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This baked salmon in foil is tender, flaky, and full of fresh lemon and buttery garlic flavor. Made with one salmon illet and simple pantry seasonings, this easy oven baked salmon is ready in about 20 minutes and cooks perfectly every time.
Featured Comment
“This is a superb dish. Quick and easy to cook and the flavour is wonderful.”
– Caryll
Why You’ll Love This Recipe
- Moist and Flaky: Baking salmon in foil locks in steam, helping the fish turn out tender and perfectly flaky every time.
- Quick to Cook: This oven baked salmon is ready in about 20 minutes, making it ideal for a simple weeknight dinner.
- Simple Ingredients: Made with butter, lemon, and pantry seasonings that enhance the natural flavor of the salmon.
- Perfectly Portioned: This single serving recipe uses one 6 ounce fillet, so there’s no waste and no guesswork.
There’s something incredibly satisfying about cutting into a perfectly baked piece of salmon and watching it flake apart with just the touch of a fork. The top is lightly buttery, the inside is tender and moist, and a squeeze of fresh lemon brings everything into balance.
I love how reliable baking salmon in foil is. The foil traps steam and keeps the fish juicy, so it turns out tender and flaky every time. It’s simple, classic, and lets the natural flavor of the salmon shine.
Enjoy your salmon with a side of cilantro lime rice, cucumber salsa, roasted carrots, or pan fried okra.
Ingredients
If you have any ingredients leftover from this single serving baked salmon recipe, check out our Leftover Ingredients Recipe Finder.
- Salmon Fillet: This recipe uses one 6 ounce salmon fillet, the perfect size for a single serving. Baking the salmon in foil or parchment seals in moisture, helping it turn out tender, juicy, and perfectly flaky. If you have extra salmon, use it in our salmon rice bowl or single serving salmon bites.
- Butter: Adds richness and keeps the oven baked salmon moist as it cooks.
- Garlic Powder: Adds gentle garlic flavor without overpowering the fish.
- Seasoning: Tarragon adds a light, slightly sweet flavor that pairs beautifully with salmon. You can also use dill, thyme, smoked paprika, or lemon pepper. Simple seasonings let the natural flavor of the salmon shine.
- Salt: Enhances flavor.
- Lemon: Fresh lemon juice brightens the salmon. A squeeze just before serving makes a big difference.
Recipe Variations
Change the flavor profile with one of these popular baked salmon variations:
- Honey Dijon Salmon: Brush the fillet with a mixture of honey and Dijon mustard before baking for a lightly sweet, tangy glaze.
- Garlic Butter Salmon: Add minced fresh garlic to the melted butter for deeper garlic flavor.
- Lemon Dill Salmon: Sprinkle fresh dill over the salmon and add extra lemon slices before baking.
- Teriyaki Salmon: Replace the butter with teriyaki sauce and finish with sesame seeds and sliced green onions.
- Mediterranean Salmon: Top with chopped olives, capers, oregano, and a drizzle of olive oil before baking.
How To Bake Salmon In Foil
See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Foil: Preheat the oven to 375°F. Lightly coat the center of a sheet of foil or parchment with cooking spray or olive oil. Place the salmon fillet in the center.
- Season the Salmon: Mix the softened butter with garlic powder, tarragon, and salt. Spread evenly over the top of the salmon.
- Add Lemon: Place a lemon slice on top of the fillet.
- Seal and Bake: Fold the foil over the salmon and crimp the edges to seal tightly. Place on a baking sheet and bake for 15 to 20 minutes, until the salmon is opaque and flakes easily with a fork.
Expert Tips
- Use a Baking Sheet: Always place the foil packet on a baking sheet so it’s easy to transfer in and out of the oven.
- Seal the Foil Tightly: Fold and crimp the edges well to trap steam. This keeps the salmon moist and prevents it from drying out.
- Check for Doneness Early: Start checking at 15 minutes. The salmon is done when it turns opaque and flakes easily with a fork. For best results, aim for an internal temperature of 125 to 130°F for tender, flaky salmon.
- Let It Rest: Remove the salmon from the oven just before it looks fully done. Let it rest for 5 minutes so it finishes cooking gently and stays juicy.
RELATED: 20 Single Serving Meatless Recipes
Frequently Asked Questions
Bake salmon at 375°F for 15 to 20 minutes, depending on thickness. The salmon is done when it is opaque and flakes easily with a fork.
Salmon is done when it turns opaque and flakes easily with a fork. For best texture, the internal temperature should reach 125 to 130°F in the thickest part.
Yes. Thaw frozen salmon overnight in the refrigerator before baking. Pat it dry before seasoning to remove excess moisture.
Store cooked salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at a low temperature to prevent it from drying out.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this baked salmon in foil recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Baked Salmon For One
Equipment
Ingredients
- cooking spray or olive oil
- 1 (6 ounce) salmon fillet
- 1 tablespoon salted butter -softened
- ¼ teaspoon garlic powder
- ¼ teaspoon dried tarragon
- ⅛ teaspoon kosher salt
- 1-2 lemon slices
Instructions
- Preheat the oven to 375°F.
- Prepare the foil: Lightly coat the center of a sheet of foil with cooking spray or olive oil. Place the salmon fillet in the center.
- Make the butter mixture: In a small bowl, mix the softened butter with garlic powder, tarragon, and salt.
- Season the salmon: Spread the butter mixture evenly over the top of the fillet. Place lemon slices on top.
- Seal and bake: Fold the foil over the salmon and crimp the edges to seal tightly. Place on a baking sheet and bake for 15 to 20 minutes, until the salmon is opaque and flakes easily with a fork.
Notes
- Use a Baking Sheet: Always place the foil packet on a baking sheet so it’s easy to transfer in and out of the oven.
- Seal the Foil Tightly: Fold and crimp the edges well to trap steam. This keeps the salmon moist and prevents it from drying out.
- Check for Doneness Early: Start checking at 15 minutes. The salmon is done when it turns opaque and flakes easily with a fork. For best results, aim for an internal temperature of 125 to 130°F for tender, flaky salmon.
- Let It Rest: Remove the salmon from the oven just before it looks fully done. Let it rest for 5 minutes so it finishes cooking gently and stays juicy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m now cooking for one as my husband is in a memory care facility. I tried this recipe and it was delicious!! I rounded out my meal with broccoli and au gratin potaoes topped off with a single serve key lime pie.
Thank you so much for sharing! I’m so glad you enjoyed the salmon recipe. Your meal sounds wonderful – I love the idea of pairing it with broccoli and au gratin potatoes, and the key lime pie is a perfect finish!
This is a superb dish. Quick and easy to cook and the flavour is wonderful.
28/02/2023 made this for tea and it was delicious i added extra chilli flakes as me n my son like them I served it with a salsa salad made up of mango , red pepper, red onion, avocado & a cilantro, orange juice olive oil , lime juice dressing seasoned with cracked black pepper & salt plus 1/2 teaspoon of cumin
Absolutely gorgeous and a nice light meal. Thank you for sharing your salmon recipe
I love salmon! How would I alter this recipe to cook from frozen, or should I simply thaw it first?
Hi Alisa, you can bake frozen salmon but I do it a bit differently. First, bake the salmon covered at 425°F for 8 to 10 minutes. At this point, a knife should be able to glide through the fish, though you may notice a very small amount of ice. These first 8 minutes of covered cooking time steams the salmon as moisture releases from the frozen piece of fish and is trapped by the foil. This helps tenderize the salmon. After 8 minutes, carefully remove the foil from the salmon and return it to the hot oven and bake for an additional 8 to 10 minutes.
This has become my “go to” method for salmon. Just so simple to do and it always works.
Very easy and delicious!
will I be able to use a white fish instead of slmon
Yes, just be sure to cook the fish until its flesh is opaque and it flakes easily.
Salmon is one of my favorite quick and easy meals for a weeknight dinner. Love the herb-y butter on this salmon and the foil cooking technique! The perfect dinner for one!
Aside from tarragon, what other herbs can i use? Thanks so much.
You might like to use Italian seasoning or dried basil. You could even omit the tarragon and not use anything other than the garlic powder, salt, butter, and lemon. The fish will still be wonderful.
I am home alone at the moment as my hubby is out of town.
So this was perfect for me!!! (It will be perfect when he gets back too as he isn’t a big fish fan!)
I made it last night and it was just delicious and so simple!