This baked salmon in foil is a fan-favorite for a reason! It comes together super quickly, and you'll love the bold Mediterranean flavors with garlic, fresh thyme, earthy paprika, and a buttery lemon sauce. The foil parcels make for easy clean-up, but they also lock in the moisture and flavor for tender, flaky salmon.  Grab my tips and watch how I make it in the video below.

Mediterranean-style baked salmon in foil

Tin foil dinner packets are a thing of beauty--quick to prepare and easy clean up! And one of my absolute favorites is this Mediterranean-baked salmon and vegetables in foil, an (arguably) easier version of classic Salmon En Papillote.  It is so darn easy to make, but the end result definitely looks and eats kinda fancy. You can serve it right in the foil packet, if you like, no shame in that!

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, can change things up to meet your needs.

Oven baked salmon served on a plate with vegetables and parsley

Mediterranean-Style Baked Salmon in Foil

Here's the gist.  Salmon fillet pieces (about 5 ounces each) and a few chopped colorful veggies are wrapped together in individual foil parcels and quickly baked to tender perfection. I heat my oven to 400 degrees F, and this dinner is typically ready in 20 to 25 minutes!

Salmon fillets with green onions, tomato, garlic, zucchini and yellow squash

But let's not forget the flavor makers. The bold Mediterranean flavors is what draws me in every single time. Garlic and fresh thyme, plus a "secret sauce" made with Greek extra virgin olive oil, butter, fresh lemon juice, a little earthy paprika (oh, and more garlic!) The sauce totally seals the deal on flavor and also helps keep the salmon nice and moist.

Sliced vegetables in a baking pan

Never-Dry Baked Salmon in Foil 

Even for those who don't have a lot of experience cooking salmon and may be afraid of drying it out, this recipe is a foolproof way to arrive at perfectly tender flaky salmon. No big skills needed. Sliced vegetables laid on top of salmon fillet in foil

The trick is in the foil parcels (and by the way, if you prefer, you can use parchment.) The foil (or parchment) parcels holding the salmon and veggies, allow everything to cook quickly and evenly, while sealing in moisture and flavor. And as I said earlier, it totally helps that we add in a tasty sauce.

Baking time will vary a little, depending on how thick your salmon is. It helps to take the salmon out of the fridge for a few minutes to bring it closer to room temperature before baking. Another thing to remember is that baked salmon is ready when its internal temperature reaches anywhere between 125 degrees F to 140 degrees F, depending on how well-done you like it. An instant read thermometer like this one could be helpful in taking the guess work out. (More tips on how to bake salmon perfectly here.)

Salmon and vegetables individually wrapped in foil, open-faced

What to serve with this Baked Salmon? 

With the veggies already included in this salmon dinner, you won't need a whole lot more. I'll often make a little Lebanese rice or Greek lemon rice to go along with it. And for a starter, try Gazpacho soup or a bright salad like balela; Mediterranean 3-Bean Salad; or Greek Salad. 

Watch video for This Mediterranean Oven Baked Salmon in Foil:

More Recipes to Try:

Salmon Kabobs

Baked Lemon Garlic Salmon

Crispy Pan Seared Salmon

Seafood Paella

Blanched Asparagus with Mediterranean Salsa

You may also enjoy 50+ Top Mediterranean diet recipes. For all recipes, visit us here JOIN MY FREE E-MAIL LIST HERE.

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Oven baked salmon served on a plate with vegetables and parsley

Mediterranean-Style Oven Baked Salmon in Foil

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Mediterranean-Style foil baked salmon and veggies with garlic, fresh thyme and a delicious sauce of olive oil, fresh lemon juice and a hint of butter. Be sure to watch the video above.


  • 4 Salmon fillets, 5-oz each
  • Private Reserve Greek extra virgin olive oil
  • Salt and pepper
  • 15 Garlic Cloves, crushed or finely chopped, divided
  • 4 Fresh thyme springs (or 2-3 teaspoon dried thyme)
  • 2 summer squash, any kind, halved and sliced
  • 1 large tomato, halved and sliced
  • 2 large green onions, both white and green parts, sliced
  • 2 tbsp butter melted
  • 1 tsp sweet paprika
  • 1 large lemon, juice of
  • ½ cup chopped fresh parsley leaves, stems removed
  • Lemon wedges to serve


  1. Preheat the oven to 400 degrees F. Prepare 4 12"x 17" pieces of foil on a large baking sheet.
  2. Drizzle olive oil generously over each of the salmon fillets, then place the salmon fillets, oiled side down, on the prepared foil sheets.
  3. Spread ½ of the crushed garlic over the salmon fillets, and season with salt, pepper. Add thyme.
  4. In a small bowl, mix the remaining crushed garlic with the melted butter, ⅓ cup olive oil, lemon juice, salt, pepper and paprika.
  5. Place veggies in a large bowl or tray, pour the sauce over, toss to combine.
  6. 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.
  7.  Bake in the 400 degree F heated-oven for 20-25 minutes.
  8. When ready, carefully transfer the salmon and vegetable foil packets with a spatula to individual serving plates. Serve with lemon wedges. (see our suggestions up top for what to serve along) Enjoy!


  • 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.
  • Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
  • Visit our store to browse our spices, olive oils and bundles!
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Entree
  • Method: Baked
  • Cuisine: Mediterranean

*This post first appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for users' benefit. Enjoy!

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. DIANE FORTUNA says:

    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

    1. TMD Team says:

      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!!

  2. Connie says:

    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!


    1. Suzy says:

      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.

  3. Katie says:

    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

    1. Suzy says:

      Thanks for the feedback, Katie!

  4. Cherie says:

    Can I make this with salmon that still has the skin on one side? It’s a frozen fish, also.

    1. Suzy says:

      Hi, Cherie. Sure to both! Just thaw the frozen salmon first in the fridge before cooking.

  5. Susan says:

    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!!

    1. Suzy says:

      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!!

  6. Amanda says:

    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 ?

    1. Suzy says:

      Wild caught salmon is awesome! And yes, thaw before cooking.