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Overhead, close-up view of baked lemon pepper salmon fillets topped with lemon slices, tomatoes, and thyme inside unwrapped foil packets.

Lemon Pepper Salmon In Foil

Katerina | Diethood
Zesty lemon pepper salmon baked in foil is the best way to cook salmon that's juicy and full of flavor! This perfect flaky salmon is a healthy dinner that's easy to make and even easier to clean up.
Servings : 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


Lemon Pepper Compound Butter
  • ½ cup unsalted butter, room temperature
  • ½ tablespoon lemon pepper seasoning
  • ½ tablespoon fresh chopped parsley
  • 1 clove garlic, minced
For The Salmon
  • 4 (9x9) foil sheets
  • 4 salmon fillets, about 4-ounces each
  • 4 tablespoons lemon-pepper compound butter, divided
  • salt, to taste
  • 8 lemon slices, divided
  • 8 grape tomatoes, halved, divided
  • 4 sprigs of fresh thyme, divided


  • Preheat oven to 400˚F.
  • Using a mixer, whip the butter until fluffy. Add in the lemon pepper seasoning, chopped fresh parsley, and garlic; continue to mix until combined. Set aside.
  • Place the foil sheets on a large baking sheet.
  • Arrange the salmon fillets atop the foil sheets; one fillet per sheet.
  • Season the salmon with salt and spread a tablespoon of lemon pepper butter on top of each fillet.
  • Add 2 lemon slices on top of the fillet, followed by 4-halved pieces of grape tomatoes and a sprig of thyme.
  • Continue to add remaining ingredients over each fillet, finishing with a sprig of thyme.
  • Fold the sides of the foil over the fish, covering completely; seal the packets closed.
  • Bake for 15 minutes, or until salmon is cooked through.
  • Transfer foil packets to plates and serve.


  • Salmon: You’ll need 4 wild-caught salmon filets, skin on or off. You can purchase the filets separately or buy a large piece of salmon from the fish counter and portion it yourself. Look for good-quality wild-caught salmon.
  • Butter: Butter is the secret to this salmon recipe. The lemon-pepper compound butter is filled with zesty lemon and black pepper flavor. You can also buy flavored butter which will cut down on prep time. Wrap and refrigerate leftover compound butter.
  • Herbs: Instead of thyme sprigs, top your salmon with fresh parsley, dill, bay leaves, or rosemary. 
  • Bake the salmon skin-side-down. 
  • Don’t overcook. Salmon is cooked through when its internal temperature registers at 145˚F. Baking salmon in foil helps to lock in moisture, making it easier to avoid overcooking.


Serving: 1 salmon fillet | Calories: 375 kcal | Carbohydrates: 22 g | Protein: 31 g | Fat: 21 g | Saturated Fat: 9 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Trans Fat: 0.5 g | Cholesterol: 108 mg | Sodium: 71 mg | Potassium: 1092 mg | Fiber: 7 g | Sugar: 6 g | Vitamin A: 788 IU | Vitamin C: 120 mg | Calcium: 85 mg | Iron: 3 mg

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.

Course: Dinner
Cuisine: American
Keyword: baked salmon in foil, baked salmon recipe, lemon pepper salmon