Garlic Butter Salmon Foil Packets deliver perfectly steamed, tender salmon infused with a heavenly garlic butter sauce alongside vegetables that soak up all the delicious juices. This complete, healthy-ish meal is a go-to for busy weeknights or easy entertaining with practically no cleanup.

Why You’ll Love This Garlic Butter Salmon Foil Packets

• Effortless cleanup: Just toss the foil—no scrubbing pans.
• Insanely flavorful salmon: Steam-basted in garlic butter for tender, flaky fillets.
• Endlessly customizable: Swap vegetables or add lemon, parmesan, etc.
• Fancy yet simple: Feels restaurant-style but takes under 30 minutes.

Ingredients & Tools

• 4 skinless salmon fillets (about 150-180 g each)
• 2 tbsp olive oil
• 100 g unsalted butter, softened
• 4-5 large garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh parsley, finely chopped
• 450 g asparagus, ends trimmed
• 1 medium zucchini, sliced into half-moons
• To taste salt and freshly ground black pepper

Tools: Heavy-duty aluminum foil, a baking sheet, a small bowl for mixing the butter.

Notes: Fresh garlic and herbs make a brighter flavor than dried; don’t skimp on the butter—it’s the base of the luxurious sauce.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Heavy-duty foil is non-negotiable. Regular foil can easily tear, especially when you’re moving the packets and when the steam builds up inside. Heavy-duty foil ensures a tight seal and prevents any tragic leaks.
• Bring your salmon to room temperature. Take the salmon out of the fridge about 15-20 minutes before you start prepping. This helps it cook more evenly, so you don’t end up with a cold center.
• Don’t skimp on the garlic. It might seem like a lot, but the flavor mellows and sweetens beautifully as it cooks. This is the star of the show, so be generous!
• Cut your vegetables uniformly. Try to slice the zucchini and trim the asparagus so they’re all roughly the same size. This ensures everything cooks at the same rate and is perfectly tender when the salmon is done.

How to Make Garlic Butter Salmon Foil Packets

Storage & Freshness Guide

• Fridge: Store unopened, cooled packets (or contents) in an airtight container up to 2 days.
• Freezer: Freeze assembled, unbaked packets up to 3 months; bake from frozen, adding 5-7 minutes.
• Reviving: Reheat gently in a 300°F oven in a foil packet until warmed through.

Serving Suggestions

Complementary Dishes

• Fluffy jasmine or basmati rice — The rice is the perfect vehicle for soaking up every last drop of that incredible garlic butter sauce left in the foil packet.
• Crusty, warm baguette — Honestly, you’ll want something to mop up that buttery, lemony sauce, and a piece of good bread is the ultimate tool for the job.
• A simple arugula salad with a light vinaigrette — The peppery arugula provides a fresh, crisp contrast to the rich, savory salmon and cuts through the butter beautifully.

Drinks

• A crisp, chilled Sauvignon Blanc — The wine’s citrusy notes and bright acidity are a classic pairing that complements the lemon and garlic in the dish perfectly.
• Sparkling water with lemon slices — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and help cleanse the palate between bites.
• A light, citrusy pale ale — The beer’s bitterness and carbonation can stand up to the rich butter and fish without overwhelming the delicate flavors.

Something Sweet

• Lemon sorbet — It’s light, palate-cleansing, and continues the lovely citrus theme from the main course in a refreshing, sweet way.
• Classic vanilla panna cotta with a berry coulis — The creamy, smooth texture and subtle vanilla flavor are a delightful, elegant finish that isn’t too heavy.
• Dark chocolate-dipped strawberries — They’re simple, sophisticated, and the bittersweet chocolate pairs surprisingly well with the memory of the savory garlic butter.

Top Mistakes to Avoid

• Using weak, standard foil. It will almost certainly tear, leaking all the precious buttery juices onto your baking sheet and resulting in dry salmon and vegetables. I’ve learned this the hard way!
• Overfilling the packets. If you pile in too many vegetables, they won’t cook through in the same time as the salmon. You’ll be left with either raw veggies or overcooked fish. Stick to the recommended amounts.
• Not sealing the packets tightly enough. If steam escapes, the salmon won’t steam properly and can dry out. Take your time with the folding and crimping to create a good seal.
• Overcooking the salmon. It continues to cook while resting in the hot packet, so take it out when it’s just slightly under your desired doneness. Overcooked salmon becomes tough and chalky.

Expert Tips

• Tip: Add a couple of thin lemon slices on top of the butter before sealing the packet. As they cook, they’ll release even more citrusy steam and infuse the salmon with a beautiful, subtle flavor.
• Tip: If you’re using salmon with the skin on, place the fillet skin-side down on the vegetables. The skin will protect the bottom of the fillet from cooking too quickly and sticking to the foil.
• Tip: For a deeper, nuttier flavor, try browning your butter first before mixing it with the garlic and herbs. Let it cool slightly so it’s still spreadable, then proceed with the recipe.
• Tip: Prep the packets ahead of time! You can assemble them completely, keep them in the fridge for up to 6 hours, and then just pop them straight into the oven when you’re ready—a fantastic hack for easy entertaining.

FAQs

Can I make these on the grill instead of in the oven?
Absolutely! This method works wonderfully on the grill. Preheat your grill to medium-high heat (about 200°C/400°F) and place the sealed foil packets directly onto the grates. Close the lid and cook for the same amount of time, 12-15 minutes. You might even get a slight smoky flavor, which is a fantastic bonus.

How can I tell when the salmon is done cooking?
The safest way is to carefully open one packet (watch the steam!) and check the salmon. It should be opaque and flake easily with a fork. An instant-read thermometer inserted into the thickest part should read about 52-54°C (125-130°F) for medium-rare, or 57°C (135°F) for medium. Remember, it will continue to cook as it rests.

What other vegetables can I use?
This is so versatile! Broccoli florets, green beans, sliced bell peppers, cherry tomatoes, or thinly sliced potatoes all work beautifully. Just keep in mind that harder vegetables like potatoes or carrots should be sliced very thinly or par-cooked first so they soften in time.

Can I use frozen salmon?
You can, but it’s crucial to thaw it completely in the refrigerator first. If you use frozen fillets, they will release a lot of water as they cook, which will water down your delicious garlic butter sauce and steam the fish rather than letting it bake in the butter.

Is it safe to open the packet at the table?
Yes, but with a word of caution! The steam trapped inside is extremely hot. When you bring the packets to the table, instruct everyone to open them slowly and away from their face, perhaps using a fork to pierce the top first to release the pressure. It’s part of the fun, but safety first!