How to bake salmon in tinfoil

Updated May 31, 2017

Salmon does well being wrapped in foil while it is cooking as it retains the flavours of the aromatics used during the cooking process. Any of your favourite flavours can be used, but lemon and garlic go well together with salmon. Individual packets can be made for each guest to suit a variety of palates, then cooked at the same time. Doing this in advance is also an excellent way to prepare meals for camping when there is not a lot of space to use.

Cut a piece of foil about 30 by 45 cm (12 by 18 inches) in size.

Drizzle a small amount of olive oil to coat the middle of the foil.

Place the salmon, a cube of butter, half of a chopped garlic clove and a few slices of lemon on top of the fish. Season with black pepper and salt.

Bring the long sides of the foil to the middle. Fold the foil in the middle twice the seal the package, leaving a little room for the hot air to circulate.

Fold the ends of the packet twice to seal the entire package. Repeat the process with the remaining portions.

Place the packages on a baking pan in a preheated 218 degrees C (425 degrees F) oven or medium heat grill.

Cook the fish for 10 minutes for every 2.5 cm (1 inch) of thickness, plus seven minutes to allow the heat to penetrate the foil. For example, a 5 cm (2 inch) thick portion of salmon would be cooked in approximately 27 minutes.

Allow the packages to cool for a few minutes before opening. This will prevent steam burns.


When using a grill, place the packages evenly across the heat and close the lid.


Allow the foil package to cool slightly before opening to prevent burns.

Things You'll Need

  • Tinfoil
  • Olive Oil
  • Black pepper
  • Salt
  • 4 salmon fillets, 170 g (6 oz) each
  • Tbsp size butter cubes
  • 2 garlic cloves, chopped
  • 1 lemon sliced thinly
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About the Author

Based out of Reno, Nev., Andrew Youngker has been writing since 2007. He writes articles for various websites, covering cooking and education. Youngker is pursuing a Bachelor of Science in biology from the University of Nevada, Reno.