Oven Baked Salmon in Foil
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When I need a dinner that looks and tastes impressive but leaves almost no cleanup, this Oven Baked Salmon in Foil is always my go-to. I’ve made it for weeknight dinners, parties, and even camping trips, and it never fails.
This easy baked salmon recipe is the kind of weeknight meal I can prep in minutes without giving it a second thought. Since the marinade is made with pantry staples like sesame oil and coconut aminos, there’s no need for last-minute grocery runs.
And cleanup? Basically none. Just bake the salmon, then toss the foil when you’re done and enjoy the rest of your evening.
Like my recipes for Honey Balsamic Salmon and Salmon Stir Fry, this fish recipe is sure to become one of your family’s new favorites!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
This is delicious! Thank you!
–Charlene
Happy Kitchen Secrets
Here are my top mom-tested tips for foil-baked salmon that you don’t want to skip:
- Use heavy-duty foil or double-layer standard foil so the packets don’t rip or leak.
- Don’t skip the marinating time. Even 30 minutes helps the flavor soak in while the fish sits in the foil.
- Seal the packets tightly. This traps in moisture and steam so your salmon stays tender and never dries out.Check for doneness at the thickest part.
- Cook salmon until it flakes easily with a fork and looks opaque throughout. Salmon is done when it reaches between 125-145°F.
Ingredient Notes and Substitutions
Most of these ingredients are simple, but a few make this salmon stand out:
Coconut Aminos: This is a gluten-free soy sauce alternative, but you can use soy sauce if you prefer.
Sesame Oil: This oil has a deep nutty flavor and is used in a lot of Asian recipes because it can withstand high heat cooking. If you need a substitute, avocado oil is a good choice, or use extra virgin olive oil.
Fresh ginger and garlic: Use fresh garlic cloves if at all possible—even minced garlic from a jar is fine. Unfortunately, dried spices won’t add very much flavor to the baked salmon.
Snow Peas and Mushrooms: These steam in the foil alongside the fish for an easy one-packet meal. If you don’t care for them, it’s okay to skip one or both of them. If you’d like to use different veggies, green beans and/or asparagus are great choices!
How to Cook Salmon in Foil Packets
This is just a summary of the steps. See the recipe card for full instructions! ⬇️
Jump to Recipe
- Make the marinade: I start by whisking together sesame oil, coconut aminos, lemon juice, garlic, ginger, salt, and pepper in a small bowl. This can be made in advance if needed.
- Assemble the foil packets: Lay out four sheets of aluminum foil. Pile the snow peas and mushrooms in the center of each sheet, then place the salmon fillet on top. Add a lemon slice on top of the fish.
- Seal and marinate: Fold the sides of the foil slightly to keep the marinade from spilling, then pour the marinade over each piece of fish. Fold and seal the packets completely, then refrigerate for about an hour to marinate.
- Bake or grill: Pop the packets on a sheet pan and bake at 375°F for 18–20 minutes, or place directly on the grill over medium-high heat for about 10 minutes. The salmon should flake easily with a fork.
- Finish and serve: Open each foil packet carefully, top with sliced green onions and sesame seeds, and serve immediately. No need for extra pans, serving dishes, or even side veggies. That’s it! You can either bake in the oven or grill outside, whatever you prefer!
If you want to make other salmon recipes, check out our best salmon marinades!
Serving Suggestions
Rice or Noodles: Serve the salmon in foil as-is or on plates over a scoop of jasmine rice or a serving of buttered noodles or ramen noodles.
Salad: A crisp marinated vegetable salad or a green salad could be a nice side, too.
Recipe FAQs
Yes! You can assemble and marinate the packets up to a day in advance and store them in the fridge until ready to bake.
If using frozen salmon, make sure it’s fully thawed before assembling the packets so the fish cooks evenly.
Absolutely. Cooked salmon can be frozen for up to 3 months. Store in an airtight container or resealable freezer bag. Reheat gently in the oven or microwave to avoid drying it out.
Baked Salmon in Foil
Video
Ingredients
Salmon
- 1 lb salmon 4 fillets, approximately 4-6 oz. each
- 2 cups fresh snow peas
- 2 cups baby bella mushrooms
Marinade
- 1½ tablespoons lemon juice about half a lemon
- 3 tablespoons coconut aminos or low-sodium soy sauce
- 2 tablespoons sesame oil or olive oil
- 1 clove garlic
- 1½ teaspoons grated ginger
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Optional Garnishes
- 1 teaspoon sesame seeds white or black
- 2 tablespoons green onions sliced
- ½ lemon cut into slices
Instructions
- Make the marinade: Mince the garlic and grate the ginger. In a small bowl, whisk together the garlic, ginger, sesame oil, juice of half of the lemon, coconut aminos, salt, and pepper.
Prepare the Foil Packets
- Slice the mushrooms and green onions and set them aside. Slice the other half of the lemon into rounds.
- Lay out four large sheets of tin foil. Divide the snow peas and sliced mushrooms between them, laying a small pile of veggies in the center of each piece of tin foil. Place one fillet of fish on each and lay a slice of lemon on top of it. Pull the sides of the foil up a bit, and gently press only two of the the ends together.
- Pour the marinade mixture onto each fish, coating the top & bottom. Close the foil, sealing it on the top and sides fully, and let it marinate for about an hour.
- Preheat oven to 375℉. Place the fish packets on a rimmed sheet pan and bake for about 18-20 minutes, depending on the thickness of your fish. Open the foil and use a fork to check for doneness (the fish should flake easily). Garnish with sesame seeds, sliced green onions, and lemon slices, if desired. Serve while fish is warm.
Notes
- You can assemble and marinate the packets up to a day in advance and store them in the fridge until ready to bake.
- If using frozen salmon, make sure it’s fully thawed before assembling the packets so the fish cooks evenly.
- Store leftovers in an airtight container for up to 4 days. Reheat gently in the oven or microwave to avoid drying it out.
NOY FAMILAR WITH COCONUT AMNIOS. WHAT IS THIS
Hi Barbara! Coconut aminos are a soy-free substitute for soy sauce (It’s Paleo and Whole30 compatible too). You can always substitute regular soy sauce if that works for you! -Laura
This is delicious! Thank you!
Hi Charlene, Thank you so much for your kind words. I’m so glad you enjoy the recipe! 🙂 -Laura