Jump to Recipe

These lemon herb salmon packets deliver tender, flaky fish infused with bright citrus and fresh herbs. The parchment paper method locks in moisture and flavor for a foolproof, elegant meal. Cleanup is minimal, making these salmon packets a perfect weeknight dinner solution.

Why You’ll Love This Lemon Herb Salmon Packets

Effortless Elegance: Looks restaurant-worthy with minimal active cooking time.
Minimal Cleanup: Cooks and serves in parchment—no pots or pans to scrub.
Moist & Flaky: Steam-cooking ensures tender, never-dry salmon every time.
Endlessly Customizable: Swap herbs, citrus, or veggies to create new favorites.

Ingredients & Tools

4 skinless salmon fillets (about 150-180 g each)
2 tbsp extra virgin olive oil
2 lemons, one thinly sliced and one juiced
3 cloves garlic, minced
2 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 small shallot, thinly sliced
Salt and freshly ground black pepper to taste
Optional: 200 g cherry tomatoes or asparagus spears for adding vegetables to the packets

Tools: Parchment paper (baking paper), baking sheet

Notes: Use bright, firm salmon fillets and fresh herbs for best flavor. In a pinch, substitute 1 tsp each dried dill and parsley.

Nutrition (per serving)

Calories:	320 kcal
Protein:	35 g
Fat:	18 g
Carbs:	5 g
Fiber:	1 g

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

Before You Start: Tips & Ingredient Notes

Parchment Paper vs. Foil? I strongly recommend parchment paper for this recipe. It creates a better steaming environment and doesn’t react with the acidic lemon juice, whereas foil can sometimes give a metallic taste. It’s also easier to fold and seal.
Get your fillet sizes even. Try to purchase salmon fillets that are similar in thickness. This ensures they all cook at the same rate, so you don’t end up with one perfectly cooked piece and another that’s overdone.
Don’t be shy with the seasoning. Salmon can handle a good amount of seasoning. Be generous with the salt and pepper, seasoning both sides of the fish. This foundational step builds layers of flavor from the inside out.
What if my salmon has skin? You can still use skin-on salmon. Place it skin-side down in the packet. The skin will help it hold its shape, and after cooking, it should separate easily from the flesh if you prefer not to eat it.

How to Make Lemon Herb Salmon Packets

Step 1: Preheat your oven to 200°C (400°F). This high heat is key—it creates a powerful burst of steam quickly, which cooks the salmon fast and keeps it incredibly moist. While it’s heating, cut four large pieces of parchment paper, each about 40 cm long. You’ll be folding these in half to create your packets, so you need enough room to seal the edges properly.

Step 2: Pat the salmon fillets completely dry with paper towels. This is a small but crucial step; a dry surface allows the olive oil and herbs to cling to the fish and helps it sear a tiny bit against the hot paper, rather than just boiling. Place one fillet in the center of one half of each parchment rectangle. Drizzle each fillet with a little olive oil and rub it over all sides.

Step 3: Season the salmon generously with salt and pepper on both sides. Now, layer on the flavor! Sprinkle the minced garlic and chopped fresh herbs (dill, parsley, thyme) evenly over the top of each fillet. Top each one with a few slices of shallot and 2-3 thin lemon slices. Finally, give everything a good squeeze of fresh lemon juice—this will create the steam and the bright, acidic sauce.

Step 4: If you’re adding vegetables like cherry tomatoes or asparagus, scatter them around the salmon fillet now. They’ll cook in the same flavorful steam. Fold the other half of the parchment paper over the salmon to create a half-moon shape.

Step 5: Now for the fun part—sealing the packets! Starting at one end, make small, tight overlapping folds all the way around the curved edge to crimp it shut. The trick is to make each fold crisp and secure, creating a half-moon-shaped parcel. It should look like a giant calzone. Give the packet a little twist at the end to ensure it’s fully sealed. You want to trap all that steam inside.

Step 6: Carefully transfer the sealed packets to a large baking sheet. They shouldn’t be touching. Bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. For a 2.5 cm thick fillet, 13 minutes is usually the sweet spot for a moist, flaky result.

Step 7: How do you know it’s done? The packets will puff up dramatically, which is a great sign! Carefully remove the baking sheet from the oven. Let the packets rest for 1-2 minutes before opening—the steam inside is extremely hot. To serve, you can either place the whole packet on a plate for a dramatic tableside reveal, or carefully cut open the top and slide the contents onto the plate, pouring all the delicious juices over the top.

Storage & Freshness Guide

Fridge: Store leftover salmon (removed from parchment) in an airtight container for up to 2 days.
Freezer: Freeze cooked salmon in sealed bags for up to 1 month. Thaw in refrigerator before reheating.
Reviving: Reheat gently in a 300°F oven until warm, or flake cold salmon over salads.

Serving Suggestions

Complementary Dishes

Fluffy Quinoa or Couscous — These light grains are perfect for soaking up the incredible lemony, buttery sauce that collects at the bottom of the packet. They keep the meal feeling fresh and healthy.
Simple Arugula Salad — A pile of peppery arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a crisp, refreshing contrast to the rich, tender salmon.
Roasted Baby Potatoes — For a more substantial meal, crispy roasted potatoes with rosemary and garlic are a classic, comforting pairing that never fails.

Drinks

A Crisp Sauvignon Blanc — The zesty citrus notes in the wine mirror the lemon in the dish beautifully, cutting through the richness of the salmon and cleansing the palate.
Sparkling Water with Citrus — For a non-alcoholic option, nothing beats ice-cold sparkling water with a slice of lemon or lime. The bubbles are wonderfully refreshing.

Something Sweet

Lemon Sorbet — Continuing the citrus theme with a clean, palate-cleansing dessert that feels light and elegant after the main course.
Fresh Berry Pavlova — The sweet, crisp meringue and tart berries provide a lovely textural contrast and a sweet finish without being too heavy.

Top Mistakes to Avoid

Using fillets that are too thin. Very thin fillets will overcook in a flash. Aim for fillets that are at least 2.5 cm thick for the best, most forgiving results. I’ve messed this up before too, and you end up with dry fish.
Underseasoning the salmon. Remember, you’re not just seasoning the surface; you’re seasoning the steam and the resulting sauce inside the packet. Be bold with that salt and pepper shaker.
Overstuffing the packets. It’s tempting to add lots of veggies, but if you pack them in too tightly, they’ll steam instead of roast and can release too much water, making the sauce watery.
Opening the packets immediately. That burst of steam is dangerously hot! Letting them rest for a minute or two allows the internal temperature to stabilize and makes it safer to open.

Expert Tips

Tip: Create a “bed” for your salmon. Before placing the fish down, lay a few lemon slices and herb sprigs directly on the parchment. This elevates the salmon slightly, allowing the steam to circulate evenly underneath and on top for more uniform cooking.
Tip: Add a pat of cold butter. Just before sealing the packet, place a small knob of unsalted butter on top of the salmon. As it melts, it will mingle with the lemon juice and olive oil to create an unbelievably rich and silky sauce.
Tip: Check for doneness without a thermometer. Gently press the top of the puffed-up packet. The salmon should feel firm but still have a little give, and a paring knife inserted into the thickest part should meet little resistance and reveal opaque, flaky flesh.
Tip: Make it a full meal packet. Add quick-cooking vegetables like thinly sliced zucchini, bell peppers, or green beans right alongside the salmon. They’ll cook perfectly in the same time, making this a truly complete, no-fuss dinner.

FAQs

Can I prepare these salmon packets ahead of time?
Absolutely! You can assemble the packets completely up to 4 hours in advance. Just keep them covered on the baking sheet in the refrigerator. When you’re ready to eat, pop the cold baking sheet directly into a preheated oven. You might need to add 1-2 minutes to the cooking time since you’re starting from a colder temperature. It’s a fantastic hack for easy dinner parties.

Can I use frozen salmon?
You can, but it’s crucial to thaw it completely first. Thaw the salmon slowly in the refrigerator overnight. If you use frozen or partially frozen fillets, they will release a lot of excess water during cooking, resulting in a watery sauce and potentially unevenly cooked fish. Always pat thawed fillets very dry.

My packet didn’t puff up. What went wrong?
This usually means the seal wasn’t tight enough and the steam escaped. Next time, make sure your folds are small, tight, and overlapping all the way around. A little steam is okay, but you want the packet to inflate like a pillow. If it doesn’t puff, the fish might take a minute or two longer to cook through.

What other herbs can I use?
This recipe is wonderfully adaptable! Tarragon, chives, or basil would all be lovely. If you’re using woody herbs like rosemary, use just a tiny bit as they can be overpowering. A blend of parsley, chives, tarragon, and chervil would make a delicious “fines herbes” variation.

Is it possible to overcook the salmon in the packet?
Yes, it is still possible, though the method is very forgiving. Overcooked salmon will be dry and chalky, even with the steam. Stick to the 12-15 minute guideline for standard fillets and start checking at the 12-minute mark. Remember, it will continue to cook a little from residual heat after it comes out of the oven.

Lemon Herb Salmon Packets

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 4

Total Time 30 minutes

Dark Mode

Keep Screen On

Make tender, flavorful Lemon Herb Salmon Packets in 30 minutes with this easy recipe. Perfect for a healthy weeknight dinner with minimal cleanup. Get the recipe now!

Ingredients

For the Ingredients

4 skinless salmon fillets (about 150-180 g each)
2 tbsp extra virgin olive oil
2 lemons (one thinly sliced and one juiced)
3 cloves garlic (minced)
2 tbsp fresh dill (chopped)
1 tbsp fresh parsley (chopped)
1 tsp fresh thyme leaves
1 small shallot (thinly sliced)
Salt and freshly ground black pepper (to taste)
200 g cherry tomatoes or asparagus spears (for adding vegetables to the packets)

Instructions

01
Preheat your oven to 200°C (400°F). While it's heating, cut four large pieces of parchment paper, each about 40 cm long.
02
Pat the salmon fillets completely dry with paper towels. Place one fillet in the center of one half of each parchment rectangle. Drizzle each fillet with a little olive oil and rub it over all sides.
03
Season the salmon generously with salt and pepper on both sides. Sprinkle the minced garlic and chopped fresh herbs (dill, parsley, thyme) evenly over the top of each fillet. Top each one with a few slices of shallot and 2-3 thin lemon slices. Finally, give everything a good squeeze of fresh lemon juice.
04
If you're adding vegetables like cherry tomatoes or asparagus, scatter them around the salmon fillet now. Fold the other half of the parchment paper over the salmon to create a half-moon shape.
05
Starting at one end, make small, tight overlapping folds all the way around the curved edge to crimp it shut. Give the packet a little twist at the end to ensure it’s fully sealed.
06
Carefully transfer the sealed packets to a large baking sheet. Bake for 12-15 minutes. For a 2.5 cm thick fillet, 13 minutes is usually the sweet spot for a moist, flaky result.
07
Carefully remove the baking sheet from the oven. Let the packets rest for 1-2 minutes before opening. To serve, you can either place the whole packet on a plate for a dramatic tableside reveal, or carefully cut open the top and slide the contents onto the plate, pouring all the delicious juices over the top.