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This Foil Baked Salmon is loaded with flavour and is SO easy to make!
The great thing about this dish is it looks fancy, but it’s so simple to make. It requires minimal ingredients and takes just 30mins to make! Follow me…
Garlic Herb Butter
Garlic butter goes beautifully with a variety of different foods, and salmon is no exception. It melts into the salmon as it bakes and keeps it nice and moist, whilst adding a ton of flavour too. Let’s take a quick look at what you’ll need:
Garlic Herb Butter Ingredients
- Garlic – Finely diced and always fresh.
- Butter – I recommend using unsalted butter, just so you’ve got a blank canvas to work with and adjust the saltiness to your preference (salted butters vary a lot in saltiness).
- Herbs – I use a trio of chives, parsley and dill, all of which compliment each other and the salmon itself so beautifully.
Can I make this ahead of time?
If you want to get ahead of the game and make the butter in advance you can certainly do so. Just tightly cover in the fridge for 3-4days then rest at room temp until softened.
Process shots: add ingredients to small bowl with salt and pepper (photo 1), stir with spatula until evenly combined (photo 2).
Foil Baked Salmon
Why bake salmon in foil?
It traps the steam and locks in the moisture to help prevent the salmon from drying out. It also helps prevent the outside browning before the inside is cooked. Finally it locks in the butter, so none of that gorgeous flavour escapes!
How do I wrap salmon in foil?
My number 1 tip is to use more foil than you think. You want to essentially make a tent for the salmon, which will give room for the steam to circulate and ensure the top doesn’t stick to the foil. I use 2 sheets in a cross shape and fold at the top above the salmon.
What kind of salmon to use?
If it’s a small salmon, you can use a whole side of salmon. If it’s bigger you can get the fish monger to slice it up. Some places do also sell large fillets which will work nicely, but in all cases just make sure it’s deboned. Skin on or off is down to preference.
To cook the salmon we’re first going to bake until nearly cooked through the centre, then pop on the grill to caramelize the top and cook the garlic through.
Process shots: add salmon to foil on baking tray (photo 1), pat dry (photo 2), spread with butter (photo 3), wrap foil (photo 4), bake then unwrap (photo 5), grill (photo 6).
Foil Baked Salmon FAQ
How do I know when salmon is cooked?
The best indicator is when it easily flakes apart when gently pressed. It’ll turn from a deep pink to a much lighter pink when it’s cooked. Salmon goes from undercooked to overcooked very quickly, so just be vigilant. It’ll also carry on cooking as it rests so aim to have it slightly underdone before grilling.
Can I make this ahead of time?
This is definitely best served fresh, but you can certainly prepare it ahead of time. Just make up until baking and cover in the fridge overnight. Bring to room temp before baking.
What can I do with leftovers?
Leftovers are great through pasta, in a salad, made into salmon fish cakes or stirred through rice! To reheat salmon just pop it in the microwave for short blasts until piping hot.
Serving Foil Baked Salmon
When it’s time to serve I recommend doing it fairly quickly, as the salmon will continue cooking slightly as it rests. When serving just spoon over any leftover butter from the foil alongside some fresh lemon wedges!
What can I serve with baked salmon?
Roasted Veggies are great with this because it can all cook at the same time. For more garlic goodness you can add some Garlic Green Beans. Crispy Lemon Potatoes,Roasted Baby PotatoesandBrowned Butter Baby Potatoes all go well too.
Alrighty, let’s tuck into the full recipe for this foil baked salmon shall we?!
How to Bake Salmon in Foil(Full Recipe & Video)
Garlic Herb Foil Baked Salmon
This Foil Baked Salmon is loaded with flavour and is SO easy to make!
5 from 1 vote
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Servings (click & slide): 6
Course: Dinner / Main Course
Cuisine: Western
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Calories per serving: 265kcal
Author: Chris Collins
Cost per serving: £2.50 / $3
Equipment:
Sharp Knife & Chopping Board
Small Mixing Bowl & Spatula
Large Baking Tray
Aluminium Foil
Paper Towels
Ingredients (check list):
- 1x 2lb/1kg boneless side of Salmon (see notes)
- 4 tbsp Unsalted Butter, softened
- 3 large cloves of Garlic, finely diced
- 1 tbsp finely diced Fresh Chives
- 1 tbsp finely diced Fresh Dill
- 1 tbsp finely diced Fresh Parsley
- 3/4 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
- Lemon Wedges, to serve
Instructions:
Bring salmon close to room temp (around 10mins out the fridge) and preheat oven to 190C/375F.
In a small mixing bowl combine butter, garlic, chives, parsley, dill, salt and pepper. Place to one side.
Place two large sheets of foil in a cross on a large baking tray (enough to be able to comfortably wrap the salmon). Place the salmon skin side down in the centre and pat the top with paper towels (makes it easier to spread the butter).
Use your spatula to spread the butter all across the top of the salmon. Fold in the foil to make a tent for the salmon. Try and make sure there's no gaps, but ideally ensure it's not touching the top of the salmon.
Place in the oven for 15-20mins, or until the thickest part of the salmon is almost cooked through. You want it a little undercooked at this point as it will continue cooking. I recommend peeking after 15mins and gently using two forks to see the doneness. If your salmon is particularly thin then check a few mins before. If it's thick, it may need slightly longer than 20mins.
Remove from the oven and crumple down the foil around the salmon. Spoon over any melted butter around it, then pop it under the grill and broil until the garlic starts lightly turning brown (5mins or so). The salmon should be cooked right through at this point.
Serve up right away (so it doesn't carry on cooking) with any leftover butter in the foil, alongside lemon wedges and extra seasoning if needed. Enjoy!
Quick 1 min demo!
Notes:
a) Salmon - You can use skin on or off, won't make a huge difference. Main thing is to make sure it's boneless. Also make sure it's close to room temp before baking, just so it cooks evenly. I usually go to the my local fish mongers and ask for a 2lb/1kg side of salmon, where they dice it up if needed (the piece I used to film here is a large side that's been trimmed). You'll find large fillets in most supermarkets, but you may have to check out their fresh seafood section for a larger size.
b) How do I know when the salmon is cooked? - It should be able to flake apart really easily. It'll turn from a deep pink to a more pale pink. Salmon does cook quickly so just be vigilant. If it's still not done to your liking after grilling/broiling, just wrap it back up and leave the steam to cook it, or if it needs a bit more cooking than that just pop in back in the oven for a few mins. My advice in all cases is aim for slightly underdone, because it's much easier to carry on cooking than it is to revive an overcooked salmon!
c) Can I prep this ahead of time? - Yep! Just prep up until baking and tightly store in the fridge overnight. Bring back to room temp then cook as stated.
d) What can I serve this with? - Roasted Veggies are great because it can all cook at the same time. Crispy Lemon Potatoes, Roasted Baby Potatoes and Browned Butter Baby Potatoes all go well too.
e) Calories - salmon with no sides shared by 6 (modest portions):
Your Private Notes:
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Nutrition:
Nutrition Facts
Garlic Herb Foil Baked Salmon
Amount Per Serving
Calories 265Calories from Fat 114
% Daily Value*
Fat 12.66g19%
Saturated Fat 4.566g23%
Trans Fat 0.057g
Polyunsaturated Fat 1.561g
Monounsaturated Fat 3.84g
Cholesterol 87mg29%
Sodium 420mg18%
Potassium 642mg18%
Carbohydrates 1.24g0%
Fiber 0.3g1%
Sugar 0.03g0%
Protein 34.79g70%
Vitamin A 430IU9%
Vitamin C 1.8mg2%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'
If you like the look of this recipe check out my Garlic Herb Roasted Chicken!
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