Flavorful Salmon Foil Packets are packed with asparagus and covered in an easy lemon garlic butter sauce, and baked to tender, flaky perfection. This delicious salmon recipe makes a nutritious low-carb protein-packed meal that can be on the dinner table in less than 30 minutes!
Salmon Foil Packets make whipping up dinner effortless, and so incredibly tasty! If you haven’t tried cooking salmon in a foil packet, be sure to give this simple method a try. The foil locks in moisture and your fish cooks up perfectly juicy, flaky and tender every single time. As an added plus, you are cooking your vegetables at the exact same time!
By using this method of cooking, the salmon, whatever veggie you’re using and the sauce combine flavors and juices creating amazing flavor! We used asparagus in this recipe, but you can change things up and use different veggies. Great for any season, grill these in the summer or bake them anytime!
Ingredients needed
This salmon foil packets recipe is so incredibly delicious and a must try for salmon lovers! You only need a few basic ingredients and you will be on your way to a quick and easy dinner the whole family will love! Here’s everything you’ll need to make it:
- Salmon: You’ll need 4 fillets of salmon, about 6 ounces each. We recommend wild-caught salmon for better flavor and more nutritional value.
- Asparagus: Choose stalks that are bright in color and plenty firm.
- Olive oil or melted butter: Either will work, but butter will add a richer flavor.
- Lemon juice: Fresh is best to add brightness to the flavor.
- Garlic: Major flavor enhancer!
- Herbs: Fresh parsley or cilantro add fresh flavor and color to the meal.
- Seasoning: Italian seasoning, salt and black pepper will bring all of the flavors together.
How to make this recipe
Not only is this foil packet recipe super quick and easy to make, but it tastes amazing. You’ll want to add this to the weeknight dinner rotation and make it often! Here’s how:
- Prep: Preheat your oven to 450ºF. Cut 4 sheets of foil into long rectangles (about 12”x12”) and set aside.
- Make the sauce: In a small bowl, whisk the remaining ingredients (oil, lemon juice, garlic, parsley, Italian seasoning, salt & pepper). Drizzle the mixture evenly over each foil sheet.
- Add ingredients to foil: Place 1 fillet of salmon on each foil sheet. Divide asparagus evenly onto foil sheets.
- Seal the foil: Fold and seal foil tightly. Transfer foil packets to a large baking sheet (skip if grilling).
- Cook: Bake or grill for 15-20 minutes or until salmon is cooked through. Remove from heat and carefully open packets, drizzle with lemon, if desired. Serve immediately.
Expert tips
- Do not over cook: Check your salmon for doneness at the 15 minute mark. It is easy to overcook fish, and then it becomes tough and dry. It is better to undercook it slightly and let it finish cooking as it rests.
- Using frozen: Feel free to use frozen salmon fillets. Just thaw them overnight in the fridge or in a bowl of cold water before cooking.
- Leave the skin on: If your salmon has the skin, we recommend leaving it on. You can even eat it, and it contains many nutrients. If you would rather not eat it, it’s very easy to remove after cooking the salmon.
Frequently asked questions
Is it better to wrap salmon in foil or not?
If we are grilling or baking salmon, we prefer to wrap it in foil. Cleanup is a breeze and the fish turns out buttery, tender, and evenly cooked. Moisture is locked in and the flavor is amazing!
Do you need to flip salmon in foil?
One of the great things about grilling or baking salmon in foil is there is no flipping required. The foil also keeps the fish from sticking to the grill grates.
How to know when salmon is done cooking?
Check for doneness by poking a knife into the thickest part of the salmon piece. If it is beginning to flake or flakes easily with a fork, it’s done. The most precise way to tell that it is done is to check with an instant read thermometer that the internal temperature is 140 degrees to 145 degrees F.
Serving suggestions
The salmon paired with the asparagus is really a complete meal. However, if you’d like to bulk it up with something starchy, here are some tasty options:
- Instant Pot Sweet Potatoes
- Cheesy Shredded Potato Casserole
- Garlic Parmesan Potato Wedges
- Baked Macaroni and Cheese
Storage recommendations
- Storing leftovers: Salmon is best served the day it is made because it can dry out when reheated. We like to enjoy leftovers cold or at room temperature served over a salad. However, it can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: The best way to reheat it is to wrap each piece in aluminum foil to help seal in the liquids. Reheat in the oven for 10 minutes or until warmed through at 325ºF.
More Foil Pack Recipes
- Cajun Shrimp Foil Packs
- Chicken & Rice Foil Packs
- Steak & Potato Foil Packs
- South West Chicken & Rice Foil Packs
- Cajun Chicken & Veggie Foil Packs
- Garlic Shrimp & Veggie Foil Packs
- Shrimp & Broccoli Foil Packs
Salmon Foil Packets
Ingredients
- 4 salmon fillets, about 6 oz each
- 2 pounds asparagus, ends trimmed
- 3 tablespoons olive oil or melted butter
- 1 tablespoon lemon juice
- 3-4 cloves garlic, minced
- 2 tablespoons fresh chopped parsley or cilantro
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 450ºF. Cut 4 sheets of foil into long rectangles (about 12”x12”) and set aside.
- Place 1 fillet of salmon on each foil sheet. Divide asparagus evenly onto foil sheets.
- In a small bowl, whisk the remaining ingredients (oil, lemon juice, garlic, parsley, Italian seasoning, salt & pepper). Drizzle the mixture evenly over each foil sheet.
- Fold and seal foil tightly. Transfer foil packets to a large baking sheet (skip if grilling).
- Bake or grill for 15-20 minutes or until salmon is cooked through. Remove from heat and carefully open packets, drizzle with lemon, if desired. Serve immediately.
Equipment
Notes
- Storing leftovers: Salmon is best served the day it is made because it can dry out when reheated. We like to enjoy leftovers cold or at room temperature served over a salad. However, it can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: The best way to reheat it is to wrap each piece in aluminum foil to help seal in the liquids. Reheat in the oven for 10 minutes or until warmed through at 325ºF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
