Easy Salmon and Potato Foil Packets

One of the very first meals I learned to cook for my husband was this one.

He loves salmon and potatoes and nearly 20 years later, nothing has changed.

Easy Salmon and Potato Foil Packets - Juicy, moist salmon that's loaded with flavor! Ready in 30 minutes, zero cleanup, and a foolproof way to cook salmon and look like a gourmet cook!!

The recipe is so easy that even a totally inexperienced cook will look like a hero and it’s ready in 30 minutes.

Simply place thinly sliced potatoes in a mound on a sheet of foil, top with salmon, olive oil, the juice of an orange and a lemon, seal up the foil, and bake. It’s a foolproof recipe as long as you slice the potatoes very thin so they cook through in the same amount of time it takes the salmon to cook.

Easy Salmon and Potato Foil Packets - Juicy, moist salmon that's loaded with flavor! Ready in 30 minutes, zero cleanup, and a foolproof way to cook salmon and look like a gourmet cook!!

The salmon stays so juicy, moist, and tender because it’s sealed in foil and the combination of both orange and lemon works beautifully. The potatoes are soft, scrumptious, and packed with flavor because they benefit from being cooked below the juicy salmon and are baking in an olive oil bath.

Over the years I’ve added every kind of root vegetable in addition to the potatoes including fennel, carrots, and parsnips based on what I have on hand and it all works. This is one of those guaranteed-hit meals in my house and I’m always asked when I’m making it again.

Easy Salmon and Potato Foil Packets - Juicy, moist salmon that's loaded with flavor! Ready in 30 minutes, zero cleanup, and a foolproof way to cook salmon and look like a gourmet cook!!

Print Recipe

Easy Salmon and Potato Foil Packets

Yield: serves 2

Prep Time: 5 minutes

Cook Time: about 25 to 30 minutes

Total Time: 30 minutes

Ingredients:

  • 1 medium potato, sliced into very thin rounds about 1/16th-inch thick, divided
  • about 4 tablespoons olive oil, divided
  • salt and pepper to taste, divided
  • 2 salmon filets, about 6 ounces each
  • 1 large orange, halved
  • 1 lemon, halved

Directions:

  1. Preheat oven to 400F. To a 12-inch long sheet of foil (I use Reynold's Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
  2. Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
  3. Top each pile of potatoes with 1 salmon filet.
  4. Evenly drizzle each salmon filet with about 1 tablespoon olive oil.
  5. Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet.
  6. Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet.
  7. Season each salmon filet with salt and pepper.
  8. Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don't leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.

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35 comments

  1. I haven’t made any kind of fish in a packet meal in a while but I like them because they’re fast and easy with so little mess to clean up after. I love the simplicity of the citrus, salt and pepper. This would be great for a quick Labor Day weekend meal for 2!

    • I love making this recipe for entertaining, too, because you can prep the packets in advance before guests arrive and then just bake it all together on sheets pans about 30 minutes out and you’re set!

    • I made these for lunch today–so easy and so good! I’ve never used orange with potatoes but it totally works. It was almost 90 degrees by noon so I put a couple of bricks on the grate of the gas grill and did them outside. Have to make this again soon!!

    • It was really warm here today and all weekend, too! Glad you were able to work this out on the grill (so you didn’t have to heat up your house!) and I love orange with fish. It’s smoother I think than lemon and I just love it!

  2. I’ve never cooked in a foil packet before…but I love the idea of no clean up so this needs to happen soon. That fish with the lemon slice looks so good.

  3. How did you KNOW that I just took a piece of salmon out of my freezer for dinner tonight? You must be in my mind.
    Foil packets are one of my fav methods of cooking. It makes everything SO moist, and it’s BASICALLY idiot-proof.
    Which I need on a Monday ;) Pinned!

  4. Simplicity at its finest :) Can’t go wrong with salmon and potatoes!

  5. Mmmm. Sounds delish–now, if only I could keep my husband away from putting salmon on the grill long enough for me to put it in a foil packet! Ha!

  6. This looks super delicious! Salmon is our favorite way to eat fish, so we’ll have to try this next time we have it!

    Paige
    http://thehappyflammily.com

  7. I always forget about foil packets! And they work with every kind of fish. This looks perfect!

  8. What kind of salmon do you use? A fatty one (like Atlantic?) or sockeye? I have a lot of sockeye in my freezer but struggle to find an oven recipe it will work with…

    • I believe it was Atlantic, but just whatever you would get in the grocery store when you go to the fish counter. I’m sure the recipe will work with other types of salmon (you may have to tweak the baking time based on the fish) because I’ve made this type of recipe with other fish as well, i.e. tilapia and many others. Since you have it on hand, I say go ahead and try!

    • Carolyn, did you try it with the sockeye? Im curious how it turned out. That’s what I have as well, since we only eat wild salmon.

  9. This just got added to next week’s menu Averie – can’t wait to try it! Pinned!

  10. Probably a simple answer to this, but, can you use sweet potato?

  11. I am in love with all things salmon…especially in a foil pack! Normally I do zucchini, green beans, or another green veggie but potatoes?! Sounds like something my Irish husband would devour :)

  12. What is the green herb you have sprinkled over the salmon. It is not mentioned in the recipe. I am guessing it is basil, but I am not sure. It makes the dish look so delicious.

  13. how hot should the oven be?
    on what temp Celsius ?

  14. William O'Connor Reply

    Averie, we do a version of this recipe when we are camping and I catch some trout. It is late Steelhead season in Oregon so you can bet we will try this soon! Thanks! Bill O’C

  15. Hey just did this great dish today and we love it, thank you for sharing.

  16. Making this tonight! I have all the ingredients, score!

  17. Made this tonight.  Salmon was fantastic.  I needed to cut the potatoes thinner than I did. What do you think about taking the Salmon out when it is done and then opening up the foil packs and broiling the potatoes to make them crispy?

    • Glad you loved the salmon! I think your plan of opening the packets to crisp everything up sounds great. I’d do that in the last 10 mins or so, depending on thickness of everything and your instincts. LMK if you try it that way!

  18. Do you use skinless fillets?

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