Go Back
baked parmesan garlic herb salmon in foil
Admin

baked parmesan garlic herb salmon in foil

Baked Parmesan Garlic Herb Salmon in Foil is a weeknight dream meal: moist, tender salmon fillets baked with fresh herbs, garlic, and a golden Parmesan crust—all wrapped up neatly in foil for minimal cleanup. This easy, foolproof method locks in flavor and moisture, resulting in perfectly flaky salmon with bold, savory notes in every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: dinner
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs salmon fillet skin-on or skinless
  • 3 tbsp unsalted butter melted
  • 3 cloves garlic minced
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of ½ lemon
  • ⅓ cup grated Parmesan cheese
  • 1 tbsp chopped fresh parsley for garnish
  • Lemon wedges for serving

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with foil and lightly grease or spray it. Place the salmon fillet in the center.
  2. In a small bowl, combine the melted butter, garlic, dried herbs, salt, pepper, and lemon juice. Stir until well mixed.
  3. Pour the garlic herb butter evenly over the salmon. Use a brush or spoon to spread it across the surface. Sprinkle the Parmesan cheese evenly on top.
  4. Fold the sides of the foil over the salmon to enclose it, sealing the packet but leaving a little room inside for air to circulate. Bake for 15–18 minutes, depending on the thickness of the fillet.
  5. For a crispier Parmesan crust, open the foil in the last 2–3 minutes and broil on high for 2 minutes until golden brown. Watch closely to avoid burning.
  6. Carefully remove the foil packet from the oven. Sprinkle with fresh parsley and serve with lemon wedges.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Gently warm in the oven at 300°F or microwave on low to avoid drying out.
Freezing: You can freeze cooked salmon for up to 2 months. Thaw overnight in the fridge and reheat gently.