Baked Parmesan Garlic Herb Salmon in Foil

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Parmesan Garlic Herb Salmon is baked in foil and brushed in a Parmesan Garlic Herb Marinade. It seals in the amazing flavor and cooks the salmon to tender and flaky perfection! 

I LOVE salmon. It isn’t very fishy in flavor, it’s flakey, delicate, and good for you. You have to try these tried and true favorites like Air Fryer Salmon, Croquettes, and Garlic Brown Sugar Glazed Salmon!

Portioned out salmon with parmesan garlic and butter topping.

Baked Salmon in Foil

I love baking salmon in foil! We are all busy and this made it so easy to seal the salmon, cook it for 15 minutes and serve it to my family. And the best part, afterward I just crumbled up the foil and threw it all away. Easy peasy and it made the most impressive meal in no time. A five-star baked salmon meal that is sure to wow your family! With salmon always on the brain (I love salmon, I truly do), I am constantly thinking of new things to make. Making the salmon in foil keeps the flavors and moisture in for a fool-proof dinner that is luscious.

I LOVED the flavor that the parmesan garlic herb gave to this salmon. It turns out tender and flaky and full of all of my favorite flavors. I swear the butter made it more tender and the salmon literally fell apart with a fork it was so amazing. As soon as it came out of the oven I broiled the top for a couple of minutes to crisp the edges a bit. It roasted the garlic on top and turned it to pure melt in your mouth goodness. This baked parmesan garlic herb salmon in foil instantly became a new favorite!

What You Need For Foil Salmon with Parmesan and Garlic Marinade

Super easy without a bunch of complicated instructions or ingredients, you will love this salmon in foil. The ingredients amounts are in the recipe card below. All the ingredients can be pantry staples that you already have on hand.

  • Salmon of choice: This works for all varieties of salmon and cuts.
  • Butter softened: You want it good and soft but not melted.
  • Lemon Juice: Lemon and salmon just go together.
  • Olive oil: Adds moisture and helps everything stick together.
  • Garlic minced: Fresh minced garlic will taste best but you can use jarred in a pinch.
  • Grated Parmesan Cheese: Grate your own cheese for the best flavor and melting ability.
  • Italian Seasoning: A perfect blend of several herbs that taste amazing together.
  • Salt and pepper: Add to taste.
  • Fresh parsley chopped: Adds color and a bit of freshness.

Making The Best Parmesan Garlic Encrusted Salmon Ever!

Fast and easy you can make this on any night of the week for a fancy delicious meal. Enjoy this high class baked parmesan garlic salmon in foil

  1. Prep: Preheat the oven to 425 degrees. Layout a piece of foil long enough to fold up the salmon inside.
  2. Spread Ingredients: In a small bowl combine the softened butter, lemon juice, olive oil, garlic, parmesan cheese, Italian seasoning, salt, pepper, and parsley.
  3. Salmon ready: Place the salmon skin-side down on the foil. Spread the mixture evenly on top of the salmon.
  4. Bake: Place in the oven and bake for 10-12 minutes or until the salmon is firm. Broil the top for the last 1-2 minutes to brown. Remove from the oven and garnish with additional chopped parsley and sprinkle with additional parmesan if desired.
A bowl with the spread ingredients ready to mix.

All About Baked Salmon in Foil

It is so easy to find good salmon in the stores, the hard part is picking what you want and knowing the differences between them. Baked salmon in foil is easy to make and tastes amazing with my marinade.

  • Wild, Farm or International: These are all types of salmon that can be found in the stores today. There are so many pros and cons to all, it would take a book to talk about them. I would highly recommend doing your own research and I would highly recommend avoiding international caught or farmed salmon at all costs. They are not regulated like they are in the US and so often use antibiotics, and pesticides which are not allowed in US. Also they often misuse waste water, potentially contaminating the fish.
  • There are 3 types of Salmon cuts: The whole filet, small filet and salmon cuts. The whole and small filets are the most common and easiest to cook and find. Salmon steaks are U-shaped with part of the spine in the middle.
  • What to Look For In Buying Salmon: When buying fresh salmon look for glossy, firm to touch meat that is bright and saturated in color. They should not be chalky, dry or sticky and soft to the touch. Avoid salmon that has cracks or breaks in the muscle or collagen sheaths. Fish should smell fresh and clean and slightly briny like the ocean, never fishy. Also avoid packages that have pooling water in them.
  • Fresh vs Frozen: Buy fresh if you are using the fish in the next two days, other wise stick to frozen. Salmon is often frozen immediately after being caught and preserves the nutrients and freshness.
Salmon with butter, parmesan and garlic topping on top of foil.

What to Serve with Salmon

Salmon is rich and buttery in flavor, so it is a great main dish that goes with just about anything. We love it with vegetables and a carb for a hearty nutritious meal.

Salmon with parmesan and garlic on a platter.

Tips and Variations to make Foil Salmon Amazing

So juicy and so full of flavor these tips are going to help make an amazing foil salmon!

  • Crusty: When the salmon is just about done, open the foil and broil for the last 2-3 minutes. This will create a crust on top of the salmon that is absolutely magical.
  • When is the Salmon Done: The best way to tell if salmon is done is to look at it. If the flesh of the salmon flakes, and separates easily along the white lines, it is finished cooking. Salmon will also change from translucent, (red and raw) to opaque (pink) it is done. Salmon can be removed from the heat right before it is done because it will continue to cook as it rests. Internal temperature should be 135 degrees.
  • Do not Over Cook: It is easy to overcook salmon and then it becomes tough and dry. It is better to undercook it slightly and let it finish cooking as it rests than to overcook it.
  • Using Frozen: I use frozen salmon filets all the time and they work beautifully. Thaw them overnight in the fridge or in a bowl of cold water that you change every 10-15 minutes till it is thawed.
  • Can I leave the Skin on: Yes if your salmon has the skin on, you can leave it on and even eat it. It has many nutrients within. Be sure to rinse your salmon and pat dry with a paper towel before placing in the skin side down on the foil.

Using a fork to flake off a bite of salmon crusted with parmesan and garlic.

Baked Parmesan Garlic Herb Salmon in foil

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Salmon that is baked in foil and brushed in a Parmesan Garlic Herb Marinade. It seals in the amazing flavor and cooks the salmon to tender and flaky perfection!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings: 6 Servings

Ingredients
  

  • 1 1/2 pound salmon of choice
  • 4 Tablespoons butter softened
  • 1 Tablespoon Lemon Juice
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons fresh parsley chopped

Instructions
 

  • Preheat the oven to 425 degrees. Lay out a piece of foil long enough to fold up the salmon inside. Place the foil on a baking sheet.
  • In a small bowl combine the softened butter, lemon juice, olive oil, garlic, parmesan cheese, italian seasoning, salt, pepper and parsley.
  • Place the salmon skin side down on the foil. Spread the mixture evenly on top of the salmon.
  • Place in the oven and bake for 10-12 minutes or until the salmon is firm. Broil the top for the last 1-2 minutes to brown. Remove from the oven and garnish with additional chopped parsley and sprinkle with additional parmesan if desired.

Video

Notes

Updated on May 31, 2021
Originally Posted on October 12, 2015

Nutrition

Serves: 6

Calories222kcal (11%)Carbohydrates1gProtein23g (46%)Fat13g (20%)Saturated Fat5g (25%)Cholesterol79mg (26%)Sodium320mg (13%)Potassium569mg (16%)Fiber1g (4%)Sugar1g (1%)Vitamin A347IU (7%)Vitamin C3mg (4%)Calcium41mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Keyword baked salmon, baked salmon in foil, salmon baked in foil
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. “Wow” is all I have to say. But I will say more. I followed the recipe exactly. Very tender and juicy. However, the leftover salmon the next day was OMG.

  2. Crazy question I know: Would you change any of the baking instructions if you were going to use salmon that already had the skin off? Maybe less time or at a lower temp? I’m fairly new to cooking salmon so am over cautious on receipes!

    1. Of course you can. You just have to adjust the cooking time, and still check with a meat thermometer. I cook mine to about 155-160, and leave them in the foil packet until they come up to temperature – residual cooking, you know, you don’t want to remove them from the oven at 165 and then rest them as they will get tough and dry.

  3. My fillets didn’t seem to cook evenly, I also halved the recipe for 2 servings. Should I have also changed the cook time?

    1. Salmon, and fish in general, vary in thickness quite a bit. I fold the thinner parts underneath to even up the thickness which promotes even cooking

  4. Did you use fresh Parmesan cheese or the kind in the canister for this baked Parmesan garlic herb salmon?

  5. Loved this recipe! I used a side of salmon so I doubled the ingredients and cooked for almost twice as long. I used fresh shredded Parmesan and dried parsley. I will definitely be making this on a regular basis!

  6. This is my favorite go-to recipe for salmon! Simple, easy and delicious…. great with a side of green beans and wild rice!

  7. Going to try it, but will use parchment paper as aluminum foil is not something that should be next to food as it leaches aluminum into the food….

  8. Salmon is one of my favorite foods. I always eat it at least 3x a week. My hubby says I’m part bear. This was such a simple recipe and came out sooo tasty! I’m trying to stay away from cooking in foil, so next time I will try this in parchment paper. But I definitely will be putting this on my favorites list. Thank you!

  9. This is my go to salmon recipe because I usually have all the ingredients already in the house. I absolutely love making the salmon in the foil, it’s super easy clean-up and beyond delicious. Thanks for sharing!

  10. This is the BEST salmon recipe EVER. Like ever. Super easy to make – and will for sure impress your family. THE GREATEST RECIPE EVER !!!!!!!!

  11. We regularly bake, pan fry, barbecue salmon with many different recipes, but this by far is the best. Wouldn’t change a thing other than we needed extra time for cooking as our salmon fillet was rather thick. Thanks for a great recipe.

  12. This is a hit! Every single time I’ve made this my family and friends LOVE it. 10/10 would def recommend!

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