Salmon baked in foil so there is no mess! Simple flavors that pack a big punch and ready in under 20 minutes!
This Baked Salmon in Foil has quickly moved up as one of my favorite meals. It is crazy easy, and packed with so much flavor...all from a few ingredients!
I really should make salmon more often but I have been scared because in the past few years I have shown an allergy to finned fish. Salmon seems to be just fine for me so I am eating it with no hesitations anymore!
The seasoning I used on this baked salmon in foil are so simple and probably all things you already have in your pantry.
I started with a sheet pan and I covered it in foil, then I placed the salmon filet on top. My filet still had the skin on, which I am sure most do, and it was about 1.8 pounds. After it is cooked, the flesh pulls right off of the skin.
This recipe can work with a whole filet, or even smaller filets! It can also work with fresh or frozen salmon. You just need to make sure you thaw the salmon first.
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After I laid the salmon in the foil, I crimped up the sides so none of the juices would run out, then I seasoned it with salt and pepper and drizzled olive oil all over the top.
I then mixed up some lime juice, chili powder, cumin, and garlic powder in a small bowl. I brushed that mixture all over the top of the salmon.
So for this recipe I used foil, but you could definitely use parchment paper. You just want to make sure your parchment is big enough to keep the juices from running off and onto the pan.
After it is all seasoned, I placed the salmon in foil in a 350F oven for 15 minutes. If you start to see white juices oozing out of the fish, it is overcooking and you need to pull it!
Your baked salmon in foil is done when it can easily be flaked with a fork.
I noticed a lot of baked salmon in foil recipes recommend placing the salmon under the broiler after it is finished cooking to get it brown. I would actually advise against this because it will dry out the fish.
Baked Salmon in Foil
- 1.5-2 Pounds Salmon filet
- kosher salt and pepper
- 2 Tablespoons Olive oil
- 2 Tablespoons Lime juice
- ½ teaspoon Chili powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Garlic powder
- Preheat the oven to 350F. Place a large sheet of foil or parchment on a sheet pan. Lay the salmon filet on top.
- Season the op of the salmon filet with salt and pepper, then drizzle with the olive oil.
- In a smack bowl, mix together the lime juice, chili powder, ground cumin, and garlic powder. Using a basting brush, brush the mixture all over the top of the salmon.
- Place the salmon in the oven and bake for 10-15 minutes. The salmon is cooked when it is opaque and the flesh can be easily flaked with a fork. If white juices are coming to the top, it is overcooking.
WATCH HOW TO MAKE IT
NUTRITION PER SERVING
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
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