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Baked Salmon in Foil with Garlic, Rosemary and Thyme

Baked salmon in foil with garlic, rosemary, and thyme—tender fillets steamed in sealed packets for an aromatic herb cloud. Unwrap at the table and serve right from the foil for juicy, flavorful herb butter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillets
  • 4 salmon fillets 6 oz each
  • unsalted butter cut into pats
  • garlic thinly sliced
  • fresh rosemary sprigs
  • fresh thyme sprigs
  • lemon thinly sliced
  • olive oil
  • salt and black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F and lay four large sheets of heavy-duty foil on a baking sheet.
  2. Place a salmon fillet in the center of each foil sheet and season generously with salt and pepper.
Build the herb butter packets
  1. Top each fillet with thinly sliced garlic, rosemary sprigs, thyme sprigs, and butter pats.
  2. Add lemon slices over the top, then drizzle each packet with olive oil.
  3. Fold foil tightly over the salmon and crimp edges to seal into packets, pressing out excess air for a secure close.
Bake and serve
  1. Bake at 400°F for 18–22 minutes, until the salmon is cooked through and flakes easily.
  2. Open packets carefully and serve directly in the foil for the fresh herb and butter aroma.

Notes

For best flavor, keep the packets tightly sealed so the herbs steam inside; if your foil seems loose at the edges, re-crimp before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days (reheat gently to avoid drying). Freezing isn’t recommended because the texture can turn soft after thawing. For a lighter option, use half the butter (or swap with olive oil) while keeping the garlic and herbs the same.