Baked Salmon in Foil

This baked salmon in foil is perfect for busy weeknights when you want a flavorful dinner without a lot of fuss. It steams gently in its own juices and an Asian butter sauce that keeps the fish tender and infused with garlicky, gingery goodness. The foil packets also make cleanup a breeze, so you can enjoy a healthy meal with minimal effort.

I first made this when craving salmon but short on time. It instantly became a family favorite because it just works every time and feels a bit special without any stress.

Ingredients

• Salmon with or without skin: choose fresh and springy fillets that smell mild and look moist but not slimy
• Butter: adds richness and carries the aromatic flavors beautifully use unsalted to control seasoning
• Garlic and ginger: bring bright pungency and warmth freshly minced has the best punch
• Toasted sesame oil: deepens the savory notes a little goes a long way so measure carefully
• Soy sauce or Tamari: provides salty umami opt for low sodium if you prefer a lighter salt profile
• Vietnamese Sambal or another chile-garlic sauce: adds a spicy kick adjust depending on your heat tolerance
• Scallions: brighten the dish and provide a fresh crunch add extra for garnish
• Snow peas, asparagus, or carrots: are great steamed veggies that pair well pick fresh and crisp for the best texture

Instructions

Build The Asian Butter:

Combine melted butter with garlic, ginger, toasted sesame oil, soy sauce, and sambal in a bowl. Let it cool slightly so the flavors meld while you prepare the foil packets. This mixture will infuse the salmon with incredible savory depth.

Assemble The Foil Packet:

Lay a large piece of aluminum foil on a baking sheet. Place the salmon fillet in the center. Arrange your chosen vegetables to one side of the fish if using. Season lightly with salt and pepper. Spoon the Asian butter evenly over the salmon and the vegetables. Sprinkle the sliced scallions on top for freshness.

Seal The Foil:

Fold the sides of the foil over the salmon gently and crimp the edges completely to form a sealed pouch. Leave some space inside the packet so air can circulate and steam can build without squashing the fish or veggies. Make sure it is fully enclosed to keep all the butter inside.

Bake The Salmon:

Put the foil packet on the baking sheet and bake in a preheated 375-degree oven for 15 to 18 minutes. The cooking time depends on the thickness of your salmon and your preferred doneness. The fish should be cooked through but still slightly pink in the middle for moistness.

Serve With Care:

Remove the packet from the oven and let it rest for a minute or two. Carefully open the foil to avoid the hot steam. Garnish with additional scallions if desired and serve the salmon directly from the foil packet or transfer to plates.

To Make Individual Packets:

Use four pieces of foil about twelve by eighteen inches each. Place one salmon fillet and veggies on each, season, top with the butter mixture and scallions. Seal the packets with some breathing room inside. Bake on a sheet pan for twelve to fifteen minutes and serve as described.

I love how the sesame oil and sambal create a subtle complexity in such a simple sauce. It reminds me of a family trip where we ate fresh seafood all week and I wanted to recreate that relaxed, flavorful feeling at home.

Storage tips

Cooked salmon in foil keeps well in the fridge for up to three days stored in an airtight container. Reheat gently in the oven or microwave wrapped loosely to prevent drying out. Leftover foil packets can also be frozen before baking for up to two months then baked straight from frozen with a few extra minutes.

Ingredient swaps

Butter can be swapped for coconut oil for a dairy-free version but it will change the flavor slightly. Try lime zest or lemon slices inside the packet for a citrus twist. Use maple syrup or honey in the Asian butter to add a hint of sweetness if you like balancing the heat from sambal.

Serving ideas

Serve the salmon with steamed jasmine rice or quinoa to soak up the buttery sauce. A side of crisp cucumber salad or pickled vegetables will add a refreshing counterpoint. For a low-carb option pair with cauliflower rice and steamed greens.

This simple method delivers tender, flavorful salmon with minimal cleanup. Perfect for any night you want a quick nourishing meal.

Frequently Asked Recipe Questions

→ What type of salmon works best?

Use skin-on or skinless, boneless salmon fillets. Pin bones should be removed for easy eating.

→ Can vegetables be added to the foil packets?

Yes, snow peas, asparagus, or shredded carrots complement the salmon and cook well alongside it.

→ How long should salmon bake in foil?

Bake at 375°F for 12 to 18 minutes depending on fillet thickness and preferred doneness.

→ What flavors are in the butter mixture?

The butter combines garlic, fresh ginger, toasted sesame oil, soy sauce, and chile-garlic sambal for a rich, aromatic glaze.

→ Is it necessary to leave space inside the foil packet?

Yes, leaving a little air space allows steam circulation, helping the salmon cook evenly without compressing the ingredients.

→ Can this be prepared as individual servings?

Absolutely! Use separate foil sheets for each fillet, following the same seasoning and folding process.