Salmon baked in a foil packet cooks in a hot oven with lemon, garlic, olive oil, and herbs, making a tender centerpiece with little cleanup. At 400°F (204°C), a thawed fillet about 1 inch (2.5 cm) thick generally takes 12–15 minutes; thickness and starting temperature affect the timing, so check doneness with a thermometer rather than relying on the clock alone.
Ingredients
- 1½ lb skin-on salmon fillet, thawed and pin bones removed (680 g)
- 1 tbsp olive oil (15 ml)
- 1 tbsp fresh lemon juice (15 ml)
- 2 garlic cloves, finely minced (about 6 g)
- ¾ tsp fine salt (about 4.5 g)
- ¼ tsp freshly ground black pepper (about 0.5 g)
- 4 thin lemon slices (about 60 g)
- 1 tbsp chopped fresh dill (about 3 g), plus extra for serving if desired
- Heavy-duty aluminum foil, about 18 in (46 cm) long
Instructions
- Heat the oven and prepare the foil. Set a rack in the center of the oven and heat it to 400°F (204°C). Line a rimmed baking sheet with a large sheet of foil, shiny or dull side facing either way. If your foil is thin, use two sheets so the packet is less likely to tear. Pat the salmon dry and check for pin bones by running your fingertips gently over the flesh; pull any bones out with clean tweezers.
- Season the salmon. Put the fillet skin-side down in the middle of the foil. In a small bowl, stir together the olive oil, lemon juice, garlic, salt, and pepper. Spoon the mixture evenly over the fish, then scatter the chopped dill on top and arrange the lemon slices along the fillet. Keep the seasoning on the fish rather than adding a large amount of liquid to the packet; extra liquid can make the surface soft instead of gently moist.
- Seal the packet. Bring the long sides of the foil together over the salmon and fold them down in a series of tight folds, leaving a little space above the fish so steam can circulate. Fold the short ends inward to close the packet. The seal should hold in steam but should not be pressed tightly against the salmon. Keep the packet on the baking sheet in case any juices escape.
- Bake until just cooked. Bake a fillet about 1 inch (2.5 cm) thick for 12–15 minutes. Start checking at 12 minutes; a thicker center may need a few more minutes, while a thin tail section can finish sooner. Carefully open the foil away from your face because hot steam will escape. Check the thickest part with an instant-read food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. If it has not reached that temperature, reseal the packet and bake for 2-minute increments, checking again each time.
- Rest and serve. Once the salmon reaches 145°F (63°C), remove the pan from the oven and leave the packet open for 5 minutes. The short rest lets the juices settle, and opening the foil prevents the fish from continuing to steam as strongly. Lift the fillet onto a serving platter with a wide spatula, spoon any flavorful juices over it, and discard the lemon slices if you prefer not to eat them.
Tips
- Use thickness as your guide. The time range is for a fillet roughly 1 inch thick at its thickest point. A thinner piece may be ready earlier, while a thick center needs longer. If the fillet tapers, tuck the thin tail under itself to make a more even thickness, or check the tail separately and remove it when it reaches the safe temperature.
- Start with thawed fish. Thaw frozen salmon overnight in the refrigerator, or keep it sealed and thaw it in cold water, changing the water every 30 minutes. Cooking from frozen makes the timing less predictable and can leave the outside overdone before the center is ready. Pat thawed fish dry before seasoning.
- Keep the packet roomy and handle it carefully. A little air space helps hot steam move around the fillet, while a rimmed pan catches drips. Open the foil away from your face and hands. If you want a browned top, open the packet only after the fish is cooked and broil briefly, watching closely; do not rely on browning to decide whether the center is done.
- Make easy ingredient swaps. Use parsley or chives instead of dill, or replace the lemon juice with the same amount of lime juice. For a dairy finish, add a small pat of butter before sealing. If using dried dill, use about 1 teaspoon (1 g) in place of 1 tablespoon fresh; dried herbs taste more concentrated and less bright.
Serving Suggestions
Serve the salmon straight from the foil juices with a simple starch that can soak them up. Steamed rice, roasted baby potatoes, couscous, or buttered noodles all work well. For a lighter plate, add steamed green beans, asparagus, broccoli, or a crisp salad dressed with lemon and olive oil. Keep the sides fairly simple so the lemon, garlic, and dill remain easy to taste.
For a shared meal, transfer the whole fillet to a platter and let diners take portions, or divide it into four pieces in the packet before serving. Spoon the cooking juices over each portion, then add fresh dill or a squeeze of lemon at the table. If serving with a sauce, try plain yogurt mixed with chopped herbs and a little lemon, or a mustard vinaigrette; serve it on the side so the salmon’s seasoning stays distinct.
Variations
Maple mustard: Stir 1 tablespoon (15 ml) Dijon mustard and 1 tablespoon (15 ml) maple syrup into the oil and lemon mixture. The result is sweet-tangy and slightly more glazed; use a little less salt if your mustard is salty. Keep the same oven temperature and check the center in the same way.
Mediterranean-style: Replace the dill with 1 teaspoon (2 g) dried oregano and add ½ cup (75 g) halved cherry tomatoes and 2 tablespoons (15 g) sliced olives around the fish. The tomatoes release juice as they cook, so leave some headroom in the packet and expect a saucier result. Add olives sparingly if they are particularly salty.
Spicy and citrusy: Add ¼ teaspoon (0.5 g) red pepper flakes and use orange zest along with the lemon juice. This gives gentle heat and a sweeter citrus aroma without changing the basic method. For a more savory variation, swap the dill for thinly sliced scallions and finish with a small splash of soy sauce after cooking; soy sauce is salty, so reduce the added salt to ½ teaspoon (3 g).
Individual portions: Cut the fillet into four equal portions and seal each one in its own foil packet with some seasoning. Smaller packets may cook faster than one large fillet, especially if the pieces are thin. Check each portion at the early end of the timing range, and confirm that the thickest piece reaches 145°F (63°C).
Storage and Reheating
Refrigerate leftover salmon within 2 hours of cooking, storing it in a shallow airtight container with any cooking juices. Properly refrigerated cooked fish keeps for 3–4 days. If you will not eat it within that time, freeze it in a well-sealed freezer-safe container for up to about 2 months for best quality. Thaw frozen leftovers in the refrigerator rather than on the counter.
To reheat, place a portion in a small baking dish with a spoonful of water or reserved cooking juices, cover loosely, and warm in a 275°F (135°C) oven until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Check with a food thermometer. A microwave also works: cover the portion, heat in short intervals at medium power, and check the center between intervals. Salmon dries out easily when overheated, so stop as soon as it reaches 165°F (74°C). Leftover salmon can also be flaked cold into a salad or sandwich without reheating, provided it has been stored safely.
Frequently Asked Questions
How long does salmon take in foil at 400°F?
A thawed fillet about 1 inch thick usually takes 12–15 minutes at 400°F (204°C), followed by a 5-minute rest. A thicker piece takes longer and a thin tail can finish sooner. Check the thickest area with a food thermometer and cook fish to 145°F (63°C), rather than judging only by the cooking time or color.
Should I cover the salmon completely with foil?
Yes. Fold the foil into a closed packet with a little space above the fish so steam can circulate. It does not need to be vacuum-tight or pressed against the fillet. A closed packet helps hold in moisture and seasoning, while placing it on a rimmed baking sheet makes it easier to move and catches any leaking juices.
Do I need to flip salmon in a foil packet?
No. Keep it skin-side down and leave it in place while it bakes. The enclosed heat cooks the top and bottom without flipping, and turning it can break the fillet or tear the foil. The skin helps protect the underside; you can leave it behind when serving if you do not want to eat it.
Can I use frozen salmon for this recipe?
Thawing first gives more dependable timing and more even seasoning. If you must cook it from frozen, remove any packaging and ice glaze, use a thermometer, and expect it to take longer; the recipe’s 12–15-minute range will not apply. Avoid guessing at an added time because fillet thickness and the amount of surface ice vary.
How can I tell if the salmon is done without cutting it open?
The most reliable check is an instant-read thermometer inserted into the thickest part, without touching the baking sheet. USDA FSIS recommends 145°F (63°C) for fish. Flaking and color can offer clues, but they are less precise, particularly with a thick fillet or a naturally darker variety of salmon.
Can I prepare the foil packet ahead of time?
You can season and assemble the packet shortly before baking, then keep it covered in the refrigerator until it goes into the oven. For best texture, avoid leaving raw fish sitting in lemon juice for a long period, since the acid changes the surface. Keep raw salmon refrigerated and bake it promptly; do not leave it at room temperature while the oven heats.
Related
- Pollo Enchiladas Recipe with Easy Red Chile Sauce
- Poke Punch Recipe: A Bright Tropical Party Drink
- Polish Potato Salad Recipe with Pickles, Apple, and Eggs
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).