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Baked Salmon in Foil with Garlic, Rosemary and Thyme

Baked salmon in foil is seasoned with garlic, fresh rosemary, thyme, and lemon, then baked in a sealed packet for tender, flaky fish. Check the thickest part for 145°F and rest the salmon for 5 minutes before serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb salmon fillet, skin on or off
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tsp fresh thyme chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lemon thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 instant-read thermometer

Method
 

  1. Heat the oven to 400°F.
  2. Place a 24-inch piece of heavy-duty foil on a rimmed baking sheet.
  3. Place the salmon in the center of the foil.
  4. Brush the salmon with olive oil.
  5. Sprinkle evenly with the garlic, rosemary, thyme, salt, and pepper.
  6. Arrange the lemon slices over the salmon.
  7. Fold the foil over the fish and seal the edges to make a loose packet.
  8. Bake for 15 to 20 minutes, until the thickest part of the salmon reaches 145°F on an instant-read thermometer.
  9. Carefully open the foil, avoiding the hot steam.
  10. Let the salmon rest for 5 minutes before serving.

Notes

For the most reliable doneness, check the thickest part of the salmon with an instant-read thermometer. Refrigerate leftovers for up to 3 days; freezing is not recommended for best texture. For a lower-sodium option, reduce the kosher salt to taste.