Oven Baked Salmon in Foil

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!

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!