How to Bake Salmon in Foil

There's nothing quite like tender, flaky salmon imbued in gorgeously delicate flavors. The easiest shortcut to achieving this? Baking the fish in foil. Contrary to popular belief, this method isn't all that difficult. With this article on how to bake salmon in foil, we're offering a detailed, step-by-step guide that takes you through the process with ease. 

Advantages of Baking Salmon in Foil

One of the biggest advantages of this method is it helps to lock in the moisture and flavors. Baked to exquisite perfection, the fish is deliciously tender, juicy, and infused with delicious seasonings. Even better, you can customize the ingredients to your heart's desire and have all the fun in the world trying out different combinations of spices, herbs, and vegetables for a unique meal.

Moreover, its convenience extends beyond the hands-off approach during the cooking process. Once all are set and done, you'll have an easy time cleaning up with very little mess on your hands.

How Long to Bake Salmon in Foil

The baking time depends largely on the size and thickness of your salmon, as well as its fat content. Wild-caught salmon (Sockeye or Coho salmon, for example) is often thinner and cooks more rapidly than farm-raised salmon (like Atlantic salmon), which has higher fat content, hence requiring more baking time.

Generally speaking, a large filet of salmon that weighs around 2 pounds bakes for 15-20 minutes at 375 ℉. Your portion size can also affect the cooking time. Smaller portions can withstand a higher temperature and cook more rapidly.

Avoid the temptation to repeatedly open the foil packet containing your salmon while it is baking to check if it is done. It’s better to take salmon from the oven early (between 135-140 ℉), then let it rest for about 5 minutes to allow the fish to reach up to 145 ℉. Salmon and other fish will continue to "cook" as they rest after being removed from the oven.

For a caramelized salmon with a crispy top, you might want to open the foil packet and broil the salmon for an additional 2-3 minutes uncovered.

How to Tell When Salmon's Done Cooking

Knowing how to tell if salmon is cooked can be a difficult task if you're not sure what you're looking at. Salmon will most likely be pink after it is finished cooking, depending on the cut you use. Some species, like Coho, are naturally a very deep, almost ruby pink. It's probably not finished if the pink has some transparent areas.

Your salmon should be opaque and flake readily when it has finished cooking. By carefully inserting a sharp knife into the thickest portion of the baked salmon piece, you can determine when the salmon is fully cooked. Your salmon is ready to serve when it flakes easily when tested with a fork.

If possible, use an instant-read thermometer for precision. According to the FDA, salmon and other fish should be cooked to an internal temperature of 145 ℉.

Here is our recommendation for baking a 2-pound portion of salmon at each relevant temperature:

To avoid overcooking salmon, you need to remove it from the oven when the thickest section is almost, but not quite, done. Then re-cover it with foil, and let it rest at room temperature for a few minutes until it is cooked to your desired doneness.

How to Bake Salmon in Foil

This step-by-step guide will take you through the process of baking salmon in foil. Of course, if you're interested in a detailed recipe, don't hesitate to check out our Baked Salmon in Foil Recipe.

Step 1: Preheat

Preheat your oven to 400°F.

Step 2: Prepare the baking sheet

A baking sheet or tray with 1-inch high sides is recommended to avoid leakage. Place a long piece of aluminum foil on the baking sheet, and lightly coat the foil with non-stick spray to prevent the salmon from sticking to the foil after baking.

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Step 3: Make the foil packet

Place your salmon filet on top. To create a package with the salmon, fold the foil's edges up and over it. Then crimp the edges to seal them.

If the filet is too big, you might want to cover the salmon in two pieces of foil to make sure it is thoroughly encased. In short, make sure that:

• The salmon is enclosed entirely.
• There is still some space inside the foil for hot air to circulate.
• There’s still extra space on all sides between the foil packet and the baking sheet.

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Step 4: Bake the salmon in foil

After wrapping it in foil, bake the salmon in the oven at your preferred temperature (see above for the heat level and corresponding baking time required).

Cook the salmon to around 120-135°F for rare to medium, and 145°F for well-done (measured at its thickest part).

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Step 5: Serve

After taking the salmon out of the oven, carefully remove the foil, leaving the top of the fish exposed (be careful of hot steam). If it still looks a little underdone, you can rewrap the foil over the top and let it rest for a few minutes (no longer than 5 minutes).

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Salmon is done when it easily flakes with a fork. Divide the cooked salmon into portions, garnish, and enjoy it hot.

Do You Keep Salmon Skin?

You can bake salmon either with or without the skin.

The main advantage of keeping the skin on is that it helps to retain more moisture when baking in the oven. Salmon's skin easily peels off after baking, so you can simply remove the skin before serving if you don't want to eat it.

The skin of baked salmon, like in this dish, is rubbery and soft and not so appealing to eat. If you want to enjoy the salmon skin, I suggest choosing a different cooking method, such as searing or frying.

Storing and Reheating

• To store

Cooked salmon can be stored in the refrigerator for 3-4 days. To preserve the quality and taste, make sure it is totally cooled before storing, and then put it in an airtight container.

When freezing salmon, be sure to remove the skin first and use an airtight container or a high-quality freezer bag. To avoid ice crystals, first, wrap the salmon with plastic wrap or aluminum foil.

Frozen salmon can last for up to 3 months. Before reheating, allow it to gradually defrost in the refrigerator overnight.

• To reheat

Reheating should be done in small batches carefully on low power to prevent drying out of the fish. The leftover salmon can then be added to any recipe that asks for canned salmon—added to spaghetti, a vegetable salad, or any other dish you want.

1. To reheat in a skillet: Allow the salmon to get up to room temperature before adding it to the skillet. Heat the skillet and once it's hot, add the salmon and a splash of water, then quickly cover it. Allow the salmon to steam for 2 minutes, or until it is well heated.
2. To reheat in the microwave: Allow the salmon to come to room temperature and remove the foil. Warm it slowly on medium-low heat in the microwave for 2-4 minutes.
3. To reheat in the oven: Preheat your oven to 275 °F. Use a new piece of foil to loosely wrap it if it is still in its packet to ensure that it doesn't dry out. Bake for 10-15 minutes, or until the internal temperature reaches 125-130 ℉.