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Easy Foil-Baked Lemon Garlic Salmon

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This easy foil-baked salmon stays incredibly moist, bathed in a bright lemon-garlic sauce. We’ve added a touch of honey to balance the citrus, creating a simple, flavorful weeknight meal that’s ready in under 30 minutes.

Ingredients

Scale

For the Salmon

For the Lemon-Garlic Sauce & Topping

  • 3 tablespoons extra virgin olive oil (45 ml)
  • 5 large garlic cloves, minced
  • 1/4 cup freshly squeezed lemon juice (from 1-2 lemons) (60 ml)
  • 1 teaspoon lemon zest (from 1 of the juicing lemons)
  • 1 large lemon, sliced into rounds (for topping)
  • 1.5 teaspoons dried oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon honey (optional, for flavor balance)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for a slight kick)

Instructions

  1. Preheat Oven & Prep Pan: Position an oven rack in the center of the oven and preheat to 375°F (190°C). Line a large, rimmed baking sheet with a piece of aluminum foil long enough to fold over and completely enclose the salmon. Brush the center of the foil with the 1 teaspoon of olive oil to prevent sticking.
  2. Prepare the Salmon: Pat the salmon fillet completely dry with paper towels. Season generously on all sides with the 1 to 1.5 teaspoons of kosher salt. Place the salmon, skin-side down (if applicable), onto the oiled center of the foil.
  3. Make the Lemon-Garlic Sauce: In a small bowl or measuring cup, whisk together the 3 tablespoons of extra virgin olive oil, minced garlic, fresh lemon juice, lemon zest, dried oregano, sweet paprika, honey (if using), black pepper, and optional red pepper flakes.
  4. Assemble the Packet: Carefully pour the lemon-garlic sauce evenly over the top of the salmon fillet. Use the back of a spoon to spread it across the surface. Arrange the lemon slices from the 1 topping lemon in a single layer on top of the sauced salmon.
  5. Wrap the Salmon: Fold the long sides of the foil up and over the salmon, crimping them together to seal. Then, fold and crimp the short ends to create a completely sealed foil packet. Leave a small air pocket inside, tenting the foil so it doesn’t touch the top of the fish.
  6. Bake: Place the baking sheet in the preheated oven and bake on the center rack for 15 to 20 minutes. Cooking time will vary based on thickness. For a medium finish, an instant-read thermometer inserted in the thickest part should read 125°F-130°F (52°C-54°C) before broiling. For a fully cooked, firmer fish, aim for 140°F (60°C).
  7. Broil (Optional Finish): Carefully remove the pan from the oven. Set the oven to BROIL (High). Cautiously open the foil packet, folding the sides back to fully expose the top of the salmon (be careful of hot steam). Return the pan to the oven on a rack positioned about 6 inches from the broiler element. Broil for 2-3 minutes, or until the top is lightly browned and caramelized.

    Safety Note: Watch the salmon closely during this step! The sauce and lemon slices can go from browned to burned in seconds under the broiler.

  8. Rest and Serve: Remove the salmon from the oven. Let it rest in the foil for a minute or two. Serve immediately, spooning any extra sauce from the foil packet over the fish.

Notes

  • How to Tell When Salmon is Done: The salmon is cooked when it flakes easily with a fork. Use an instant-read thermometer for best results. We recommend baking to 125°F-130°F (52°C-54°C) before broiling to reach a final medium finish of 135°F (57°C). The USDA recommends a final safe temperature of 145°F (63°C), which is best for sensitive groups.
  • If Salmon is Underdone: If the salmon isn’t quite flaky, simply crimp the foil packet closed again and let it rest on the hot pan for 5-10 minutes. The residual heat will finish the cooking process gently.

Nutrition

Find it online: https://recipes.alfityan.org/2025/11/11/my-fail-proof-baked-lemon-garlic-salmon/