Baked Parmesan Garlic Herb Salmon In Foil

I LOVE salmon and it’s always my favorite thing to order it’s on the menu! I can’t get enough of how delicate and delicious it is. You have to try these tried and true favorites like Air Fryer Salmon, these Croquettes, and my Garlic Brown Sugar Glazed Salmon!

Baked Parmesan Garlic Herb Salmon in Foil

Making the salmon in foil keeps the flavors and moisture in for a fool-proof dinner that is luscious. I LOVED the flavor that the parmesan garlic herb gave to this salmon. It turns out tender and flakey and packed with all of my favorite flavors. The garlic herb butter takes salmon to the next level! It’s so tender and flakey that the salmon literally falls apart with a fork. Broiling the top for a couple of minutes crisps the edges and creates the perfect finishing touch. Get ready for this baked salmon in foil to melt in your mouth! The method of baking salmon in foil just may be my very favorite! It’s easy to prepare and it bakes up quickly for those busy nights. And the best part is that clean-up is a breeze! I just crumble up the foil and throw away the mess. For more foil dinners try making these hobo dinners, these fajitas, or another easy salmon recipe with summer veggies!

Ingredients Needed

Super easy with simple ingredients, you can prep this baked parmesan garlic herb salmon recipe in no time! Most of the ingredients you most likely will have on hand. Follow the recipe card below for exact measurements.

Salmon: This works for all varieties of salmon and cuts. I used king salmon, but pick your favorite! Butter: You want it good and soft but not melted. Lemon Juice: Lemon and salmon are the perfect pairing of flavors. Olive oil: Adds moisture and helps everything stick together. Garlic: Fresh minced garlic will taste best but you can use jarred in a pinch. Parmesan Cheese: Grate your own cheese for the best flavor and melting ability. Italian Seasoning: A perfect blend of several herbs that taste amazing together. Salt and Pepper: Season to taste. Fresh Parsley: Fresh parsley adds color and a bit of freshness!

The Best Parmesan Garlic Encrusted Salmon Recipe

This baked parmesan garlic salmon in foil is my go-to meal to impress my quests. Especially when they stop by last minute because it’s super easy to get to the dinner table. A five-star baked salmon meal that will wow your family!

Types of Salmon: Wild, farm, and International are all types of salmon that can be found in stores today. There are a lot of pros and cons so I would highly recommend doing your research. I would recommend avoiding internationally caught or farmed salmon at all costs. They are not regulated like the US and they often use antibiotics, and pesticides that are not allowed in the US. They also often misuse wastewater, potentially contaminating the fish. Cuts of Salmon: Salmon is sold as a whole filet, a small filet, or as salmon cuts. Whole and small filets are the most common and easiest to cook and find. Salmon steaks are U-shaped with part of the spine in the middle. What to Look For In Buying Salmon: When buying fresh salmon, look for glossy and firm-to-touch. Salmon meat should be bright and saturated in color. Do not buy salmon that is chalky, dry, sticky, or too soft to the touch. Avoid salmon that has cracks or breaks in the muscle or collagen sheaths. Fish should smell fresh, clean, and slightly briny like the ocean, never fishy. Fresh vs Frozen: Buy fresh if you are using the fish within 2 days, otherwise stick to frozen. Salmon is often frozen immediately after being caught and preserves the nutrients and freshness.

Golden Crust: When the salmon is just about done, open the foil and broil for the last 2-3 minutes. This will create a perfect crust on top of the salmon! When is the Salmon Done? The best way to tell if salmon is done is to look at it. The salmon flakes easily when it is finished cooking and it will also change in color from translucent to opaque. The internal temperature should be 135 degrees Fahrenheit. Do Not Overcook: It is easy to overcook salmon and then it becomes tough and dry. It is better to undercook it slightly and let it finish cooking as it rests than to overcook it. Using Frozen: I use frozen salmon filets all the time and they work beautifully. Thaw them overnight in the fridge. You can also thaw the salmon in a bowl of cold water that you change every 10-15 minutes till it is thawed. Can I leave the Skin? Yes if your salmon has the skin on, you can leave it on! It has great nutrients. Be sure to rinse your salmon and pat dry with a paper towel before placing the skin side down on the foil.