Baked Rosemary Salmon in Foil

5 from 3 reviews


  • 2 6oz wild Salmon fillets skinned (fresh or frozen)
  • 2 Tbs Olive Oil
  • 1 Lemon sliced
  • 45 fresh Rosemary sprigs
  • 4 turns of ground Pink Himalayan Salt
  • 45 turns ground Peppercorn
  • Non-stick cooking spray


  1. Note: if you’re using frozen salmon and don’t have time to thaw 8-10 hours in the fridge. You can simply keep the frozen salmon in plastic wrap it came in and put it in a large bowl filled with cold water. Let sit for about 20 minutes or until thawed.
  2. Preheat oven to 400 degrees.
  3. Line up 2 large pieces of tin foil onto a baking sheet and spray with non-stick cooking spray.
  4. Add 1 salmon per tinfoil.
  5. Place slices of lemon under the salmon fillet.
  6. Drizzle Olive Oil over salmon.
  7. Add salt and pepper evenly over salmon.
  8. Place rosemary sprigs on top of salmon.
  9. Seal tin foil over salmon.
  10. Bake 20 minutes until salmon is nice and flakey.
  11. Enjoy!