Baked Salmon Packets
Salmon fillets steamed in individual foil packets with fresh thyme, parsley, garlic, white wine, and butter. Ready in 30 minutes with almost zero cleanup. A weeknight winner.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minHere’s your new go-to for those nights when you want something that tastes like effort but takes almost none.
Each salmon fillet gets its own foil packet loaded with fresh thyme and parsley sprigs, minced garlic, a splash of dry white wine, and a pat of butter.
Seal them up, slide them into a hot oven, and in about 10 minutes the fish steams to flaky, herb-scented glory inside its own little cocoon.
Open the packets at the table for a burst of fragrant steam that’ll make everyone lean in.
Kitchen Tips
- Place the foil shiny side down so the dull side faces the fish. The dull side absorbs heat more effectively.
- Don’t skimp on sealing the edges. A tight seal traps the steam that cooks the fish so gently.
- Open packets carefully and away from your face since that first rush of steam is seriously hot.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Place 4 large pieces of foil on a working surface, shiny side down.
Spray the inside with vegetable cooking spray.
Place a fish filet on each piece of foil.
Evenly divide thyme, parsley, garlic, salt, pepper, and wine among the fish.
Dot each filet with one teaspoon of butter and then securely fold and seal the edges.
Place the packets on a baking sheet and bake for 10 to 12 minutes.
Place packets on plates and open carefully.
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