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This summer, my husband’s brother treated us to some wild-caught Silver Salmon (also called Coho Salmon) he’d brought back from a recent trip to Alaska. This is the second time he’s gifted us fish from his adventures, and it is always exciting to cook with the fresh fish. This Foil-Wrapped Lemon Garlic Salmon recipe is easy to prepare and enhances the flavor of the fresh salmon exceptionally well. It receives 5 stars from both my husband and me.
(Post modified on 3/29/24.)
If you don’t have a brother-in-law who treats you to fresh salmon, no need to worry. There are plenty of grocery stores that sell Pacific or Atlantic skin-on salmon, (usually Sockeye/Red). Try Aldi, Whole Foods, your local grocer, or even purchase online. See this interesting post by the Spruce Eats about types of Salmon.
For this recipe, you’ll want either a side of salmon or fillets with skin on. Don’t worry about the skin. It’s perfectly fine to cook the salmon with the skin on. In fact, the skin makes the dish more flavorful and moist. Plus, that’s where you’ll find the most nutrients–you know, those amazing Omega-3’s people talk about! (Yes, you can and should eat the skin! It’s delicious!) Be careful of pin or belly bones, however, which may be present in a side of salmon. Remove any bones before baking, if possible, with your fingers or tweezers.
More Fish and Seafood Recipes to Try
Ingredients for Foil-Wrapped Lemon Garlic Salmon
(See the full recipe at the bottom of this post.)
- frozen wild-caught Pacific salmon (King, Silver, or Sockeye), thawed
- fresh rosemary
- fresh thyme
- lemons
- garlic
- butter, melted
- kosher salt
- freshly ground black pepper
- red pepper flakes
Instructions for Making This Recipe
Preheat oven to 375°F. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a knife and cutting board, thinly slice one lemon and squeeze the juice from the second lemon. Slice the garlic.
Place the butter in a microwave-safe bowl and heat until melted.
Line a baking sheet with a large piece of aluminum foil, making sure it’s long enough to hold the side of salmon. Lightly spray the foil with baking spray.
Assemble the Dish
Arrange half the sprigs of rosemary and thyme down the middle of the foil. Place half of the lemon slices on top of the fresh herbs.
Follow this by placing the side of salmon or fillets (skin side down) on top of the sliced lemons and herbs. Pour the melted butter over the salmon. Sprinkle with kosher salt, freshly ground black pepper, and red pepper flakes.
Place the garlic slices on the salmon, followed by more fresh rosemary and thyme and ending with the remaining lemon slices. Pour lemon juice over the top to coat.
Enclose the salmon, by folding the long sides of the aluminum foil up and over, loosely sealing the foil at the top. Then seal everything by crunching the foil together at the ends.
Try to leave space inside the foil packet for the air to circulate around the salmon. Just loosely seal the foil.
Bake in preheated oven for 15-17 minutes, until the salmon is nearly cooked through at the thickest part.
Remove the baking sheet from the oven and carefully open the foil, folding down the foil to fully reveal the salmon.
When you open the foil, be careful to avoid any hot steam that may escape.
Finish the dish by broiling the top of the salmon for 2 – 3 minutes until the salmon is lightly golden, being careful not to overcook the salmon or burn the garlic.
The cooking time on this will vary depending on the size and thickness of the salmon. To know when your salmon is fully cooked, test it with a digital meat thermometer, which should read between 125-135° at the thickest part. Cooked salmon will appear opaque pinkish white on the outside and translucent pink on the inside. You will know when it is perfectly done when the meat flakes easily with a fork.
Also, please be aware that the salmon will continue to cook after it is removed from the oven, so the sooner you can serve this dish, the better!
Slice the salmon into portions to serve. Garnish with additional herbs and with a drizzle of fresh lemon juice.
This dish goes well with Garden Vegetable Stir-Fry, Asparagus and Mushroom Risotto, or Herbed Brown Rice, and will serve 4 people.
Wine Suggestion: Cambria Julia’s Vineyard Pinot Noir.
See more Salmon Recipes Here. Browse Fish and Seafood Recipes Here. View Main Dishes Here.
Foil-Wrapped Lemon Garlic Salmon
Ingredients
- 1 pound frozen skin-on salmon King, Silver, or Sockeye, thawed
- 8 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 2 whole lemons thinly sliced
- 2 cloves garlic
- 3 tablespoons butter melted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Preheat oven to 375℉. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a knife and cutting board, thinly slice one lemon. Squeeze the juice from the second lemon. Slice the garlic.
- Place butter in a microwave-safe bowl and heat until melted.
- Line a baking sheet with a large piece of aluminum foil, making sure it's long enough to hold the side of salmon. Lightly spray the foil with baking spray.
Assemble the Salmon
- Arrange half the sprigs of rosemary and thyme down the middle of the foil. Place half of the lemon slices on top of the fresh herbs.
- Follow this by placing the side of salmon or fillets (skin side down) on top of the lemons and herbs. Pour the melted butter over the salmon. Sprinkle with kosher salt, freshly ground black pepper, and red pepper flakes.
- Place the garlic slices on the salmon, followed by more fresh rosemary and thyme and ending with the remaining lemon slices. Drizzle the lemon juice over the top to coat.
- Enclose the salmon, by folding the long sides of the aluminum foil up and over, loosely sealing the foil at the top. Then seal everything by crunching the foil together at the ends.- Try to leave space inside the foil packet for the air to circulate around the salmon. Just loosely seal the foil.
- Bake in preheated oven for 15-17 minutes, until the salmon is nearly cooked through at the thickest part.
- Remove the baking sheet from the oven and carefully open the foil, folding down the foil to fully reveal the salmon.When you open the foil, be careful to avoid any hot steam that may escape.
- If desired, you may broil the top of the salmon for 2 - 2 1/2 minutes until the salmon is lightly golden, being careful not to overcook the salmon or burn the garlic.
- The cooking time on this will vary depending on the size and thickness of the salmon. To know when your salmon is fully cooked, test it with a digital meat thermometer, which should read between 125-135℉ at the thickest part. Cooked salmon will appear opaque pinkish white on the outside and translucent pink on the inside. You will know when it is perfectly done when the meat flakes easily with a fork.
- Slice the salmon into individual portions to serve. Garnish with additional herbs and with a drizzle of fresh lemon juice.
- This recipe will serve 4 people.
Notes
