Baked Parmesan Garlic Herb Salmon In Foil Recipe | Easy Meal

I can’t help but feel proud every time I pull this salmon out of the oven—I made something that smells amazing and looks like it came from a restaurant. I wanted a dinner that’s flavorful, moist, and simple to pull off even on busy nights.

After trying this baked parmesan garlic herb salmon in foil, I was hooked—tender flesh, cheesy top, garlicky herbs, all sealed up in foil so nothing dries out. My kitchen filled with such good aroma that even the neighbors asked what I was cooking. It’s become one of those dishes I make again and again.

Baked Parmesan Garlic Herb Salmon In Foil Recipe

Ingredients Section

Here are the ingredients I use, with measurements and little pointers that helped me every time:

1 1⁄2 pounds salmon of choice — fresh, firm, bright; I prefer to use salmon that isn’t super thick so it cooks evenly.
4 tablespoons butter, softened (not melted) — soft butter mixes better; melted butter can seep through foil and make texture soggy.
1 tablespoon lemon juice — gives a bright note that cuts through the richness.
1 tablespoon olive oil — helps moisture retention and keeps the butter/herb mixture from burning too fast.
4 cloves garlic, minced — fresh garlic gives more punch; jarred works if you’re in a rush, but fresh tastes better.
½ cup Parmesan cheese, freshly grated — freshly grated melts better and has a sharper, more complex flavor than pre-grated.
½ teaspoon Italian seasoning — a blend of dried herbs (oregano, basil, thyme) adds depth.
½ teaspoon salt — Parmesan and butter already are salty; adjust to taste so it isn’t overdone.
¼ teaspoon black pepper — freshly cracked is best.
2 tablespoons of fresh parsley, chopped — adds color and freshness right before serving.

Note: 6 servings

Variations

If you’re in the mood for something different, you can also enjoy honey glazed salmon for a sweeter twist or browse more creative ideas in these easy dinner recipes. Here are ways I’ve tweaked this recipe to suit different tastes or dietary needs:

Dairy-free option: Use plant-based butter or oil and a vegan Parmesan or nutritional yeast instead of regular Parmesan.
Less rich version: Cut back on butter or use a lighter butter blend; reduce Parmesan or sprinkle lightly.
Extra herbs & flavor boosts: Add fresh dill or thyme; throw in a little red pepper flakes or smoked paprika for heat; or swap lemon juice with lime or even a splash of white wine.
Gluten-free / sugar-free tweaks: It’s naturally gluten-free and has almost no sugar; just make sure your Parmesan (if store-bought) doesn’t have added starches or sweeteners.
Textural variation: For a crispy top, I sometimes open the foil toward the end and broil for 2-3 minutes to get golden edges.

Cooking Time

Here’s how long it takes, from prep to table:

Prep Time: about 10 minutes
Cooking Time: 15 minutes (including finish under a broiler)
Total Time: approximately 25 minutes

Equipment You Need

These are the tools I find helpful when making this salmon:

Aluminum foil — to wrap/tent the salmon and trap flavor and moisture.
Baking sheet — makes handling the foil packet easier and catches any drips.
Small mixing bowl — to stir together butter, garlic, herbs, Parmesan, etc.
Knife & cutting board — for mincing garlic, chopping parsley, trimming salmon if needed.
Oven with the broiler option — broiler helps finish the top with a golden crust.

How to Make Baked Parmesan Garlic Herb Salmon in Foil Recipe?

I break this into steps—following them helped me every time.

Preparing the Foil and Oven

I preheat my oven to 425°F (≈ 218°C). Then I cut a large sheet of foil, enough to fold up around the salmon on all sides but leave the top somewhat open so steam can escape. I place the foil on a baking sheet for stability.

Making the Garlic Herb Butter

Next, I combine the softened butter, lemon juice, olive oil, minced garlic, grated Parmesan, Italian seasoning, salt, pepper, and chopped parsley in a bowl. I stir it until it forms a thick spreadable mixture—one that stays on top of the salmon.

Assembling and Cooking Salmon

I lay the salmon fillet skin-side down on the foil, then spread the garlic-herb butter mixture evenly over the top. I fold up the foil sides, leaving some space or loosely tenting so it isn’t tightly sealed.

Bake for 10-12 minutes (depending on thickness), then switch to broil for 1-2 minutes to brown the top. When done, the salmon should flake easily and be opaque.

Additional Tips for Making this Recipe Better

Over multiple times making this, I found a few refinements that elevate the final dish:

I always pat the salmon dry before applying the butter mixture so the topping sticks well and doesn’t slide off.
I let the salmon rest at room temperature for about 5-10 minutes before baking so it cooks more evenly.
I check doneness by both appearance (from translucent to opaque) and gently flaking with a fork—better to undercook slightly and let residual heat finish it.
I don’t over-broil—usually 1-2 minutes is enough. Otherwise, the Parmesan can burn and turn bitter.
I garnish with fresh parsley and an extra light sprinkle of Parmesan after baking for color and visual appeal.

How to Serve Baked Parmesan Garlic Herb Salmon in Foil Recipe?

Serve the salmon right in the foil on a plate for rustic appeal, or transfer it gently to a platter so you preserve the crust. Garnish with more fresh parsley and perhaps thin lemon slices or a wedge. To accompany, I often serve lemon rice, roasted asparagus, or garlic potatoes. Drizzling some melted butter or the juices from the foil over the top adds flavor and shine.

Nutritional Information

Here’s what you get in a typical portion (about 6 servings):

Calories: ~ 222 kcal
Protein: ~ 23 g
Carbohydrates: ~ 1 g
Fat: ~ 13 g

Make Ahead and Storage

Storage in Fridge

Once cooked, I let the salmon cool slightly, then put it in an airtight container. It stays good in the fridge for 3-4 days.

Freezing

If I’m prepping ahead, I sometimes assemble the foil packet (salmon + garlic/herb butter) and freeze before baking. Thaw overnight in the fridge when ready, then bake as usual (you may need a few extra minutes if still cold). Avoid freezing it after cooking if you can, because texture drops.

Reheating

I like reheating in an air fryer at 350°F for about 4-5 minutes—that restores flakiness without overcooking. Alternatively, gently warm in an oven or microwave; if using foil, leave the top slightly open so steam can escape.

Why You’ll Love This Recipe?

Here are some reasons I think this will be one of your go-to recipes:

You get maximum flavor with minimal effort — garlic, herbs, Parmesan, butter; simple ingredients, big payoff.
It’s fast and forgiving — only ~25 minutes from start to finish; foil helps prevent drying out.
Extremely versatile — you can change up the herbs, use different citrus, adjust cheese, adapt for dietary needs.
Clean-up is easy — foil does most of the work, and the baking sheet just needs a quick wash.
Impressive to serve — this looks and tastes like something you’d get out at a good restaurant, making it great for company or special dinners.

Ash Tyrrell