Salmon cooked in a foil packet stays moist as it bakes with lemon, olive oil, and simple seasonings. At 400°F (204°C), plan on 12–15 minutes for 1-inch-thick fillets, then check the thickest part with a food thermometer; thicker or thinner pieces need a little more or less time.
Ingredients
- 4 skin-on or skinless salmon fillets, about 6 ounces (170 g) each and 1 inch (2.5 cm) thick
- 1 tablespoon (15 ml) olive oil
- 1 medium lemon, half thinly sliced and half cut into wedges, about 4 ounces (115 g)
- 1 small garlic clove, finely grated or minced, about 1 teaspoon (5 g)
- ½ teaspoon (2.5 g) fine salt
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 1 tablespoon (4 g) chopped fresh dill, plus more to serve
- 1 tablespoon (14 g) unsalted butter, cut into 4 small pieces
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). Tear off four sheets of heavy-duty aluminum foil, each about 12 inches (30 cm) long. If using regular foil, double it so the packets are less likely to tear. The oven’s preheating time varies, so start heating it before you season the fish.
- Season the salmon. Pat the fillets dry with paper towels and check for pin bones by running your fingers gently over the surface; remove any you find with clean tweezers. Put one fillet in the center of each foil sheet. Stir together the olive oil, garlic, salt, and pepper, then spread the mixture over the tops and sides of the fillets. Scatter the dill over them and place a piece of butter and a few lemon slices on each portion.
- Make the packets. Bring the long sides of each foil sheet together above the fish and fold them over twice to make a loose seal. Fold the short ends inward to close the packet, leaving a little space above the salmon rather than wrapping the foil tightly against it. The space allows steam to circulate. Keep the packets upright as you move them so the oil and juices stay inside.
- Bake, then check for doneness. Arrange the packets on a rimmed baking sheet and bake for 12–15 minutes for fillets about 1 inch (2.5 cm) thick. Open one packet carefully, directing the hot steam away from your hands and face. Insert a food thermometer into the thickest part of the fish without touching the foil. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). If it has not reached that temperature, reseal the packet and bake for another 2–3 minutes before checking again. Very thick portions may need 16–20 minutes; thin portions may be ready in 9–12 minutes.
- Rest and serve. Once the salmon reaches 145°F (63°C), take the packets out of the oven and let them stand unopened for 3 minutes. Open them carefully, since the trapped steam is hot, and spoon some of the lemony juices over the fish. Serve with lemon wedges and extra dill. The total cooking time in the recipe facts includes this short rest.
Tips
- Use thickness as your timing guide. Fillet weight alone does not tell you exactly how long salmon will take, because a broad, thin piece cooks faster than a compact, thick one. Measure the thickest point if you are unsure. Treat the suggested minutes as a window, not a guarantee, and rely on the thermometer for the final check. If the portions vary in thickness, check the thinner one first and remove it when it is ready.
- Keep the packet roomy and sealed. A small amount of space around the fish helps hot air and steam move through the packet. A tight wrap can press the foil onto the fish, while a loose or damaged seam can let juices escape. Heavy-duty foil is especially helpful for large fillets, but two layers of standard foil work too. Set the packets on a rimmed baking sheet to catch any drips.
- Make simple ingredient swaps. No fresh dill? Use 1 teaspoon (1 g) dried dill, or try chopped parsley or chives for a different, less anise-like herbal note. Avocado oil can replace olive oil in the same amount. If you use salted butter, reduce the added salt slightly. Lime can stand in for lemon, though it gives the fish a sharper, more tropical citrus flavor.
- Avoid cooking by appearance alone. Salmon can look opaque and still be below the recommended temperature, or appear slightly translucent while the center is already hot enough. Check the thickest part, and do not let the thermometer touch the foil or rest against a bone. If you prefer salmon less firm, you can take it off the heat when it is below the safe minimum, but the USDA FSIS guidance for safely cooked fish is 145°F (63°C).
Serving Suggestions
Serve each fillet straight from its packet or transfer it to a warm plate with a spoonful of the cooking juices. The mild lemon, garlic, and dill seasoning works well with rice, couscous, boiled or roasted potatoes, or crusty bread for catching the buttery liquid. For an easy vegetable side, add steamed green beans, asparagus, broccoli, or a crisp green salad. If you are serving several people, open the packets at the table only if everyone is comfortable with the hot steam; otherwise, open them in the kitchen and plate the fish first.
The packet juices can be quite flavorful but are not a thick sauce. Spoon them over the salmon and side dishes, or add a small extra squeeze of lemon just before eating. If the meal includes a richer side such as buttery potatoes, keep the fish garnish simple. For a lighter plate, pair the salmon with a grain and a generous portion of vegetables. Remove the skin at the table if preferred; it is easy to separate from the cooked flesh with a fork.
Variations
Honey-mustard: Replace the garlic and dill with 1 tablespoon (15 g) Dijon mustard and 2 teaspoons (14 g) honey mixed with the olive oil. Add a few lemon slices as directed. The glaze browns less inside a sealed packet than it would on an uncovered fillet, but it gives the salmon a tangy, lightly sweet coating.
Mediterranean-style: Use oregano instead of dill and add ½ cup (75 g) halved cherry tomatoes and 2 tablespoons (18 g) sliced pitted olives to the packets. The tomatoes release moisture as they cook, so keep the packet seams well sealed. Finish with chopped parsley if you have it.
Spicy citrus: Add ¼ teaspoon (0.5 g) smoked paprika and a pinch of red pepper flakes to the oil mixture. Use orange slices in place of some of the lemon for a sweeter citrus aroma. Keep the same temperature and use the thermometer rather than extending the cook just to deepen the color.
With vegetables: Add quick-cooking vegetables such as thin asparagus spears, sliced zucchini, or thinly sliced bell pepper around the fillet. Cut them small enough to cook in the same time as the salmon. Dense vegetables such as potatoes or carrots will not reliably become tender during the short fish cooking time; cook those separately or slice them very thinly and partially cook them first.
Storage and Reheating
Transfer leftover salmon out of the foil and into a covered, shallow container. Refrigerate it within 2 hours of cooking, or within 1 hour if the room temperature is above 90°F (32°C). Cooked salmon keeps for 3–4 days in the refrigerator. Keep it separate from raw seafood and use clean utensils when portioning it. If you do not expect to eat it within that time, freeze it in an airtight, freezer-safe container; for best texture, use it within about 2–3 months and thaw it in the refrigerator.
Reheat only the portion you plan to eat. Put the salmon in an oven-safe dish with a teaspoon of water or broth, cover it, and warm it in a 275°F (135°C) oven until it reaches 165°F (74°C), the safe minimum temperature for reheated leftovers. Check the center with a food thermometer. Microwaving also works: cover loosely, heat in short intervals at reduced power, and check the temperature between intervals. Reheating can make fish drier, so avoid repeated warming and use any cold leftovers promptly in a salad or sandwich if you prefer not to heat them.
Frequently Asked Questions
How long does salmon take in foil at 400°F?
For a fillet about 1 inch (2.5 cm) thick, start checking at 12 minutes; most portions take 12–15 minutes in a 400°F (204°C) oven. A thick center-cut piece can take 16–20 minutes, while a thin tail portion may be ready in 9–12 minutes. Oven accuracy, starting temperature, and the amount of fish in a packet all affect the timing, so confirm doneness with a thermometer.
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 and moisture stays around the fillet. Do not leave a large opening, or the packet will not hold the steam and juices as well. The foil should not be pressed tightly onto the salmon, and the sealed packets should sit on a rimmed baking sheet for easier handling.
Can I cook frozen salmon in foil?
Thawing first gives you more predictable timing and makes it easier to season the fish evenly. Thaw salmon in the refrigerator, not on the counter, then pat it dry and follow the recipe. If cooking from frozen, separate the portions and expect a longer, less predictable cook; check the thickest part with a thermometer and keep baking until it reaches 145°F (63°C). Do not use the fresh-fillet times as a guarantee for frozen fish.
Do I need to flip salmon in a foil packet?
No. The hot air and steam cook the fish from all sides, so turning the fillet is unnecessary. Leaving it in place also reduces the chance of breaking the flesh or spilling hot juices. If you want a browned top, carefully open the packet near the end and broil briefly, watching continuously; the fish can overcook quickly, so check its temperature before doing this.
Can I prepare the foil packets ahead?
You can assemble the packets a few hours ahead and keep them covered in the refrigerator, but do not leave raw fish at room temperature. For the most reliable timing, put cold packets into a fully heated oven and use a thermometer to check the center. If the fish has been refrigerated, it may need a few extra minutes compared with fish that was closer to room temperature. Keep raw salmon and its utensils separate from ready-to-eat foods.
Why did my salmon turn out dry?
It may have cooked past the recommended temperature, especially if the fillet was thin or the oven runs hot. Start checking early, measure the thickest part, and remove the fish as soon as it reaches 145°F (63°C). A sealed packet helps retain moisture, but it cannot prevent overcooking. Also remember that the fish continues to rest briefly after it leaves the oven, so avoid adding extra baking time once it is done.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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