This Oven Baked Salmon in Foil is the easiest, most foolproof way to get perfectly tender, flaky salmon on the table in just 30 minutes. The foil packets seal in all the moisture, so the salmon stays juicy and soaks up every bit of the lemon, olive oil, and fresh dill it’s seasoned with. And because the asparagus bakes right alongside it in the same packet, you have a complete, healthy dinner with almost zero clean-up.
Why I Keep Making This Recipe
I first started making salmon in foil packets years ago and I’ve never looked back. It’s one of those techniques that feels almost too easy for how good the results are. Even on the busiest weeknights, I know I can pull this together without stress and my family always loves it.
I’ve tested so many variations over the years, from a bold Spicy Salmon in Foil to a rich Garlic Butter Salmon in Foil. What I’ve learned is that the foil method is truly the most reliable way to cook salmon at home.
The foil creates a gentle steam that protects the fish from direct oven heat, steams it gently, keeps it moist all the way through and and makes it nearly foolproof. No dry edges, no guesswork. This is the version I keep coming back to, and I think you’re going to love it just as much as my family does.
Whether you’re new to cooking salmon or you’ve made it a hundred times, this recipe is going to become a regular in your dinner rotation.
And if you want to round this Oven Baked Salmon in Foil out a little more, I love serving it alongside a simple bowl of fluffy rice or a Greek quinoa salad.
Ingredients & Substitutions
Salmon Fillets: I recommend wild-caught salmon for the best flavor and texture. It’s richer, less oily, and bakes beautifully. I’ve tested both pre-cut fillets and one large piece cut into portions, and both work well as long as the pieces are similar in size for even cooking.
Olive Oil: Extra-virgin olive oil gives the salmon a light, fruity flavor that complements the lemon and herbs. I’ve also tried avocado oil and melted butter. Both great options if you prefer a milder or richer taste.
Seasonings: I usually keep it simple with dried oregano, kosher salt, and black pepper, but this recipe is so versatile. I’ve tested it with lemon pepper, Italian seasoning, and a spoonful of pesto. All delicious twists depending on your mood.
Asparagus: Choose stalks that are uniform in size so they cook evenly. I’ve swapped asparagus with green beans, broccoli, or zucchini before, and they all roast beautifully alongside the salmon. If you’re craving something heartier, toss in a few baby potatoes, just start roasting them a bit earlier.
Lemon: Fresh lemon slices add brightness and a little zing that balances the richness of the salmon. I always squeeze extra lemon juice on top right before serving for that fresh, clean finish.
Fresh Herbs: Dill is my favorite with salmon. It adds a delicate, refreshing note. Parsley and chives are also great options for garnish and a touch of color.
Quick Note: Instead of oven baked salmon in foil, try making this recipe on the grill. It’s the perfect recipe for summer! Keep in mind that you may need to adjust the cooking time based on the heat of your grill.
How To Make Oven Baked Salmon In Foil
Step 1: Preheat your oven to 400°F. This temperature is the sweet spot for salmon in foil. Hot enough to cook it through quickly, but not so high that it dries out before the foil has a chance to do its job.
Step 2: Season the salmon. Place the salmon fillets in a bowl and drizzle with olive oil, then sprinkle with dried oregano, salt, and black pepper. I always make sure every surface is coated. The oil helps the seasoning stick and adds a light, fruity flavor that pairs beautifully with the lemon.
Pro tip: You can leave the skin on or remove it before seasoning. I prefer skin on because it acts as a natural barrier between the fish and the foil, keeping it even more moist. It also peels off easily after baking if you’d rather not eat it.
Step 3: Assemble the foil packets. Cut two large sheets of foil — big enough to fold up and seal comfortably around the salmon and asparagus without wrapping too tightly. Arrange about 8 asparagus spears on each sheet first, then lay the salmon fillets on top. The asparagus acts as a natural rack that lifts the salmon off the foil so it steams evenly on all sides. Top each fillet with 2 lemon slices and a sprig of fresh dill.
Step 4: Seal and bake. Fold the sides of the foil inward over the salmon, then fold the top and bottom to seal the packet closed. Don’t wrap it too tightly, you want a little room inside for steam to build up, which is what keeps the salmon so moist and tender. Place the packets on a baking sheet and bake for 15 to 20 minutes. The exact time will depend on the thickness of your fillets.
Step 5: Optional broil finish. For a lightly golden top, carefully open the foil packets and switch your oven to broil. Return the salmon to the oven uncovered for 2 to 3 minutes, watching closely so it doesn’t overcook. This step is optional but it gives the salmon a beautiful finish that makes it look as good as it tastes.
Step 6: Check for doneness and serve. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 145°F at the thickest part. Carefully open the packets — the steam inside is very hot. If there’s a little liquid pooled in the foil, just remove it with a spoon before transferring to a plate. Serve warm and enjoy!
Pro tip: I always reach for my instant-read thermometer for perfect results. It takes the guesswork out completely. You’re looking for 125–135°F for a juicy, slightly pink center, or 145°F if you prefer your salmon fully cooked through.
Olivia's Tips for the Best Results
Trim the woody ends from the asparagus. I like to line the stalks up and slice them all at once with a knife. You can also just snap them. They naturally break right where the tough part ends.
Parchment paper works too. If you’d rather not use foil, parchment paper is a great swap. It creates the same steaming effect and is a little easier to open without the sharp edges.
Make it ahead. You can assemble the foil packets and keep them in the fridge for up to 8 hours before baking. This makes it a great option for meal prep or for getting dinner on the table even faster on a busy night.
Oven Baked Salmon in Foil Recipe
Video
Ingredients
- 2 salmon fillets
- 1 tbsp extra-virgin olive oil
- Salt and pepper
- 1 tsp dried oregano
- 16 asparagus spears
- 4 slices of lemon
- 1 tsp fresh dill
Instructions
- Preheat oven to 400F. In a bowl or plate, place the two pieces of salmon. Pour 1 tbsp olive oil and sprinkle salt, pepper, and dried oregano.
- Cut two sheets of foil. It has to be big enough to wrap the salmon and asparagus. First place asparagus (about 8 spears) on the sheet of foil. Layer fillets over asparagus. Then top each with about 2 lemon slices and 1 sprig dill.
- Wrap sides of foil inward over salmon then fold on top and bottom of foil to enclose. Place foil packets in a single layer on a baking sheet. Bake in the oven for about 15-20 minutes. The time will depend on the thickness of your salmon and the power of your oven.
- Optional, but recommended: Carefully open the foil, switch the oven to broil, and return the salmon uncovered for 2–3 minutes, until lightly golden and just cooked through.
- Unwrap and using a large spatula, transfer the foil packets to plates. Serve warm.
Notes
- Do not wrap the salmon too tightly as the tin foil can take off some of the salmon, making it less pretty when serving.
- There’s no need to flip the foil packs in the oven.
- To store: Put leftover salmon into an airtight glass container and keep for up to 3 days.
- To reheat: Rewarm leftovers in the microwave or air fryer.
- To freeze: Freeze in a freezer-safe bag once the salmon fillets have reached room temperature. Freeze for up to 4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Oh my GOSH, Olivia! This salmon is seriously so stunning! Salmon in foil is one of my all-time favorite weeknight dinners so I’m all over this! Love that you threw asparagus into the mix too. This is going on my dinner menu! Pinned. 🙂
So exciting that your family is coming to visit! I hope you all have the very best time! What a perfect way to start off the summer. I love this salmon recipe! I bet this would work great on a grill too!
It is so exciting your family is coming Olivia and you’re going on a tour with them. I bet you all going to have lots of fun. Please post some pictures of the beautiful places you are going to visit. This salmon looks super yummy, it’s another recipe of yours I would love to cook for my family, especially for my daughter who is addicted to salmon!
Olivia! This salmon with asparagus looks absolutely perfect! And so easy too – love it! Hope you have such a wonderful time with your family! I always treasure the time with mine – so exciting that they’re staying for 3(!) weeks!! Have fun!
Simple, healthy and delicious…the perfect dinner.
This is so simple and easy I like this recipe, Pinned. Have a great vacation with the family.
I am all over simple, easy and delicious recipes like this one! Looks like the perfect weeknight dinner!
I pinned this as well. Everything looks so good together: salmon and asparagus, two of my favorite things…
Glad you like it 😉
So simple but SOOOO delicious. Love your eye for photography. Nicely done!
Thanks a lot 😉
I just made this for dinner and it was PERFECT. 20 minutes is exactly the right amount of time and the prep took no time. The family loved it, even my 6 year old cleaned his plate! Thanks for sharing!
So glad to hear that you and your family loved this recipe. Thanks a lot for your feedback. I really appreciate it 😉
Aluminium+acid( citric acid from lemon) = TOXIC
Have you tried making tiny holes in your foil and placing a large baking sheet on the rack under this so the water doesn’t collect making it soggy. Salmon baking into “white” stuff is why I stopped baking salmon. Also 400 seems really high to me. Maybe 325-350? O
I randomly came across this recipe last night and fixed this for supper. Huny got some asparagus earlier in the day to go with a large piece of salmon I cut in half. I followed this recipe except I didn’t have any lemons so I used an orange. I used the foil but placed the packet into an iron skillet and covered that with foil. I did bake at 400 degrees but since the pieces of salmon were so large I cooked them an additional 20 minutes. Very good! I had some leftover mashed potatoes and served those as well. Fast, Easy and Good!
Hi, Teresa. I am so glad to hear that. I love this recipe too 😉
If you want to eat something healthy, try to cook your salmon in parchment paper instead of foil, since it’s toxic with lemon !
Can you wrap it in parchment paper and then foil? I couldn’t think parchment alone would create a tight enough seal to keep steam in.
Yes, you can 😉
Made this today, was so easy and so delicious! Thank you for recipe!
Great to hear that 😉
One question to you Olivia
What do you serve with the Salmon?
Best regards
Gunnar Kr.
I love to serve with quinoa salad or black beans salad or rice.
Check these links below:
Quinoa Salads: https://www.primaverakitchen.com/9-healthy-fresh-quinoa-salads/
Black Beans Salad: https://www.primaverakitchen.com/black-bean-mango-salad/
Rice: https://www.primaverakitchen.com/how-to-make-fluffy-rice/
I can’t wait to try this recipe. Looks delicious! I have one question though – the recipe says:
2 salmon fillets (It is about 4 once each)
I assume that should say 4 ounces each – to my way of thinking this recipe should feed 2 people – not 4.
A 4 ounce fillet should be a serving for 1 person. Is that correct?
Regards,
Pam R
You are totally correct. It feeds 2 people and not 4. Thanks a lot for your comment 😉
I tried this recipe tonight and it was great! I do not cook salmon very often. Are you supposed to leave the black scales on the bottom of the salmon? When I cooked it, some of the scales were cooked onto the asparagus. How would you prevent that?
Hi, Kayla
I always cook salmon with the black scales on the bottom of the salmon, but you can remove it before cooking if you desire 😉
I felt this was a little overcooked. I would cook the asparagus separately with some olive oil & parmesan cheese on the same baking sheet. I felt that the lemon did reduce the oily taste of the salmon. Make again, not sure
Is the parsley just for look or is it supposed to go in the foil before baking?
It is supposed to go in the foil after baking!