Tender, flaky salmon meets the vibrant flavors of the Mediterranean in these easy-to-make foil packets. I bake juicy fillets with cherry tomatoes, olives, garlic, and herbs, all sealed in foil for maximum flavor and minimal cleanup. Whether I cook them in the oven or throw them on the grill, these salmon foil packets make dinner effortless and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets (about 6 ounces each)
2 tablespoons olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/4 cup red onion, thinly sliced
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon paprika
Salt and black pepper, to taste
4 lemon slices (plus extra wedges for serving)
Fresh parsley, chopped, for garnish
Directions
I preheat the oven to 400°F (200°C) or heat my grill to medium-high.
Then I cut 4 large sheets of heavy-duty aluminum foil, about 12×18 inches each.
I place one salmon fillet in the center of each foil sheet.
I drizzle each fillet with olive oil and season with garlic, oregano, paprika, salt, and black pepper.
I top the fillets with halved cherry tomatoes, sliced olives, red onion, and one lemon slice each.
I fold the foil over the salmon and veggies, sealing the edges tightly to form a packet.
I bake for 15–20 minutes (or grill for 12–15 minutes) until the salmon flakes easily with a fork.
I carefully open the packets—watching out for steam—sprinkle with chopped fresh parsley, and serve with lemon wedges on the side.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes to prep and 15–20 minutes to cook. Altogether, I can have this dish on the table in just 25–30 minutes.
Variations
When I want to change things up, I sometimes swap the salmon for another firm fish like cod or halibut. I also like to add zucchini or bell pepper slices for extra veggies. For a spicy kick, I sprinkle in a pinch of red pepper flakes. If I’m out of Kalamata olives, green olives or capers work just as well.
Storage/Reheating
If I have leftovers, I store the cooled salmon packets in an airtight container in the refrigerator for up to 3 days. To reheat, I unwrap the salmon and warm it gently in the oven at 300°F (150°C) for about 10 minutes. I avoid microwaving, as it can dry out the fish.
FAQs
How do I know when the salmon is fully cooked?
I check if the salmon flakes easily with a fork and has turned opaque throughout. The internal temperature should be 145°F (63°C).
Can I prepare these foil packets ahead of time?
Yes, I assemble them a few hours in advance and refrigerate until ready to cook. I don’t leave them wrapped overnight though, to keep everything fresh.
Can I use frozen salmon?
I thaw frozen salmon completely before using it in this recipe. That way, it cooks evenly in the foil packets.
Do I need to flip the packets while grilling?
No, I leave the packets undisturbed during cooking. The steam and sealed foil do all the work to cook everything evenly.
What can I serve with these salmon packets?
I often serve them with rice, couscous, or a simple green salad. Roasted potatoes or grilled veggies are great sides too.
Conclusion
Mediterranean salmon foil packets are one of my go-to meals for good reason—they’re flavorful, healthy, and so easy to put together. Whether I’m cooking for guests or making a quick weeknight dinner, this recipe always delivers. I love how the foil locks in moisture and flavor, and cleanup is as simple as tossing the foil. It’s a win all around.
📖 Recipe:
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Mediterranean Salmon Foil Packets
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Tender, flaky salmon meets the vibrant flavors of the Mediterranean in these easy-to-make foil packets, packed with cherry tomatoes, olives, garlic, and herbs for a healthy and delicious meal.
Ingredients
4 salmon fillets (about 6 ounces each)
2 tablespoons olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/4 cup red onion, thinly sliced
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon paprika
Salt and black pepper, to taste
4 lemon slices (plus extra wedges for serving)
Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C) or heat a grill to medium-high.
- Cut 4 large sheets of heavy-duty aluminum foil, about 12×18 inches each.
- Place one salmon fillet in the center of each foil sheet.
- Drizzle each fillet with olive oil and season with garlic, oregano, paprika, salt, and black pepper.
- Top each fillet with halved cherry tomatoes, sliced olives, red onion, and one lemon slice.
- Fold the foil over the salmon and vegetables, sealing the edges tightly to form a packet.
- Bake for 15–20 minutes or grill for 12–15 minutes, until the salmon flakes easily with a fork.
- Carefully open the packets (beware of steam), sprinkle with chopped fresh parsley, and serve with lemon wedges.
Notes
Swap salmon with cod or halibut for variation.
Add zucchini or bell pepper slices for extra veggies.
Use green olives or capers if Kalamata olives aren’t available.
Red pepper flakes can add a spicy kick.
Do not microwave leftovers to avoid drying out the salmon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking or Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
