Baked Parmesan Garlic Herb Salmon In Foil Recipe

Ash Tyrrell

Baked Parmesan Garlic Herb Salmon In Foil Recipe

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.

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Prep Time 10

Cook Time 15

Servings: 6

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.