This oven baked salmon in foil is an easy veggie-packed dinner that comes together quickly. You’ll love the bold Mediterranean flavors with garlic, fresh thyme, and a buttery lemon sauce!
The humble tin foil dinner is a thing of beauty–quick to prepare and easy clean up! And one of my absolute favorites is this simple meal with veggies and salmon all wrapped in one perfect little packet.
We have a long tradition in the Mediterranean of baking veggies, fish, and meat wrapped in parchment, from Salmon En Papillote (in paper) to Lamb Kleftiko. Foil is arguably easier to work with, as there’s no need to fold it perfectly. Plus, you still get all the benefits of trapping the steam and keeping in all the juices, which makes everything so deliciously tender and flavorful.
This oven baked salmon in foil is so darn easy to make, but the end result definitely looks and eats like a fancy dinner. You can serve it right in the foil packet, if you like. No shame in that!
Table of Contents
Ingredients and Substitutions for this Recipe
To me, this foil baked salmon is peak Mediterranean vibes: simple seasonal produce, lots of flavor, and nothing too fussy.
- Salmon: Center-cut usually bakes best, as it’s the same size all the way through. But feel free to use what you have.
- Olive oil: Use a high quality extra virgin variety for the best flavor.
- Garlic: A bold amount of garlic is what makes the sauce so delicious. If you must, swap with 4 shallots.
- Seasoning: Sweet paprika adds a mild chili pepper flavor without dominating. Thyme adds a fresh, aromatic quality (fresh rosemary is a worthy substitute). Kosher salt and black pepper make everything more lively.
- Butter: Just a touch (2 tablespoons in total) of butter adds a nice richness to the sauce, but simply swap with olive oil if you avoid butter.
- Lemon: A fresh hit of citrus is a must, but lime also works well.
- Summer squash: Any kind, like zucchini or yellow squash, works well. Swap with other quick-cooking seasonal vegetables, like asparagus, snap peas, or mushrooms.
- Tomato: An on-the-vine tomato in the summertime is a special treat, but you get away cherry or grape tomatoes in the off season.
- Green onions: Adds a mild sweet and savory flavor that complements the garlic’s boldness.
- Parsley: Adds a lovely freshness. I wouldn’t skip the fresh herbs, but cilantro or basil can also work well.
How to Oven Bake Salmon in Foil
I see recipes like this foil baked salmon as an opportunity to use up whatever vegetables I have on hand. With the abundance of summer squash, zucchini and tomatoes these days, that’s what I used this time around. But this recipe will work well with other vegetables like green beans, asparagus, broccoli…you can change things up to meet your needs.
- Get ready. Preheat the oven to 400°F. Press, grate, or finely chop 15 garlic cloves. Melt 2 tablespoons of butter. Halve and slice 2 summer squash and 1 large tomato. Slice 2 large green onions. Prepare 1/2 cup chopped fresh parsley leaves.
- Set up your packets. Prepare 4 large pieces of foil on a large baking sheet (about 12×17-inches, or large enough to completely wrap 4 (5 ounce) salmon fillets (heavy duty foil works well here).
- Season the salmon. Drizzle olive oil generously over each of the salmon fillets, then place them with the oiled side down on the prepared foil sheets. Spread half of the garlic over the fish and season with salt and pepper. Add one thyme sprig to each salmon.
- Season the veggies. In a large bowl, whisk the remaining crushed garlic with the melted butter, juice of 1 lemon, 1 teaspoon sweet paprika, 1/3 cup of olive oil, and a pinch of salt and pepper. Add the squash, tomato, and green onions. Toss to coat the veggies in the sauce.
- Bake the salmon. Fold the foil over the salmon and vegetables. Cover completely and seal each packet shut. Bake in the hot oven for 20-25 minutes.
- Finish and serve. When ready, carefully transfer the salmon and vegetable foil packets with a spatula to individual serving plates. Sprinkle with parsley and serve with lemon wedges on the side. Enjoy!
What to Serve with Foil-Baked Salmon
With the veggies, this is a bright and colorful weeknight meal all on its own. That said, it also makes for a great centerpiece for a casual and festive dinner party. Some ideas to serve along:
- A Fresh Salad: Something crunch to contrast the silky salmon, like Maroulosalata (Greek Lettuce Salad).
- A Satisfying Grain: Something simple, like plain basmati rice or Greek lemon rice goes well with the garlicky salmon.
- To Drink? This Blood Orange Cocktail with Rosemary complements the salmon’s savory-citrusy flavor.
- Something Sweet? End the meal with a light treat, like Greek Yogurt Popsicles or Lemon Sorbet.
More Oven Baked Salmon Recipes
Fish and Seafood
Baked Lemon Garlic Salmon
Fish and Seafood
Baked Dijon Salmon with Lemon and Garlic
Entree
Easy Greek Salmon
Fish and Seafood
Salmon in Parchment Paper (Salmon en Papillote)
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Ingredients
- 4 salmon fillets (about 5 ounces each)
- Extra virgin olive oil
- 15 garlic cloves, pressed, grated, or finely chopped (divided)
- Kosher salt
- Black pepper
- 4 fresh thyme sprigs (or 2-3 teaspoons dried thyme)
- 2 tablespoons butter, melted
- 1 large lemon, juiced, plus lemon wedges for serving
- 1 teaspoon sweet paprika
- 2 summer squash (any kind; like zucchini or yellow squash), halved and sliced
- 1 large tomato, halved and sliced
- 2 green onions, sliced (both white and green parts)
- 1/2 cup chopped fresh parsley leaves
Instructions
- Get ready. Preheat the oven to 400°F. Prepare 4 large pieces of foil on a large baking sheet (about 12×17-inches, or large enough to completely wrap the fish.
- Season the salmon. Drizzle olive oil generously over each of the salmon fillets, then place them with the oiled side down on the prepared foil sheets. Spread half of the garlic over the fish and season with salt and pepper. Add one thyme sprig to each salmon.
- Season the veggies. In a large bowl, whisk the remaining crushed garlic with the melted butter, lemon juice, paprika, 1/3 cup of olive oil, and a pinch of salt and pepper. Add the squash, tomato, and green onions. Toss to coat the veggies in the sauce.
- Bake the salmon. Divide the vegetables into 4 equal portions over (or next to) the salmon fillets. Fold the foil over the salmon and vegetables, cover completely and seal shut. Bake in the hot oven for 20-25 minutes.
- Finish and serve. When ready, carefully transfer the salmon and vegetable foil packets with a spatula to individual serving plates. Sprinkle with parsley and serve with lemon wedges on the side. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and Spanish paprika used in this recipe.
- The salmon fillets are meant to be eaten right out of the foil. However, if you prefer to remove them, once baked, let the salmon fillets sit in the foil for 3-5 minutes and then very carefully lift each out with a large metal spatula.
Nutrition
The Mediterranean Diet Starter Kit
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*This post has recently been updated with new information for the readers’ benefit.
I have tried several of your recipes and they always come out perfect. Thank you for your tips, the recipes and videos – they are amazing. You make me be better cook.
You are so sweet, Sylvia! Thank you!!
Could you recommend other type of fish please?
Sure, Anna! Cod or Halibut would work here, as well. Enjoy!
This was delicious! And advice on reheating leftovers?
Hi, Amy. To reheat, preheat the oven to 275°F and place the salmon on a baking dish. To keep it from drying out, cover it with foil or add a splash of broth, water, or oil. Then, bake for 10-15 minutes until it’s warmed through (be sure to check often to avoid overcooking).
I’m doing the salmon from Frozen keta from target..using parchment pockets no foil…using grape tomatoes and zucchini….any suggestions…not sure how long to bake frozen salmon in parchment pockets..please advise Mrs Suzi !! Appreciate it
Hi, Diane. You’ll actually want to thaw your salmon first, since it’s frozen. Then you can cook in the parchment packet just as instructed for foil. For best results, we always recommend using a thermometer to test for doneness. Salmon is considered cooked when the thickest part reaches 145 degrees F. Enjoy!!
My question is about salmon skin on or off before baking. I realize the skin helps to keep in flavors but there isn’t an easy way to remove skin after baking with all the veggies on it. My salmon fillet looks a bit beat up afterwards. I would like to serve it without skin on. Do you have an easy way to remove skin after baking but before serving?
Thank you! Love your recipes!
Connie
Hi, Connie. You could remove the skin before baking, here, if you prefer. When I cook salmon with the skin on, I simply flake pieces off bite-by-bite, or gently nudge the skin away with a spatula.
Yummy! I use 2 garlic cloves per lb haha but to each their own! The first time I made these my veggies were overcooked and that was baking them at 20mins. So I left them out this time and just did the salmon and baked them for 18 and that was still too long. Just saying in case this helps someone! Delicious recipe. Will prob make it w your basmati rice recipe next time!! <3
Thanks for the feedback, Katie!
Can I make this with salmon that still has the skin on one side? It’s a frozen fish, also.
Hi, Cherie. Sure to both! Just thaw the frozen salmon first in the fridge before cooking.
Suzy, Thanks for this Salmon recipe… it was very good and looked beautiful !
A couple of things, my veggies weren’t as tender as I had hoped but could completely be my oven as my temps have been off and need a new oven temp gauge!!
In your recipe outcome, should the veggies be nice and soft tender or still on the crisp side?
Also do you know any approximate measurements on the garlic amounts!! Recently the garlic I’ve purchased has had cloves the size of 3, lol… and other times it’s very thin! So I would imagine this could make the outcomes a bit different in gathering 15 cloves??
Thanks, I will definitely make this again!!
Susan
Hi, Susan! My veggies usually do come out nice and tender (without being mushy). As for the garlic, unfortunately I don’t have an exact measurement for you. I always just eyeball it, and it turns out just fine. So glad you enjoyed the salmon!!
I have not made this yet. Do you have recommendations for frozen salmon ? It’s the only wild caught available where I live. Should I thaw before cooking, or put right in frozen ?
Wild caught salmon is awesome! And yes, thaw before cooking.