Tin foil dinner packets are a thing of beauty–quick to prepare and easy clean up! And one of my absolute favorites is this Mediterranean-baked salmon and vegetables in foil, an (arguably) easier version of classic Salmon En Papillote. It is so darn easy to make, but the end result definitely looks and eats kinda fancy. You can serve it right in the foil packet, if you like, no shame in that!
I see recipes like this foil baked salmon as an opportunity to use up whatever vegetables I have on hand. With the abundance of summer squash, zucchini and tomatoes these days, that’s what I used this time around. But this recipe will work well with other vegetables like green beans, asparagus, broccoli…you can change things up to meet your needs.
Mediterranean-Style Baked Salmon in Foil
Here’s the gist. Salmon fillet pieces (about 5 ounces each) and a few chopped colorful veggies are wrapped together in individual foil parcels and quickly baked to tender perfection. I heat my oven to 400 degrees F, and this dinner is typically ready in 20 to 25 minutes!
But let’s not forget the flavor makers. The bold Mediterranean flavors is what draws me in every single time. Garlic and fresh thyme, plus a “secret sauce” made with Greek extra virgin olive oil, butter, fresh lemon juice, a little earthy paprika (oh, and more garlic!) The sauce totally seals the deal on flavor and also helps keep the salmon nice and moist.
Never-Dry Baked Salmon in Foil
Even for those who don’t have a lot of experience cooking salmon and may be afraid of drying it out, this recipe is a foolproof way to arrive at perfectly tender flaky salmon–same goes for foil-wrapped shrimp, by the way! No big skills needed. The trick is in the foil parcels (and by the way, if you prefer, you can use parchment.) The foil (or parchment) parcels holding the salmon and veggies, allow everything to cook quickly and evenly, while sealing in moisture and flavor. And as I said earlier, it totally helps that we add in a tasty sauce. Baking time will vary a little, depending on how thick your salmon is. It helps to take the salmon out of the fridge for a few minutes to bring it closer to room temperature before baking. Another thing to remember is that baked salmon is ready when its internal temperature reaches anywhere between 125 degrees F to 140 degrees F, depending on how well-done you like it. An instant read thermometer like this one could be helpful in taking the guess work out. (More tips on how to bake salmon perfectly here.)
What to serve with this Baked Salmon?
With the veggies already included in this salmon dinner, you won’t need a whole lot more. I’ll often make a little Lebanese rice or Greek lemon rice to go along with it. And for a starter, try Gazpacho soup or a bright salad like balela; Mediterranean 3-Bean Salad; or Greek Salad.
Watch video for This Mediterranean Oven Baked Salmon in Foil:
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*This post first appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for users’ benefit. Enjoy! 4.9 from 36 reviews
