Garlic Butter Salmon in Foil
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Easiest tin foil dinner! Simply bake right in your foil packet. Quick, easy, and effortless with seriously zero clean-up!!
You know I can never resist a good tin foil dinner.
Because really, at the end of the day, and literally, at the end of the night, no one wants to do a pile of dirty dishes.
And I’ve said this a million times before. Serve your dinner in the foil packet as is. There’s absolutely no shame in that. I promise.
Tools For This Recipe
Baking sheet
Garlic Butter Salmon in Foil: Frequently Asked Questions
Unsalted butter allows you to add as much salt (or as little) salt in your dish. It allows for more control and consistency.
You can replace unsalted butter with salted butter in a pinch, reducing the amount of salt indicated in the recipe, and adding to taste.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Garlic Butter Salmon in Foil
Ingredients
- ½ cup unsalted butter, melted
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds salmon
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper, to taste.
- Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes.
- Serve immediately, garnished with parsley, if desired.
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This recipe sounds simple and delicious! Going to make this for me and my daughter while my hubby is away on business. 2 pounds is too much for just 2 people. Could you recommend the best way to reheat the leftovers? My daughters favorite food is Salmon so leftovers wouldn’t go to waste. I don’t cook fish very often, don’t want it to dry out or turn rubbery.
Hi Shannon! Here are some great tips on how to reheat salmon without drying it out!
https://www.thekitchn.com/5-mistakes-to-avoid-when-reheating-salmon-230418
OMG my very favorite… THANK YOU so much, can’t wait to try this.
My fave salmon is Sock Eye, and with garlic etc., this will be PERFECT way to cook it.
I’ve made this several times and it was a crowd pleaser every time. !!
I tried it – Didn’t really like it as well as plain salmon with lemon and salt. Didn’t weigh the salmon, but two pieces about 3/4 inch thick and maybe 6 inches by 2 !/2 inches thawed in refrigerator for 2 days 40 degrees. The salmon flaked easily so it was done.
Why do people keep asking where does the Parmesan go? lol
I want to make this with two 6oz salmon pieces. How would the cooking time need to be adjusted? Not trying to get food poisoning from cooking salmon for the first time…
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Love your recipes. Especially this Salmon. It was damn delicious. Lol
Just made it tonight. And oh so onolicious! plus my kitchen smells so good. thank you for Chungah! you’re the best!
CHUNGAH, my boyfriend and I just tried this recipe and it was AWESOME!! Keep up the good work!!
Your illustration photo about that dish makes my mouth watering. After serve this dish, if i have some leftovers, how long can it be preserve in refrigerator?
A couple of days or so but methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
Would the cook time change if I chose to do individual packets instead of a whole salmon? Looks delicious and can’t wait to try making it!
Yes, cooking time may have to be reduced as needed.
do you think you could use dijon mustard in place of the butter to make it more healthy?
Yes, what a great idea!
Hi,i made this recipe on grill and i omitted sugar as we are restricting sugar intake and i did not have dried oregano and rosemary hence i omitted them too.
But this recipe still taste marvelous. Now this recipe has became our favourite dish. Thanks so much. Next time shall try full recipe. Thanks for your delicious yet healthy healthy recipe.
I used white wine instead of lemon juice and it was PHENOMENAL!
I just made this salmon tonight for dinner!…. It was amazing!!!!!… Very tender and moist. I followed your exact recipe and I’m glad I did! This salmon was the best salmon I ever had… My husband ate every last bite. I will for sure be making this recipe again and again. Thank you!
Made this today for lunch with friends and it was a HIT!!!! So easy and soooooo delicious!
I made this last night, and it was delicious – and so easy! As a salmon newb, I especially appreciated that part 😉 About how long, and at what temperature, should I bake this if I wanted to leave the foil open, to have it be more flaky than juicy?
Cooking time should relatively be about the same – but as always, please use your best judgment regarding substitutions and modifications.
Wow, that salmon look so delicious!!! Have to try making this weekend. Thanks for sharing:)
Made this today, using just a one-person portion of salmon. I’m on a ketogenic diet, so I replaced brown sugar with a dash of sugar substitute — salmon doesn’t really need added sweetness anyway. Absolutely delicious!
Wrapping in foil also means less cleaning up too!
Thank you!
Are the nutrition facts for calories etc, per 1 serving or all 4?
The nutritional information is for each serving.