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Baked Salmon in Foil

Baked Salmon in Foil



· 900g - 1kg of boneless salmon (you can leave skin on or take if off)

· 5 twigs of fresh rosemary (fresh if possible)

· 2 small lemons

· 1 teaspoon salt

· 1/4 teaspoon ground black pepper

· 4 cloves peeled and roughly crushed garlic

· Additional chopped fresh herbs (basil, thyme, parsley and dill)


  1. Let the salmon stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 190 degrees C. Line a large baking dish with aluminium foil.

  2. Arrange 2 twigs of the rosemary in the middle, cut one of the lemons into thin slices and arrange in a row down the middle of the foil. Place the salmon on top of it.

  3. Sprinkle the salmon with salt and pepper. Rub the salt and pepper over the salmon and then spread the garlic cloves over the top. Put the rest of the rosemary and lemon slices on top of the salmon. Take lemon juice of one lemon and pour the juice over the top.

  4. Close the foil on all sides and leave a little room on top of the foil for circulation.

  5. Bake the salmon for 15-20 minutes. The cooking time will vary based on the thickness of the salmon. If your salmon is thin then check it after 10 minutes, if it is not cooked through then cover up and put it back again for another 5 minutes.

  6. When it is cooked remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Now put the grill on and return the fish uncovered for about 3 minutes until the salmon is a little golden colour on top. Check it and do not overcook the salmon. As soon as it flakes easily with a fork, it's ready.

  7. Serve while hot, sprinkle fresh herbs (if you want) and more lemon juice as desire.


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The New Lifestyle Manual R 220.00
The New Lifestyle Cook Book R 260.00

John Hamlett

Fitness & Nutritionist Specialist

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