Lemon Garlic Butter Baked Salmon in Foil That's Ready in 25 Minutes — No Fuss, No Mess
Tender, buttery salmon with bright lemon and garlic — in foil packets, on one sheet pan, dinner on the table in 25 minutes.
Equipment
- Baking Sheet
- Small bowl
- Sharp Knife
- Cutting Board
- Heavy-Duty Aluminum Foil
Ingredients
Salmon Fillets
- 4 salmon fillets (6 oz each), skin on or off
- 1/2 teaspoon kosher salt per fillet
- fresh black pepper to taste
Garlic Butter Mixture
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 1 lemon (thinly sliced plus 1 tablespoon juice)
Garnish
- fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 400°F with a rack in the middle position. Take the salmon out of the fridge and let it sit on the counter for 10 minutes.
- Make the garlic butter: In a small bowl, combine the softened butter, minced garlic, a squeeze of fresh lemon juice (about a tablespoon), and a pinch of salt. Mash with a fork until smooth and evenly mixed.
- Set up the foil packets: Lay out four sheets of heavy-duty foil (about 18 inches long). Place one salmon fillet in the center of each sheet, skin side down. Season each fillet with salt and a few grinds of black pepper.
- Add the lemon and butter: Arrange a thin lemon slice or two under each fillet and another on top. Spread a quarter of the garlic butter mixture over each fillet.
- Seal the packets: Fold the foil over the salmon and crimp the edges tightly in a double fold. Leave a little air space around the fish. Roll the short ends toward the center to seal completely.
- Bake: Place the packets on a baking sheet in a single layer. Bake for 14-16 minutes for standard 1-inch thick fillets, or 18 minutes for thicker fillets. The packet will puff up when done.
- Check for doneness: Carefully open one packet (watch for steam). The salmon should flake easily with a fork and be opaque but still moist. If still translucent, re-seal and give it 2 more minutes.
- Rest and serve: Let packets sit closed for 2-3 minutes. Open, scatter fresh parsley, and serve with the buttery pan juices spooned over.
Notes
Don't skip the softened butter – cold butter rips the fish and leaves bare patches. Seal the foil tightly to prevent steam from escaping. Tuck a lemon slice under each fillet to infuse the bottom and prevent sticking. Carryover heat will finish cooking if the center is slightly underdone. For dairy-free, substitute olive oil for butter.