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
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*This post has recently been updated with new information for the readers’ benefit.
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!
Sounds wonderful! Thanks for sharing, Katie!
I would love to make this recipe but I am allergic to squash. Please recommend another vegetable to substitute?
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!
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 🙂
Thanks, Casey! The addition of feta sounds delicious!
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
That’s great, Ted!! Thanks for sharing!
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 !!
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!
I watched the video demonstrating Mediterranean style garlic salmon in foil but I cannot find the recipe anywhere on your website. Please advise.
Hi, Mark! I believe this is the recipe you’re looking for: https://www.themediterraneandish.com/lemon-garlic-salmon-recipe/
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.
Thank you for the feedback. We are working on this 🙂
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).
I’m so glad you loved this one!
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.
Awesome! Thanks for the wine recommendation! Sounds perfect! 🙂
Such a fresh way to serve salmon!
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
That’s fabulous to hear! Thanks, Maria!
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.
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!
This dish is AMAZING!! So flavorful, healthy, and easy to make! Thanks for sharing!
My pleasure! Enjoy
This recipe sounds amazing! Would I be able to substitute the salmon with a kind of white fish instead?
Sure, Seema! You can try it with cod or halibut.
This was so delicious!
Glad you liked it!
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!
Awesome! Glad you enjoyed!
These are my favorite kind of recipe- such easy clean up, and so much flavor packed into that foil!