Lemony Baked Salmon in Foil

This absolutely gorgeous salmon dish will make everyone at your dinner table smile! Busy families and seafood lovers will adore how this recipe practically cooks itself while filling your kitchen with the most amazing citrusy aroma. The best part is that the foil keeps everything super moist and tender, so you’ll never end up with dry fish again.

Recipe Details

Timing & Servings: Active Time: 15 minutes, Total Time: 45 minutes, Serves: 6 people.

Nutrition Profile: Sesame-Free, Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Pregnancy, Soy-Free, Heart-Healthy, High-Protein, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 274 Calories, 14g Fat, 5g Carbs, 30g Protein.

Ingredients You’ll Need

Salmon fillet: You’ll need one 2-pound skinless salmon fillet, which is perfect for feeding your whole family. Ask your fish counter to remove the skin if it’s still on there!

Salt: You’ll use ¾ teaspoon total, but we’ll divide it up as we go. Regular table salt or sea salt both work great here.

Black pepper: Just ¼ teaspoon adds the perfect little kick without being too spicy for the kids.

Extra-virgin olive oil: Two tablespoons will help everything stay moist and add such a lovely flavor.

Fresh citrus juices: You’ll need 2 tablespoons each of lemon juice and orange juice. Fresh squeezed tastes amazing, but bottled works too if that’s what you have!

Garlic: One medium clove grated with a microplane gives you that perfect garlic flavor without big chunks.

Lemon slices: Two medium lemons sliced ¼-inch thick will give you beautiful presentation and tons of flavor.

Orange slices: One medium orange sliced the same thickness adds such a sweet, bright taste.

Fresh dill: ¼ cup of dill sprigs plus extra for garnish makes this dish taste like it came from a fancy restaurant!

How to Make Lemony Baked Salmon in Foil

Step 1: Preheat your oven to 375°F. Sprinkle both sides of the salmon with ½ teaspoon salt and all the pepper. In a small bowl, whisk together the olive oil, lemon juice, orange juice, grated garlic, and the remaining ¼ teaspoon salt.

Step 2: Place a large sheet of foil (about 18 by 19 inches) on a big rimmed baking sheet. Make sure you have at least 3 inches hanging over the long sides so you can seal it up later. Arrange half of your lemon slices, half of the orange slices, and half of the dill right in the center of the foil.

Step 3: Place your seasoned salmon right on top of all those beautiful citrus slices. Now arrange the rest of your lemon slices, orange slices, and dill on top of the salmon. Drizzle that yummy oil mixture evenly all over everything.

Step 4: Here’s the fun part! Gather up the foil overhang and bring it up and over the salmon. Fold and seal the edges to make a nice tight packet that won’t leak.

Step 5: Bake your foil packet on the baking sheet for 25 to 30 minutes. You’ll know it’s done when the salmon flakes easily with a fork and looks opaque all the way through.

Step 6: Carefully open the packet (watch out for that hot steam!). Save all those delicious juices that formed inside. Divide the salmon among 6 plates and spoon those amazing juices right over the top. Add some extra fresh dill if you want to make it look extra fancy!

Easy and Quick Lemony Baked Salmon Version

Want to make this even simpler? You can totally skip slicing the citrus and just squeeze the juice from 3 lemons and 2 oranges right over the salmon! Use 2 tablespoons of dried dill instead of fresh, and you’ll still get incredible flavor. The cooking time stays exactly the same, but your prep time drops to just 8 minutes!

Serving Ideas

This salmon is pretty much a complete meal all by itself, but it’s amazing with some simple sides. Try it with fluffy rice pilaf, roasted asparagus, or a crisp green salad. Those packet juices make the most incredible sauce for drizzling over everything on your plate!

Storage

Store any leftover salmon in the fridge for up to 3 days in a covered container. To reheat, just pop it in a 300°F oven for about 10 minutes, or microwave it gently for 1-2 minutes. The salmon tastes great cold in salads too!

Substitutions

No dill? Fresh parsley or thyme work beautifully instead. You can swap the orange for lime if that’s what you have on hand. If you don’t have a microplane for the garlic, just mince it up really fine with your knife.

Pro Tips

• Check for doneness: The salmon should reach 145°F in the thickest part, but honestly, the flake test with a fork is just as reliable!
• Foil packet perfection: Make sure to seal your packet well, but don’t wrap it too tight – you want some room for the steam to work its magic.
• Citrus slicing tip: Use a sharp knife and cut your citrus on a cutting board with grooves to catch all the juice.
• Make it fancy: Save a few perfect dill sprigs and citrus slices for garnish – it makes such a pretty presentation!

FAQs

Can I use frozen salmon for this recipe?

You bet! Just make sure to thaw it completely first and pat it really dry with paper towels. Frozen salmon can release extra water, so this step is super important for the best results.

What if I don’t have foil?

Sure, you can use parchment paper instead! Just make sure to seal it well by folding the edges over several times. The cooking time might be a couple minutes longer, so just keep an eye on it.

Can I make this ahead of time?

You can definitely prep the foil packets earlier in the day and keep them in the fridge! Just add about 5 extra minutes to the cooking time since they’ll be starting out cold.

Is this recipe good for meal prep?

Absolutely! This salmon reheats really well and tastes amazing in grain bowls, salads, or just eaten cold. It’s packed with protein and keeps you satisfied for hours.

I’d love to hear how this lemony salmon turns out for you! Drop a comment and let me know if your family loved it as much as mine does. Happy cooking, friend!