Indulge in the culinary delight of our baked salmon in foil, complemented by a luscious garlic butter sauce. This recipe promises to elevate your dining experience with the perfect fusion of flavours, making it the salmon dish of your dreams!

Baked Salmon in Foil Recipe – A Quick and Easy Culinary Marvel

Treat yourself to a quick and easy-to-follow salmon recipe that encapsulates the essence of perfection. Salmon and asparagus unite within individual foil packs, enveloped by a rich and buttery sauce. The vibrant lemon notes harmonize flawlessly with butter, while garlic adds a zesty touch to this stress-free dinner masterpiece. Brace yourself for the ultimate baked salmon experience – it’s low-carb, paleo, gluten-free, and keto-friendly. Get ready to savour every delightful bite!

Tips for the Baked Salmon Foil Packs

This baked salmon recipe is incredibly versatile. If you find yourself missing an ingredient, fear not! Substitute with what you have in the pantry. No butter? Olive oil, ghee, or any available oil will suffice. Not a fan of asparagus? Zucchini or broccoli can be excellent alternatives. Personalize your dish! Here are a few tips for baking salmon in foil:

• Avoid overcooking salmon fillets; for a crispy touch, open the foil packs and broil in the oven for 2 minutes.
• Thick asparagus may require additional cooking time; consider blanching them before baking in foil.
• If aluminum foil is a concern, use parchment paper to make the salmon foil packets. Alternatively, line the foil with parchment paper and ensure a well-sealed salmon packet.
• Non-keto dieters can add a teaspoon of honey over the salmon fillets before baking for added flavour.
• Adjust serving sizes by doubling the number of salmon fillets for a family meal.
• In step 1, customize the sauce by melting butter and combining it with minced garlic, broth, lemon juice, and hot sauce.

How Long Does It Take to Bake the Salmon Foil Packs?

Salmon requires only 9-12 minutes of cooking in a hot, preheated oven (425°F – 220°C). Baking at a high temperature quickly sears the exterior, sealing in the natural juiciness of the salmon, rendering it tender and moist. Monitor the cooking process towards the end, as thinner fillets cook faster than thicker ones. Optimal results include opening the packets for the last 2 minutes, allowing for crispy, golden charred edges.

The Best Types of Salmon for Baked Salmon in Foil

Choose from a variety of salmon options for this recipe: Atlantic Salmon, Chinook Salmon, Coho Salmon, Pink Salmon, Sockeye Salmon, or King Salmon. If possible, opt for wild-caught salmon for a superior culinary experience.

What to Serve with the Baked Salmon Recipe?

Satisfy your appetite by adding a side of cauliflower rice or roasted vegetables. For a more substantial meal, include a slice of tomato, celery, or sliced carrot in the foil packet. If you’re not on a keto diet, pair this easy salmon recipe with a slice of country bread to soak up the delectable cooking juices.

How to Store Cooked Salmon

Baked salmon can last up to 2-3 days in the refrigerator when stored properly. Discard the foil, place the cooled salmon in an airtight container, seal, and refrigerate. To freeze, store cooled salmon in sealed airtight containers for up to 1 month.

Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce

Recipe by Naveed

5.0 from 1 vote

Course: Keto, Low Carb, Gulten FreeCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Savour a delicious dinner with this foil-baked salmon, paired with a tantalising garlic butter sauce – truly a dreamy salmon recipe come to life!

Ingredients

• 1 pound (450g) salmon fillets, divided

• 2 tablespoons vegetable broth or chicken broth

• 1 1/2 tablespoon fresh lemon juice, or to taste

• 1 tablespoon of your favourite hot sauce (we used Sriracha)

• 4 teaspoons minced garlic (4 cloves)

• Salt and fresh ground black pepper, to taste

• 3-4 tablespoons butter, diced into small cubes (or ghee)

• 2 tablespoons fresh chopped parsley or cilantro

• 1 lb (450g) medium-thick asparagus, woody ends trimmed

Directions

• Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminium foil and lay each piece separately on the countertop. Combine broth, lemon juice, and hot sauce in a small bowl.
• Season both sides of the salmon fillets with salt and pepper. Divide the salmon onto the aluminium foil near the center, then place trimmed asparagus on one side of the salmon, following the long direction of the foil.
• Adjust the salmon fillets’ seasoning with more salt and pepper, then sprinkle garlic on top. Drizzle the mixture of broth, lemon juice, and hot sauce generously over the salmon fillets and asparagus.
• Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus.
• Wrap salmon foil packets and crimp edges together, then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate.
• Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward, until salmon has cooked through, about 9 – 12 minutes.
• Carefully unwrap the baked salmon in foil packets, drizzle with more lemon juice, garnish with fresh parsley or cilantro, and a slice of lemon. Enjoy!