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Lemon Baked Salmon in Foil

Lemon baked salmon in foil cooks with melted butter, garlic, and fresh lemon until tender and flaky. The sealed packet keeps the fish moist, and a sprinkle of parsley finishes each serving.
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Prep Time 10 minutes
Cook Time 20 minutes
resting 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb salmon fillet center-cut, skin on
  • 3 tbsp unsalted butter melted
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lemon thinly sliced
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 400°F.
  2. Place a large sheet of heavy-duty aluminum foil on a rimmed baking sheet.
  3. Set the salmon skin-side down in the center of the foil.
  4. Stir together the melted butter, lemon juice, garlic, salt, and pepper.
  5. Spoon the mixture evenly over the salmon.
  6. Arrange the lemon slices on top.
  7. Fold the foil over the salmon and crimp the edges to seal the packet, leaving a little space above the fish.
  8. Bake for 15–20 minutes, until the thickest part reaches 145°F.
  9. Carefully open the packet and let the salmon rest for 5 minutes.
  10. Sprinkle with parsley and serve.

Notes

For even cooking, choose a center-cut fillet of even thickness. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a dairy-free option, use olive oil instead of butter.