Salmon Piccata in Foil
Jan 08, 2017, Updated Jul 27, 2023
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Cooking salmon piccata in foil is a great way to bring this easy seafood recipe from the oven to the grill. Juicy salmon filets are smothered in buttery lemon sauce with capers and cooked in a foil packet until flaky and tender. It’s ready in 30 minutes!
Juicy Salmon Piccata Cooked In Foil
Today’s salmon piccata is the seafood version of chicken piccata. Baked in foil, the salmon comes out perfectly tender and flaky, topped with a vibrant, buttery sauce made with briny capers.
Cooking in foil is also such a great way to take my favorite dinners from the oven to the grill. Recipes like my chicken foil packets and lemon pepper salmon turn out so juicy and full of flavor, and the best part is, I can chuck the foil in the trash after!
Ingredients Needed
Like many Italian dishes, this piccata recipe is all about simple, good-quality ingredients because there are so few of them! These are the ingredients you’ll need to make it. Scroll to the recipe card for the exact amounts.
- Salmon – You’ll need a salmon side with the skin on, rinsed and dried.
- Butter – I like to use unsalted butter so I can season the sauce to taste.
- Olive Oil – Choose a good-quality extra virgin olive oil or your preferred cooking oil.
- Garlic – Fresh garlic is a must! Mince it finely, or you can quickly grate the garlic using a microplane.
- Lemon – Freshly squeezed for the juice.
- Capers – These are a signature of piccata recipes. If you dislike capers or don’t have them, consider substituting a fresh herb, like dill or parsley.
Tips for Cooking Salmon
- Use fresh salmon. I highly recommend using a fresh side of salmon for this recipe. If you’re using frozen, make sure it’s thawed completely.
- Seal the foil tightly. Thoroughly seal the edges of the foil packet so no steam can escape. This locks in the flavor and juiciness! Take care when opening the packet afterward, as the steam is very hot.
- Avoid overcooked salmon. If your salmon tastes dry, it’s likely overcooked. To avoid this, check the salmon when it nears the end of its cooking time. Salmon is done when the flesh is opaque, and it flakes easily with a fork.
What to Serve With Salmon Piccata
I love serving this flavor-packed salmon piccata over a bed of Instant Pot jasmine rice with roasted asparagus on the side. These are some other easy serving suggestions:
- Pasta: Serve this salmon as a piccata pasta with fettuccine, linguine, or angel hair pasta. It would also taste delicious with garlic butter noodles, or try zucchini noodles for a low-carb option.
- Vegetables: Pair salmon piccata with roasted vegetables, roasted green beans, or air fryer baked potatoes.
- Salad: In the summertime, I love grilling these salmon foil packets and serving the fish with a fresh tomato cucumber salad or Cobb salad.
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Salmon Piccata Recipe
Ingredients
- 2 pound salmon fillet with skin,, rinse and pat dry with paper towels
- kosher salt,, to taste
- fresh ground black pepper,, to taste
- 3 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic,, minced
- 1 lemon,, juiced
- 3 tablespoons capers
- 1 lemon,, cut into round slices
- chopped fresh parsley,, for garnish
Instructions
- Prepare to bake. Preheat oven to 375ºF. Line a baking sheet with a large piece of foil.
- Season the salmon. Season the salmon fillet with salt and pepper and place it in the center of the foil; set aside.
- Make the sauce. In a nonstick skillet, add butter and olive oil; cook over medium-high heat until butter is melted. Lower the heat to medium and add the minced garlic to the skillet; cook for 20 seconds or until fragrant; swirl the pan around so that you do not burn the garlic. Stir in the lemon juice and continue to cook for 1 minute. Remove from the heat and stir in the capers.
- Combine and seal. Pour the sauce over the salmon fillet. Arrange a few slices of lemon over the salmon. Fold the sides of the foil over the fish, covering completely and sealing the packet closed.
- Bake. Bake for 18 to 20 minutes or until cooked through. Remove from oven, open up the foil, and put the fish under the broiler for 2 minutes or until lightly browned on top.
- Serve. Remove from the broiler and carefully open up the foil, away from your face. Garnish with fresh parsley, and serve.
Notes
- Choosing Salmon: Fresh salmon is your best bet for this dish. If you need to use frozen, let it thaw completely before cooking.
- Aluminum Foil Packet: Be diligent about sealing your foil packet. Doing so traps the steam that cooks the salmon, ensuring no tasty juices make a getaway.
- Watch the Cook Time: Overcooked salmon can get dry. Check on your fish as you near the end of your cooking time. When it’s done, it’ll be opaque, and you can flake it easily with a fork.
- Leftovers: Let the salmon cool down to room temp, then seal it in an airtight container. Keep it in the fridge for up to 3 days or in the freezer for a couple of months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Salmon Piccata
Cooking in foil means minimal clean-up. It also helps seal in the juices and flavors during the cooking process, making it a wonderful method if you’re new to cooking salmon. If you don’t have foil, you could bake in parchment paper instead, following my salmon en papillote recipe.
- First, make the sauce. Skipping the flour in the piccata sauce cuts down on the carbs a bit. It might not be traditional, but I think the sauce comes out delicious without it! Melt butter and olive oil in a pan, then sauté the garlic and add lemon juice. Lastly, stir in the capers off the heat.
- Prepare the salmon. While the sauce comes together, you’ll cut out a large piece of aluminum foil. Season the salmon and place it in the middle of the foil. Pour over the piccata sauce.
- Seal and bake. Close the foil up tightly around the salmon. Bake the foil packet on a sheet pan for 18 to 20 minutes at 375ºF. Cooked salmon’s internal temperature should be at least 145˚F. You can use an instant-read meat thermometer to check for doneness.
- Broil (optional). If you’d like to sear the top of the salmon a little, open up the foil (carefully!) and then put the fish under the broiler for a few minutes before serving.
Grill Method
To grill this salmon piccata, I follow the grilling directions for my lemon butter salmon. Once the salmon is sealed inside the packet with the sauce, place it onto a hot (375º-425ºF) grill. Cover and cook for 18 minutes. Then, carefully peel open the foil, close the grill again, and cook for the last 5-8 minutes, or until the salmon is done.
How to Store Leftovers
- Refrigerate. Cool the salmon piccata to room temperature, place it in an airtight container, and refrigerate for up to 3 days. Do not refrigerate the salmon in the same foil.
- Reheat. Reheat leftover salmon gently in the microwave or in the oven.
- Freeze. You can freeze the cooked salmon for 2 to 3 months. Remove the salmon from the foil and place it in a freezer-safe container or double-wrap it in plastic wrap. Thaw the salmon in the fridge before reheating.
Can I substitute Lime in stead of Lemon in the Flowerless Samon Picata in Foil recipe? We have a lemon allergy in family.
Thanks for your answer
Fred
rxpfrl@yahoo.com
Hi! Yep, absolutely. The taste will be a bit different than intended, but definitely good! 😀
Thank you
So excited to try this as I have salmon in my freezer begging to be used!
I’ve never used the brand Star before but it looks like they have some quality products! Love this classic recipe!
I love the idea to use capers to season the salmon. Super yum!
Salmon + capers…..two of my favorite things! I have to try this!
5 am on a Sunday?! That’s ridiculous! Love this easy clean-up dinner!
I have seriously been thinking about this recipe ever since I saw it on Facebook this morning. Salmon and capers together has been a long-time favorite combination of mine.
I’d love to try this for dinner tonight!