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Easy Lemon Herb Salmon in Foil: Best 15-Minute Dinner

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This easy lemon herb salmon in foil is a quick, forgiving, and delicious dinner that delivers restaurant-quality results with almost no effort. The foil packet steams the salmon in its own juices, keeping it incredibly moist and flavorful.

Ingredients

Scale
  • 4 salmon fillets (6 oz each, skin-on or skinless)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lemon, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • ½ teaspoon red pepper flakes (optional)
  • Lemon wedges (for serving)
  • Fresh herb sprigs (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). While it’s heating, take your salmon fillets out of the fridge. Let them sit at room temperature for about 10 minutes—this helps them cook more evenly.
  2. Prepare the foil packets. Tear off four sheets of aluminum foil, each about 12 inches long. You want enough foil to fold over the salmon and seal the edges. Place each sheet on your work surface.
  3. Season the salmon. Pat each fillet dry with paper towels. This is important—dry salmon browns better and the seasoning sticks. Place one fillet in the center of each foil sheet. Drizzle with olive oil (about ½ tablespoon per fillet). Sprinkle with salt, pepper, and the minced garlic. Use your fingers to rub everything into the fish gently.
  4. Add the lemon and herbs. Place 2-3 lemon slices on top of each fillet. Sprinkle the chopped dill, parsley, and chives evenly over the top. If you’re using red pepper flakes, add them now. The lemon slices will steam into the fish, infusing it with bright citrus flavor.
  5. Seal the packets. Fold the foil over the salmon, bringing the edges together. Fold the edges over twice to create a tight seal, then crimp the ends. You want the packet to be sealed but not too tight—leave a little room for steam to circulate. Think of it as a little tent for your salmon.
  6. Bake. Place the foil packets on your baking sheet. Bake for 12-15 minutes, depending on the thickness of your fillets. For 1-inch thick fillets, 12 minutes is usually perfect. The salmon should be opaque and flake easily with a fork. If you’re using a thermometer, look for 145°F.
  7. Rest and serve. Carefully open one packet (watch out for the steam—it’s hot!). Let the salmon rest for 2 minutes in the open foil. This allows the juices to redistribute. Transfer to plates, drizzle any juices from the packet over the top, and garnish with fresh herb sprigs and lemon wedges.

Notes

Pat the salmon dry for better seasoning. Ensure garlic is rubbed into the fish or tucked under lemon slices to prevent burning. Seal foil packets tightly to trap steam. Check salmon at 12 minutes for 1-inch thick fillets; it continues to cook after removal. For best results, use fillets of similar thickness. Lightly brush foil with olive oil to prevent sticking.

Nutrition

Keywords: salmon, foil packet, lemon herb, easy dinner, quick dinner, healthy, low-carb, keto, gluten-free, dairy-free

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