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This is absolutely our favorite salmon dish. It takes almost no prep but delivers an explosion of flavor. Once you make this incredibly EASY meal at home, you might never order salmon at a restaurant again — we certainly don’t.

Two plates of garlic butter and brown sugar salmon with lemon slices, served alongside roasted asparagus and set on a neutral background with orange napkins and silverware.

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Hi There, I'm Tracy!

As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!

More About Me

Inspirations

I love salmon, but for the life of me, I can’t remember the first time I had it. It definitely wasn’t in our regular dinner rotation growing up. What I do know now is that it’s packed with brain-boosting goodness and tastes amazing when it’s cooked just right. Still, my early salmon knowledge was pretty thin.

That said, let’s be real — I’ve been served my fair share of salmon that tasted like fish-flavored chalk. You know how it’s supposed to be flaky, tender, and melt-in-your-mouth with that beautiful pink center? Yeah, I’ve had the opposite: crumbly, dry, curled-up little slabs that suck the moisture out of your mouth. Nothing says “enjoy your meal” like needing a glass of water with every bite.

Eventually, after one too many of those tragic encounters, I went on a mission to find a recipe that nails it every single time. No more guessing. No more desert-dry disappointment. And when I found this one? Game over. It’s so good, we don’t even bother ordering salmon out anymore. I’ve got that covered at home, thank you very much.

For context, this recipe was originally inspired by the Garlic Butter Salmon Foil recipe from Damn Delicious. But I’ve tweaked the method and added my flavor riffs to make it foolproof and even more craveable at home. I increased the herbs and brown sugar for a deeper, more balanced flavor, and found that seasoning both sides of the salmon makes a big difference.

On top of that, another small but game-changing move? I like to spoon a little of the sauce directly onto the foil before placing the fillet — it soaks into the bottom as it cooks and infuses the entire piece with flavor from top to bottom.

So now, on those impossibly busy nights when you’re craving something fresh and flavorful that doesn’t demand much effort, this recipe is your answer. It’s fast, foolproof, and makes clean-up a breeze. Honestly, we reach for it even on nights when we do have the energy to make something fancy. It’s just that satisfying.

Best of all, it is easy to make with straightforward ingredients, and it pairs perfectly with Roasted Lemon Parmesan Asparagus — which you can cook right on the same sheet pan.

Bottom line? This one’s on constant repeat in our house. And once you try it, I bet it will be in yours too.

Overhead view of essential kitchen tools including a garlic press, aluminum foil, measuring spoons, a whisk, measuring cup, and baking sheet, used for preparing garlic butter salmon.

Instruments

Measuring spoons for that sweet herb balance
A little whisk to bring the sauce together
garlic press for max flavor
Measuring cup with a spout — easier pour, no mess
Your trusty sheet pan
Parchment paper to keep cleanup easy
Foil to wrap the whole thing up like a present

Essentials

A bright, skinless salmon fillet
Butter, melted into gold
Brown sugar for a sweet little edge
Plenty of garlic, minced
Zest and juice from a lemon
Rosemary, thyme, and oregano
Kosher salt and freshly ground black pepper
A pinch of red pepper flakes if you like a kick

Overhead view of ingredients for garlic butter and brown sugar salmon, including raw salmon fillet, garlic cloves, brown sugar, melted butter, lemon, and dried herbs, arranged on a wooden cutting board.

Garlic butter and herb sauce being spread directly on aluminum foil as a base layer before adding the salmon fillet.

Garlic butter and brown sugar sauce being spooned over a seasoned raw salmon fillet on foil for a salmon foil bake.

Pro Tips and Riffs

Melt the butter in a glass measuring cup (about 30 seconds in the microwave), then whisk in the rest of the glaze ingredients. It’s smooth, fast, and mess-free — just how we like it.

Sheet Pan Flow: Line your sheet pan with parchment before laying down the foil packet. If any sauce escapes, clean-up stays a breeze.

Roasted Lemon Parmesan Asparagus right on the same sheet pan — it cooks alongside the salmon and turns this into a one-pan, no-stress meal.

A crisp Sauvignon Blanc, like Kim Crawford, or a subtly oaked Chardonnay, such as Sonoma-Cutrer, brings out the citrus and herbs in the glaze. Want something bolder? Try a light Pinot Noir with a chill on it — Meiomi is a great pick. You can find these wines on Wine.com, Total Wine, or Vivino.

Salmon fillet sealed in aluminum foil on a parchment-lined baking sheet, ready to be baked in the oven.

Faq: Grub Answers and Insights

I prefer thick, skinless salmon fillets—this allows the garlic butter glaze to soak in from top to bottom. I usually buy mine from Costco because the quality is great, and they take care of removing the skin and pin bones for you. If your fillet still has the skin on, a quick trick is to pour boiling water over the skin side for 10–15 seconds (placing the fillet skin-side up over a wire rack or in a colander). The heat helps the skin loosen so you can peel it off easily before cooking. No knife skills required!

A: I like to cook my salmon to medium, or an internal temperature of 125°F (52°C). This results in a slightly firm texture with a pinkish center, while still being flaky and moist.

A: Yes! If you prefer a crispy top, open the foil for the last 2–3 minutes of cooking and broil on high to achieve a golden, slightly crisp surface.

A: This salmon is best fresh, but leftovers keep well in the fridge for up to 2 days. Reheat gently in a 300°F oven just until warmed through. Freezing works in a pinch, but the texture may be slightly softer when reheated.

A: This salmon pairs beautifully with roasted vegetables or a fresh green salad. One of my favorite combos? My Roasted Lemon Parmesan Asparagus—recipe coming soon!