Foil Packet Salmon with Baby Broccoli
Updated Jan 01, 2026
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This Foil Packet Salmon with Baby Broccoli is an easy, oven-baked dinner made with tender salmon and a simple honey Dijon sauce. Everything cooks together in parchment and foil for minimal prep and cleanup.
Looking for more easy salmon dinners? Try my Air Fryer Teriyaki Salmon Bowl or Easy Coconut Curry Salmon next.
🐝 Quick Look: Foil Packet Salmon Recipe
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽 Serves: 4
- ⚡ Calories: ~390 per serving
- 🍳 Cook Method: Foil packet baked salmon
- 🧂 Main Ingredients: Salmon, baby broccoli, Dijon mustard, honey, garlic, lemon
- 👩🍳 Flavor Profile: Savory, bright lemon, garlicky
- ⭐ Difficulty: Easy. Minimal prep with mostly hands-off baking.
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Why You’ll Love This Recipe
- Easy, mostly hands-off dinner. Everything cooks together in foil packets on a sheet pan, so there’s minimal prep, no flipping, and almost no cleanup. Try my Baked Hoison Chicken Thighs for another hands-off sheet pan recipe.
- Perfect for oven baking. This foil packet salmon is designed specifically for the oven, resulting in tender, flaky salmon every time without drying it out. Check out my Air Fryer Ponzu Salmon for an air fryer option.
- Simple honey Dijon flavor. A quick honey Dijon sauce adds just enough sweetness and tang without overpowering the salmon. Have extra Dijon? Make my One Pan Sun-Dried Tomato Chicken Orzo.
- Ready in about 30 minutes. From prep to plate, this foil packet salmon is ideal for busy weeknights when you want something healthy and satisfying. This Mexican Inspired Salmon with Avocado Salsa is another easy salmon recipe ready in 30 minutes or less.
- Easy to customize. You can swap the baby broccoli for other vegetables like asparagus or switch up the seasonings in the sauce. Serve over rice, pasta, Cacio e Pepe Risotto Orzo, or with crusty bread.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Dijon Mustard: Adds tang and depth to the honey Dijon sauce, balancing the richness of the salmon with a subtle sharpness. A smooth, classic Dijon works best here for even flavor throughout the packet.
- Baby Broccoli: Cooks quickly and becomes tender in the foil packet while still holding its shape.
Recipe Tip
- Parchment + foil: Lining the foil with parchment paper prevents sticking and helps the salmon cook gently without drying out.
- Vegetable swaps: Baby broccoli can be replaced with asparagus or broccolini. Thicker vegetables may need a few extra minutes.
- Salmon thickness: Thicker fillets may take closer to 18–20 minutes, while thinner fillets cook faster.
- Sealing the packet: Fold the foil most of the way closed but leave a little space inside so steam can circulate.
- Grill option: These packets can also be cooked on a grill over medium heat. Keep them sealed and cook until the salmon flakes easily.
How to Make Foil Packet Salmon
See the recipe card below for full instructions and exact amounts.
- Whisk together the honey Dijon sauce ingredients in a small bowl until smooth and well combined.
- Place a salmon fillet in the center of a parchment-lined foil sheet and arrange the baby broccoli around it.
- Fold the foil up partially. Spoon the sauce over the salmon and broccoli, then top with a small pat of butter.
- Place a lemon slice on top of the salmon.
- Fold the foil up further to mostly seal the packet, leaving a little room inside for steam.
- Carefully open the packet and serve the salmon and broccoli as is or over rice, pasta, potatoes, or with crusty bread.
Foil Packet Salmon FAQs
375°F is ideal for baking salmon in foil packets. It allows the salmon to cook gently and stay moist while giving the vegetables enough time to become tender without burning.
Yes, but parchment paper is recommended. Lining the foil with parchment helps prevent sticking and allows the salmon to cook more gently, making cleanup easier.
Quick-cooking vegetables like baby broccoli, asparagus, broccolini, or green beans work best at 375°F. Thicker vegetables may need extra time or thinner slicing.
Yes. Foil packet salmon can be cooked on a grill over medium heat. Keep the packets sealed and cook until the salmon flakes easily, usually 15–20 minutes, depending on thickness.
Salmon and vegetables naturally releases moisture as it cooks, especially when sealed in foil. This is normal and helps keep the fish tender. Spoon the sauce from the packet over the salmon and vegetables when serving for the best flavor.
Other Easy Salmon Recipes
30 Minutes or Less
Miso Glazed Salmon
30 Minutes or Less
Air Fryer Teriyaki Salmon Bowl
30 Minutes or Less
Mexican Inspired Salmon with Avocado Salsa
Foil Packet Salmon and Baby Broccoli
Equipment
Ingredients
Sauce
- 6 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Dijon Mustard
- 2 tablespoons Honey
- 1 Lemon
- 6 cloves Garlic, minced
- 2 teaspoons Garlic Powder
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
Other Ingredients
- 4 filets Salmon, about 5 ounces each
- 12 ounces Baby Broccoli
- 4 tablespoons Unsalted Butter, divided
- 1 Lemon, sliced into rounds
Instructions
- Preheat oven: Preheat oven to 375°F.
- Make the sauce: Add all sauce ingredients to a bowl and stir until well combined.
- Prepare packets: Lay out 4 large sheets of aluminum foil and top each with a sheet of parchment paper. Pat the salmon dry and place one fillet in the center of each. Divide the baby broccoli evenly and arrange around the salmon.
- Partially fold and add sauce: Fold the parchment and foil up slightly around the salmon and broccoli to create a shallow packet. Spoon the sauce evenly over the salmon and broccoli, then top each packet with 1 tablespoon butter and 1 lemon slice.
- Seal packets: Fold the parchment and foil up further to mostly enclose the ingredients, leaving a small opening at the top to allow steam to vent.
- Bake: Place packets on a baking sheet and bake for 15–20 minutes, or until the salmon is opaque and flakes easily with a fork and the broccoli is tender.
Notes
- Parchment and foil: I recommend lining the foil with parchment paper before assembling the packets. This helps prevent sticking and creates a barrier between the food and foil while still allowing the salmon and broccoli to steam and cook evenly.
- Salmon size and thickness: This recipe is written for salmon fillets that are about 5 ounces each. I used the Costco frozen Wild Sockeye Salmon. Thicker fillets may need closer to 20 minutes in the oven.
- Frozen salmon: If using frozen salmon, fully thaw and pat dry before assembling the packets to avoid excess moisture.
- Doneness: Salmon is done when it is opaque, flakes easily with a fork, and reaches an internal temperature of about 125–130°F for medium.
- Garlic level: This sauce is intentionally very garlicky. For a milder flavor, reduce the fresh garlic to 4 cloves.
- Vegetable swaps: Baby broccoli works best, but broccolini or small broccoli florets can be substituted with similar results.
- Serving Suggestions: Serve on its own as a complete meal, or pair with crusty bread, potatoes, rice, or pasta. Prepare as the salmon bakes to save time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love making this salmon on a weeknight. It’s super hands-off and flavorful. I hope you enjoy the recipe!