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, broccoli...you 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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4.9 from 36 reviews

Description

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.


Ingredients

Scale
  • 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

Instructions

  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!

Notes

  • 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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Comments

  1. Katie says:

    Major YUMMMMMM. I used same quantities of everything but swapped with veggies I had on hand: thinly sliced red onion, speghetti squash, and red potatoes. I have tried many of your recipes and loved every one of them! Thank you!






    1. Suzy says:

      Sounds wonderful! Thanks for sharing, Katie!

  2. Julia says:

    I would love to make this recipe but I am allergic to squash. Please recommend another vegetable to substitute?

    1. Suzy says:

      Hi, Julia! This recipe is very forgiving... you can really use whatever vegetables you enjoy! Some other veggies we love in this recipe are peppers and onions. Hope that help!

  3. Casey Womble says:

    This is so YUMMY!!!! I've started following you more recently and trying some of your recipes, and of course adding my own stuff as I go. This is probably one of my favorites. I added some feta cheese to the top and it just adds MORE of those big Mediterranean flavors you talk about! Love this dish, and love following you!!! Thanks for all these ideas, sometimes switching from one way of eating to another is daunting task, but you make it fun 🙂






    1. Suzy says:

      Thanks, Casey! The addition of feta sounds delicious!

  4. Ted says:

    Making your recipes are a true delight, i made this for dinner and it was gorgeous even the kids loved it, especially serving it up in the foil, they can't wait to have it again. This Sunday they want me to make Briam with roast lamb, can't wait. Thanks Suzy, Ted






    1. Suzy says:

      That's great, Ted!! Thanks for sharing!

  5. Anastasia says:

    Hi Suzy, I look forward to making this on the bbq. Should I cook the packets on medium-high heat, and for how long ? Also, should I line the aluminum foil with parchment paper before placing them on the bbq ? By the way I made your Mediterranean-Style Steamed Salmon with Lemon and Fresh Herbs. I was hesitant at first with placing the parchment paper in my braiser (I used my Cuisinart 5-qt. enamelled cast iron casserole with lid). I thought it might burn. Was I ever wrong !! This was the most delicious and moist salmon we ever had. I served it with a side of Israeli couscous. It was superb. Thank you once again for a simply amazing recipe !!

    1. Suzy says:

      Hi there! sure you can cook this on the grill. I would say yes medium-high, covering the grill, for about 10 minutes or until the salmon is cooked to your liking. And I'm so glad you enjoyed the steamed salmon!

  6. mark p says:

    I watched the video demonstrating Mediterranean style garlic salmon in foil but I cannot find the recipe anywhere on your website. Please advise.

  7. Dr. David J Matheson says:

    Could you incl the Fiber macro? For those of us following the Low Carb/ Keto lifestyle we are very interested in Net Carbs which needs to take into account fiber. Thank you.

    1. Suzy says:

      Thank you for the feedback. We are working on this 🙂

  8. ellen reynolds says:

    Another winner, winner, salmon dinner! Tasty, easy, and very little cleanup afterwards. I love the color of the veggies. Very pretty dish (yes, I eat with my eyes first)..I could even teach my granddaughter how to make this one because it's so easy. Only if I could get her to eat it, sigh (very picky).

    1. Suzy says:

      I'm so glad you loved this one!

  9. Dan Kosta says:

    Made this tonight. All the veggies and salmon were great. Loved it. I live in the frozem North but when spring comes I'll toss the packets on the grill. Didn't have a regular tomato so I did a cup of red, yellow, and orange grape tomatoes quartered. Good sub I think. Oregon pinot noir is my choice wine for salmon. Learned it from a sommelier.

    1. Suzy says:

      Awesome! Thanks for the wine recommendation! Sounds perfect! 🙂

  10. Tanya Schroeder says:

    Such a fresh way to serve salmon!






    1. Maria Milles says:

      Thank you for sharing this recipe:) My entire family devoured it! My one daughter who absolutely hates Salmon, commented that it was the best Salmon she ever ate. I love how simple, easy, and flavorful this was! Thanks again!

      Kind Regards






      1. Suzy says:

        That's fabulous to hear! Thanks, Maria!

  11. Jeannette G Sieland says:

    Being half-Greek I love how you have combined recipes as well as some spices from any of the Mediterranean countries.
    I recently purchased the 4 pack of spices & they were delivered on July 13, 2019. My small problem or more to the point your shippers problem is when I went to use the Sumac spice on my chicken is when I found the cap was cracked. Not a little crack. It pretty much took out the entire small holed side of the cap. It was packed rather well in bagged bubble wrap but this one jar cap was broken.
    I'm just informing you & your shipping department to prevent this from happening to anyone else.
    By the way, the chicken, which I pan fried, came out very tasty.

    1. Suzy Karadsheh says:

      Thanks for letting me know, I will relay the message to our sales and shipping department. Someone from our sales department will reach out to you shortly and will make sure to send you a replacement.
      Glad you enjoyed the chicken!

  12. Chelsea says:

    This dish is AMAZING!! So flavorful, healthy, and easy to make! Thanks for sharing!






    1. Suzy Karadsheh says:

      My pleasure! Enjoy

  13. Seema says:

    This recipe sounds amazing! Would I be able to substitute the salmon with a kind of white fish instead?

    1. Suzy Karadsheh says:

      Sure, Seema! You can try it with cod or halibut.

  14. Brooke says:

    This was so delicious!






    1. Suzy Karadsheh says:

      Glad you liked it!

  15. Penney says:

    I’ve made this a couple times now. My new favorite way to fix salmon! Love the versatility, changed out the veggies with what I had in the fridge. The husband loves it too!






    1. Suzy Karadsheh says:

      Awesome! Glad you enjoyed!

  16. Katie says:

    These are my favorite kind of recipe- such easy clean up, and so much flavor packed into that foil!