Salmon in Foil Packets Recipe

Staff Writer
Salmon in Foil Packets Recipe
Salmon in Foil Packets
Molly Aronica

Salmon in Foil Packets

This is a great recipe for those who love salmon, but tend to steer clear of cooking it at home for fear of spreading a fishy smell and messy clean-up. Baking salmon in foil packets, cuts down on mess and odor, plus they can be customized to fit varying taste preferences.

This recipe includes a simple, but delicious combination of lemon, garlic, dill, and white wine. Feel free to experiment with additions such as capers, olives or halved cherry tomatoes.

Click here to see Recipe SWAT Team: Salmon 8 Ways

Deliver Ingredients


  • Two 4-6 ounce salmon fillets
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1 lemon, juice of 1/2, then the other half cut into 1/4-inch slivers
  • 4 tablespoons butter
  • Several sprigs of fresh dill
  • 1/4 cup white wine


Preheat the oven to 375 degrees.

Lay out two pieces of foil, about double the size of your salmon fillets, on a baking pan. Place a piece of salmon in the center of each piece of foil and drizzle each with a tablespoon of oil, season with salt and pepper. Sprinkle garlic cloves and shallots among the fillets and add the lemon juice. Cut the butter into tablespoons and top the salmon with two each. Place lemon slices and dill on top of the fillets and finish with white wine.

Seal the foil packets, creating a somewhat roomy pocket, but making sure to tightly seal and crimp the edges so that no liquid escapes during cooking. Place the baking sheet in the oven and cook for 13–15 minutes, or until salmon is opaque throughout.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.