Lemon-Dill Baked Salmon in Foil (20 Minutes)

This lemon-dill baked salmon in foil is a quick, no-fuss dinner that delivers tender, flaky fish with practically no cleanup. The foil packet steams the salmon gently, locking in moisture and bright, herby flavor.

Everything bakes on one sheet pan, so you get a restaurant-worthy fillet and a ball of foil to toss when you are done. It is the kind of meal I reach for on busy nights when I still want something that feels a little special.

Why This Salmon Method Works

The foil creates a tiny steam chamber around each fillet, so the fish never dries out. Lemon slices perfume every bite, and the dill stays fresh and fragrant right through the bake.

Because the pouch traps all the juices, the salmon stays almost buttery. You end up with a piece of fish that flakes apart at the touch of a fork, with barely any hands-on time.

Ingredients

• 4 (6-oz) salmon fillets, skin on or off: look for fillets of even thickness so they cook at the same rate.
• 2 tbsp olive oil: extra-virgin or a neutral oil both work.
• 1 tsp kosher salt: use ¾ tsp if substituting table salt.
• ½ tsp black pepper: freshly ground gives the best bite.
• 2 tbsp chopped fresh dill: you can swap in dried dill (see Variations).
• 1 lemon, thinly sliced: plus extra wedges for serving.

Variations / Substitutions

• Swap the herb: Fresh parsley, tarragon, or chives all work beautifully in place of the dill.
• Add garlic: Mix 1 minced garlic clove into the olive oil before drizzling.
• Capers: Scatter a teaspoon of rinsed capers over each fillet before sealing the packet.
• Use lime: Lime slices and a pinch of chili flake give the salmon a totally different personality.
• Other fish: This method works with trout, cod, or halibut. Just adjust the bake time based on the thickness of the fillet.

For a completely different take, try my honey soy glazed salmon.

How to Make Lemon-Dill Baked Salmon in Foil

Step 1: Season the Salmon

Preheat your oven to 400°F (200°C). While it heats, pat the 4 salmon fillets dry with paper towels and place each one on its own square of aluminum foil, shiny side down. Drizzle the 2 tbsp olive oil over the fillets, then sprinkle them evenly with 1 tsp salt, ½ tsp pepper, and the 2 tbsp chopped fresh dill. Arrange 2 to 3 lemon slices on top of each piece of fish.

The salmon should look well coated and bright with herbs. Drying the fish first helps the oil and seasonings cling, and it also keeps the fillets from steaming in any excess liquid.

Step 2: Wrap the Foil Packets

Fold the foil up and over the salmon, crimping the edges together to create a tight seal. Leave a little room inside the packet so the steam can circulate, but make sure there are no gaps.

The packets will puff up as they bake, which is exactly what you want. The foil traps the steam, keeping the fish incredibly moist. With the shiny side facing in, a little extra heat gets reflected back onto the salmon.

Step 3: Bake the Salmon

Place the foil packets on a baking sheet to catch any drips and slide it into the oven. Bake for 12 to 15 minutes.

At 12 minutes, carefully open one packet to check. The salmon should be opaque all the way through and flake easily with a fork. If it is not quite there, reseal the packet and give it another 2 to 3 minutes.

Step 4: Unwrap and Plate the Salmon

Pull the baking sheet from the oven and let the packets rest for a minute. Carefully open each one (watch for the hot steam), then use a spatula to transfer the fillets to plates. Spoon any juices from the foil over top, and serve with extra lemon wedges and a pinch of fresh dill.

The fish will be supremely tender, almost buttery, with a bright lemon-herb aroma. Those juices in the packet are liquid gold, so do not leave them behind.

A Few Notes for the Best Salmon

• Pick fillets that are roughly the same thickness so they finish at the same time. If some are thinner, pair them in a packet together and check them a minute early.
• Do not overcook. The fish will continue to cook for a moment after you pull it from the oven, so err on the side of slightly underdone in the center when you check.
• If your fillets have skin, do not worry about removing it before baking. After cooking, the skin will peel off easily with a fork, or you can slide it right off.
• This recipe doubles well for a crowd. Use a larger baking sheet and give the packets a little more space so the heat can circulate.

Bake times by fillet thickness:

Storing Leftover Salmon

• Refrigerate: Cool the salmon completely, then store in an airtight container for up to 2 days.
• Reheating: Gently reheat in a 275°F (135°C) oven, wrapped in foil with a tiny splash of water, for 5 to 8 minutes. A microwave can dry the fish quickly, so stick with the oven if you can.
• Serve Cold: The salmon is wonderful chilled, flaked into a grain bowl or tossed with pasta.

What to Serve With Baked Salmon

This salmon pairs beautifully with simple roasted asparagus or green beans, which can cook alongside on the same sheet pan. A lemony couscous or herbed rice pilaf soaks up those pan juices nicely. For something fresh, a crisp cucumber salad or a simple arugula salad with shaved Parmesan rounds out the plate.

Frequently Asked Questions

Can I use frozen salmon?

Yes, just thaw it completely in the refrigerator overnight before baking. Pat it very dry to remove any excess moisture.

Can I use dried dill instead of fresh?

Yes, use 1 to 1.5 teaspoons of dried dill. Dried herbs are more concentrated, so the flavor will be a bit earthier, but it still works well.

Can I add vegetables to the packet?

Absolutely. Thin slices of zucchini, cherry tomatoes, or asparagus spears cook in about the same time. Make sure any vegetables are cut small enough to become tender in 15 minutes.

Can I make this without foil?

You can use parchment paper instead. Wrap the salmon the same way and bake. The parchment will not puff up as dramatically, but it will still steam the fish.

Lemon-Dill Baked Salmon in Foil Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 4 (6-oz) salmon fillets
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp chopped fresh dill
• 1 lemon, thinly sliced, plus extra for serving

Method

 

1. Preheat oven to 400°F (200°C). Pat salmon dry, place each fillet on foil, drizzle with oil, and season with salt, pepper, and dill. Top with lemon slices.
2. Fold foil into tight packets, leaving a little room for steam.
3. Place packets on a baking sheet and bake 12 to 15 minutes, until salmon is opaque and flakes easily.
4. Carefully open packets, transfer salmon to plates, spoon juices over top, and serve with extra lemon and fresh dill.

Notes

If your fillets are thicker than 1 inch, add a couple of minutes to the bake time. You can prep the packets up to 4 hours ahead and keep them in the fridge, then bake just before dinner.