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This baked salmon in foil is tender, flaky, and full of buttery garlic and fresh lemon flavor. Made with a single salmon fillet and simple pantry seasonings, this oven baked salmon for one is ready in about 20 minutes and bakes perfectly every time.
Featured Comment
“This is a superb dish. Quick and easy to cook and the flavour is wonderful.”
– Caryll
Quick Look
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Equipment: Baking sheet, aluminum foil or parchment paper
- Cook Method: Oven baked
- Servings: 1
- Difficulty: Easy
This easy single serving salmon is wrapped in foil with butter, tarragon, and lemon, then oven baked until tender and flaky.
Why Bake Salmon In Foil
I started baking salmon in foil because it solved the two problems I had with cooking fish for myself. The fish kept drying out, and cleanup felt like more work than the meal was worth. Wrapping a single fillet in foil fixed both at once.
The foil traps the steam released by the salmon and butter as they heat. That trapped steam keeps the surface from drying out before the inside is cooked through, so the fillet stays moist and flakes apart cleanly with a fork. It also means the butter, garlic, and tarragon stay right against the salmon the whole time instead of running off onto a hot pan. Every bite picks up that flavor. It works the same way with parchment paper.
Tarragon is the seasoning I keep coming back to for this recipe. It has a soft, slight anise note that brings out the natural richness of salmon without competing with it the way dill or rosemary can. Paired with butter, garlic powder, and a slice of fresh lemon, it gives you a finished fillet that tastes clean and well-seasoned without anything overpowering the fish itself.
If you’d rather skip the foil and roast salmon on a sheet pan with vegetables, try our Sheet Pan Salmon For One. For a sweet-savory glaze, our Roasted Salmon For One uses maple and Dijon. And if you want a crisp exterior instead of steam-tender, Broiled Salmon For One is the one to make.
Ingredient Notes
If you have any ingredients leftover from this single serving salmon baked in foil recipe, check out our Leftover Ingredients Recipe Finder. This recipe uses simple ingredients you likely already have on hand: a 6 ounce salmon fillet, butter, garlic powder, tarragon, salt, and a slice of fresh lemon.
Salmon Fillet: Use one 6 ounce salmon fillet, ideally a piece about 3/4 to 1 inch thick at the thickest point. That shape cooks evenly in foil at 375°F without the thin end overcooking before the thick end is done. Thinner tail-end pieces will cook faster, so check them around the 12-minute mark. Skin-on or skinless both work. Skin-on holds together better when you lift it out of the foil. If you have an extra fillet, use it in our salmon rice bowl or single serving salmon bites.
Butter: Salted butter, softened so it spreads easily across the top of the fillet. As the salmon bakes, the butter melts down into the foil packet and bastes the fish in steam and fat, which is what keeps the surface from drying out. Unsalted works too if you bump the salt up slightly.
Garlic Powder: Garlic powder distributes evenly through the soft butter. A quarter teaspoon is enough to give you garlic flavor without taking over the salmon.
Tarragon: Dried tarragon has a mild anise note that’s gentler than fresh herbs but holds up well in a hot foil packet. If you don’t have tarragon, dried dill is the closest substitute. Thyme, smoked paprika, or lemon pepper also work, each giving the salmon a different flavor direction.
Salt: Kosher salt is what I use here. It dissolves into the butter and seasons the salmon evenly.
Lemon: A fresh lemon slice placed on top of the seasoned fillet releases just enough juice during baking to brighten the butter without making the fish taste sour. Save extra lemon for our small batch lemon bars.
Looking for more easy dinner ideas for one? Start here with our 35 favorite single serving dinners.
Recipe Variations
Try one of these popular variations:
Honey Dijon Salmon: Whisk together 1 teaspoon honey and 1 teaspoon Dijon mustard and brush over the fillet before baking. The glaze caramelizes lightly in the foil for a sweet-tangy finish.
Garlic Butter Salmon: Replace the garlic powder with one small clove of fresh minced garlic stirred into the softened butter. The closed foil packet protects the garlic from burning.
Pesto Parmesan Salmon: Skip the butter and seasonings. Spread 1 tablespoon basil or spinach pesto over the fillet and sprinkle 1 tablespoon grated parmesan on top before sealing the foil. The cheese melts into the pesto as it bakes.
Teriyaki Salmon: Skip the butter and seasonings, and brush 1 tablespoon of teriyaki sauce over the salmon before sealing the foil. Finish with sesame seeds and sliced green onion after baking.
How To Bake Salmon In Foil
These photos and instructions are here to help you visualize how to bake salmon in foil for one. See the recipe card below for ingredient amounts and full recipe instructions.
- Prepare the wrap. Preheat the oven to 375°F. Tear off a sheet of aluminum foil or parchment paper large enough to fully wrap the salmon fillet. Lightly coat the center with cooking spray or olive oil and place the salmon fillet in the middle.
- Season the salmon. In a small bowl, mix the softened butter with garlic powder, dried tarragon, and kosher salt until evenly combined. Spread the butter mixture evenly over the top of the fillet, then place 1 to 2 fresh lemon slices on top.
- Seal and bake. Fold the foil over the salmon and crimp the edges to seal tightly, leaving a small pocket of air around the fillet so steam can circulate. Place the packet on a rimmed baking sheet and bake at 375°F for 15 to 20 minutes, until the salmon turns opaque and flakes easily with a fork. For tender, moist salmon, pull it from the oven when an instant-read thermometer reads 135°F at the thickest part.
- Rest and serve. Carefully open the foil and let the salmon rest for 5 minutes before serving. The internal temperature will rise about 5 degrees as it sits.
Expert Tips
Pat the salmon dry before seasoning. Excess surface moisture dilutes the butter mixture and keeps the seasoning from sticking. A quick blot with a paper towel before placing the fillet on the foil makes a noticeable difference in flavor.
Use a rimmed baking sheet. Always place the foil packet on a rimmed baking sheet rather than directly on the oven rack. The rim catches any butter or juices that might escape if the foil shifts.
Seal the foil with a small pocket of air. Crimp the foil edges tightly so steam can’t escape, but leave a small pocket of air around the salmon. The trapped steam is what keeps the fillet moist. A foil packet pressed flat against the fish doesn’t steam as well.
Use an instant-read thermometer. A fork test tells you when the salmon flakes, but a thermometer tells you exactly where you are on the doneness spectrum. Insert the probe into the thickest part of the fillet and pull the salmon when it reaches your target temperature. See the salmon doneness chart below.
Salmon Doneness Temperatures
Salmon can be cooked to different levels of doneness depending on your preference. Use the chart below as a guide, and always check the thickest part of the fillet with an instant-read thermometer.
| Internal Temperature | Doneness | Texture |
|---|---|---|
| 120°F | Medium-rare (wild) | Soft, silky, slightly translucent center |
| 125°F | Medium-rare (farmed) | Tender and moist, just opaque |
| 135°F | Medium (my preference) | Tender, moist, fully cooked through |
| 145°F | Well done | Firm, fully opaque, drier |
Troubleshooting
Why is the salmon dry and chewy?
It baked too long or hit a temperature higher than 145°F. Pull it earlier next time, ideally at 135°F, and let it rest 5 minutes off the heat.
Why is my salmon undercooked in the center?
The thickest part of the fillet hasn’t reached your target temperature yet. Re-seal the foil and return it to the oven for 2 to 3 more minutes, then check again with a thermometer. Thicker fillets need the full 20 minutes.
What is the white stuff on the surface of the salmon?
That white film is albumin, a harmless protein that’s pushed out of the salmon as it cooks. It’s safe to eat. To reduce albumin next time, brine the salmon in salted water for 10 minutes before baking and pat it dry.
Why did the foil packet leak while baking?
The packet wasn’t sealed tightly enough at the edges, or the foil tore when it was folded. Fold the edges over twice and press them firmly to crimp. Always place the packet on a rimmed baking sheet to catch any liquid that escapes.
Frequently Asked Questions
Yes. Place the frozen salmon fillet on the foil and bake covered at 425°F for 8 to 10 minutes. Carefully open the foil, season the salmon, and return it uncovered to the oven for another 8 to 10 minutes, until it turns opaque and flakes easily with a fork.
Bake a 6 ounce salmon fillet wrapped in foil at 375°F for 15 to 20 minutes. The salmon is done when it turns opaque, flakes easily with a fork, and reaches an internal temperature of 135°F at the thickest part.
Salmon is done when it turns opaque, flakes easily with a fork, and reaches your target internal temperature. For tender, moist salmon, pull it from the oven at 135°F. The FDA-recommended fully cooked temperature is 145°F.
Yes. Wrap the salmon in parchment paper the same way you would wrap it in foil. Fold the edges over and crimp them tightly to trap steam.
Both work. Skin-on salmon holds together better when you lift it out of the foil and adds a small amount of insulation that helps keep the fillet moist. Skinless salmon is easier to plate and serve.
Store cooked salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 275°F oven for 10 to 12 minutes, covered with foil, to keep it from drying out. Avoid the microwave when possible, as it tends to overcook the fish.
Yes. Add quick-cooking vegetables like asparagus spears, thinly sliced zucchini, or cherry tomatoes around the salmon before sealing the foil. Place the vegetables on the foil first and lay the salmon on top so the vegetables also act as a small rack that lets steam circulate.
The white film is albumin, a harmless protein that’s pushed out of the salmon as it cooks. It’s safe to eat. To reduce the appearance of albumin, brine the salmon in salted water for 10 minutes before baking and pat it dry.
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 easy salmon dinner for one or any recipe on One Dish Kitchen, I’d love to hear what you think. Please leave a star rating and a comment below to let me know how it turned out. If you take a picture, tag us on Instagram (@onedishkitchen). We love seeing what you make.
Baked Salmon In Foil 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 packet. Tear off a sheet of aluminum foil (or parchment paper) large enough to fully wrap the salmon fillet. Lightly coat the center with cooking spray or olive oil and place the salmon fillet skin-side down in the middle.
- Make the butter mixture. In a small bowl, stir together the softened butter, garlic powder, dried tarragon, and salt until evenly combined.
- Season the salmon. Spread the butter mixture evenly over the top of the fillet, then place 1 to 2 fresh lemon slices on top.
- Seal the packet. Fold the foil over the salmon and crimp the edges tightly to seal, leaving a small pocket of air around the fillet so steam can circulate.
- Bake. Place the foil packet on a rimmed baking sheet and bake for 15 to 20 minutes, until the salmon turns opaque and flakes easily with a fork. For tender, moist salmon, pull it from the oven when an instant-read thermometer reads 135°F at the thickest part.
- Rest before serving. Carefully open the foil and let the salmon rest for 5 minutes. The internal temperature will rise about 5 degrees as it sits.
Notes
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!