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Lemon Baked Salmon in Foil

Lemon baked salmon in foil cooks in a sealed packet with butter, garlic, and lemon for moist, flaky fish. It’s finished with fresh parsley after reaching 145°F.
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Prep Time 10 minutes
Cook Time 20 minutes
resting 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb salmon fillet skinless
  • 1 lemon medium; half thinly sliced and half juiced
  • 2 tbsp butter unsalted, melted
  • 2 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Lay a large sheet of heavy-duty aluminum foil on a rimmed baking sheet and place the salmon in the center; season it with the salt and pepper.
  3. Arrange the lemon slices under and around the salmon, then stir the lemon juice, melted butter, and garlic together and pour the mixture over the fish.
  4. Fold the foil over the salmon and crimp the edges to seal the packet; bake for 15–20 minutes, until the thickest part reaches 145°F.
  5. Carefully open the packet to release the steam, rest the salmon for 3 minutes, and sprinkle it with the parsley.

Notes

For moist salmon, check the thickest part for 145°F and avoid baking it longer than needed. Refrigerate leftovers for up to 3 days; freezer-friendly. For a dairy-free swap, use olive oil instead of butter.