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.
Did you make this recipe?
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I made this tonight but I cut the butter down to 2 tbsp and used more lemon juice. Trying to eat healthier. I also used honey in place of brown suggar. It was still really good. 🙂
I ttied this recipe tonight and all of the flavor was on top of the fish which left the rest of the fish lacking flavor. I guess next time I will need to infuse the fish somehow.
amazing!!!!!!!!!!!!! so buttery and so delicious!
Is it okay to omit the brown sugar?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Would roasted garlic work for this recipe as well? I can do both, I’ve just got some roasted garlic to use up.
Looks suuuuper delicious though! Will be making tonight ether way!
Yes, absolutely. That sounds amazing!
Ima try this tonight,,wish me luck.
Ima try this tonight.
This recipe was not my favorite. Too sweet. I guess I prefer more savory.
Made this for supper last night, so yummy!! Quick and easy. Popped a couple baking potatoes in the microwave about halfway through the salmon cooking and man did I look like I had my act together! Definitely going in my recipe book. Thanks for showing me another way to enjoy something very good for me!
Do you think I could replace the salmon with tilapia? Maybe omit the brown sugar?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Instead of garlic can I use mango diced. I like tilapia so
I WAS wondering.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I tried this recipe yesterday and it was absolutely delish!!!! Thank you so much.
can we add parmesan ?
Yes!
I’m using your recipe tonight. The only thing I didn’t have on hand was the parsley. But the marinade still tastes really good. Can’t wait.
Can i use frozen salmon? Ans if yes shpuld it be defrosted and then used?
Yes, it is best to defrost.
Can you substitute olive oil for the butter?
Yes, but butter is best!
35 minutes at 375 degrees and still waiting for the salmon to be done…
I’m having the same issue…
Making this tonight and me too. Not even close to being done after 20 Min
Could I replace brown sugar with white sugar? Would it turn out the same?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hey, I’m new to gush recipe. Do you keep the skin on or off? And if on, then do I lay the salmon with the skin having up or down?
Thanks!
You can leave it on or off. It’s up to you! If you keep it on, then it is best to lay the salmon skin side down.
Made this for supper last night for my husbsnds birthday dinner. We both loved it.