In this delightful recipe, the whole salmon fillet is seasoned with fresh lemon slices, dill, and luscious garlic butter. The foil keeps it extra moist and flavorful!
Salmon for this Recipe
This recipe uses a whole salmon fillet as it’s easy to make for a crowd and requires little prep. It works well with any kind of salmon from wild to farmed or chinook to steelhead. As with most salmon recipes, it can easily be adapted to individual filets too (and cooked all in one foil pack or in individual packets). I cook salmon foil packs for about 15-20 minutes at 400°F.
Garlicky Butter Topping
Everything tastes better with butter, especially oven-baked salmon. Even better when the butter is garlic butter! Garlic butter has endless uses, from sauces to garlic bread or for dressing up steamed or roasted vegetables. It’s one of those kitchen workhorses that are always good to have on hand.
How to Bake Salmon
From prep to cooking to clean up, baked salmon is just about the easiest entrée anyone could hope for. Salmon fillet is best when baked with the skin on for optimal flavor and to help it retain moisture. It also ensures the entire fillet holds together when baking and plating up. The flesh easily flakes away from the skin with a fork.
How Long to Bake Salmon
Like any fish, salmon cooks quickly in a preheated oven. In general, most ovens take about 15 minutes to preheat to 350°F, or 20 minutes to reach 400°F. To cook a 3-pound salmon fillet in foil:
350°F: 20-25 minutes. 400°F: 15-20 minutes 450°F: 12- 15 minutes
The time will vary depending on the thickness of the fillet. Be sure to check it so it cooks without overcooking, it should flake with a fork easily. Served with fondant potatoes, roasted asparagus or glazed carrots, a baked salmon dinner makes an impressive, yet simple presentation for guests or special dinners with the family.
Leftovers
This recipe is so delicious I doubt there will be leftovers! They can be gently reheated but are also great in salmon pasta or salmon patties!
For Reheating: Store leftover oven-baked salmon in a tightly covered container in the refrigerator for up to four days. Reheat in a foil-covered pan in the oven. To Freeze: wrap individual slices in parchment paper and stack in freezer bags. Squeeze out as much air as possible before sealing. Salmon will keep this way for up to six months. Thaw in the refrigerator before reheating – or make a delicious cold salmon salad!
Salmon Recipes
Easy Grilled Salmon – perfectly grilled! Honey Mustard Salmon – with a simple homemade sauce Herb Crusted Baked Salmon – ready in 30 mins! Sesame Ginger Salmon & Broccoli – one-pan meal Asparagus Salmon Foil Packets – tender & flaky salmon! Baked Salmon Fillets – with a citrus ginger marinade Honey Glazed Salmon – from fresh or frozen filets
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