Every time I make this Garlic Butter Baked Salmon in Foil, I’m reminded that some of the best dinners are also the simplest. This recipe has been in my family for years — my mom and I started making it together back when I was just learning how to cook fish. It’s one of those “fancy but not fussy” meals you can pull off any night of the week.
The magic is all in the sauce — a silky lemon garlic butter that melts right into the salmon as it bakes, keeping every bite tender and full of flavor. Whether you’re cooking for two or for a table full of guests, this is the kind of recipe that makes you look like you’ve got your act together (even if dinner was a last-minute decision).
Why This Recipe Works So Well
I’ve made this recipe more times than I can count — baked it, grilled it, even campfire-cooked it once — and it never fails. Wrapping the salmon in foil keeps it perfectly moist, and the garlic butter seeps into every flaky layer. It’s fast, it’s forgiving, and it works with just about any side dish you have around.
It’s also a recipe that checks every box: keto-friendly, gluten-free, and paleo-friendly, so nobody at the table feels left out. And let’s be honest — who doesn’t love garlic butter?
Ingredients You’ll Need
For the Garlic Butter Sauce:
-
3 tablespoons fresh lemon juice
-
4 cloves garlic, minced
-
1 teaspoon Italian seasoning
-
¼ teaspoon red pepper flakes (optional for a little kick)
-
½ cup unsalted butter, cut into cubes
-
Salt and black pepper, to taste
For the Salmon:
-
1 large salmon filet (about 1 ½ pounds), skin on or off
-
Fresh chopped parsley, for garnish
-
Lemon slices, for serving
How to Make Garlic Butter Baked Salmon
-
Preheat your oven to 375°F (190°C). Line a baking sheet with a large piece of foil.
-
Make the garlic butter sauce:
In a small saucepan, combine lemon juice, garlic, Italian seasoning, and red pepper flakes. Let it simmer gently until the lemon juice reduces by half. Add butter cubes one at a time, swirling until melted and creamy. Season with salt and pepper. -
Prepare the salmon:
Place the salmon on the prepared foil, skin side down. Spoon the garlic butter sauce evenly over the top, letting it drip down the sides. -
Seal and bake:
Fold the foil over the salmon to create a sealed packet. Bake for 12–14 minutes, depending on thickness. A thinner filet might be done closer to 10 minutes, while thicker ones need a few extra minutes. -
Broil for the finish:
Open the foil carefully and switch the oven to broil for 2–3 minutes to give the top a little golden color and lightly crisp edges. -
Serve it up:
Sprinkle with fresh parsley and serve with lemon wedges.
My Real-Life Cooking Tips
-
Use wild-caught salmon if you can find it — Sockeye and Coho hold up beautifully to baking without turning mushy.
-
Don’t skip reducing the lemon juice. It gives the sauce a richer, slightly tangy depth instead of tasting watery.
-
Grill it in summer! Just wrap the salmon in foil and grill over medium heat (about 375°F) for 12–14 minutes.
-
Make extra sauce. I often double the garlic butter and drizzle it over rice, roasted veggies, or shrimp later in the week.
-
Don’t overcook. Salmon is done when it flakes easily with a fork — it should still look a little glossy inside.
Serving Suggestions
This salmon plays well with just about everything. Here are some of my favorite pairings:
-
Garlic mashed potatoes or cauliflower mash for a creamy side.
-
Steamed asparagus, green beans, or a simple garden salad for balance.
-
Rice pilaf or lemon herb quinoa to soak up that buttery sauce.
-
And if you’re in grilling mode — pair it with a glass of cold white wine and some charred corn on the cob.
FAQs
Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before adding the sauce. Excess water can thin out the flavor.
Can I use this sauce for other seafood?
Absolutely! It’s amazing on shrimp, cod, mahi-mahi, or even tilapia. Just adjust the cooking time for the type and thickness of fish.
Can I make it ahead of time?
You can prep the sauce and assemble the foil packet up to 6 hours ahead, then refrigerate it until ready to bake.
What’s the best way to store leftovers?
Keep leftover salmon in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or eat it cold over a salad — it’s great either way.
Can I make it spicy?
Yes — just add extra red pepper flakes or a touch of cayenne to the sauce.
Garlic Butter Baked Salmon in Foil
This Garlic Butter Baked Salmon in Foil is the easiest way to make perfectly tender, flaky fish with rich buttery flavor.
Ingredients
- 1¼ pounds sockeye or coho salmon (preferably wild-caught)
- 2 tablespoons lemon juice
- 2 tablespoons cold butter, cubed
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F and position a rack in the center. Line a baking sheet with foil large enough to wrap around the salmon completely.
- In a small saucepan over medium heat, combine lemon juice and minced garlic. Let the mixture simmer until the juice reduces to about one tablespoon. Add one tablespoon of butter and swirl the pan off the heat until melted, then repeat with the remaining butter. Stir in the Italian seasoning, red pepper flakes, salt, and black pepper, then remove from heat.
- Place the salmon filet on the prepared foil and pour the warm garlic butter sauce evenly over the top. Fold the foil over the fish and seal tightly to trap the steam. Bake for 12–14 minutes, or until the salmon is mostly firm to the touch.
- Carefully open the foil and broil for an additional 2–3 minutes to give the top a lightly golden finish. Watch closely to prevent burning. Remove from the oven and sprinkle with chopped parsley before serving.
Notes
- Cooking time will vary depending on the thickness of your salmon. The fish should flake easily when pressed gently with a fork. For best results, choose a high-quality wild-caught salmon rather than pink salmon, which tends to release more water.
- This recipe also works beautifully on the grill — just wrap and cook over medium heat (375°F–400°F) for about the same amount of time, then open the foil for the last couple of minutes to let the salmon caramelize slightly.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 308Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 105mgSodium 386mgCarbohydrates 1gFiber 0gSugar 0gProtein 35g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Garlic Butter Baked Salmon in Foil is the kind of recipe that turns a regular night into something special without a lot of work. It’s fast, elegant, and bursting with flavor — that perfect mix of buttery, garlicky, and citrusy goodness that never disappoints.
Whether you’re cooking for family, friends, or just yourself on a quiet night in, this dish proves that great meals don’t have to be complicated. Wrap it, bake it, and let the oven do the rest — you’ll have a restaurant-worthy dinner in under half an hour.
