This baked salmon in foil is a fan-favorite for a reason! It comes together super quickly, and you’ll love the bold Mediterranean flavors with garlic, fresh thyme, earthy paprika, and a buttery lemon sauce. The foil parcels make for easy clean-up, but they also lock in the moisture and flavor for tender, flaky salmon. Grab my tips and watch how I make it in the video below.
Tin foil dinner packets are a thing of beauty–quick to prepare and easy clean up! And one of my absolute favorites is this Mediterranean-baked salmon and vegetables in foil, an (arguably) easier version of classic Salmon En Papillote. It is so darn easy to make, but the end result definitely looks and eats kinda fancy. You can serve it right in the foil packet, if you like, no shame in that!
I see recipes like this foil baked salmon as an opportunity to use up whatever vegetables I have on hand. With the abundance of summer squash, zucchini and tomatoes these days, that’s what I used this time around. But this recipe will work well with other vegetables like green beans, asparagus, broccoli…you can change things up to meet your needs.
Mediterranean-Style Baked Salmon in Foil
Here’s the gist. Salmon fillet pieces (about 5 ounces each) and a few chopped colorful veggies are wrapped together in individual foil parcels and quickly baked to tender perfection. I heat my oven to 400 degrees F, and this dinner is typically ready in 20 to 25 minutes!
But let’s not forget the flavor makers. The bold Mediterranean flavors is what draws me in every single time. Garlic and fresh thyme, plus a “secret sauce” made with Greek extra virgin olive oil, butter, fresh lemon juice, a little earthy paprika (oh, and more garlic!) The sauce totally seals the deal on flavor and also helps keep the salmon nice and moist.
Never-Dry Baked Salmon in Foil
Even for those who don’t have a lot of experience cooking salmon and may be afraid of drying it out, this recipe is a foolproof way to arrive at perfectly tender flaky salmon–same goes for foil-wrapped shrimp, by the way! No big skills needed. 
The trick is in the foil parcels (and by the way, if you prefer, you can use parchment.) The foil (or parchment) parcels holding the salmon and veggies, allow everything to cook quickly and evenly, while sealing in moisture and flavor. And as I said earlier, it totally helps that we add in a tasty sauce.
Baking time will vary a little, depending on how thick your salmon is. It helps to take the salmon out of the fridge for a few minutes to bring it closer to room temperature before baking. Another thing to remember is that baked salmon is ready when its internal temperature reaches anywhere between 125 degrees F to 140 degrees F, depending on how well-done you like it. An instant read thermometer like this one could be helpful in taking the guess work out. (More tips on how to bake salmon perfectly here.)
What to serve with this Baked Salmon?
With the veggies already included in this salmon dinner, you won’t need a whole lot more. I’ll often make a little Lebanese rice or Greek lemon rice to go along with it. And for a starter, try Gazpacho soup or a bright salad like balela; Mediterranean 3-Bean Salad; or Greek Salad.
Watch video for This Mediterranean Oven Baked Salmon in Foil:
More Recipes to Try:
Blanched Asparagus with Mediterranean Salsa
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Mediterranean-Style Oven Baked Salmon in Foil
- Total Time: 40 minutes
- Yield: serves 4
Description
Mediterranean-Style foil baked salmon and veggies with garlic, fresh thyme and a delicious sauce of olive oil, fresh lemon juice and a hint of butter. Be sure to watch the video above.
Ingredients
- 4 Salmon fillets, 5-oz each
- Private Reserve Greek extra virgin olive oil
- Salt and pepper
- 15 Garlic Cloves, crushed or finely chopped, divided
- 4 Fresh thyme springs (or 2–3 tsp dried thyme)
- 2 summer squash, any kind, halved and sliced
- 1 large tomato, halved and sliced
- 2 large green onions, both white and green parts, sliced
- 2 tbsp butter melted
- 1 tsp sweet paprika
- 1 large lemon, juice of
- 1/2 cup chopped fresh parsley leaves, stems removed
- Lemon wedges to serve
Instructions
- Preheat the oven to 400 degrees F. Prepare 4 12″x 17″ pieces of foil on a large baking sheet.
- Drizzle olive oil generously over each of the salmon fillets, then place the salmon fillets, oiled side down, on the prepared foil sheets.
- Spread 1/2 of the crushed garlic over the salmon fillets, and season with salt, pepper. Add thyme.
- In a small bowl, mix the remaining crushed garlic with the melted butter, 1/3 cup olive oil, lemon juice, salt, pepper and paprika.
- Place veggies in a large bowl or tray, pour the sauce over, toss to combine.
- Divide the vegetables into 4 equal portions over (or next to) the salmon fillets. Fold the foil over the salmon and vegetables, cover completely and seal shut.
- Bake in the 400 degree F heated-oven for 20-25 minutes.
- When ready, carefully transfer the salmon and vegetable foil packets with a spatula to individual serving plates. Serve with lemon wedges. (see our suggestions up top for what to serve along) Enjoy!
Notes
- The salmon fillets are meant to be eaten right out of the foil. However, if you prefer to remove them, once baked, let the salmon fillets sit in the foil for 3-5 minutes and then very carefully lift each out with a large metal spatula.
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
*This post first appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for users’ benefit. Enjoy!
I tried salmon yesterday for the first time. Cooked in skillet w garlic and onions and seasoned salmon wth salt/pepper. It was very good. My granddaughter that does not like salmon Liked It, she ate half of the piece.
I’m anxious to try the packet with vegetables. Sounds easy but super flavorful. I’ve never had the rice you suggested but I’m anxious to try that too!
Awesome, Marcella! Eager to hear when you try this one!
This recipe is fantastic!
Yay! Thanks, Susan!
Is it possible to use parchment paper instead of foil? Would the instructions be the same? I’ve read too many articles about aluminum leaching into the food and aluminum causing Alzheimer’s disease.
Hi Terr, yes you can use parchment. Check at 15 minutes of baking…it may be enough time.
I love to fix salmon – but have only cooked it on the grill with the skin side down on a piece of foil, never baked or broiled. How is the best way to cook this in the oven – for how long & at what temp? Also would love to try some new seasonings – I always grill with garlic and thar were amazing.
Thank you for sharing, Lonnie!
I absolutely LOVE all your recipes
You make me happy ?
Thank you
Eileen
Thank you so much, Eileen! I’m honored!
This was ABSOLUTELY delicious! I only used the squash and added asparagus to them due to what I had available. I’ve never been able to cook salmon and have it come out so juicy. I think next time I will add the other vegetables to see how my family likes those flavors.
Awesome, Debbie! So glad you enjoyed it!!! Yes, I change up my veggies depending on what I have on hand and what’s in season…it works great!
This will be tomorrow nights supper for sure!
Hope you enjoyed it, Lee!!!
This looks so delicious and your pictures are amazing!
Thank you, Mia! I’ll stop by to check out your site.
Gorgeous and healthy. Pinned, yummed and stumbled, Suzy. <3
Thank you so much Nancy!
Looks so delicious and healthy too. Can’t wait to try this, Suzy!
Yum
I love this no-mess meal!
You are so right, this is a no-mess meal! You can eat the fish straight out of the foil if you wanna skip dishes!
Suz – I just put this on the menu for Sunday lunch! 🙂 I’m going to try it on the grill. Have you grilled the salmon before (in the foil packets) and if so…how long did you leave them on the rack? I’m thinking 12-15 minutes on medium heat, but would love your advice if you’ve tried this.
Hey girl! So excited you’re planning to make this salmon soon. I have not tried on the grill, but I believe it will work very well. First, make sure to drizzle the salmon generously with oil so it does not stick to the foil. Pack it up tightly in the foil pouches and grill on medium-high for 10-15 minutes, rotating once. Hope this helps!
U can certainly do it on the grill. 10-15 minutes on medium high. Be sure to have the salmon well-oiled so it does not stick to the foil.
Can’t think of a better pairing than salmon and mediterranean !
Thanks so much, Linda! I’m all in for a simple recipe.
This actually looks impressive Suzi! Love salmon and anything Mediterranean, so this is just the perfect dinner for me! Pinning of course!
Thank you, Mira! So glad to see you here,friend.
This looks amazing!!! Salmon is my very favorite and being from the Pacific Northwest, so popular when I go home to visit – on the list to prepare!!
Awesome, Debra! Hope you try salmon my way soon. And let me know. XO