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
The vibrant pantry essentials you need to start cooking the Mediterranean way.
*This post has recently been updated with new information for the readers’ benefit.
I tried salmon yesterday for the first time. Cooked in skillet w garlic and onions and seasoned salmon wth salt/pepper. It was very good. My granddaughter that does not like salmon Liked It, she ate half of the piece.
I’m anxious to try the packet with vegetables. Sounds easy but super flavorful. I’ve never had the rice you suggested but I’m anxious to try that too!
Awesome, Marcella! Eager to hear when you try this one!
This recipe is fantastic!
Yay! Thanks, Susan!
Is it possible to use parchment paper instead of foil? Would the instructions be the same? I’ve read too many articles about aluminum leaching into the food and aluminum causing Alzheimer’s disease.
Hi Terr, yes you can use parchment. Check at 15 minutes of baking…it may be enough time.
I love to fix salmon – but have only cooked it on the grill with the skin side down on a piece of foil, never baked or broiled. How is the best way to cook this in the oven – for how long & at what temp? Also would love to try some new seasonings – I always grill with garlic and thar were amazing.
Thank you for sharing, Lonnie!
I absolutely LOVE all your recipes
You make me happy ?
Thank you
Eileen
Thank you so much, Eileen! I’m honored!
This was ABSOLUTELY delicious! I only used the squash and added asparagus to them due to what I had available. I’ve never been able to cook salmon and have it come out so juicy. I think next time I will add the other vegetables to see how my family likes those flavors.
Awesome, Debbie! So glad you enjoyed it!!! Yes, I change up my veggies depending on what I have on hand and what’s in season…it works great!
This will be tomorrow nights supper for sure!
Hope you enjoyed it, Lee!!!
This looks so delicious and your pictures are amazing!
Thank you, Mia! I’ll stop by to check out your site.
Gorgeous and healthy. Pinned, yummed and stumbled, Suzy. <3
Thank you so much Nancy!
Looks so delicious and healthy too. Can’t wait to try this, Suzy!
Yum
I love this no-mess meal!
You are so right, this is a no-mess meal! You can eat the fish straight out of the foil if you wanna skip dishes!
Suz – I just put this on the menu for Sunday lunch! 🙂 I’m going to try it on the grill. Have you grilled the salmon before (in the foil packets) and if so…how long did you leave them on the rack? I’m thinking 12-15 minutes on medium heat, but would love your advice if you’ve tried this.
Hey girl! So excited you’re planning to make this salmon soon. I have not tried on the grill, but I believe it will work very well. First, make sure to drizzle the salmon generously with oil so it does not stick to the foil. Pack it up tightly in the foil pouches and grill on medium-high for 10-15 minutes, rotating once. Hope this helps!
U can certainly do it on the grill. 10-15 minutes on medium high. Be sure to have the salmon well-oiled so it does not stick to the foil.
Can’t think of a better pairing than salmon and mediterranean !
Thanks so much, Linda! I’m all in for a simple recipe.
This actually looks impressive Suzi! Love salmon and anything Mediterranean, so this is just the perfect dinner for me! Pinning of course!
Thank you, Mira! So glad to see you here,friend.
This looks amazing!!! Salmon is my very favorite and being from the Pacific Northwest, so popular when I go home to visit – on the list to prepare!!
Awesome, Debra! Hope you try salmon my way soon. And let me know. XO