Garlic-butter foil packet salmon

Sunday night dinners with Mark usually go like this:

“I don’t feel like cooking tonight. Where should we eat?”
“I don’t know, maybe somewhere close?”
“Yeah but I don’t like any of those places.”
“Well, where do you want to go?”
“I don’t know. Nowhere. Maybe I should cook.”

2 hours later…
“Can you pick up salmon from Whole Foods?”
“Also avocados. Can you get avocados?”
“I just left the store.”
“I’ll go back.”

3o minutes later…
“We’re out of tin foil!!! How can I make foil packet salmon without foil!??”

Is it any small wonder that we usually don’t end up eating till around 9:30?


Nevertheless, Sunday dinners really are my favorite time of week. I love starting the week off in the kitchen, trying something new, cooking a full meal complete with side dishes and bread. We listen to music and drink wine and sometimes almost forget we have to go to work the next day.


Fast forward to Wednesday and I’m convincing myself that roasted carrots = dinner and wondering if a 3-month-old hamburger patty I found frost burned in the freezer is still edible.

So yes, I  need my chaotic, often improvised Sunday dinners. This past Sunday I tried a recipe for foil packet salmon for the first time. Overall I’m pleased with the technique.


It’s definitely simple and you don’t loose any of the flavor from the seasonings. Plus, easy clean-up. I overcooked the ($40, line-caught, organic, wild, oops) salmon but that’s on me. So I’m going to include the cooking times from the original recipe but just know you may need to add anywhere from 10-15 minutes depending on the thickness of your salmon.

On the hunt for a delicious weeknight dinner? Your search ends here.


Garlic-butter foil packet salmon
(Adapted from Damn Delicious)

1/2 cup unsalted butter, melted
1 tablespoon brown sugar
1 tablespoon lemon juice
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper
2 pounds salmon

Preheat oven to 375. Line a baking sheet with a piece of foil large enough to wrap around the salmon completely. If you have to, you can wrap another piece crosswise to close any gaps. Or you can cut the salmon in half to fit.

In a small bowl, mix melted butter, brown sugar, lemon juice, garlic, oregano, thyme and rosemary, and add salt and pepper to taste.

Place salmon onto foil. Spoon the butter mixture over the salmon. Fold the sides of the foil over the salmon to cover completely and seal closed.

Bake until cooked through, about 15-20 minutes. Serve in the foil because, hello Wednesday!

Garlic Butter Salmon in Foil:

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