Can I bake the lemon garlic salmon in an aluminum foil pack?

Yes, absolutely. You can bake the salmon fillets all together or individually on lightly greased aluminum foil and wrap them up after spooning the sauce on top. With this recipe, I have found no real difference flavor and texture-wise, but you can certainly do it this way.

What herbs can I use instead of parsley and/or dill?

Parsley and dill are my herbs of choice for this recipe, but you can use whatever herbs you enjoy. Some other options I like with salmon include cilantro, basil, thyme, chives, or oregano.

Baked Lemon Garlic Salmon (25 Minutes)

Name: Quick & Easy Baked Lemon Garlic Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 salmon fillets, skin removed (about 24oz (680g) total); 2 Tablespoons (28g) unsalted butter; 2 Tablespoons (30ml) olive oil; 3 garlic cloves, minced; 1/4 cup (60ml) freshly squeezed lemon juice; 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried); 1 Tablespoon chopped fresh dill (or 1 teaspoon dried); 1/2 teaspoon flaky sea salt; 1/4 teaspoon freshly ground black pepper; optional: 4 lemon slices and extra herbs, for topping

Description

This flavorful and tender baked lemon garlic salmon takes about 30 minutes to make. Feel free to roast vegetables simultaneously on the baking sheet. See recipe Note.

Ingredients

4 salmon fillets, skin removed (about 24oz (680g) total)
2 Tablespoons (28g) unsalted butter
2 Tablespoons (30ml) olive oil
3 garlic cloves, minced
1/4 cup (60ml) freshly squeezed lemon juice
2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
1 Tablespoon chopped fresh dill (or 1 teaspoon dried)
1/2 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper
optional: 4 lemon slices and extra herbs, for topping

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Instructions

Preheat oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper, aluminum foil, or a silicone baking mat. If using aluminum foil, brush lightly with olive oil.
Arrange salmon fillets evenly spaced in the middle of the pan. If also roasting vegetables, arrange them around the perimeter of the pan, as pictured above.
In a small saucepan or skillet over medium heat, melt the butter with the olive oil. Add the garlic and cook for 1 minute, until fragrant. Remove from heat and stir in the lemon juice, herbs, salt, and pepper. Spoon mixture evenly over the salmon fillets (and vegetables, if using). If desired, place a lemon slice on top of each salmon fillet.
Bake for 15–20 minutes, depending on salmon thickness (about 10 minutes per 1-inch thickness measured from the thickest part of the fillet). Salmon should be opaque and flake easily with a fork; if you want to check it with an instant-read thermometer, internal temperature should reach 145°F (63°C).
Serve warm. Store leftovers tightly covered in the refrigerator for up to 3 days.

Notes

Special Tools (affiliate links): Rimmed Baking Sheet | Silicone Baking Mats or Parchment Paper | Small Saucepan or Skillet | Instant-Read Thermometer
Frozen Salmon: If using frozen salmon, thaw completely before starting.
Can I Use Other Fish? Yes, absolutely. I like using cod or halibut instead.
If Baking Vegetables, Too: You can roast vegetables at the same time you bake the salmon, as shown in the photos. Use 1 bunch of asparagus, or up to 4 cups of vegetables such as broccoli, zucchini, green beans, Brussels sprouts, or baby potatoes. Chop your vegetables small so they cook in the same amount of time as the salmon OR start the vegetables in the oven a few minutes earlier than the salmon.
Other Herbs: Parsley and dill are my herbs of choice for this recipe, but you can use whatever herbs you enjoy. Some other options I like with salmon include cilantro, basil, thyme, chives, or oregano. If you’re using 2 types of herb, use 2 Tablespoons fresh or 2 teaspoons dried total. If you’re using a combination, use 3 Tablespoons fresh or 3 teaspoons dried.
Updated in 2025: The recipe you see above is my new and improved version. To make it the old way, leave out the olive oil and garlic. Replace the dill with rosemary.