Mediterranean Salmon Foil Packets
Anytime I am in a big hurry and also don’t want to clean any dishes, this Mediterranean salmon foil packets recipe comes to the rescue. Its an incredible meal, delicious and healthy, and I can make it in just 20 minutes! The perfect no-mess meal with tons of flavor!
The salmon is baked in foil packets that seal all the flavors and make cleaning up very easy. The Mediterranean flavors are fantastic, the freshness is bold, and the fish turns out buttery and flaky. I highly recommend adding such easy meals to your weekly menu, they make cooking a breeze. My popular Oven Roasted Mahi Mahi is another easy recipe that will save you so much time!
Table of contents
Since everything is made in aluminum foil, there are no pots and pans to clean at all. But that is not the only thing that makes the foil packet so great. This is the perfect meal on the go, I pack them up in a cooler with ice and take them on the go when we go camping, on a picnic, or tailgating, they are very easy to cook on the grill!
Why you will love this recipe
- No pans to clean up after: With my easy recipe and the foil packets, preparation and cleanup are a breeze. There are literally no pots and pans to wash.
- Done in less than 30 minutes: Perfect for busy weeknights when there is no time to cook, these can be made in less than 30 minutes.
- Healthy and delicious dinner: Salmon is delicious and one of the best sources of omega-3 fatty acid, which is vital for us to get through food. I enjoy getting it through a scrumptious meal like this.
- Prepare in advance: This recipe can be made in advance because it is both fridge and freezer friendly, already wrapped in aluminum foil.
What you’ll need to make it
- Salmon fillet – I get one wild-caught salmon filet with the skin on. It is usually about 1½ pounds cut into two pieces.
- Grape tomatoes – These are the perfect size for this recipe. I just cut them in half, and they fit perfectly into these packets. I do not like the larger tomatoes because they have too much liquid and it makes the packets too watery.
- Olives – I highly recommend both kalamata and green olives but if I had to choose just one, I would get kalamata because they have the richest and boldest flavor. They should be pitted and chopped.
- Lemon juice and zest – Freshly squeezed lemon juice and zest add some tangy brightness and neutralizes the fishy compounds.
- Butter – I use freshly minced garlic and oregano to add a pungent flavor that compliments the delicate fish.
- Capers – A common Mediterranean ingredient, capers add a briny and lemony taste that cuts through the rich oily fish.
- Extra virgin olive oil and butter – The mild fruity flavor enhances the taste without overwhelming it while the butter gives the salmon a creamy and rich flavor and keeps it moist while cooking it.
How to make it
Preheat and prepare: First, I preheat the oven to 400 degrees F and prepare two or three pieces of aluminum foil about 20 inches each. I fold them over once to have a sturdier bottom.
Rub the salmon: Then, I place the salmon in the center of each piece, skin side down. On top of each piece of salmon, I drizzle one tablespoon of oil.
Season: Then, I sprinkle on the dried oregano, minced garlic, salt, and pepper, rubbing it in gently.
Toppings: Next, I add the capers, tomatoes, crushed garlic, butter, lemon juice, olives, parsley, and fresh oregano. Then, I drizzle with the rest of the olive oil before closing the foil packets well.
Bake: I place the packets on a baking sheet and bake them for 15 to 20 minutes or until the salmon is flaky and cooked through. Finally, I release the steam carefully and serve.
Expert tip
How to choose a good salmon fillet
First, I always make sure I buy wild-caught salmon, and I highly recommend that for everyone. When choosing salmon, always look for a vibrant orange-red color that looks moist and fresh. It should not have any brown spots or discolored flesh.
Also, be sure to smell it. Just because it is fish, does not mean it should smell fishy. That is always a bad sign. If it smells sour or ripe, do not buy it. It should smell mild or like ocean water. If the fresh fish is not looking good, opt for frozen fish. Just make sure it is raw and wild-caught.
More tips to consider:
- Instead of aluminum foil, sometimes I use parchment paper because the skin does not stick to the paper as much.
- If there are no good filets at the grocery store, use frozen but make sure they are not cooked and wild-caught.
- When cooking salmon, it is better to undercook than overcook. I start checking mine after 10-12 minutes.
- Salmon is done when it flakes easily with a fork.
- Be sure to cover the salmon with foil evenly, so it does not dry out.
Recipe variations and add-ins:
- Cajun salmon: For a Cajun-style salmon dinner instead, add some of my Cajun seasoning to the dry rub. The mix of black, red, and white pepper adds some heat as well as other herbs and spices.
- Different fish: If salmon is not available, sometimes I use mahi mahi, trout, or tilapia filets. They can all be cooked the same way and taste delicious with this recipe.
- More veggies: To make this more of a meal, sometimes I toss in some chopped potatoes, mushrooms, zucchini, carrots, and bell peppers.
- Make it sweeter: The kids love it when I add some brown sugar and honey to make this a sweeter dish.
- Add some heat: To give this salmon an extra kick of spiciness, I chop up some jalapeno peppers and add some cayenne pepper.
Serving suggestions:
I like to serve this tender dish with my light and slightly sweet coconut rice. Another tasty side dish that everyone loves with this salmon is my crack corn salad. To drink, I recommend Chardonnay or Pinot Noir because these wines have good acidity, which you definitely need to cut through the oiliness of the fish.
I love to serve these during camping season. They can be prepared beforehand and put in the cooler to toss on the fire. They are also great to serve at football season when tailgating. Anytime I want something to grill, this meal comes to mind.
How to store:
- Refrigerate: Leave the leftovers in the foil and they can be refrigerated for up to two days.
- Freezing: These packets can be frozen for up to three months before cooking. I would not recommend freezing after cooking.
- Defrost: Thaw overnight in the refrigerator before cooking.
- Reheating: After it thaws, cook for 15 to 20 minutes in a 400-degree F oven.
Frequently asked questions
Overcooking salmon will make it dry, so keep an eye on it. Cooking it too long will extract too much moisture from it and leave it without any juice, no matter how much butter and lemon juice it is drenched in. I like to check mine after 10-12 minutes if it is thick like this fillet. If yours is thinner, I would check it in 8 minutes. Once it starts getting flaky, take it out.
Once it flakes easily with a fork, it is done. According to the USDA, the internal temperature should be 145 degrees F when finished. However, it will continue to heat for several minutes after removing it from the oven, especially if I leave it in the foil packet. Every ½ inch of salmon should be cooked for five minutes. I recommend checking it after 10-12 minutes if it is 1½ inches thick.
I always leave the skin on my fillets because it keeps the salmon from overcooking, especially when cooking it in these packets. The skin protects the flesh from the heat of the oven, so it does not get dried out. It also adds flavor as it cooks. The skin is also a great source of vitamins and omega-3 fatty acids. It does not have to be eaten with the fish. In fact, it can be peeled off before serving.
More fish recipes to try:
Mediterranean Salmon Foil Packets
Ingredients
- 1 1/2 lbs. salmon fillet skin on (cut into 2-3 portions)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic minced
- 4 cloves garlic crushed
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon capers
- 8 grape tomatoes
- 10 green and kalamata olives pitted
- 1 lemon juiced
- 2 tablespoons butter
- Fresh parsley
- Fresh oregano
Instructions
- Preheat oven to 400F.
- Depending on how many fillets you will be baking, you will need two or three pieces (about 20 inches each) of aluminum foil. I like to fold them once to make the bottoms sturdier.
- Place the salmon fillets in the center of the prepared aluminum foil packets.
- Top each salmon fillet with a drizzle of olive oil; use about one tablespoon.
- Add minced garlic, salt, pepper, and dried oregano, and rub it gently into the salmon.
- Add the capers on top of the salmon and distribute evenly between the foil packets. Followed by grape tomatoes, olives, crushed garlic, lemon juice, butter, parsley, and fresh oregano. Drizzle with the remaining olive oil.
- Fold the packets and close them, covering the salmon fillets well.
- Place packets on a baking pan, baking sheet, or on the grill, and cook for 15-18 minutes or until salmon is cooked through and flaky. I check after 12 minutes to see if it needs to be cooked longer.
- Once time is up, carefully open the packets to release the steam and serve.