—all wrapped up and baked to juicy perfection!
What makes this salmon so special?
By wrapping the salmon in foil—otherwise called the “foil packet” method—heat and moisture are trapped inside with the fish while baking. This allows the fillet to baste in the lemon-garlic butter sauce which creates the most tender and flaky fish!
Don’t love baking with aluminum foil? No worries! This method works just as great with parchment paper! You can either wrap it fully in parchment paper OR do a combo with a parchment paper layer touching the fish, and foil on the outside. (This is my preferred method since you get the best of both worlds!)
How am I JUST now finding out about the recipe?! This is absolutely incredible and delicious. 12/10 will make again!
– Kayla
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Salmon. Both wild and farm-raised salmon have been tested in this recipe. Wild has a little more nutrition, while farm-raised will give you more flavor due to its higher fat content. Either way, fresh salmon is best, but frozen can be used. (See note below.)
- Lemons. Freshly-squeezed, natural juice from a lemon is a key ingredient. Avoid pre-squeezed, bottled lemon juice; it’s extremely tart and not nearly as fresh.
- Basil. Fresh basil, not dried, is the other star of the show. Sweet basil is preferred but Thai basil may also be used, as can dill or fresh cilantro for a different flavor. (Check out more substitutes for basil if you need help!)
- Butter. A good-quality butter, such as Plugrá or Kerrygold, will take this dish over the top with its rich flavor. A non-dairy butter alternative such as vegan “buttery” sticks can be subbed, or even swap for olive or avocado oil.
- Garlic. Finely minced fresh garlic cloves give a wonderful punch of flavor. I like using a garlic press to make sure it evenly disperses throughout the sauce.. You can substitute with garlic powder, at ⅛ teaspoon for each clove, but the flavor won’t be as rich.
Pro Tip: For the best flavor and texture, completely thaw the previously frozen salmon by placing it in the refrigerator overnight and then pat dry before seasoning. If cooked directly from frozen, too much extra liquid will be generated from the melting ice and the fish won’t cook evenly.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the salmon and foil packet.
Using a sharp knife, slice the salmon crosswise into 1½-2-inch portions (about 3-5 ounces per piece). Lay out a large sheet of aluminum foil on a sheet pan, then place a slightly smaller sheet of parchment paper on top. Arrange the salmon portions skin-side down, leaving a little space between them.
Pro Tip: A flexible filleting knife works best for slicing salmon cleanly, but any sharp knife will do!
Make the lemon garlic butter sauce.
Whisk together the melted butter, garlic, fresh basil, lemon juice, salt, and pepper in a small bowl. Spoon half of the sauce evenly over the salmon, making sure to coat every piece. Then top each portion with a thin lemon slice.
Seal and bake in the oven.
Fold the parchment and foil over the salmon, sealing the edges tightly to create a packet. Make sure it’s sealed well so the sauce stays inside, but leave a little room for airflow.
Bake in a 375°F oven for 14-16 minutes, keeping the parcel closed the entire time.
Pro Tip: Over-cooking salmon, even in a moisture-retaining method like a foil packet, can turn the fish dry and stringy instead of tender and flaky.
Broil for a crisp finish.
Carefully open the foil parcel, pour the remaining sauce over the salmon, and fold the edges back to keep the butter contained.
Switch the oven to broil and return the pan to the oven for 5-7 minutes, or until the salmon is just starting to brown on top.
FAQs
Baking salmon in foil locks in moisture and helps it cook evenly without drying out. Plus, it makes cleanup super easy since all the juices stay contained in the packet!
Salmon is done when it reaches an internal temperature of 145°F at the thickest part. You’ll also know it’s ready when it flakes easily with a fork and turns from translucent to opaque pink.
Yes, but be sure to thaw it completely in the fridge overnight before baking. Pat it dry to remove excess moisture so the seasonings stick better and the texture stays firm.
Absolutely! You can bake it in a covered baking dish instead, but you may need to baste it halfway through to keep it from drying out.
This recipe is super easy to change up depending on what you’re craving or have on hand. You can make it a meal by adding veggies like cherry tomatoes, asparagus, zucchini, or baby potatoes to the foil along with the salmon for a one-parcel dinner. Boost the lemon flavor by mixing a little lemon zest into the butter sauce for an extra citrusy kick. Swap out the basil for herbs like dill, rosemary, parsley, oregano, or thyme. And if you like a little heat, a pinch of red pepper flakes, a drizzle of sriracha, or a few drops of hot sauce will do the trick!
What to Serve with it?
This salmon makes an amazing main dish and goes great with SO many different sides. Here are some of my favorites:
Roasted Cauliflower, Honey Roasted Broccoli, and Roasted Sweet Potato Cubes are easy to make and taste great with the fresh lemon flavors.
If you want something heartier, these Boiled Carrots, German Potato Salad, and Zucchini and Squash Casserole would taste great!
You can also save time by making Air Fryer Brussels Sprouts, Air Fryer Broccoli, and Air Fryer Asparagus.
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Lemon Baked Salmon in Foil Recipe
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Equipment
Ingredients
- 1 ¼ pounds salmon skin on, cut into 5 fillets
- 5 tablespoons salted butter melted
- 2 garlic cloves finely minced
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons lemon juice divided
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 5 lemon slices
Instructions
- Preheat the oven to 375℉.
- Whisk melted butter, garlic, basil, lemon juice, salt, and pepper in a small bowl.5 tablespoons salted butter, 2 garlic cloves, 2 tablespoons finely chopped fresh basil, 2 tablespoons lemon juice, ¾ teaspoon salt, ¼ teaspoon pepper
- Place a large sheet of aluminum foil on a large baking sheet. Layer a piece of parchment paper that is slightly smaller than the foil on top. Place salmon fillets on the paper with a slight gab between each one.1 ¼ pounds salmon
- Pour half of the lemon-basil sauce over salmon fillets. Reserve the remaining sauce for later. Top each fillet with one lemon slice.5 lemon slices
- 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 the 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 so it doesn't burn!)
- Watch salmon closely while broiling. Once it starts to brown slightly, remove from the oven and serve immediately with additional fresh lemon juice and basil, if desired.
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Video
Notes
- Salmon: If purchasing salmon as a whole piece, instead of pre-cut fillets, opt for a center cut piece so it cuts up more evenly in the oven.
- Fresh is key: Fresh garlic, lemon juice, and basil were used when testing and really up-level the flavor a ton!
- Garlic: Use a garlic press for the most finely minced garlic so it will evenly disperse throughout the sauce.
- Storage: Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Reheating: The best way to reheat this baked lemon salmon is to pop it back into a 300°F oven for 5-7 minutes. You can also heat it up in a covered skillet over medium-low heat for 4-5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Salmon Recipes
Salmon is one of my favorite protein sources, and there are SO many ways to enjoy it. Try one of these delicious recipes next!
Did you have a piece of salmon that still had skin on the bottom?
Did you cut it off?
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!
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!
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!
Five stars! So easy and tasty with basil our neighbor grows and lemon from our trees.
Yay, Leslie! Fresh garden basil and homegrown lemons must taste amazing! Thanks so much for your comment/rating!
Extremely easy recipe producing tasty results. I’m a cilantro lover so substituted it for the basil.
That’s such a great idea, Darcey! Thanks so much for the comment and rating!
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.
Your meal sounds absolutely delicious!! Thanks so much for the comment!
A very easy and healthy salmon recipe! Our family makes this all of the time with the fresh basil from our garden.
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.
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!
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.
Absolutely! Parchment paper is a great substitute for aluminum foil.
Has anyone tried replacing the butter with coconut oil?
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!
Love the lemon basil salmon filet recipe
Thank you, Gene!! I am so happy you love it!
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.