Baked Parmesan Garlic Herb Salmon in Foil

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This baked parmesan garlic herb salmon in foil will impress you! The foil seals in the amazing flavor and bakes the salmon to tender and flaky perfection!

I LOVE salmon and I always like to order it when it’s on the menu! I can’t get enough of how tender 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!

Portioned salmon with parmesan garlic and butter topping.

Cooking the salmon in foil preserves the flavor and moisture for a foolproof, delicious dinner. I loved the flavor that the parmesan garlic herb added to this salmon. It turns out tender and flaky and contains all of my favorite flavors. The Garlic Herb Butter takes salmon to the next level! It’s so tender and flaky that the salmon literally falls apart with a fork. Frying the top for a few minutes will crisp up the edges and provide the perfect finishing touch. Get ready for this baked salmon in foil to melt in your mouth!

The method of baking salmon in foil is perhaps my favorite method! It’s easy to make and ready quickly for busy evenings. And the best part is that cleaning is a breeze! I just crumble up the foil and throw the mess away. For more foil dinners, try making these hobo dinners, these fajitas, or another easy salmon recipe with summer vegetables!

Required ingredients

Super easy with simple ingredients, you can make this Baked Parmesan Garlic Herb Salmon recipe in no time! You will most likely have most of the ingredients on hand. Follow the recipe card below for exact measurements.

Salmon: This works for all types and cuts of salmon. I used king salmon, but choose your favorite!
butter: You want it to be nice and soft but not melted.
lemon juice: Lemon and salmon are the perfect flavor combination.
olive oil: Moisturizes and keeps everything together.
Garlic: Freshly chopped garlic tastes best, but if necessary you can also use it from the jar.
Parmesan cheese: Grate your own cheese for the best flavor and meltability.
Italian spice: A perfect blend of several herbs that taste amazing together.
salt and pepper: Season to taste.
Fresh parsley: Fresh parsley adds color and some freshness!

The best Parmesan Garlic Crusted Salmon recipe

This Baked Parmesan Garlic Salmon in Foil is my favorite meal to impress my guests. Especially if they come over last minute because it’s super easy to get to the dinner table. A five-star baked salmon meal that your family will love!

Preparation: Preheat the oven to 425 degrees Fahrenheit. Lay out a piece of foil long enough to fold the salmon into.
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 on the foil, skin side down. Spread the mixture evenly over the salmon. Gather the foil around the edges of the salmon, but do not completely cover the salmon.
Bake: Bake for 10-12 minutes or until salmon is set. Cook the top for the last 1-2 minutes to brown.
Garnish: Remove from oven and garnish with additional chopped parsley and Parmesan cheese if desired.

Mix in the garlic herb butter until well combined.

All about baked salmon in foil

It can be intimidating to choose high-quality salmon at the supermarket. So here’s what you need to know! Here are my tips to help you learn the differences between store-bought salmon.

Types of Salmon: Wild, farmed and international salmon are all types of salmon available in stores today. There are many pros and cons, so I would highly recommend you do 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 also often misuse wastewater, potentially contaminating the fish.
Salmon pieces: Salmon is sold as a whole fillet, small fillet or pieces of salmon. Whole and small fillets are the most common and easiest to prepare and find. Salmon steaks are U-shaped with part of the spine in the middle.
What you should pay attention to when buying salmon: When purchasing fresh salmon, make sure it is shiny and firm to the touch. Salmon meat should be light and saturated. Don’t buy salmon that is chalky, dry, sticky, or too soft to the touch. Avoid salmon that has tears or breaks in the muscle or collagen coverings. Fish should smell fresh, clean and slightly salty of the sea, never fishy.
Fresh vs. frozen: Buy fresh if you will use the fish within 2 days, otherwise stick with frozen fish. Salmon is often frozen immediately after being caught, preserving its nutrients and freshness.

Salmon with parmesan and garlic on a plate.

Tips for making Baked Parmesan Garlic Herb Salmon in Foil

So juicy and full of flavor, these tips will help you make amazing foil salmon! Once you’ve picked your salmon, this Baked Salmon in Foil is easy to make and tastes amazing with my Parmesan Garlic Herb Butter.

Golden crust: When the salmon is almost cooked, open the foil and grill for the last 2-3 minutes. This creates a perfect crust on the salmon!
When is the salmon ready? The best way to tell if salmon is cooked is to look at it. The salmon flakes easily after cooking and changes color from translucent to opaque. The internal temperature should be 135 degrees Fahrenheit.
Don’t overcook: It’s easy to overcook salmon and it becomes tough and dry. It’s better to undercook it a little and let it rest than to overcook it.
How to use Frozen: I always use frozen salmon fillets and they work wonderfully. Let them thaw in the refrigerator overnight. You can also defrost the salmon in a bowl of cold water, changing every 10-15 minutes until thawed.
Can I leave the skin? Yes, if your salmon has the skin on, you can leave it on! It has great nutrients. Be sure to rinse your salmon and pat it dry with a paper towel before placing it skin side down on the foil.

Reserve remaining salmon

This baked salmon 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 last up to 3-4 days if stored properly in an airtight container in the refrigerator.
To warm up: When you’re ready to eat your leftovers, my favorite way to prepare them is in the air fryer! Reheat in an air fryer at 350 degrees Fahrenheit for 4-5 minutes. This keeps the texture perfectly flaky every time. Alternatively, you can reheat any leftovers in the microwave until warmed through!

Use a fork to cut off a piece of parmesan and garlic crusted salmon.

Perfect side dishes to serve with salmon

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Preheat the oven to 425 degrees Fahrenheit. Cut a piece of foil long enough to fold around the salmon. Place the 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 on the foil, skin side down. 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 set. Cook the top for the last 1-2 minutes to brown.
Remove from oven and garnish with additional chopped parsley and Parmesan cheese if desired.

Updated April 26, 2024
Originally published October 12, 2015

Calories: 222kcalCarbohydrates: 1GProtein: 23GFat: 13GSaturated fatty acids: 5GCholesterol: 79mgSodium: 320mgPotassium: 569mgFiber: 1GSugar: 1GVitamin A: 347IUVitamin C: 3mgCalcium: 41mgIron: 1mg

Nutritional information is automatically calculated and should therefore only be used as an approximation.