If you need a salmon dinner on the table in under 30 minutes with almost no cleanup, this is the recipe. A simple garlic butter sauce with melted butter, fresh lemon juice, and minced garlic gets poured over the salmon, sealed in foil, and baked until perfectly flaky. The foil does all the work, locking in every drop of that buttery sauce so the fish stays moist and full of flavour from edge to edge. Pierre asks for this almost every week, and I never get tired of making it.
Why I Always Bake Salmon in Foil
I’ve been making salmon recipes at Primavera Kitchen for over 12 years because we absolutely love salmon so much. If you also love it as much as my family does, I have over 25 salmon recipes on the site, from quick weeknight fillets to meal prep bowls.
Most garlic butter salmon recipes ask you to stand over a hot pan and baste constantly. I’ve done it that way plenty of times and honestly? I always prefer the foil method. Wrapping the salmon creates its own little oven inside the oven and you get perfectly flaky salmon every single time without babysitting the pan.
It is a breeze to make and cleanup takes about 30 seconds. I love serving it with roasted green beans, mashed potatoes, or fluffy rice for a complete weeknight dinner.
Key Ingredients
Salmon — After making this recipe so many times, I’ve found that the quality of your salmon makes a real difference in the final result. Wild-caught is always my first choice. It has a deeper, richer flavour and that beautiful vibrant colour that farmed salmon often lacks. When I’m at the store, I look for bright, firm flesh with no grey patches and no fishy smell. Good fresh salmon should smell like the ocean, clean and mild. I always go for King, Sockeye, or Coho when I can find them. They have the best flavour and hold up beautifully in the foil.
Pro tip: Honestly? Don’t be afraid of frozen salmon. I buy it all the time. Fish that’s been flash-frozen at sea is often fresher than what’s been sitting on ice at the counter for days. I just thaw it overnight in the fridge and it works perfectly every time.
Garlic — I always mince my garlic by hand with a knife and I never use a garlic press for this recipe. When the pieces are too fine, they burn in the hot butter before they have a chance to infuse it with flavour. Hand-minced gives you slightly bigger, irregular pieces that cook more gently and release their flavour slowly into the sauce. Two cloves is what I use, but if you love garlic as much as my family does, three cloves works beautifully too.
Butter — I prefer unsalted butter here because it lets me control exactly how much salt goes into the sauce. When the butter, lemon juice, and seasoning all come together in that foil packet, the flavours are very concentrated. So being able to control the salt matters. That said, salted butter works perfectly fine too, just hold back a little on the kosher salt when you season the fish.
Lemon juice — I always squeeze it fresh. I know bottled lemon juice is convenient, but in a sauce this simple, with so few ingredients, you would honestly taste the difference. Fresh lemon juice is brighter, cleaner, and adds that light citrus lift that makes the garlic butter sauce feel balanced rather than heavy. One lemon is all you need for this recipe.
Seasoning — I use kosher salt, black pepper, dried oregano, and crushed red pepper. The oregano adds a subtle earthiness that pairs really well with salmon and the crushed red pepper gives just a little warmth without making it spicy. I’ve also tested this with paprika, garlic powder, thyme, and Italian seasoning and they all work well, so feel free to use what you have on hand.
How To Make Garlic Butter Salmon in Foil
Preheat your oven and prepare the foil — I always preheat to 400F before I do anything else. While the oven is heating up, I cut a large piece of aluminum foil and place it on my baking sheet. It needs to be big enough to fold over and fully seal the salmon. I always go a little bigger than I think I need. A packet that’s too small and can’t close properly will leak sauce all over the baking sheet and you lose everything that makes this recipe special.
Pat the salmon dry — This is a step I never skip, even though the salmon is going straight into a butter sauce. Moisture on the surface of the fish dilutes the flavour of the sauce and can cause the salmon to steam unevenly inside the packet. I just press a few paper towels firmly on both sides and it makes a real difference. Then I place the salmon skin side down on the prepared foil.
Make the garlic butter sauce — In a small bowl, I whisk together the melted butter, fresh lemon juice, and minced garlic until everything is combined. This takes about 30 seconds and it’s worth doing before the salmon goes on the foil so the sauce is ready to pour immediately. I like to taste it at this point. It should smell incredible and taste rich, garlicky, and bright from the lemon.
Pour the sauce and season — I pour the garlic butter sauce slowly and evenly over the whole surface of the salmon, making sure every part gets coated. Then I season generously with kosher salt, black pepper, dried oregano, and crushed red pepper. I always season after pouring the sauce so the spices sit on top and don’t get washed to the sides.
Seal the foil tightly — I fold the sides of the foil up and over the salmon and press the edges together firmly to create a well-sealed packet. This is important. If the packet has gaps or isn’t properly sealed, the sauce leaks out onto the baking sheet during baking and you lose the self-basting effect that makes this recipe so good. Take an extra few seconds here and make sure it’s really closed.
Bake — I place the baking sheet in the oven and bake for 12 to 16 minutes depending on the thickness of the fillet. A thinner fillet will be done closer to 12 minutes, a thicker one will need the full 16. I always check at 12 minutes just to be safe. Overcooked salmon is dry and chalky and it happens faster than you think.
Broil for the finish — This is my favourite part of the whole recipe. I open the foil carefully (the steam inside is very hot) and slide the baking sheet under the broiler for 2 to 3 minutes. This step turns the top of the salmon golden and slightly caramelised, and the difference in texture compared to skipping it is very noticeable. Keep a close eye on it though — under the broiler things can go from golden to burnt quickly. I never walk away during this step.
Rest and serve — I remove the salmon from the oven when it flakes easily with a fork or reads 145F on an instant-read thermometer inserted into the thickest part. Before serving, I spoon some of the garlic butter sauce that has collected in the foil back over the top of the fish. That sauce is too good to leave behind. I finish with a little fresh chopped parsley and lemon slices.
Why I Always Bake Salmon In Foil
Foil-baking creates a sealed steam environment, which does two things. First, the moisture from the lemon juice and butter has nowhere to escape. It circulates around the fish and continuously bastes it. Second, the salmon cooks more gently and evenly than it would exposed in a pan. You’re much less likely to overcook it. The final broil at the end gives you the best of both worlds: the moisture of steaming and a golden, slightly caramelized top.
How to Tell When Salmon Is Done
The FDA recommends 145°F, that’s fully cooked. But I’ve found that pulling the salmon at 125–130°F gives you that silky, just-set texture that most chefs prefer. It’s a personal call. I like mine at about 130°F. It’s cooked through but still moist.
Use a thermometer: Insert it into the thickest part.
- 115–125°F: Medium-rare
- 125–140°F: Medium to well-done
- 140°F: Fully cooked—take it out!
No thermometer? Gently flake the salmon with a fork. It should separate easily and look cooked to your preference.
Know your preference: Like steak, salmon doneness is personal. Try a few levels to find what you like best.
Garlic Butter Salmon (Baked in Foil)
Video
Ingredients
- 1¼ pounds salmon fillet
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 3 tablespoons melted butter or melted ghee
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1 tablespoon chopped parsley to garnish
- lemon slices to garnish
Instructions
- Preheat oven to 400ºF. Line a baking sheet. The piece of foil should be large enough to fold over and seal the fish.
- In a small bowl, add lemon juice, garlic, and melted butter or melted ghee. Whisk everything together.
- Place the salmon on the prepared baking sheet. Pour the butter mixture over the salmon.
- Season with salt, pepper, oregano, and red pepper flakes.
- Fold the sides of the foil over the salmon. Make sure it is well sealed so that the sauce does not leak. Place the pan into the oven, and bake until cooked, about 12-16 minutes. The cooking time depends on the thickness of the fillet.*
- Open the foil, and broil the fish for 2-3 minutes. Be careful not to burn the fish!
- Remove from the oven. Using a spoon, pour some of the butter sauce left in the foil onto the salmon before serving. Then, garnish with fresh chopped parsley and lemon slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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How do you know when the Salmon is done enough?? Do you need to turn it over once half way??
No you don’t need to turn it over. It is completely cooked when the meat is opaque (solid pink) through the center. Always check the salmon at the thickest part of the fillet to prevent raw areas. Salmon must reach an internal temperature of 145F to cook completely. Hope it helps!
I made this and it was absolutely amazing! Of course I used more crushed red pepper than recommended as I like things spicy 😉.
I was out of oregano and substituted rosemary and thyme but I would definitely make this again. Served it on a bed of steamed spinach, would highly recommend!
Your version sounds delicious 😉
Made it tonight. A very easy recipe and very good. I’d make again.
Wow happy you enjoyed it!
This was very yummy, however maybe it’s the fact that the salmon I used was already de-skinned, but it turned out on the dry side. I cooked for 21 min then broiled for 2. Seems a bit overdone. Flavor is there though! Thanks!!
Yes maybe 21 minutes was so long for the size of your salmon. Next time cook for 15 minutes and check if it’s cooked though. The cooking time will always change according to the salmon size.
Hi Olivia
I was wondering if I could use salmon fillets in this recipe instead of 1 large salon fillet.? Would I have to adjust the cooking time?
Yes you can, but it probably would time about 10 to 12 minutes. It will depend on the size of the fillets.
We made this the other night after finding some nice salmon on sale at Aldi’s. I loved the recipe, our littles ate it and enjoyed it too, which isn’t easy to get a 6 and a 1 year old to enjoy fish.
We did all feel it was a smidge too spicey, so next time I plan to knock the crushed red pepper back to 1/8 tsp.
Thank you for sharing!
Yes you should add only 1/8 tsp of res pepper if you think it’s too spicy. But I’m so excited to hear that you and even your little ones enjoyed this recipe 😉
Super delicious!!!! I am so glad I found this recipe!!! It was my first time making a whole filet of Salmon and was intimidated, but this was so simple, I didn’t have to worry about over cooking!!
I’m so excited to hear you love this recipe!
This is the 2nd time for the re I’ve. The seasoned mixture is. Wry good.
Happy you liked it 😉
In the process of cooking this amazing recipe. Thus far I’ve had to cook my Salmon for a far longer time and higher temp, so I’m hoping it comes out delicious still. I have cooked it in increments of 10 minutes for the second time past the 1st initial 25 minutes so far. Fingerscrossed that it doesn’t overcook.
Hope it turned out well. Let me know how yours come out!
Fabulous salmon. Just made it fOr a small dinner party. DONE perfectly.
Amazing! Thanks for stopping by 😉
Omg it was delicious! All of my family except one picky eater liked it and wanted more. Garlic lemon butter sauce was awesome. We had extra sauce around the salmon so we could dip steamed broccoli into the sauce. We will cook again soon! Thank you for delicious and easy clean up recipe.
Wow I am so excited to hear this! Thank you so much for trying this recipe and taking time to leave your positive review.
Deliciousness…very savory and succulent!
Happy you enjoyed it 😉
I took the skin off before cooking! Is that not supposed to happen lol
I cooked with the skin because this is my preference, but you can cook without it for sure.
Loved this! Super moist and so easy to prepare. I would serve this to company. Thank you!
Great 😉
I was very happy with this recipe! Delicious, easy clean-up and there was no fishy smell in my house afterward. Thank you for adding the nutritional information as I have to watch sodium levels for my husband.
You’re very welcome. I’m very happy you liked this recipe 😉
This has been one of the nicest salmon recipes Ive tried . It was simple and quick and very very tasty , can’t wait to treat my friends to a nice evening meal.
Many any thanks.
Agnes.
Wow Thank you so stopping by and for your positive feedback 😉
How long should I cook it for if I have a 3 pound salmon?
Start cooking for about 20-25 minutes and check it every 5 minutes after that, just to make sure the fish won’t be dry. Thanks!
This was delicious! I added granulated California garlic with butter instead of fresh, (Only because I didn’t have fresh), omitted pepper flakes since my husband has stomach issues, and it was still fantastic. Even ate it cold for lunch today. It’s a keeper for sure!!
Awesome. It’s funny I also love eating this salmon cold for lunch 😉
Going to try this for Valentine’s Day. She loves salmon, and can’t wait to make it for her. Would you recommend against cooking 2 at the same time? I don’t mind if minensits for a bit, so if I have to do it one at a time, that’s ok.thanks!
I don’t think you should cook 2 at the same time.
I did, and it was delicious… put two salmon fillets side by side and cooked for 20 minutes.
That’s awesome!
I can’t believe it! I am a survivalist cook at best and this came out perfect! My dish even looked like the picture, I took a picture of mine because I was so excited 🙂 Thank you so much!
ahahahah That’s awesome! Happy you enjoyed this recipe 😉