Baked Salmon in Foil

Why hello there, may I impress you with my fancy-looking Baked Salmon in Foil?

Easy Baked Salmon in Foil with Garlic, Lemon, and Herbs. One of the best simple, healthy recipes. Turns out perfectly every time!

Never mind that it takes less time to prep (five minutes) than I spent sleepily scrolling through Instagram this morning while brushing my teeth (much more than five minutes).

Never mind that it’s only five ingredients.

Never mind that you can make it with one hand, sip your wine with the other, and pet your dog/kids/loving-but-needy significant other at the same time.

Baked Salmon in Foil tastes INCREDIBLE.

It feels fancy. It looks fancy. It eats fancy.

Nothing about cooking it is fancy.

Be impressed with yourself anyway.

Garlic Baked Salmon in Foil. A heathy, easy baked salmon recipe.

Rarely am I so rewarded for so little effort as when I make easy baked salmon recipes like this Baked Salmon in Foil. It’s dead simple, but so delicious and so good for you too.

The foil locks in moisture and ensures that your beautiful piece of salmon turns out flakey, moist, and tender every single time. You don’t need to have every cooked a piece of fish in your life to make this recipe with success.

The foil also acts as a flavor incubator. Whatever yummy ingredients you place with the fish in the foil infuse their way into every savory bite.

Baked Salmon in Foil – So Many Ways to Love Thee

I’ve cooked Baked Salmon in Foil dozens of different ways. While all you really need for a satisfying piece baked salmon is salt, pepper, and olive oil, the foil method is easy to adapt to different herbs and ingredients. You have plenty of options to keep it exciting and new.

A few of my favorites include:

  • Baked Salmon in Foil with Lemon and Dill. Follow the recipe below, swapping sprigs of dill for the rosemary. You can also use parsley or green onion or both or whatever other herbs is in your refrigerator are threatening to turn brown.
  • Baked Salmon in Foil with Lemon and Butter. No fresh herbs? No problem. Leave them out and brush the salmon with melted butter instead (I usually do half olive oil/half butter). I don’t recommend dried herbs, as they take away from the freshness of the fish.
  • Garlic Butter Salmon in Foil. Is there anything on my dinner plate that these two ingredients don’t make better? I didn’t think so.
  • Baked Salmon with Lemon and Rosemary. The version I am sharing with you today!

Delicious and easy baked salmon in foil with garlic and lemon.

How Long to Bake Salmon in Foil

The one major rule of baking salmon in foil is not to overcook the fish. The foil will give you a little leeway, but you want to pull it out when it is almost but not quite done at the thickest part. A quick pop under the oven broiler will give you a nice finish on the top of the fish and cook it through the rest of the way.

If your salmon is almost but not quite cooked and you are worried about overdoing it, you can always remove it from the oven, cover it back up with foil, then let it rest at room temperature for several minutes until it is done to your liking.

Generally when I’m making individual pieces of salmon (about 6-ounce fillets) I turn my oven to 400 or 425 degrees F. HOWEVER, I tried making a large side of baked salmon in foil at 400 (a 2-pound piece like the one you see in these photos) and found that temperature a bit too aggressive.

For my next round, I did baked salmon in foil at 350. It took longer than I’d hoped and didn’t come out *as* moist as I knew it could be.

The final winner: 375 degrees F for a 2-pound side of salmon.

The baking time will vary based upon the size and thickness of your salmon. I like to try to buy wild caught, which in our store usually means sockeye based on inventory. It’s a thinner variety and thus cooks more quickly.

If you are using farm raised salmon (often the case with the popular Atlantic salmon), your side will likely be thicker and need more time.

What to Serve with Baked Salmon in Foil

99.9999% of the time, I serve baked salmon with roasted veggies. It’s so easy to pop a pan of them in the oven right along with the salmon that making anything else feels feel unnecessarily fussy.

If you do the same, note that having the extra pan in the oven can extend the baking time for both the salmon and the vegetables. I’d also recommend switching the pans’ positions halfway through.

If you are looking for an all-in-on salmon in foil with vegetables, I also love this Garlic Salmon. It’s not in foil, but the salmon still turns out perfectly moist and tender.

For a cooler side dish option, Baked Salmon in Foil is lovely alongside a veggie-loaded grain salad like this Italian Farro Salad or a hearty green salad like this BLT Chopped Kale Salad.

Perfect baked salmon in foil with vegetables.

Even though Baked Salmon feels like something you should save for a special night in, I am begging you to give it a chance on your everyday/my-life-is-crazy/someone-feed-me hectic weeknights.

These nights deserve balanced, healthy, wonderful-tasting meals just as much as the slower-paced weekend evenings, perhaps even more so. Since Baked Salmon in Foil is so quick and easy to make, it’s the ideal candidate.

To weeknight fancy!

More Easy Baked Salmon Recipes

Easy Baked Salmon in Foil with Garlic, Lemon, and Herbs. One of the best simple, healthy recipes. Turns out perfectly every time!
4.98 from 39 votes
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Baked Salmon in Foil

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins

Easy Baked Salmon in Foil with Garlic, Lemon, and Herbs. One of the best simple, healthy recipes. Turns out perfectly every time!


  • 2 pound side of salmon — boneless (skin on or off, depending upon your preference), wild caught if possible
  • 5 sprigs fresh rosemary — or fresh herbs of your choice; do not use dried herbs
  • 2 small lemons — divided, plus extra for serving as desired
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cloves garlic — peeled and roughly chopped
  • Additional chopped fresh herbs — such as basil, thyme, parsley, dill, or green onion (optional)


  1. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
  2. Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.

  3. Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
  4. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
  5. Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
  6. Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook and the garlic does not burn. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
  7. To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.

Recipe Notes

  • This recipe is best enjoyed the day that it is made, as salmon usually dries out when reheated. If you have leftover salmon, try serving it room temperature over a salad the next day or flaking and scrambling it with eggs.
Course: Main Course
Cuisine: American
Keyword: Baked Salmon in Foil, Easy Dinner Recipe, Healthy Baked Salmon

Nutrition Information

Amount per serving (1 (of 6), 5.3 ounces salmon) — Calories: 180, Fat: 6g, Saturated Fat: 1g, Cholesterol: 60mg, Carbohydrates: 4g, Fiber: 1g, Protein: 28g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I love salmon; can’t wait to make this!

  2. While my husband and I don’t really care for salmon, I just wanted you to know that I think these pictures are “front of a cookbook” worthy. Your photos are always so nicely done and a pleasure to look at. Have a great week – I’m off to a Summer Salad cooking class on Wednesday and hopefully some inspiration. I always look forward to trying new things in the kitchen.

    • Chris, this comment MADE MY DAY. Photography is such a struggle for me, so this means the world and is so encouraging. Enjoy your class. That sounds so fun!

  3. This salmon looks beautiful – and I’m sure it is tasty! Looks like a the perfect way to cook salmon! I’ve never tried it with rosemary, but will now! Thanks for this great (and easy) recipe, Erin!

  4. I’m a little concerned that the extra virgin olive oil may be too well flavoured for salmon, think I will try lite olive oil first

  5. Heather S Christo Reply

    I love this trick so much!

  6. totally making this for dinner this week!

  7. Such a winner! And I love all your tips! 

  8. So easy and looks delicious! I have to make this for dinner! We love salmon!

  9. Just want to know extra virgin oil can change the taste ? Its look so delicious. Thanks for the recipe

  10. PERFECT Summer meal!!!

  11. Erin –

    I am planning to make this recipe this week! Should I set my broiler to high or low? Or is it just a matter of how hot the oven gets?

    Thank you!


  12. This was so good! We had a friend give us a slab of fresh salmon, and I was sure how to do it up, and this recipie looked the best. Thank you! I’d say more garlic, but that’s what I always say. ;)

  13. Do you bake skin side up or down

  14. Having an autistic son is very difficult when it comes to food. If it isn’t chicken tenders, raw vegetables, or (my) gingerbread cookies, he isn’t interested.
    I made this recipe and now for the past 3 months, my picky eater has requested it. HALLELUJAH!!!

  15. This was a hit at my house! I don’t eat seafood and managed to prepare a “fancy” (that’s what my son called it) dish my son and husband loved. Thank you for making it so easy. 

  16. It’s good, I make it all the time.  Having it tonight!

  17. I love salmon and make it on a regular basis. I’ve found that no matter the type of Salmon (atlantic, sockeye, farm or wild) or the cut, or cooking method (BBQ, oven, pan) that it’s even better the next day right out of the fridge or cold on top of a fresh cut salad. I’m guessing here but I think that night in the fridge gives it a chance for the fat from the fish to “sit better” with the meat and allows the spices to really permeate. I have learned by experience that if I think I need 2lbs for a family dinner, I’d better make 3lbs to insure I have some next day leftovers. I love this recipe and the other salmon recipes you’ve shared. It’s going to be tough to choose one for tonight’s dinner. I never thought about using Rosemary on salmon. I usually reserve that to stuff a chicken cavity for extra flavor while roasting in the oven. But the more I think about salmon, the more I realize that’s a great combo so that’s likely the choice for tonight. I agree with the other persons comment that said your pics were cookbook front cover worthy. I often take pics of my food creations and I can rarely capture the beauty and yummy-ness of what I see before my eyes. This is my first visit to the “cooking home” you’ve created here and I’m looking forward to exploring more.  Thank you for the inspiration!

    • Debbie, thank you so much for these kind words! I so appreciate your taking the time to leave this review, and I’m happy to hear you are enjoying my recipes!

  18. Fantastic dish. Thanks so much for the inspiration. 

  19. This is an awesome recipe! I just loved it. It’s not too sweet or two lemony, the lemon and salmon blend perfectly to create an amazing taste. Thanks for sharing this one! I’m a new fan of your website so I will be trying more recipe!!

  20. So easy and looks delicious! I have to make this for dinner! We love salmon!

  21. I love this recipe! and your presentation. I am serving this at a New Years party buffet and wondered if you have any suggestions on how to keep warm without too much overcooking. I was thinking about pulling it out a little early and using my chafing dish on very low. Any thoughts?

    • Hi Lisa! There isn’t a good way to continually heat fish—it will eventually become dry—but the great news is this still tastes good at room temperature, so you don’t need to worry about fussing to keep it hot. I hope everyone loves it!

  22. This was delicious and made it with the EVOO! Thank you!! 

  23. In the oven now 😋😋😋

  24. Maria Suzette Nasis Timmons Reply

    I love salmon I will try this one bake in aluminum foil…

  25. This came out perfect! My husband is a very picky eater, and he ate every bite. Going to use leftovers for salad and omelettes tomorrow. 

  26. How long do you cook a single serving at 400 degrees? Yum! And thanks!

    • Hi Anne! It may cook a little faster with a higher temp, but the cooking time is based on how thick your piece of fish is. If you’re wanting to experiment, I’d recommend beginning to check a few minutes early.

  27. I love your enthusiasm for what you do for a living!!!! It shows in your recipes…I too love great tasting healthy food and it also happens to be a passion of mine. The salmon in foil with lemon, garlic, and herbs was hands down not only the BEST salmon I’ve ever prepared but also the best salmon I’ve ever tasted. Look forward to trying more of your recipes. My husband and I love these type of dishes…

  28. I’m wanting to try this.  Do you think it’s necessary to use foil, or could I use parchment paper and it have the same results?

    • Hi Giovanna, I have not tried this with parchment. I use foil so that it creates a sealed packet around the salmon, and I’m not sure that parchment would create the same effect. If you decide to experiment, I’d love to know how it goes.

      • Two thumbs up!!  

        I used parchment and made a pouch for the fish.  It worked well AND it was a hit with the family.  They usually are negative about fish from the getgo, but this was great.  I used basil since I didn’t have rosemary on hand.  

        Thanks for posting the recipe!  I have saved it to my favorites.

  29. Terri Quan-Williamson Reply

    Absolutely Amazing taste and so easy it came out perfect and my family loved it!!! will be making this again this week!!!

  30. Tried and It’s a awesome . Even I personally do not take salmon fish also love to eat. 

  31. Succulent! I prefer to use sliced preserved lemon which permeates the fish with that special preserved lemony goodness.

  32. Great ideas! The oven is pre-heating as I write this. Tell your spell-checker to let you write “sprigs” of rosemary, etc. — not “springs.” 

  33. I forgot the garlic because I was in a hurry but this was flavorful and filling. Wow. I cooked it a little under 20 min (had a half pound of salmon filet) in just rosemary, olive oil, salt pepper and lemon juice (also forgot to top with slices only juice) in foil at 400 degrees. I didn’t want to stop eating it. 


    I love this recipe thank you so much for sharing.

  35. I googled “how to bake salmon” a couple of months ago and came across your recipe and a few others.  I actually chose yours since my daughter’s name is Erin too lol!  It was random, but turned out to be the best recipe decision I’ve made in a while!  I have made your salmon recipe a few times now and it has come out perfect every single time!! Even my extremely picky, 5-year old Erin loves it!  Healthy + tasty = huge win in my house! Thank you for this! 

  36. Maybe I overlooked the oven temperature.

  37. Christa L McWilliams Reply

    Ive cooked salmon for years amd tho you and i follow the same basic recipe, i liked the additional recipe options provided. Helpful but not overwhelming! P.s. it turned out great!

  38. I had this recipe tagged for soooo long and finally got around to making it.  I am mad at myself that I didn’t make it earlier.  So easy to prepare and soooo delicious.  Even my two toddlers ate it.  However, I call it chicken instead of fish or they would freak.  Two thumbs up!

  39. Sounds fabulous! I really would like to try it, as I love salmon! However, I travel in a motorhome, and I don’t have an oven. I don’t really miss it because I’m not a real cook. I do have a convection/microwave unit but using foil won’t be possible… Do you think it would in any way approximate the tenderness of your recipe if I cooked it in a skillet? Will putting a lid on it help keep it moist? I’m guessing I’d cook it skin side down, then flip it at the end to brown the top? Or vice versa? I know I really have to really watch it not to overcook, it which is what I usually do…

    Now don’t laugh! I know what I’m proposing isn’t your recipe at all, but I like the ingredients so much that I would like to try to approximate it in some way.

    Thanks for all you do! Your joy in sharing really shows!

    • Rhonda, I think you could make a delicious pan-seared salmon! Cook individual salmon portions in olive oil and while they cook, surround them with lemon slices, garlic, and rosemary springs. Cook the salmon on both sides and spoon the oil over the salmon as it cooks. If you decide to try it, I hope you love it!

  40. Waiting to bake it right now! It looks amazing so far. I dont have instagram or else id post the pic :/ just it looks great and i used all fresh herbs.

  41. Awesome recipe !!!! Thank you for sharing 

  42. I just made this and it was wonderful. Thanks for the added info about “not overcooking”. My first try was amazingly successful.

  43. This was just as quick easy as the description said! The salmon was so flavorful. Excited to add this to my rotation!

  44. Dominique Black Reply

    Beautiful dish! Just wondering, can this be grilled?

    • Dominique, I’ve never done that, but I think it could work nicely as long as your grill is around 375 degrees. I hope you enjoy the recipe!

  45. The recipe was very good as are many on the site, but I REALLY wish you wouldn’t have like 5 videos and a few pop-up ads. It is just very frustrating, you really should be able to pause them and keep them paused. Just my two cents, but I can’t be back till the ads are a bit less intrusive.

    • Hi Scott! I’m glad you enjoyed the salmon. Thanks for this note and your honest feedback. The number of ads on my site is something I am constantly evaluating and rethinking. As much as I would love to remove ads entirely or even run just one or two, as I am sure you know, I am dependent on ads to generate an income and to keep my content free for you and all of my other wonderful readers to access. It is very important to me that the ads be VERY easy to close, so any time there is any sort of pop up, you’ll always see an “X” or “Close” feature to remove it. (And if you ever can’t close one, please let me know so I can look into it right away!)

  46. I used half the lemon and dried herbs (that’s all i had on hand). The salmon tasted wonderful! i would double the time in the broiler. Three minutes was not long enough to bring any color to my salmon.

  47. I’ve baked salmon for a very long time now. I never thought I use foil before. I have baked it the many ways suggested with different temps/times and it always comes out great with the right fat and herbs/Spices, but the foil made a huge difference! My husband said it’s the best he’s ever had. 

  48. Jeanne Linacre Reply

    Absolutely wonderful!!!!
    We love salmon but this was the best ever!!!
    Thank you!!!! 

  49. Salmon turned out amazing! The foil idea was excellent. Yummy!

  50. WOW! Incredible. I made this recipe with 2.75 lbs of Scottish salmon so I cooked it for 27 minutes. At 20 minutes it was still a bit too raw. I did not have fresh rosemary so used fresh basil from my own bush. The two ladies I was serving were over the moon about this salmon. One, who has had the opportunity in her life to frequently eat at exquisite restaurants, said this is the best salmon she has ever tasted. The other roommate, who also has had her share of eating at expensive restaurants, said it is the best salmon she has ever had. I guess I am the only one that has not had those experiences! Sigh. . . Ok, moving on!

    It was so moist and flavorful. Thank you for such a great recipe with the temperature, times and the “don’t use dried herbs” tip. 

    It was beyond amazing. (I snuck into the kitchen and ate two more little pieces with my fingers before I got the leftovers wrapped up!)

    I am going to take a deeper look into Well Plated by Erin. You sound like a GEM to keep an eye on

    • Bethel, thank you so much for this kind comment! I’m glad to hear you loved the salmon, and I hope you find many other new favorite recipes too!

  51. I’ve made this multiple times, simple and simply delicious. I love to vary the flavors by using different fresh herbs. This one is definitely a keeper.

  52. This looks so good, oh my gosh! I wanna make it so badly, but my oven doesn’t have a broiler for some reason… Do you have any recommendations on how to get the color ontop anyway, or can I serve it straight out of the foil?

    Greetings from Germany!

    • Hi Kate, you can just skip the broiling step and cook it all the way through in the oven. I hope you enjoy it!

  53. I have never eaten salmon before, but when I find your article, I have to go to the supermarket immediately.
    Delicious taste of salmon, spicy pepper, concentration of garlic. Everything is great.
    Thank you

  54. Rondee Vasquez Reply

    Omg! I wanted to try this recipe yesterday and it came out so good. Since I don’t eat meat only salmon I wanted to prepare it differently and was searching for a new taste and this one was the best I didn’t use lemon I cut key limes instead and it was so delicious… 

  55. my go-to salmon recipe. so simple, yet the best i’ve tried so far.

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