Simple ingredients yield delicious results in this easy Lemon Garlic Baked Salmon recipe, which can be made in 30 minutes or less! Salmon fillets are drizzled with a citrusy garlic butter, topped with fresh lemon slices, wrapped in a foil packet, and oven-baked until tender and flaky. This healthy and low-carb seafood dinner shows that elegant weeknight dinners don’t always have to be complicated.
When winter thaws and the spring season starts, there’s one thing I can never seem to get enough of as the warm weather sets in… the bright, acidic taste of fresh lemons!
And soon enough, there always follows an abundance of fresh, wild-caught salmon at the grocery store. With recipes like Lemon Dill Salmon and Air Fryer Fish coming into season, it’s hard not to take advantage of the match made in heaven that is fresh lemons and even fresher seafood.
With this recipe for Lemon Garlic Baked Salmon, these two bright, refreshing ingredients meet rich butter and aromatic garlic and basil, to make a delicious dish all wrapped up to bake in aluminum foil.
By wrapping the salmon in foil – otherwise called the “foil packet” method – heat and moisture stay trapped inside with the food, and that gorgeous fillet of fish is able to baste in the lemon-garlic butter as it bakes.
For those who prefer not to use aluminum foil, no worries – this method works equally well with parchment paper!
Ingredients
The simple ingredients you need to make this Lemon Garlic Baked Salmon recipe include:
- Salmon. A little over a pound of fresh, wild salmon is used in this recipe, as it has the best taste and texture, but previously frozen or farm-raised Atlantic salmon will do as well. Wild salmon is healthier and has the benefit of a richer nutrient profile from its natural habitat, and farm-raised salmon will have a slightly better flavor and a higher fat content.
- Lemons. Freshly-squeezed, natural juice from a lemon is a key ingredient, bringing acid and bright, tart flavor to the salmon as it cooks. Avoid pre-squeezed, bottled lemon juice – it’s extremely tart, not nearly as fresh, and often contains preservatives. For a different taste, limes or oranges may be used as a substitute.
- 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 profile.
- Butter. A good-quality butter, such as Plugrá or Kerrygold, will take this dish over the top with its rich flavor and high fat content. Feel free to use a non-dairy butter alternative such as vegan “buttery” sticks.
- Garlic. Fresh garlic cloves give a wonderfully aromatic taste. You can substitute with garlic powder, at ⅛ teaspoon for each clove, but the flavor will be significantly less fresh.
Note: If using currently frozen salmon, ensure that it has time ahead of baking to fully defrost, and that any excess liquid is patted dry from it before seasoning. If cooked directly from frozen, too much extra liquid will be generated from the melting frost and the salmon may not cook evenly.
How to Bake Salmon in Foil
The basic steps for making Lemon Garlic Baked Salmon are simple to follow:
Slice the Salmon
Begin preheating the oven to 375 °F.
If your salmon was purchased in a whole fillet as opposed to pre-sliced salmon steaks, leave the skin on to help ensure that the delicate meat of the fish holds together during slicing and cooking. Once it is cooked, it is easy to separate the meat from the skin for eating.
When cutting salmon, it is extremely important to use a very sharp knife, both to avoid injury and to make clean cuts. A light, flexible filleting knife designed for cutting delicate fish thinly is ideal for this, but any freshly sharpened knife will do.
Going crosswise into the salmon, cut the fillet into 1½-2 inch portions, depending on weight and preference. A single portion of salmon generally lands between 3-5 ounces in weight.
Prepare the Packet
On a large baking sheet, lay out a large sheet of aluminum foil, big enough to wrap around all of the salmon at once. Place another sheet of parchment paper, only slightly smaller than the foil, on top.
By double layering the foil packet with a sheet of parchment paper as well, the delicate fish steaks are further insulated during cooking. They are also protected from direct contact with the aluminum, which can cause it to stick.
Alternatively, a double-sided parchment paper “foil” packet may be used instead, to avoid the use of aluminum entirely. This is more difficult to fold and keep closed, but works just as well for baking the salmon.
Lay the sliced salmon fillet out on top of the material for the packet, with a small amount of space left in between the individual steaks.
Season the Salmon
In a small bowl, whisk together the melted butter, garlic, fresh basil, lemon juice, salt, and pepper.
Spoon half of the lemon-garlic butter over the salmon, spreading it generously across and between the steaks, for full coverage. Save the other half of the sauce for later, when the salmon is finished cooking.
Top each salmon steak with a thin slice of fresh lemon. This gives the salmon a little bit of an extra lemony kick while cooking, and provides a lovely garnish effect for the final dish.
Seal and Bake
Carefully close the parchment paper and aluminum around the fish to create a packet, folding and sealing the edges as much as possible. Make sure that there is nowhere for the lemon-garlic butter to leak out of the packet, and that there is still some room left inside the packets for air ventilation.
When the sides of the foil packet are sealed, bake it for 14-16 minutes without opening it. This gives the fish time to steam and baste in its own juices, achieving that lovely, bright flavor and tender texture.
Pull the salmon from the oven, and open the foil packet, pouring the remaining sauce over the fillets. Ensure the open packet is still folded to keep the butter mixture contained, and return it to the oven under a high-heat broiler for 5-7 minutes.
Broiling the salmon after baking helps give it a last high-intensity flash of cooking which will give it a lovely surface browning, without overcooking it. Watch the fillets closely as they broil, to ensure they don’t burn.
When the salmon has just slightly browned at the surface, remove it from the oven and serve!
Meal Prep & Storage
- To Prep Ahead: The sauce can be prepared and the raw salmon cut to size ahead of time. These can be stored separately in the refrigerator in airtight containers for up to 24 hours.
- To Store: The baked lemon-garlic butter salmon can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: This dish can be frozen in an airtight container or sealed freezer bag for up to 3-4 months.
- To Reheat: The best way to reheat this baked salmon is to pop it back into a 300 °F oven for 5-7 minutes. It can also be heated up in a covered skillet over medium-low heat for 4-5 minutes.
Dietary Modifications
The recipe you’ll find below is already gluten-free, low-carb, keto, Paleo, and Whole30 as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-Free: Substitute the butter for coconut oil or a vegan butter alternative. Be aware that the coconut oil will yield a slightly different flavor profile, however.
- Paleo and Whole30: Replace the butter with ghee.
FAQs
This method for double-insulated foil packet baking is actually a fantastic way to ensure that your salmon comes out moist, tender, and flavorful. By sealing it in with some olive oil, butter, or sauce and leaving a bit of extra space in the packet for air ventilation, you essentially create an environment where the salmon is constantly basting in its own juices.
As an alternative, slow-roasting salmon at a low temperature or in a sealed slow-cooker is also a helpful method for ensuring your fish stays nice and moist.
In order to ensure that the salmon doesn’t stick to the cooking surface, it’s usually best to cook it skin-side down no matter the method. It’s much easier to pick a piece of salmon up by sliding a spatula under its skin than to risk damaging its delicate flesh in the other direction.
The amount of aluminum that is transferred to most types of food during the cooking process is minimal enough that it should have no effect upon an average, healthy adult. But if ingestion of aluminum or effect upon the fish’s taste is a concern, methods like double-layering with parchment paper can help protect both you and your food from direct contact with the foil.
It isn’t necessary to remove the skin before baking salmon in the oven. In fact, the skin helps hold the delicate meat together, keeps it from sticking to the cooking pan, and retains the fish’s natural fat and flavor. So it’s best to leave the skin on your salmon while cooking, whenever possible.
For medium-cooked salmon, it’s generally recommended to cook it up to an internal temperature of 125-130 degrees. It’s best to aim for the slightly lower end, as the fish will continue to cook for a few minutes on residual heat even after being removed from the pan or oven.
Pro Tips and Tricks
- Pack it in. This recipe showcases the salmon being baked in a foil packet on its own, but other vegetables like tomatoes, asparagus, potatoes, and much more can often be baked alongside it too.
- Don’t overdo it. 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.
- Go for the fresh stuff. Wild salmon is healthier and more nutrient-dense than farm-raised, while fresh has more flavor and a better texture than salmon that has been previously frozen.
- Portion it ahead. By slicing a larger cut of salmon into smaller portions before cooking, it ensures the sauce can fully penetrate the fish, and that it can cook much more quickly and evenly than a big cut.
- Get a little zesty. To really amp up that lovely lemon flavor, try grating just a little bit of fresh lemon zest into the butter sauce before cooking.
- Try different herbs. Basil tastes great with salmon, but so do many other herbs, including fresh dill, rosemary, parsley, oregano, and thyme.
Make it a Meal
This fish recipe is a great main dish and goes very well with a number of sides. A few different healthy vegetable dishes you can pair this with include:
More Salmon Recipes
Make the most of fresh, wild salmon being in season with even more of these amazing recipes:
Lemon Garlic Baked Salmon in Foil
Simple ingredients yield delicious results in this easy Lemon Garlic Baked Salmon recipe, which can be made in 30 minutes or less! Salmon fillets are drizzled with a citrusy garlic butter, topped with fresh lemon slices, wrapped in a foil packet, and oven baked until tender and flaky.
Ingredients
- 1 ¼ lbs. salmon skin on, cut into 5 fillets
- 5 Tbsp. butter melted
- 1-1½ cloves 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
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Preheat oven to 375 degrees.
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Whisk melted butter, garlic, basil, lemon juice, salt, and pepper in a small bowl.
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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.
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Lay salmon fillets on paper with a slight gab between each one.
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Pour half of the lemon-basil sauce over salmon fillets. Reserve the remaining sauce for later.
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Top each fillet with one lemon slice.
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Close paper and aluminum foil around salmon to make a packet. Bake salmon for 14-16 minutes without undoing the foil packet.
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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!)
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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
Recipe Video
Recipe Notes
Meal Prep & Storage
- To Prep Ahead: The sauce can be prepared and the raw salmon cut to size ahead of time. These can be stored separately in the refrigerator in airtight containers for up to 24 hours.
- To Store: The baked lemon-garlic butter salmon can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: This dish can be frozen in an airtight container or sealed freezer bag for up to 3-4 months.
- To Reheat: The best way to reheat this baked salmon is to pop it back into a 300-degree Fahrenheit oven for 5-7 minutes. It can also be heated up in a covered skillet over medium-low heat for 4-5 minutes.
Nikki says
It is probably a matter of preference, but when I made this according to the recipe, the garlic and citrus clashed and made everything weird. I now omit the garlic and my husband and I love it!
London Brazil says
That’s a great idea to just leave it out, Nikki. We LOVE garlic in our house so it’s in everything 🙂 But each recipe is always up for adaptation to your taste preference. Thanks so much for your comment and rating!
Susan says
I’ve made this a couple of times now. It’s an astonishingly simple way to get a fabulous result. This will be in my regular rotation!
London says
Yay! So happy you enjoyed the recipe, Susan. Thanks for your comment and rating!
Kent says
This is the first time I used my broiler. I was quite nervous to use it, but it turned out great!! It was very easy prepping this dish and quick to cook it. The flavor could not be beat in any restaurant!!
London says
Yay, Kent! The broiler can definitely be a bit scary, but I’m so happy to hear you braved it. It definitely makes a difference on the texture of the salmon! Thanks so much for your comment and rating 🙂
Bob says
This was really good. My only suggestion is not to broil this. The parchment paper burned due to the high heat.
London says
Thanks for the feedback, Bob! I forgot to mention that I normally rip off any of the extra parchment paper so it doesn’t burn under the broiler – I’m including that now! Thanks so much for your comment and rating 🙂
Ash says
This recipe was delicious! I did have to double the recipe for my family of five, I found that we needed 2 1/2 lb of salmon. I paired it with potatoes and asparagus and everyone was full by the end of the meal! The simplicity and easy step by step video made this recipe quick and stress free!
London says
Oh that sounds like a delicious meal, Ash! So happy the family enjoyed it. Thanks for your comment and rating!
Kayla says
How am I JUST now finding out about the recipe?! This is absolutely incredible and delicious. 12/10 will make again!
London says
Yay, Kayla!! So happy to hear you enjoyed the salmon recipe. Thanks for your comment!
Cara L says
Love this recipe!! Thanks for sharing such a healthy option! Is there any way to substitute chicken in for the salmon and would it cook for the same amount of time?
London says
So happy to hear that, Cara! You definitely can substitute in chicken for the salmon but you’ll need to increase the cook time. Try pounding your chicken to 1-inch thick and then baking at 350 degrees for 25 minutes, or until the internal temp reaches 165 degrees. Excited to hear how it turns out for you!
Kitylove2 says
Made it on Monday night for dinner with couscous as a side. Used fresh basil my our garden. It was so easy & delicious!
Question: Doesn’t parchment paper burn under the broiler?
London says
Yay! So happy you enjoyed the recipe. And yes, parchment paper can burn under the broiler if it gets too close. So I would just make sure to keep a close eye on it. Thanks so much for your comment and rating!
Michelle says
How would the recipe change if the salmon was frozen?
London says
Hi Michelle! Great question – I would definitely defrost the salmon before baking it, otherwise you will end up with quite a bit more liquid (water) than you would like, an uncooked center, and overcooked outer. Hope this helps you a little bit!!
Michelle says
Great thanks so much! I’ve done this recipe twice and it’s sooooo delicious.
London says
So happy to hear you have enjoyed it so much, Michelle!! 🙂
Lara says
Hi. This recipe looks amazing! Is there a way to keep butter out of the recipe or substitute it for something else? Thank you.
London says
Hi Lara! Yes! There absolutely is. My suggestion would be to get the vegan “butter” sticks by Earth Balance or another DF butter substitute (that still has that butter flavor). You can also use avocado or olive oil, too!