How long do I have to bake the salmon for?

This will depend on how thick your fillet is. Our salmon was about 1.5 inches thick at the thickest part, and we had to bake for 30 minutes before it was done. For thinner fillets, start at 20 minutes and check every 5 minutes for doneness.

How do I know when the salmon is done?

You'll know the salmon is done when a thermometer inserted into the thickest part of the meat reads 135°F. Then let it rest on the counter for 5 minutes to let the temperature reach the USDA recommended 145°F. If you don't have an instant-read thermometer, you'll know the salmon is done when the inside is no longer pink.

Baked Garlic Butter Salmon in Foil Recipe

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Hey everyone, it’s Kevin here! Today, I have a recipe for an easy and flavorful garlic butter salmon in foil recipe!

As someone who works a full time job, I know how hard it can be to find time to cook dinner. You’re tired when you come home from work and just want to lay back and relax. That’s why this recipe is perfect! It’s low-effort, requiring only 5 minutes of active time, and makes a delicious dinner for two!

Why Bake Salmon in Foil?

There are a lot of ways you can cook salmon, from grilling it, to cooking it in a pan, to baking it. Each of these methods has its own benefits, but nothing is as easy as putting the salmon in the oven to bake and having it come out ready to eat.

In addition to the ease of baking salmon, by wrapping the salmon in foil, the flavor gets locked in with the salmon. This way, you end up with much more flavorful meat than if you had just baked it with the top open. It’s a great way to easily infuse your salmon with amazing flavors!

For this recipe, the salmon is baked with slices of lemon wrapped inside the foil for that extra kick of lemon flavor. Combined with the lemon juice used in the butter mixture, the result is a sauce that is both rich in flavor from the butter but also refreshing from the lemon and garlic.

Another benefit of wrapping the salmon in foil before cooking it is that the moisture is locked in as well as the flavor. That means even if you accidentally leave the salmon in the oven for a few extra minutes, it won’t end up dried out and will still be tender. Perfect for if you throw it in the oven before showering and your shower runs a few minutes long!

How To Bake Salmon in Foil?

Baking salmon in foil is so easy that anyone can do it! For any baked salmon in foil recipe, all you have to do is put your salmon fillet in the foil and add your sauce and spices. Then all that’s left is closing the top and baking until the salmon is done.

The only part that isn’t completely obvious is knowing when your salmon is done. I’ve made the mistake of taking my salmon out of the oven too early and having half raw fish. Because the salmon is wrapped in aluminum foil, it is insulated from the direct heat of the oven, so it will take a little longer to bake than if baked with the top open.

The bake time will also depend on how thick your salmon fillet is. For this recipe, our cuts of Atlantic salmon were about 1.5 inches thick at the thickest part, and we had to bake for 30 minutes at 400°F. If your fillet is a bit thinner, then you’ll have to try varying the time. I would recommend starting at 20 minutes and checking every 5 minutes to see if it’s done.

A foolproof way of knowing if your salmon is done is measuring the temperature of the meat with an instant-read thermometer. The USDA recommends cooking fish to an internal temperature of 145°F. I suggest taking the salmon out of the oven at 135°F and then letting it rest on the countertop for a few minutes with the top still closed. If you take it out at 145°F, the temperature of the meat will still keep rising for a few minutes, causing the salmon to overcook.

If you don’t have an instant-read thermometer, you can check if the salmon is done by cutting into the fillet and seeing if the thickest part is pink. If it’s not, then the salmon is done, otherwise, bake for another 5 minutes and check again.

Tips and Tricks

If you prefer your salmon with no skin, make sure to get the skin removed when you buy it if you can. It’s a lot more difficult to try to remove it yourself at home.

To prepare the lemon, cut it in half, then cut a couple of slices from each half before you juice it. It will be very difficult to slice the lemon if you try to do it after you’ve already juiced it.

Don’t worry if your aluminum foil isn’t big enough to completely cover the salmon, you can wrap another piece of foil on top to close it.

FAQ

How long do I have to bake the salmon for?

This will depend on how thick your fillet is. Our salmon was about 1.5 inches thick at the thickest part, and we had to bake for 30 minutes before it was done. For thinner fillets, start at 20 minutes and check every 5 minutes for doneness.
How do I know when the salmon is done?

You’ll know the salmon is done when a thermometer inserted into the thickest part of the meat reads 135°F. Then let it rest on the counter for 5 minutes to let the temperature reach the USDA recommended 145°F. If you don’t have an instant-read thermometer, you’ll know the salmon is done when the inside is no longer pink.

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