Easy Salmon Foil Packets with Lemon and Herbs

This salmon baked in foil is a simple, healthy dinner with almost no cleanup. Each fillet is wrapped in its own foil packet with juicy diced tomatoes, shallots, lemon juice, olive oil, oregano and thyme, then baked at 400°F until tender and flaky.

The foil traps the steam, so the salmon cooks gently in the tomato juices and stays moist. Serve each packet right on the plate for an easy weeknight meal that feels a little special.

The Best Salmon Baked in Foil (Juicy Tomato and Herb Packets)

Baking salmon in foil is one of the most reliable ways to cook fish at home. Sealing each fillet in a packet keeps the moisture in, so the salmon steams in its own juices and the juices of the tomatoes instead of drying out in the hot oven. The result is tender, juicy fish that flakes apart with a fork.

The topping is what makes this recipe shine. Diced tomatoes, finely chopped shallots, fresh lemon juice, olive oil, dried oregano and dried thyme are tossed together in a bowl and spooned over each fillet. As the packets bake, the tomatoes soften and release their juices, the shallots turn mellow and sweet, and the herbs perfume the whole dish. The tomatoes and shallots really make the salmon pop.

The recipe was inspired by Giada De Laurentiis, and it keeps her bright, Mediterranean style flavors while staying simple enough for any night of the week. There are only a handful of ingredients, most of them pantry staples, and the oven does nearly all of the work.

Because every fillet has its own packet, it is easy to serve, easy to portion and easy to clean up. Just toss the foil when you are done.

Why You’ll Love This Foil Baked Salmon

• Always juicy. The sealed foil traps steam, so the salmon stays moist and tender.
• Bright, fresh flavor. Tomatoes, shallots, lemon and herbs make a simple, fresh topping.
• Easy cleanup. Each fillet bakes in its own packet, so there are no messy pans to scrub.
• Healthy and simple. Just a few whole ingredients and about 20 minutes in the oven.

Ingredients You’ll Need

Here is what goes into these salmon foil packets and why. Exact amounts are in the recipe card below.

• Salmon fillets: Four fillets of about 5 ounces each. Pieces of a similar size and thickness cook at the same rate, so every packet is done at the same time. Skin on or skinless both work. Look for fillets that smell fresh and clean, with firm, moist flesh.
• Olive oil cooking spray: A light coating keeps the salmon from sticking to the foil and helps the seasoning cling to the fish.
• Salt and freshly ground black pepper: A light sprinkle on all sides seasons the fish itself, not just the topping. Go easy on the salt, since the lemon and herbs add plenty of flavor and the juices concentrate as they bake.
• Tomatoes: Three large tomatoes, diced. As they bake, they release their juices and create a light, fresh sauce around the salmon. Ripe, juicy tomatoes give the best flavor. Cherry tomatoes cut in half also work well.
• Shallots: Shallots are like mini onions, with a milder, slightly sweet flavor. Chop them finely so they soften fully in the packet. A little red or sweet onion can stand in if needed, though it will taste a bit sharper.
• Olive oil: A couple of tablespoons tossed with the tomatoes adds richness and carries the flavor of the herbs.
• Fresh lemon juice: Brightens the tomatoes and cuts through the richness of the salmon. Fresh juice tastes much better than bottled here. One medium lemon usually gives about 2 tablespoons, so you will likely need just one.
• Dried oregano and dried thyme: Classic Mediterranean herbs that pair beautifully with tomatoes and fish. Dried herbs hold up well during baking and release their flavor into the steam inside the foil.

How to Make Salmon Baked in Foil

1. Heat the oven. Preheat the oven to 400°F so it is fully hot when the packets go in. A hot oven builds steam inside the foil quickly, which is what cooks the fish so evenly.
2. Season the salmon. Spray the salmon lightly on all sides with olive oil cooking spray and sprinkle lightly with salt and pepper.
3. Shape the foil boats. Place one fillet, skin side down, on a square sheet of foil. Fold up the ends of the foil to form a boat shape so the juices stay in. Leave enough foil on the sides to fold over the top later.
4. Mix the topping. In a medium bowl, combine the tomatoes, shallots, olive oil, lemon juice, oregano and thyme. Stir until the tomatoes are glossy and evenly coated with herbs.
5. Top and seal. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomatoes to cover them completely, and pinch the edges so each packet is sealed closed. Set the packet on a heavy, large baking sheet and repeat with the remaining fillets.
6. Bake. Bake for about 20 minutes, until the salmon is opaque and flakes easily with a fork and reaches 145°F in the thickest part. Open the packets carefully, since hot steam will escape. Transfer the packets to plates and serve.

Salmon Baked in Foil FAQs

• What temperature should salmon be when it is done? Cook salmon to 145°F in the thickest part. It should look opaque and flake easily with a fork.
• How long does salmon take to bake in foil at 400°F? About 20 minutes for fillets around 5 ounces each. Thicker pieces may need a few more minutes, so check the temperature.
• Should the skin side go up or down? Place the fillets skin side down on the foil. The skin protects the bottom of the fish from the hot pan.
• Can I use frozen salmon? For the most even cooking, thaw frozen salmon in the refrigerator overnight before baking, then pat it dry.
• Can I make the packets ahead? You can mix the tomato topping a few hours ahead and keep it in the fridge. Assemble the packets just before baking so the salmon does not sit in the lemon juice too long.
• How do I store leftovers? Refrigerate leftover salmon in an airtight container within 2 hours of cooking and eat it within 3 to 4 days. Reheat gently, covered, so it does not dry out.
• Can I cook these on the grill? Yes. Set the sealed packets on a grill over medium heat and cook until the salmon reaches 145°F. Grills vary, so start checking a little early.
• What should I serve with it? Rice, quinoa, roasted vegetables or a green salad all soak up the tomato juices nicely.

Baked Salmon in Foil with Tomatoes

This baked salmon in foil seals each fillet in a packet with tomatoes, shallots, lemon juice, olive oil, oregano and thyme. The steam keeps the fish juicy, and there is almost no cleanup.

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Ingredients

  

• 4 5 ounces each salmon fillets
• Olive oil cooking spray
• Salt and freshly ground black pepper
• 3 large tomatoes diced
• 2 shallots like mini onions, finely chopped
• 2 Tbs fresh lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme

Instructions

 

• Preheat the oven to 400 degrees F.
• Spray salmon lightly on all sides with olive oil cooking spray and sprinkle lightly with salt and pepper. Place one salmon fillet, skin side down, on square sheet of foil. Wrap the ends of the foil to form a boat shape.
• Combine the tomatoes, shallots, 2 Tbs olive oil, lemon juice, oregano, and thyme in a medium bowl.
• Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely. Make sure the packets are sealed closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet.
• Bake salmon for about 20 minutes or until cooked through.Transfer the foil packets to plates and serve.

Notes

Much thanks to Giada De Laurentiis for inspiring this recipe.

Made this salmon? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Your feedback helps other cooks, and I love hearing what you served it with.

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