Baked Salmon in Foil

Baking salmon in foil makes for an easy entree with minimal mess. The basic procedure is straightforward, and you can vary the seasons endlessly according to your taste. You can also roast a vegetable accompaniment in the foil right alongside the salmon, making this meal extra-convenient. Serve with rice and you have a complete meal.

The Method

Preheat the oven to 400 degrees Fahrenheit.

Dress your single-serving-sized salmon fillet or steak with salt and pepper, plus any sauces or seasonings you'd like. Place the salmon in the center of a piece of foil big enough to completely encase it. Add vegetable accompaniments on top or alongside.

Bring two sides up around the fillet and roll them together. Fold the other two ends up over the top to form a sealed foil packet. The foil should be slightly loose to allow steam and juices to gather without bursting the packet. Repeat this process for each serving of fish you're preparing.

Place the packets on a baking tray and place it in the oven for 15 to 20 minutes. Unwrap the fish carefully, as the packets will be hot and full of steam. The fish should be fully cooked through and flaky. Serve with its accompanying vegetables and juices.

Sauces and Seasonings

Don't go overboard on the seasoning. Salmon baked in foil does not need anything more than salt and pepper to taste terrific. But feel free to change things up with a well-chosen seasoning and/or sauce. Keep things simple; one or two from the following list will do. Season your salmon packets with:

  • Thin slices of lemon
  • Butter, including compound butters
  • Garlic
  • Capers
  • Sprigs of fresh rosemary
  • Sprigs of fresh dill
  • Teriyaki sauce
  • Hoisin sauce
  • Mayonnaise


Just about any vegetable that can be successfully steamed can be tucked into the foil packet alongside the salmon. Try any one of these to accompany the fish:

  • Asparagus spears
  • Green beans
  • Broccoli and cauliflower florets
  • Cherry tomatoes
  • Zucchini or summer squash slices
  • Snap peas
  • Strips of red or green bell pepper
  • Thinly sliced leeks
  • Carrot coins
  • Sliced mushrooms