Garlic Butter Baked Salmon in Foilis a quick and easy dinner recipe made with broccoli and cauliflower. It’s done in about 20 minutes and it tastes awesome!

Top view of salmon, cauliflower, and broccoli in foil.

There’s something magical about making a “packet dinner,” and salmon baking in a foil packet is no exception. The fish comes out moist and tender, the vegetables are steamed inside until they are tender crisp, and the simple garlic butter on top melts right into everything, making one delicious meal in a matter of minutes.

If you’re in the mood for salmon, I have a few other recipes up my sleeve. Check out myGrilled Salmon Foil Packs with Veggies,Simple Homemade Salmon PattiesorEasy Grilled Salmon Recipe.

Top view of raw salmon on a plate next to a cutting board of lemon, cauliflower, and broccoli.

Why You’ll Love this Recipe

You can bake or grill them, making it really convenient any time of the year.
Ready in just 20 minutes, perfect for a busy weeknight.
Healthy and flavorful, packed with omega-3-rich salmon, fresh veggies, and zesty garlic butter.
The foil packet method makes for easy cleanup and mess-free cooking.

Recipe Ingredients

Butter –Or olive oil
Garlic Cloves
Lemons
Salmon fillets– With or without skin
Broccoli florets
Cauliflower florets
Fresh Herbs –Such as parsley, oregano, and basil (optional)
Spices– Salt and pepper
Aluminum foil

See the recipe card below for full information on ingredients and quantities.

How to Make Garlic Butter Baked Salmon in Foil

Step #1.Microwave butter, garlic, and herbs for 30 seconds until fragrant.

Step #2.Assemble the foil packets: Place lemon slices on foil, add salmon, broccoli, and cauliflower, and drizzle with the garlic butter.

Step #3.Fold the foil tightly around the salmon and vegetables and bake at 400°F for 10-12 minutes.

Step #4.Open the packets carefully and serve with lemon wedges.

Recipe FAQs

Why do we put lemon on fish?

The fresh lemon is a must – don’t skip it! The citric acid from lemons help neutralize any smell the fish may have and it also enhances the flavor. You need 2 lemons: one to slice and bake with the fish and a second to cut into wedges for serving.

What herbs work well with salmon?

You can use just about any fresh herbs that you might have on hand. I use parsley, oregano, and basil most often (a combination of all three is great).

What utensil is best for brushing butter on?

I just got this mini utensil set and love them! The little brush is just the right size for the butter in this recipe. We use the little spoons/scrapers/spatulas to get the last of the yogurt/applesauce/ketchup out of the bottom. They’d make a great gift or stocking stuffer. 🙂

How do I thaw frozen fish fillets?

Quick dinner tip: if your fish fillets are frozen individually, you can easily thaw them in a bowl of warm water in about 30 minutes.

What do I serve with Salmon?

This is really great served with some seasonal fruit and a load of my favorite no knead crusty bread or Santa Fe Rice. Both are great options.

Top view of a pan with four salmon packs with lemon wedges on the side.

Expert Tips

Choose skin-on salmon if grilling, skin-on fillets areless likely to stick to the foil.
Salmon cooks quickly, socheck for doneness at 10 minutes.
Use fresh herbs for the best flavor; parsley, basil, or dill allpair wonderfullywith salmon.
You can alsogrill these salmon packetsover medium to medium-high heat for 12 to 15 minutes until the fish is cooked through – a great option tokeep the oven offin the summer.

How to Serve and Store Garlic Butter Baked Salmon

A side of grains such asquinoaorricewill soak up the garlic butter sauce. Crispy,oven-roasted potatoespair well with the buttery salmon. A fresharugula saladwith a light vinaigrette balances the richness of the salmon and toastygarlicbreadadds a crunchy contrast. Alemon curdis a perfect zesty dessert!

Leftover salmon can be stored in an airtight container for up to 3 days. Warm the leftovers in a 300°F oven for 5-7 minutes, or in a microwave at a low setting to avoid overcooking. To freeze, tightly wrap in foil or place in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating. Avoid freezing cooked vegetables, as they may become mushy.