Baked Salmon in Foil is an easy light dinner that is full of delicious flavor. You will love making salmon this fool proof way.
Salmon is one of my very favorite proteins. I am always ordering it when I find it on menus. It is light and healthy, and I love the flavor.
If you love salmon as much as me, but shy away from making it at home, I hope today changes that. This recipe is so very simple. Even better, it can be adjusted to a smaller piece of salmon if this is going to be dinner for two.
Did you know that in all of my recipes you can tap the serving amount, slide it to how many people you are cooking for, and it will adjust all of the ingredients?
Our first time cooking salmon. It was easy, delicious, flavorful.
How to Bake Salmon
My preferred method of baking salmon is by baking it in foil. It locks in the moisture, makes it very simple, and it doesn’t hurt that it makes clean up a snap.
For the full recipe instructions make sure to check out the recipe card at the bottom of the post.
- Prepare the foil: Cut a large piece of foil that will fit the whole salmon. Place it shiny side up on a baking tray.
- Make the sauce: The seasoning for this recipe is simple – butter, parsley, lemon juice, salt, and pepper.
- Place the salmon: The salmon should be completely thawed and go skin side down on the foil.
- Top and seal: Top the salmon with the butter mixture, and close up the foil. If the foil doesn’t reach around the salmon completely, you can add another piece on top to seal it in.
- Bake: Bake the salmon for 14 to 16 minutes or until it reaches 125 degrees. The salmon should flake apart easily with a fork and still be slightly translucent when you pull it back a little.
- Top: Add more parsley and lemon juice to taste.
My favorite part about this recipe – besides the delicious taste- is how quick it is! This whole process will take you less than 30 minutes.
How to Know When Salmon is Done
The best method for knowing if your salmon is fully cooked is investing in an instant read thermometer and removing it from the oven when it reaches 125 degrees (for medium rare).
I can’t stress enough how handy they are in the kitchen. When cooking meat, there is a fine line between done and dry, and an instant read thermometer helps you hit the mark every time.
This is the instant read thermometer I use and it is under $25. I’ve tried several different brands, and this is by far my favorite.
Instant Read Thermometer
Salmon Should Still be Translucent
If you don’t have a thermometer, you can tell salmon is done by it’s texture. When you push down very gently with a fork, it should flake apart easily. It will still be translucent when you pull it apart with the tip of the fork in the middle.
Buying Salmon
If you are buying your salmon fresh, make sure to purchase from a store or market that does a lot of sales. This will ensure that you have the freshest fish. It should not smell fishy in the market either. The salmon should look shiny and moist when buying fresh.
When you get your salmon home, make sure to store it in the back of the refrigerator. It is coldest there, and fish stays fresh longer when it’s kept closer to 32 degrees.
Frozen Salmon
If you buy frozen salmon, thaw it in the refrigerator overnight before cooking it. I recommend cooking salmon that has been frozen a bit longer, closer to 140 degrees. Salmon that has been frozen has it’s best taste and texture when cooked beyond medium rare.
Leftovers
Leftover baked salmon can be stored in the refrigerator for up to four days. I do not recommend reheating it as it can dry it out too much. Instead, I would suggest finding great ways to eat this dish cold, such as on top of a salad or made into Salmon Salad.
Salmon Salad
What to Serve with Baked Salmon
If you make this easy baked salmon, leave me a comment and let me know what you think. I always love hearing from you.
Baked Salmon in Foil
Ingredients
- 1 pound 8 ounces salmon 680 grams (if buying frozen, thaw for 8 hours in the refrigerator)
- 1/4 cup unsalted butter 56.5 grams (melted)
- 1/4 cup fresh flat leaf parsley (6.25 grams) minced
- 2 tablespoons lemon juice
- 1/2 tablespoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Place heavy duty aluminum foil on a baking sheet.
- Place the thawed salmon on the foil.1 pound 8 ounces salmon
- In a bowl mix together the melted butter, 2 tablespoons parsley, lemon juice, salt, and pepper. Pour over the salmon.1/4 cup unsalted butter, 1/4 cup fresh flat leaf parsley, 2 tablespoons lemon juice, 1/2 tablespoon kosher salt, 1/2 teaspoon black pepper
- Fold the foil in on itself to create a pouch around the salmon, rolling up the ends so that it is completely sealed.
- Bake for 14 to 16 minutes or until the salmon registers 125 degrees Fahrenheit with an instant read thermometer (for medium rare).
- Open up the foil, garnish with the remaining parsley, cut and serve.
Gail Gardina says
Our first time cooking salmon. It was easy, delicious, flavorful.
I’m so glad you liked it!
Virginia Hobbs says
I enjoyed this recipe! Cooking for one, purchased individual portions of the salmon, on sale,
Cooking this was so simple, with fresh asparagus, was so easy! An early spring meal was such a treat
I’m so happy this was such a hit for you! And it’s great to know that this is the perfect recipe to downsize. I get that request a lot.
Melody Wright says
I saved this recipe more than a year ago. Maybe 2? The only salmon recipe I use. OMG, how wonderful and easy. I usually just have a salad with it. Love it during the summer. Can’t go wrong with this recipe.
Diane Willett says
I see that the salmon is farmed. I don’t know anything about farmed salmon but if you’re using wild Alaska salmon it’ll be ruined. With wild caught salmon it’s 10 minutes per 1/2 inch. So if using sockeye (red) I the internal temperature should be taken out at 110° and let it rest until it’s 120°. I’m from Alaska grew up on salmon; king, coho and sockeye are great. Pink, not so much