Basil Lemon Baked Salmon in Foil

I discovered a delicious foil‑wrapped salmon recipe where buttery garlic‑basil sauce meets tangy lemon slices, baking to tender, flaky perfection—low‑mess and full of flavor.

Why I’ll Love This Recipe

I love how effortlessly moist and aromatic this salmon turns out when sealed in foil with lemon, garlic, basil, and butter—it bakes in its own juices and tastes fresh and bright. Cleanup is minimal, and the flavors feel light but luxurious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use salmon fillets, melted salted butter, minced garlic, finely chopped fresh basil, lemon juice, salt, pepper, and lemon slices to top each piece.

directions

1. I preheat the oven to 375 °F (190 °C).

2. I whisk together melted salted butter, minced garlic, chopped fresh basil, lemon juice, salt, and pepper in a small bowl.

3. I layer a large sheet of foil on a baking sheet, add a slightly smaller piece of parchment paper on top (for easy cleanup and to protect the salmon), then arrange salmon fillets skin‑side down spaced slightly apart.

4. I pour half the lemon‑basil butter sauce over the fillets, making sure they’re coated, and top each with a lemon slice.

5. I wrap the parchment and foil tightly around the fish to form a sealed packet, then bake for 14–16 minutes without opening.

6. I carefully open the packet, pour the remaining sauce over the salmon, fold back the foil edges slightly to contain the sauce, then broil for about 5–7 minutes until the top is lightly browned.

Servings and timing

I usually prepare 1¼ pounds salmon, cut into 5 fillets (about 3–5 oz each) to serve 6 people. Total timing:

• Prep time: ~5 minutes

• Bake time: 14–16 minutes

• Broil time: ~5–7 minutes

• Total time: around 25 minutes start to finish.

Variations

• I substitute fresh basil with dill, parsley, oregano, or cilantro depending on what I have on hand.

• I add veggies like asparagus, cherry tomatoes, zucchini, or baby potatoes before wrapping to make a one‑parcel meal.

• For extra brightness, I mix lemon zest into the sauce.

• I sometimes toss in a pinch of red pepper flakes or drizzle sriracha for a spicy kick.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I prefer gently warming in the oven at 300 °F (150 °C) for 5‑7 minutes or in a covered skillet over medium‑low heat for 4‑5 minutes to preserve moistness. Evolving Table
I can freeze cooked salmon for up to 3 months—I usually thaw overnight in the fridge before reheating.

FAQs

How do I know when the salmon is done?

I check that it reaches an internal temperature of 145 °F (63 °C) at the thickest part and flakes easily with a fork, turning opaque from translucent.

Can I skip the broiling step?

Yes—I’ll still get tender salmon if I skip broiling, but broiling adds a beautiful slight browning to the top and richer texture.

Can I cook this in parchment only, without foil?

Absolutely. I can wrap the salmon entirely in parchment paper, or layer parchment next to the fish with foil outside—that still locks in moisture and makes cleanup easy.

Do I have to use fresh basil?

I prefer fresh basil because it brightens the sauce, but I’ve also used dill, parsley, cilantro, or oregano successfully depending on what I have.

Can I grill this instead of baking?

Yes—wrapping salmon in a foil packet works great on the grill too. I’d cook over medium heat for about 15–18 minutes. The foil keeps it moist and you don’t need to flip the fillets.

Conclusion

I love this Basil Lemon Baked Salmon in Foil recipe because it’s fast, flavorful, and elegant without fuss. The garlic‑butter and basil sauce paired with lemon creates such a fresh, aromatic dish—and the foil packet locks in moisture for juicy, flaky salmon every time. Cleanup is minimal and I can easily adapt it to include herbs, spices, or added veggies. It’s become my go‑to weeknight or guest meal—I’ll definitely be making it again soon!

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