Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce
You know that feeling when you want something impressive but you’re also kinda tired and don’t want to deal with a pile of dishes?
This baked salmon in foil is that answer.
One packet. One pan. Zero stress. And it comes out looking like you spent way more time on it than you actually did.
The salmon gets all tender and flaky, the asparagus picks up every bit of that lemon garlic butter, and the foil keeps everything ridiculously moist. Plus, cleanup is basically just tossing the foil and you’re done.
I’ve made this on weeknights when I’m completely wiped, and I’ve also served it when people come over. Both times, it hits.
So if you’re looking for something that tastes fancy but doesn’t require you to stand over the stove for an hour, you’re in the right place.
What You’ll Need
For the Salmon Packets:
| Ingredient | Amount | Notes |
|---|---|---|
| Salmon fillets | 4 (6 oz each) | Skin-on or skinless works |
| Fresh asparagus | 1 lb | Ends trimmed |
| Unsalted butter | 4 tbsp | Must be softened |
| Garlic cloves | 4 | Minced fine |
| Lemons | 2 | 1 for juice, 1 sliced |
| Fresh parsley | 2 tbsp | Chopped |
| Dried dill | 1 tsp | Or use fresh |
| Salt | To taste | Sea salt preferred |
| Black pepper | To taste | Freshly ground |
| Olive oil | For drizzling | Extra virgin |
| Red pepper flakes | Optional | Just a pinch |
Tools You’ll Need:
- Heavy-duty aluminum foil
- Baking sheet
- Sharp knife
- Cutting board
- Small mixing bowl
- Measuring spoons
- Pastry brush (optional, but helpful)
Pro Tips
🔥 Check your salmon thickness.
Thicker fillets need a few extra minutes. If yours are on the thinner side, start checking at 12 minutes so you don’t overcook them.
Nobody wants dry salmon.
🧈 Don’t skip softening the butter.
If you try to spread cold butter, it’s gonna tear the fish apart.
Just leave it out for 20 minutes or microwave it for 5 seconds.
📦 Seal those packets TIGHT.
You want steam to build up inside, so fold the foil edges over twice and crimp them well.
If steam escapes, your salmon won’t cook as evenly.
✨ Use fresh asparagus, not frozen.
Frozen asparagus gets mushy and releases too much water, which makes everything soggy.
Fresh keeps its snap.
⏱️ Let it rest before opening.
Give the packets 2-3 minutes after they come out of the oven.
The carryover heat finishes the cooking and everything stays juicy.
How to Make Baked Salmon in Foil
Step 1: Prep Your Ingredients
Start by preheating your oven to 400°F.
Grab four large pieces of heavy-duty foil (about 12×12 inches each). Lay them out on your counter.
Trim the woody ends off your asparagus. Just bend each spear until it snaps naturally, that’s usually the right spot.
Pat your salmon fillets dry with paper towels. This helps the seasoning stick better.
Step 2: Make the Lemon Garlic Butter
In a small bowl, mix your softened butter with the minced garlic, juice from one lemon, chopped parsley, and dried dill.
Add a good pinch of salt and some black pepper.
Stir it all together until it’s smooth and everything’s mixed in evenly.
Chef’s Secret: This butter mixture can sit at room temp for up to 2 hours, which means you can prep it while you’re doing other dinner tasks. The flavors actually get better as they hang out together.
Step 3: Assemble the Packets
Drizzle a little olive oil in the center of each piece of foil.
Divide your asparagus into four portions and lay them in the middle of each foil sheet.
Place one salmon fillet on top of each pile of asparagus.
Brush or spoon the lemon garlic butter generously over each piece of salmon. Don’t be shy with it.
Top each fillet with 2-3 thin slices of lemon.
Sprinkle everything with a bit more salt, pepper, and red pepper flakes if you’re into that.
Step 4: Seal the Packets
Bring the long sides of the foil up and fold them together twice, creating a tight seal along the top.
Then fold in the short ends, making sure everything’s sealed up completely.
You want these packets airtight so all that steam and flavor stays trapped inside.
Here’s what proper sealing looks like:
- First fold: Bring both sides together at the top
- Second fold: Fold over again to lock it in
- Side folds: Crimp and fold each end twice
- Final check: No gaps anywhere
Step 5: Bake
Place all four packets on your baking sheet.
Slide them into the oven and bake for 15-18 minutes.
| Salmon Thickness | Cooking Time | Internal Temp |
|---|---|---|
| Thin (¾ inch) | 12-14 minutes | 145°F |
| Medium (1 inch) | 15-16 minutes | 145°F |
| Thick (1½ inch) | 17-18 minutes | 145°F |
| Extra thick (2 inch) | 19-20 minutes | 145°F |
The exact time depends on how thick your salmon is. You’re looking for the fish to flake easily with a fork.
If your fillets are on the smaller side, check at 12 minutes. If they’re thick cuts, you might need the full 18.
Also Read: Creamy Lobster Bisque
Step 6: Let It Rest and Serve
Pull the baking sheet out and let the packets sit for 2-3 minutes before opening them.
Carefully open each packet (watch out for that hot steam), and slide everything onto plates.
Spoon any extra butter and lemon juice from the foil over the top.
Finish with a sprinkle of fresh parsley if you want it to look extra nice.
Substitutions and Variations
Vegetable Swaps:
| Instead of Asparagus | Cooking Notes |
|---|---|
| Green beans | Same timing |
| Broccoli florets | Blanch 2 min first |
| Zucchini slices | Cut thick, same timing |
| Cherry tomatoes | Add last 5 minutes |
| Bell pepper strips | Same timing |
| Snap peas | Same timing |
Protein Options:
Cod: Mild, flaky. Cook 12-15 min.
Halibut: Meaty texture. Cook 14-16 min.
Mahi-mahi: Firm, sweet. Cook 13-15 min.
Sea bass: Rich flavor. Cook 15-17 min.
Shrimp: Quick cooking. Add last 8 min only.
Flavor Twists:
🌿 Mediterranean: Add capers, sun-dried tomatoes, and fresh oregano
🌶️ Spicy Cajun: Replace dill with Cajun seasoning and add sliced jalapeños
🥥 Thai-Inspired: Swap butter for coconut oil, add ginger and lime
🧀 Italian Style: Add cherry tomatoes, basil, and a sprinkle of parmesan
🍋 Extra Lemony: Double the lemon slices and add lemon zest to butter
Dietary Modifications:
| Diet Type | Simple Swap |
|---|---|
| Dairy-free | Use olive oil or vegan butter |
| Paleo | Use ghee instead of butter |
| Whole30 | Use ghee or clarified butter |
| Keto | Already perfect! |
| Low-sodium | Skip added salt, use herbs |
Make Ahead Tips
You can assemble the packets up to 4 hours ahead of time and keep them in the fridge until you’re ready to bake.
Just pull them out while the oven preheats so they’re not ice cold going in.
Prep Timeline:
- 2 days before: Make the lemon garlic butter, store in fridge
- Morning of: Trim asparagus, store in damp paper towels
- 4 hours before: Assemble packets completely
- 30 min before: Pull packets from fridge
- 20 min before: Preheat oven
The lemon garlic butter can be made up to 2 days in advance. Store it in an airtight container in the fridge, then bring it to room temp before using.
Don’t freeze assembled packets. The texture of the salmon and asparagus gets weird when thawed.
If you want to meal prep, keep the components separate and assemble fresh.
At-A-Glance Nutrition & Pairing Guide
Nutritional Breakdown (Per Serving):
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 385 | 19% |
| Protein | 38g | 76% |
| Fat | 23g | 35% |
| Carbs | 8g | 3% |
| Fiber | 3g | 12% |
| Omega-3 | 2.5g | 100%+ |
| Vitamin D | 570 IU | 142% |
| B12 | 3.2µg | 133% |
Perfect Side Pairings:
Light & Fresh:
- Arugula salad with lemon vinaigrette
- Cucumber tomato salad
- Simple mixed greens
Hearty & Filling:
- Garlic mashed potatoes
- Creamy risotto
- Buttery dinner rolls
Grain Options:
- Jasmine rice (my favorite)
- Quinoa with herbs
- Couscous
- Wild rice blend
Drink Pairings:
- White wine: Sauvignon Blanc or Pinot Grigio
- Beer: Light lager or wheat beer
- Non-alcoholic: Sparkling water with lemon
Also Read: No Bake Rocky Road Squares
Cooking Time Efficiency Guide
Total Active Time: 15 minutes
Hands-Off Time: 18 minutes
Total Time: 33 minutes
Here’s how to make it even faster:
| Task | Time Saved |
|---|---|
| Pre-minced garlic from jar | 3 minutes |
| Pre-washed asparagus | 2 minutes |
| Butter softened night before | 0 minutes (just planning) |
| Assembly line setup | Cuts time in half |
Batch Cooking Tip: Making packets for meal prep? Set up an assembly line. Lay out all your foil, add asparagus to all, then salmon, then butter. You’ll have 6 packets done in under 20 minutes.
Grilling Option:
Want to take this outside? You totally can.
Place the sealed packets on a preheated grill over medium-high heat for 12-15 minutes, flipping once halfway through.
Grill Temp Guide:
- Gas grill: Medium-high (375-400°F)
- Charcoal: Medium heat, coals pushed to sides
- Flip: Once at 7-minute mark
- Check: Use instant-read thermometer
Leftovers and Storage
Store any leftover salmon and asparagus in an airtight container in the fridge for up to 3 days.
Reheating Options:
| Method | Time | Quality Rating |
|---|---|---|
| Oven (300°F in foil) | 8-10 min | ⭐⭐⭐⭐⭐ Best |
| Stovetop (covered pan) | 5-6 min | ⭐⭐⭐⭐ Great |
| Microwave (covered) | 1-2 min | ⭐⭐⭐ Okay |
| Air fryer (325°F) | 4-5 min | ⭐⭐⭐⭐ Good |
Real Talk: Cold salmon is actually great too. Flake it over a salad, toss it with pasta, or eat it straight from the container with a squeeze of lemon. Sometimes leftovers taste even better the next day when you’re not trying to reheat them.
Creative Leftover Ideas:
Salmon Salad: Flake it up, mix with Greek yogurt, dill, and capers
Pasta Bowl: Toss with angel hair, olive oil, and cherry tomatoes
Breakfast Hash: Crisp it up with potatoes and top with a fried egg
Rice Bowl: Layer over rice with avocado and sriracha mayo
Sandwich: Make a killer salmon melt with cheese and sourdough
Don’t freeze cooked salmon if you can help it. The texture gets mushy and weird when you thaw it out.
Also Read: Baked Spinach Artichoke Wonton Cups
FAQ
Can I use frozen salmon?
Yep, just make sure it’s completely thawed and patted dry before you use it.
Frozen salmon releases extra moisture, so drain it well or your packets will get watery. Let it thaw in the fridge overnight for best results.
Do I need to flip the packets?
Nope. That’s the whole beauty of foil packets.
Everything cooks evenly from the heat circulating around them in the oven. Flipping can actually cause tears in the foil.
How do I know when the salmon is done?
It should flake easily with a fork and look opaque all the way through.
If you have a meat thermometer, you’re aiming for 145°F in the thickest part. The fish will also pull away from the skin slightly when it’s ready.
Can I make this in an air fryer?
You can, but you’ll need to adjust things.
Use a slightly lower temp (375°F) and check it around 10 minutes. The air fryer cooks faster, so keep an eye on it. Make sure your foil is crimped super tight.
What if I don’t have heavy-duty foil?
Double up regular foil so it doesn’t tear when you’re sealing the packets.
You need it strong enough to hold in all that steam. Regular foil alone will rip and leak.
Can I add rice or potatoes to the packet?
Not really. They won’t cook in the same time as the salmon.
Make your starches separately and serve them on the side. Raw potatoes would need at least 40 minutes.
Is it okay if the lemon slices touch the fish directly?
Totally fine. They add flavor and look pretty.
Some people worry about bitterness, but with baking, it’s not an issue. The heat mellows everything out.
Can I use bottled lemon juice?
Fresh is way better, but if that’s all you have, use it.
Just know the flavor won’t be as bright. You’ll need about 3 tablespoons of bottled juice to replace one fresh lemon.
What’s the biggest mistake people make?
Not sealing the packets tight enough.
If steam escapes, your salmon dries out and doesn’t cook evenly. Crimp those edges like your dinner depends on it (because it does).
Can I prep these the night before?
I wouldn’t recommend a full night, but 4 hours is perfect.
Any longer and the acid from the lemon starts to “cook” the salmon (like ceviche), which changes the texture.
Wrapping Up
There’s a reason this baked salmon in foil has become one of my go-to recipes.
It’s the kind of meal that feels like you put in way more effort than you actually did. And when you open those foil packets and all that steam and lemony, garlicky smell hits you? Yeah, that’s the moment.
It’s simple enough for a random Tuesday, but it also works when you want to impress someone without stress.
The cleanup situation alone makes it worth it. No scrubbing pans, no soaking dishes overnight. Just crumple up the foil and you’re done.
So grab your foil, your salmon, and those asparagus spears, and see what happens.
Once you make this, drop a comment and let me know how it turned out for you. Did you add anything extra? Did you swap out the asparagus? Did your family ask you to make it again next week?
I wanna hear about it.
