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This Roasted Garlic Parmesan Herb Salmon in Foil will win you over! The foil seals in the wonderful flavor and keeps the salmon tender and flaky!
I love salmon and it’s always my favorite thing to order on the menu! I can’t get enough of how smooth and delicious it is. You have to try these tried and true favorites like Air Fryer Salmon, these Croquettes, and my Garlic Brown Sugar Glazed Salmon!
Parmesan Garlic Herb Salmon Baked in Foil
Cooking salmon in foil keeps the flavors and moisture in a foolproof dinner. I loved the flavor the parmesan garlic herb gave this salmon. It turns out tender and flaky and is packed with all my favorite flavors. Garlic herb butter takes salmon to the next level! It’s so tender and flaky, the salmon literally falls apart with a fork. Broiling the top for a few minutes crisps the edges and creates a perfect finish. Get ready for this grilled salmon in foil to melt in your mouth!
The method of baking salmon in foil might be my favorite! It’s easy to prepare and quick to bake for busy nights. And the best part is clean-up is a breeze! I tear apart the foil and throw away the mess. For more foil dinners try these hobo dinners, these fajitas, or another easy salmon recipe with summer veggies!
Ingredients required
So easy with simple ingredients, you can whip up this Roasted Parmesan Garlic Herb Salmon recipe in no time! Most of the ingredients you will have on hand. Follow the recipe card below for exact measurements.
- Salmon: It works for all types of salmon and cuttlefish. I used king salmon, but pick your favorite!
- butter: You want it nice and soft but not melty.
- lemon juice: A perfect pairing of lemon and salmon flavors.
- Olive oil: Adds moisture and helps hold everything together.
- Garlic: Fresh minced garlic is delicious, but you can use cloves in a pinch.
- Parmesan cheese: Grate your own cheese for best flavor and meltability.
- Italian seasoning: A perfect blend of many herbs that taste amazing together.
- Seasonings of saltSeason to taste.
- Fresh parsley: Fresh parsley adds color and a bit of freshness!
Best Parmesan Garlic Encrusted Salmon Recipe
This Roasted Garlic Parmesan Salmon in Foil is my go-to meal for impressing my finds. It’s easy to get to the dinner table, especially when they’re stuck at the last minute. A five star baked salmon meal that will wow your family!
- Preparation: Preheat oven to 425 degrees Fahrenheit. Lay out a piece of foil long enough to fold the salmon inside.
- Make the Garlic Herb Butter: In a small bowl, combine softened butter, lemon juice, olive oil, garlic, Parmesan cheese, Italian seasoning, salt, pepper, and parsley.
- Prepare the salmon: Place the salmon skin side down on the foil. Spread the mixture evenly over the salmon. Gather the foil around the edges of the salmon, but do not completely cover the salmon.
- burn: Bake for 10-12 minutes or until salmon is firm. Toast the top for the last 1-2 minutes to brown.
- Decorate: Remove from oven and garnish with additional chopped parsley and Parmesan cheese, if desired.
All about salmon baked in foil
Choosing good-quality salmon at the grocery store can be intimidating, so here’s what you need to know! Here are my tips to help you and tell the difference between salmon at the store.
- Types of Salmon: All types of salmon, wild, farmed and international, can be found in stores today. There are many pros and cons so I would highly recommend doing your research. I would recommend avoiding internationally caught or farmed salmon at all costs. They are not regulated like the US and often use antibiotics and pesticides that are not allowed in the US. They often misuse sewage water, which contaminates the fish.
- Salmon Cuts: Salmon is sold as a whole filet, small filet or salmon cuts. Whole and small filets are the most common and the easiest to cook and find. Salmon steaks are U-shaped with part of the backbone in the middle.
- What to look for when buying salmon: When buying fresh salmon, look for it to be glossy and firm to the touch. Salmon flesh should be bright and saturated in color. Do not buy salmon that is chalky, dry, sticky, or too soft to the touch. Avoid salmon with cracks or fissures in the muscles or collagen sheaths. Fish should be fresh, clean and have a slightly salty smell like the sea, never fished.
- Fresh vs Frozen: Buy the fish fresh if you are using it within 2 days, otherwise freeze it. Salmon is frozen immediately after catching and preserves nutrients and freshness.
Tips for making Parmesan Garlic Herb Salmon Baked in Foil
These tips will help you make amazing foil salmon that’s so juicy and full of flavor! Once you’ve chosen your salmon, this grilled salmon in foil is easy to make and tastes amazing with my parmesan garlic herb butter.
- Golden Crust: When the salmon is done, open the foil and broil for a final 2-3 minutes. This creates the perfect crust on top of the salmon!
- When is the salmon done? The best way to tell if a salmon is eating is to look at it. When salmon is done cooking the flakes will come off easily and it will turn from opaque to translucent in color. The internal temperature should be 135 degrees Fahrenheit.
- Do not overcook: It is easy to overcook salmon and it will become tough and dry. It is better to boil slightly less than to overboil and finish cooking in a relaxed manner.
- Using Frozen: I use frozen salmon fillets all the time and they work beautifully. Thaw them overnight in the fridge. You can also thaw the salmon in a bowl of cold water, changing it every 10-15 minutes until it is thawed.
- Can I leave the skin on? Yes, if your salmon is skin on, you can leave it on! It contains rich nutrients. Rinse your salmon and pat dry with a paper towel before placing the skin on the foil.
Storing leftover salmon
This salmon baked in foil is great for lunch the next day! The salmon reheats perfectly and the leftovers are still flaky and delicious.
- In the refrigerator: Leftovers can be stored for 3-4 days if stored properly in an airtight container in the refrigerator.
- To reheat: When you’re ready to eat leftovers, my favorite way to cook them is in the air fryer! Reheat them in an air fryer at 350 degrees Fahrenheit for 4-5 minutes. It keeps the texture perfectly flaky every time. Alternatively, you can reheat leftovers in the microwave until warmed through!
Perfect sides to serve with salmon
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Preheat oven to 425 degrees Fahrenheit. Cut a piece of foil long enough to fold around the salmon. Place foil on a Baking sheet,
- In a small bowl, combine softened butter, lemon juice, olive oil, garlic, Parmesan cheese, Italian seasoning, salt, pepper, and parsley.
- Place the salmon skin side down on the foil. Gather the foil around the edges of the salmon, but do not completely cover the salmon. Spread the mixture evenly over the salmon.
- Bake for 10-12 minutes or until salmon is firm. Toast the top for the last 1-2 minutes to brown.
- Remove from oven and garnish with additional chopped parsley and Parmesan cheese, if desired.
Originally posted on October 12, 2015
Calories: 222kilocaloriesCarbohydrates: 1gProtein: 23gFat: 13gSaturated Fat: 5gCholesterol: 79mgSodium: 320mgPotassium: 569mgFiber: 1gSugar: 1gVitamin A: 347IUVitamin C: 3mgCalcium: 41mgIron: 1mg
Nutritional information is calculated automatically, so it can only be used as an approximation.
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