Baking salmon in foil at 425°F is one of the easiest, foolproof ways to cook fresh salmon fillets to tender, flaky perfection The foil helps seal in moisture, steam, and flavor while allowing the fish to cook quickly at a high temperature
But nailing the bake time is key to avoiding overcooked, dry salmon or undercooked fish So how long exactly should you bake salmon fillets in foil at 425°F?
The Ideal Bake Time for Salmon in Foil at 425°F
The baking time can vary based on a few factors, but here are general guidelines:
- For a 1-inch thick salmon fillet, bake for 12-15 minutes
- For a 1.5-inch thick salmon fillet, bake for 15-18 minutes
- For a 2-inch thick salmon fillet, bake for 18-20 minutes
These bake times are for fresh salmon baked in foil at 425°F. If using frozen salmon, add 5 extra minutes. Always check for doneness by flaking the thickest part of the fillet with a fork and ensuring it reaches an internal temperature of 145°F.
Why 425°F is the Best Temperature for Baking Salmon
425°F is the ideal temperature for baking salmon for a few reasons:
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It’s high enough to quickly cook the salmon before it has time to dry out.
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The foil packet locks in steam and moisture at this temp.
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It yields flaky, moist salmon without overcooking it.
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It develops a nice caramelized exterior while keeping the interior tender.
Higher temperatures may overcook the fish, while lower temperatures may yield underdone salmon. 425°F hits the sweet spot for baking salmon in foil.
Step-by-Step Guide to Perfectly Baked Salmon
Follow these simple steps for foolproof salmon baked in foil:
Ingredients
- Salmon fillets, about 1 pound
- Olive oil or melted butter
- Salt and pepper
- Herbs or citrus slices (optional)
Directions
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Preheat oven to 425°F.
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Cut a large sheet of aluminum foil. Place salmon fillet in center.
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Drizzle salmon with olive oil or melted butter. Season with salt and pepper.
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Top with herbs, citrus slices or other flavorings if desired.
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Seal the edges of foil tightly to make a packet around salmon.
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Bake for 12-15 minutes for 1-inch thick fillets. For thicker fillets, extend bake time.
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Check for doneness by opening packet carefully. Salmon should flake easily and reach 145°F.
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Let rest for 5 minutes before serving.
FAQs About Baking Salmon in Foil
What kind of salmon is best for baking in foil?
Wild salmon like king, sockeye, and coho are excellent choices for baking in foil. Their rich flavor and fat content helps them stay moist. Farmed Atlantic salmon also works well.
Should I brush the salmon with oil before baking in foil?
Yes, lightly brushing the salmon fillets with olive oil or melted butter helps keep it moist and adds flavor.
Can I bake frozen salmon in foil?
You can bake frozen salmon in foil, but it will take about 5 extra minutes to ensure it cooks through. Defrost first for best results.
Should I bake salmon skin-on or skin-off?
You can do either! The skin helps insulate the flesh. Remove before eating if desired.
How do I know when the salmon is done baking?
Check for flaky flesh that easily separates with a fork. Use a meat thermometer to check the thickest part reaches 145°F.
Can I bake salmon without foil?
Yes, but it may dry out quicker. The foil helps retain moisture and cook evenly. Monitor closely if baking salmon uncovered.
What temperature should I bake salmon at?
425°F is ideal. Higher than 450°F may overcook. Anywhere from 400°F to 450°F works well.
How long does baked salmon last in the fridge?
Leftover baked salmon will keep 3-4 days refrigerated. Reheat gently before serving again.
Tips for Flavorful, Moist Salmon
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Always use fresh salmon within 2 days of purchasing for best results and flavor.
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Allow thicker fillets to sit at room temperature for 15-20 minutes before baking to prevent overcooking exterior before interior cooks through.
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Brush salmon with a marinade, herb mixture, or sauce before baking for added flavor.
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Bake skin-on for juicier salmon, but remove skin before eating if desired.
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Check salmon early and continue baking in 2-3 minute increments to prevent overbaking.
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Let salmon rest 5 minutes before serving for juiciest results.
Perfect Pairings for Baked Salmon
Baked salmon pairs well with:
- Fresh green veggies – green beans, asparagus, broccoli
- Roasted potatoes or sweet potatoes
- Rice pilaf or risotto
- Salad with citrus vinaigrette
- Garlic bread or dinner rolls
With the simple foil packet method and optimal 425°F baking temp, you can enjoytender, flaky, moist salmon any night of the week. Master this technique for easy seafood dinners your whole family will love.
Tips for Best Results
- If you have large fillet: Even if it is wild salmon fillet but large or extra thick salmon piece, you probably will have to add 5-10 minutes to the cook time. I had thin 1.5 pounds sockeye salmon.
- Farmed vs. wild salmon baking time: Cook wild salmon for less time than farmed salmon. See recipe card for exact amount of time.
- Don’t overcook it: One big rule of baking salmon in foil is not to overcook it, especially wild salmon. 1.5-2 pounds salmon fillet you see in my photos took 20 minutes.
- Wear oven mitts when opening foil: Tin foil gets very hot, so wear oven mitts when removing baking tray from the oven and touching the foil.
- If your salmon looks too pink: Some wild salmon varieties like coho has very deep pink color. It might appear uncooked but best way to check is with a thermometer. As long as it is not translucent pink and flakes easily with a fork, your baked salmon fillet is probably ready.
- Pesto: Once salmon is ready, open the foil and brush 1/4 cup of store-bought or homemade pesto on top. Or just bake with it. I am a fan of pesto on salmon after though!
- Lemon and rosemary: Cut lemon in half, slice one half into thin slices and juice the other half. Spread lemon slices inside the foil, lay seasoned fillet as per recipe on top, drizzle with lemon juice, add minced garlic and add 3-4 rosemary sprigs on top. I find lemon slices placed directly on top of fish make it taste bitter.
- White wine and cheese: Place seasoned salmon on foil, fold up sides, pour 1/4 cup white wine at the bottom, sprinkle some grated garlic and 1 cup your favorite melting cheese on top. Smoked gouda would go so well!
I am personally not a fan of sad looking baked fresh herbs like dill and parsley. I think they yield so much more flavor sprinkled after. But you can bake salmon in foil with them if it’s your jam.
Why Bake Salmon Wrapped in Foil?
- Foil wrapped salmon retains its moisture and cooks faster: In fact, I think it’s one of the best ways to cook salmon in the oven!
- Hands off method: Unlike with honey garlic salmon cooked in a skillet, you do not have to “babysit” the salmon in foil.
If you notice, I also wrap salmon in parchment paper before I wrap it in foil. This small extra step prevents harmful chemicals from the foil leaching into fish.
- Salmon fillet: About 1.5 pounds of any boneless salmon fillet with skin on. You can use farmed salmon or wild salmon. We like to use wild salmon since we fish plus it’s naturally better for you. Just keep in mind cook times will differ because wild salmon contains less fat and is more dry, so it’s important no to overcook it.
- Olive oil: To season the fish before baking. I like to use extra virgin olive oil but you can also use avocado oil.
- Butter: I use salted butter. It’s for the garlic butter sauce at the end.
- Garlic: I recommend only fresh garlic. Pre-chopped garlic from a jar or garlic powder do not have as much flavor. Also add amount to taste, we absolutely love garlic so I like to use 2 cloves!
- Fresh parsley: Is the essential flavor booster in the garlic butter. Fresh herbs are the secret to a lot of flavor with little calories. Fresh dill will work amazing as well!
- Lemon juice: Squeeze a lemon rather than using bottled lemon juice. Again it makes a world of difference in terms of flavor!
- Salt and pepper: To season.