There’s something almost magical about opening a foil packet to reveal perfectly cooked salmon surrounded by tender mushrooms and wilted spinach, all steaming with aromatic herbs and lemon. This foil-packet salmon is the answer to busy weeknights when you want a nutritious, flavorful dinner without spending time scrubbing pots and pans afterward. Each packet becomes its own little steam oven, trapping moisture and flavor so the salmon stays incredibly moist while the vegetables cook to tender perfection. The mushrooms release their earthy juices, the spinach wilts down into silky greens, and everything mingles together with garlic, butter, and fresh herbs. Whether you’re cooking for one, meal prepping for the week, or hosting a dinner party where everyone gets their own elegant packet to unwrap, this recipe delivers restaurant-quality results with minimal effort. Plus, cleanup is as simple as tossing the foil in the recycling bin.
Serving Quantity: Serves 4 people
Cooking Time: 30 minutes (including 10 minutes prep time and 20 minutes cooking time)
1. Ingredients
- Four salmon fillets, skin-on or skinless (6 ounces each)
- Three cups fresh spinach, roughly chopped
- Two cups mushrooms, sliced (button, cremini, or shiitake)
- Four cloves garlic, minced
- One lemon, thinly sliced
- Four tablespoons butter, divided into four pieces
- Two tablespoons olive oil
- Two teaspoons fresh dill, chopped (or 1 teaspoon dried)
- One teaspoon fresh thyme leaves (or half teaspoon dried)
- One teaspoon salt
- Half teaspoon black pepper
- Half teaspoon paprika
- Four large pieces heavy-duty aluminum foil (about 12 by 18 inches each)
- Optional: cherry tomatoes, capers, white wine
2. Prepare Your Workstation
Heat your oven to 400 degrees. Clear a large work surface and lay out four pieces of heavy-duty aluminum foil. Make sure each piece is large enough to completely wrap around a salmon fillet and vegetables with room to fold and seal. If you’re using regular foil instead of heavy-duty, double up the layers to prevent tearing. You can also use parchment paper under the foil for easier cleanup and to prevent any reaction between acidic ingredients and the aluminum.
3. Season the Salmon
Pat the salmon fillets completely dry with paper towels. This helps the seasonings stick and ensures the fish doesn’t steam too much in its own moisture. In a small bowl, mix together the salt, black pepper, and paprika. Sprinkle this seasoning mixture evenly over both sides of each salmon fillet, pressing gently so it adheres to the fish. The paprika adds a subtle sweetness and beautiful color to the finished dish.
4. Prepare the Vegetables
In a medium bowl, combine the sliced mushrooms, chopped spinach, and minced garlic. Drizzle the olive oil over the vegetables and toss everything together with your hands or a spoon until the vegetables are lightly coated. Season with a pinch of salt and pepper. The oil helps the vegetables cook evenly and prevents them from drying out. Even though the spinach looks like a lot right now, it will wilt down dramatically during cooking.
5. Assemble the First Layer
Place a generous handful of the spinach and mushroom mixture in the center of each piece of foil. Spread it out slightly to create a bed for the salmon, but keep everything centered so you have room to fold the foil later. The vegetables on the bottom will absorb all the delicious juices from the salmon as it cooks. Make sure each packet gets an equal amount of vegetables so everyone’s portion is balanced.
6. Add the Salmon
Place one seasoned salmon fillet on top of the vegetable bed in each foil packet. If your salmon has skin, you can place it skin-side down or skin-side up depending on your preference. Skin-side down protects the delicate flesh from direct heat, while skin-side up allows the flesh to get more direct heat and develop more flavor. Either way works perfectly in this method.
7. Top with Aromatics and Butter
Sprinkle the chopped fresh dill and thyme leaves over each salmon fillet. Place two or three thin lemon slices on top of each piece of fish. The lemon will infuse the salmon with bright, citrusy flavor as it steams. Place one tablespoon of butter on top of each salmon fillet. The butter will melt during cooking and create a rich, flavorful sauce that bastes the fish and vegetables. If you want extra flavor, add a splash of white wine or a few capers to each packet.
8. Seal the Foil Packets
This is the most important step for ensuring everything cooks properly. Bring the long sides of the foil up over the salmon and fold them together twice, creating a tight seal along the top. Then fold in the short ends, crimping them tightly to create a completely sealed packet. Make sure there are no gaps or holes where steam can escape. The packet should look like a little pillow with the salmon and vegetables sealed inside. Don’t wrap too tightly though, as you want to leave some air space inside for steam to circulate.
9. Bake the Packets
Place all four sealed foil packets on a large baking sheet. This makes them easier to handle and catches any drips if a packet leaks. Put the baking sheet in your preheated 400-degree oven. Bake for 15 to 18 minutes, depending on the thickness of your salmon fillets. Thinner fillets around half an inch thick need only 12 to 15 minutes, while thicker fillets closer to 1 inch need the full 18 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees.
10. Open and Serve
Remove the baking sheet from the oven and let the packets rest for 2 minutes. This allows the cooking to finish gently with residual heat. Carefully transfer each packet to an individual plate. Warn your diners that the packets will release hot steam when opened. Use scissors or a knife to cut open the top of each packet, or carefully peel back the foil to reveal the beautifully cooked contents. The salmon should be moist and flaky, the mushrooms tender, and the spinach perfectly wilted. Spoon any accumulated juices from the bottom of the packet over the salmon before eating.
11. Nutrition Information Per Serving
- Calories: 385
- Total fat: 24 grams
- Saturated fat: 8 grams
- Cholesterol: 110 milligrams
- Sodium: 720 milligrams
- Total carbohydrates: 6 grams
- Dietary fiber: 2 grams
- Sugars: 2 grams
- Protein: 36 grams
12. Helpful Tips for Perfect Foil-Packet Salmon
- Use heavy-duty foil to prevent tearing and leaking, or double up regular foil for extra protection.
- Don’t skip patting the salmon dry before seasoning, as excess moisture prevents proper seasoning and can make the packet watery.
- Leave some air space inside the packet when sealing so steam can circulate and cook everything evenly.
- Check one packet first by carefully opening it to test doneness before serving all of them to your guests.
- You can assemble these packets up to 4 hours ahead, refrigerate them, and bake when ready, adding 3 to 5 extra minutes to cooking time.
- Grill these packets instead of baking by placing them on a preheated grill over medium heat for the same cooking time.
- Add variety by including cherry tomatoes, asparagus, zucchini slices, or bell peppers along with the mushrooms and spinach.
- Substitute other fish like cod, halibut, or trout if salmon isn’t available, adjusting cooking time based on thickness.
- Make this dairy-free by replacing butter with additional olive oil or a dairy-free butter alternative.
- Save the flavorful juices at the bottom of each packet and use them as a sauce for rice, quinoa, or pasta on the side.
