Monday, January 7, 2013

Lemon & Dill Foil Pack Salmon

Believe it or not the majority of my life I thought I didn't like fish. I suppose I had this notion that all fish would taste like fish sticks- which as a child I despised. That was until I tried my first salmon filet. It was like my whole world was opened up. I couldn't believe that fish could taste so wonderful.

  Maybe that's why salmon has remained my all time favorite fish. This was one of the first ways I ever made salmon at home. Back when I was just starting to feel my way around a kitchen could successfully prepare around 4 dishes. Over the years I have tweaked the recipe, but the method of baking(or grilling) salmon in a foil packet has stayed a star player in my recipe rotation. Not only does it provide a perfect little cooking environment for your fish, but it makes the clean up a snap.

Start with fresh salmon cut into 6 oz filets with or without the skin. I leave mine on.

Next mix the dill, garlic powder, old bay, salt and pepper into the softened butter.

Slice 1-2 lemons up depending on the size of your lemons

Overlap 2 good sized sheets of foil onto a large baking sheet and cover with the lemons. Next top the lemons with salmon and spread with your butter mixture. Follow it with a healthy squeeze of lemon juice.

Fold it all up and pinch the seam at the top to make a loose packet of goodness.
Ignore my ugly baking sheet!

Now pop that bad boy into the oven and bake for around 15 minutes. I like my salmon at a good medium, but if you want it a little flakier just bake for a little longer.

I like to serve this with extra lemon wedges for squeezing and a side fresh veggies and rice pilaf.

Lemon and Dill Foil Pack Salmon
 1 ½ lbs salmon filets
6 tblspn softened butter
1/8 cup dried dill
1/2 tspn sea salt
1 tspn old bay seasoning
1/2 tspn ground black pepper
½ tspn ground garlic
2-3 lemons

Preheat oven to 400
Mix together the softened butter, dried dill, salt, pepper, and garlic.
Lay out two sheets of foil on a baking sheet, one crossing over the other. Slice 1-2 lemons (depending on size) into thin slices. Place some of the slices over the foil in a single layer. Place the salmon filets on top of the lemon slices. Spread the butter mixture over the salmon. It may look like a lot, but you really want to be generous. Cover with the juice of one lemon. Wrap the foil up into a loose pouch, pinching in the center for a tight seal. Place in oven and bake for approximately 15-20 minutes, depending on how cooked you like your salmon.
Serve with extra lemon wedges for extra tastiness! 


  1. I never heard of Old Bay Seasoning, I'm hoping that it doesn't have monosodium glutmate. If it does, what would you suggest as an alternative, maybe some fresh herbs like oregano or rosemary? Thanks again for the recipe.

    1. Valera- Old Bay does not contain MSG. And it just adds a little bit of a spice to the salmon. If you did need to substitute you could use a little paprika and dry mustard. Those are the main flavors I pick up from it.

  2. I never cooked salmon before as I'm not a seafood eater however my boyfriend is. My first attempt to was a suscess. He loved it and I must admit it was simple to make and I will difeninitly make it again for him.