Baked Salmon in Foil

I’ve always thought of salmon as a fancy dish, but tin foil makes it so easy! Merideth and I made this during our beach retreat, and we both have made it at home since. My favorite part about this recipe is that it is more a cooking technique than a set formula: you can change the flavors to your taste (or what you have in the pantry!). The wrapped foil packets are forgiving as well: as someone who is non-crafty and terrible at gift wrapping, my salmon looked like it had been crumpled in tin foil, but it still got the job done!

At the beach, Merideth and I cooked this with lemon and leeks. We also tried cooking the filets on a bed of asparagus, but they didn’t quite hold their crispiness with the juices of the salmon. If you are going to steam vegetables in the packet with the salmon, I would suggest a heartier vegetable or potato.


  • Salmon filets (estimated 8 oz per person)
  • 1 lemon
  • 1 leek
  • Rosemary sprigs 
  • Olive oil
  • Salt, pepper, and garlic powder
  • Tin foil


  1. Preheat the oven to 400 degrees.
  2. Lay salmon filets in enough foil to create a packet around the fish. Season salmon with salt, pepper, and garlic powder. If desired, add slices of lemon and leek. Note: we did not remove the skin, but you can if desired.
  3. Wrap foil packets, making sure all sides are covered, and place seam side up in the oven. You can place them on a cooking sheet or, as we did, directly on to the racks.
  4. Cook for approximately 30 minutes, or until salmon flakes and has taken on a more opaque color.




I recently did this cooking method with a seasoning from my Raw Spice subscription  (birthday present from Merideth- I love the recipes they include with each batch!) The smokey Bloody Mary seasoning was perfect on salmon.

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