Mediterranean Salmon Baked in Foil

There’s something magical about salmon baked in foil. It seals in flavor, keeps the fish incredibly moist, and cleanup is a breeze. When you add Mediterranean ingredients like juicy tomatoes, briny olives, fresh herbs, and lemon, it becomes a wholesome and vibrant meal that tastes like summer on a plate. This Mediterranean Salmon Baked in Foil is quick, healthy, and so satisfying, it’ll easily become one of your go-to recipes.

Why Mediterranean Salmon in Foil Just Works

Baking salmon in foil is one of the easiest and most effective ways to cook it perfectly every time. The foil creates a sealed packet that gently steams the fish as it bakes, locking in moisture and flavor without drying it out. When you add Mediterranean ingredients—like cherry tomatoes, red onion, garlic, kalamata olives, fresh parsley, oregano, and a splash of olive oil—you create a sauce right in the packet that infuses every bite of the fish. Plus, it’s a one-pan (or rather, one-packet) meal that feels fancy without requiring much effort. This method also makes it super adaptable to serve over grains, alongside salad, or tucked into warm pita.

The Simple, Fresh Ingredients That Bring It to Life

This recipe leans on fresh, wholesome ingredients commonly found in Mediterranean cooking. You’ll need a salmon fillet—about 1 to 1.5 pounds for 2 to 4 servings. Cherry or grape tomatoes add a burst of sweetness and juiciness. Thinly sliced red onion and minced garlic provide savory depth. Kalamata olives give the dish its signature briny edge, while lemon slices and juice brighten everything up. A drizzle of good olive oil helps tie all the flavors together. Chopped fresh parsley and a pinch of dried oregano bring that unmistakable Mediterranean herb profile. If you want an extra layer of flavor, a few crumbles of feta cheese or a spoonful of capers work beautifully too.

Step-by-Step: How to Bake Mediterranean Salmon in Foil

To start, preheat your oven to 200°C (400°F). Place a large sheet of foil on a baking tray and lay the salmon skin-side down in the center. Season it lightly with salt, black pepper, and a pinch of oregano. Scatter halved cherry tomatoes, sliced red onion, garlic, and olives over and around the salmon. Drizzle everything with olive oil and squeeze fresh lemon juice across the top. Lay a few thin slices of lemon directly over the fish for extra aroma and flavor. Fold the foil over the salmon and seal it to create a packet, making sure it’s tight but with a little space inside for steam to circulate. Bake for 15–20 minutes depending on the thickness of your salmon. You’ll know it’s done when it flakes easily with a fork and looks opaque all the way through. Carefully open the foil—watch out for steam—and garnish with fresh parsley or feta if using. Serve hot with your favorite sides.

Tips to Make It Even Better

Always use high-quality salmon—wild-caught if possible—for the best flavor and texture. If your fillet is very thick, you might need a few extra minutes in the oven, or you can open the foil in the last 2–3 minutes and broil it briefly to brown the top. Want more flavor? Marinate the salmon in a mix of olive oil, lemon juice, garlic, and herbs for 30 minutes before baking. Don’t skip the lemon slices on top—they infuse the fish with subtle citrus notes. If you’re cooking for a group, you can make individual foil packets for easy serving and portion control. This recipe also works wonderfully on the grill if you want to take it outdoors.

What to Serve with Mediterranean Foil-Baked Salmon

This dish is incredibly versatile when it comes to sides. For a classic Mediterranean meal, serve it over a bed of couscous, quinoa, or farro. Roasted or grilled vegetables like zucchini, bell peppers, or eggplant make excellent pairings. You could also add a dollop of hummus or tzatziki on the side with warm pita bread. A crisp green salad with cucumber and feta or a tomato-cucumber salad rounds out the plate nicely. If you’re keeping it light and low-carb, serve the salmon as-is with steamed greens or cauliflower rice.

Storing and Reheating Leftovers

Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (325°F) wrapped in foil to maintain moisture, or enjoy it cold flaked over a salad or tucked into a wrap. The flavors from the olives, tomatoes, and lemon often intensify overnight, making the leftovers just as delicious the next day. If you meal prep, this is a great recipe to make ahead and portion out for quick weekday lunches.

Conclusion

Mediterranean Salmon Baked in Foil is proof that simple ingredients and a fuss-free cooking method can deliver maximum flavor. It’s healthy, satisfying, and feels like something you’d find in a seaside café on the Greek coast. With minimal cleanup and a short cook time, it’s the kind of recipe that works for both busy nights and relaxed weekend dinners. Try it once, and you’ll want to keep coming back to it again and again.

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