Easy Salmon Foil Packets with Pineapple and Lemon Garlic Butter

Why you might want this recipe (and what I’m aiming to give you)

Maybe you’re after a meal that feels fresh and bright, something that tastes restaurant-worthy yet takes almost no effort. Maybe you want seafood but don’t want the usual pan-seared salmon cleanup. Perhaps you’re busy on a weeknight and want dinner on the table fast, without sacrificing flavor or texture.

I wrote this recipe because it solves exactly that: minimal prep, minimal mess, maximum taste. You get flaky, tender salmon doused in buttery garlic-lemon juices, bright bites of pineapple, and warm fragrant steam trapped in foil. It’s cozy but light, simple but a little fancy. And most importantly: it works, reliably, every time.

Quick Summary (for those skimming)

• Dish: Salmon fillets baked in foil with pineapple, garlic butter, lemon.
• Why it’s great: Easy prep, no-fuss cooking, moist salmon, sweet-savory balance.
• Time required: ~10 min prep, ~15 min cook, about 30 min start to finish.
• Best for: Weeknight dinners, small family meals, first-time seafood cooks, or when you want a “special” meal without effort.

Ingredients

• Salmon fillets — 4 pieces, about 5–6 oz (140–170 g) each. Skin-on or skinless works. Skin-on can help keep the fish moist during cooking and makes lifting easier after baking.
• Fresh pineapple — about 1.5 cups, cut into bite-sized chunks (from a small pineapple). The pineapple adds a natural sweetness and a tropical lift that complements the butter and lemon.
• Unsalted butter — 4 tablespoons, cut into small pats or softened. This creates rich buttery juices that soak into salmon and pineapple.
• Garlic — 2 cloves, minced (or ~1 teaspoon store-bought minced garlic). Garlic warms the aroma and deepens flavor.
• Lemon — zested + thinly sliced (around 6–8 slices), plus juice from about ½ lemon. The lemon adds acidity that balances the butter and sweetness.
• Fresh parsley (optional) — finely chopped, about 1 tablespoon, for a fresh herbal finish.
• Salt and freshly ground black pepper — to taste. Salt draws out flavor; pepper adds a subtle edge.
• Optional extras: pinch of chili flakes or a dash of smoked paprika (if you like mild heat or smoky notes).

Note: If you don’t have fresh pineapple, drained canned pineapple chunks will work in a pinch. For the freshest flavor and best texture, though, fresh is preferred.

Step-by-Step: How to Make Salmon Foil Packets with Pineapple and Lemon Garlic Butter

• Preheat oven and prep foil
  Preheat to 425°F (220°C). Tear off 4 large pieces of heavy-duty aluminum foil — each big enough to wrap a salmon fillet plus pineapple and butter, with enough overhang to seal.
• Season salmon and build packet
  Place each salmon fillet in the center of a foil piece. Lightly season with salt and pepper. Then top with a handful of pineapple chunks. Scatter the minced garlic over the pineapple. Add a bit of lemon zest over everything.
• Add lemon slices and butter
  Place 1–2 slices of lemon on top of each salmon fillet. Then add the butter — divide the 4 tablespoons among the four packets (about 1 Tbsp per packet). If using chili flakes or smoked paprika, sprinkle a small pinch now for extra flavor.
• Drizzle lemon juice and add herbs
  Squeeze about ½ to 1 teaspoon lemon juice over each packet. If you have parsley, sprinkle a bit over each. This ensures the packet cooks with brightness and freshness.
• Seal the foil packets
  Fold the long sides of foil up and together, then fold the ends to seal — you want a little pouch that traps steam. Aim for just a bit of airspace inside so juices can swirl and coat everything without leaking out.
• Bake
  Place packets on a baking sheet (to catch any potential drips). Bake in the preheated oven for 12–15 minutes depending on fillet thickness. Standard 1-inch-thick fillets usually finish around 13 minutes: salmon opaque and flaky, butter melted and bubbling, pineapple warmed through.
• Rest, open, and serve
  Take the packets out and let them rest for 2 minutes. Carefully open — watch out for hot steam. Spoon some buttery, lemony juices over salmon and pineapple. Garnish with extra parsley and a squeeze of fresh lemon if you like.

💡 My tip: If salmon is a bit thicker than 1 inch, add 2–3 more minutes. If thinner, check at 10 minutes — you don’t want overcooked, dry fish.

Pro Tips, Variations, and Tweaks

• Skin-on or skinless? I like skin-on because it helps hold the fillet together during cooking and adds a bit of salty flavor. If you do skinless, be gentle when removing the salmon — it will be delicate.
• Grill option: This recipe works great on a grill too. Preheat grill to medium-high (about 400–425°F / 200–220°C). Cook the sealed foil packets directly on the grill grates for about the same 12–15 minutes. You’ll get a light smoky edge — nice if you like a rustic vibe.
• Add veggies: Want a one-pan meal? Toss in thin slices of zucchini, bell pepper strips, or onion under the pineapple. Just make sure the pieces are relatively uniform so they cook evenly.
• Fruit swap: If pineapple isn’t your thing or out of season, try mango chunks or even peach slices for a different sweet-tart profile. Adjust lemon juice accordingly to balance sweetness.
• Herb boost: Instead of parsley, try fresh dill or basil for a more herbal finish. Add herbs after cooking so they don’t lose their flavor.
• Watch the foil: Heavy-duty foil works best to prevent tears. If you only have regular foil, double-wrap or fold extra layers to avoid leaks.

Why This Recipe Works

• Moisture locked in: The foil packets trap steam and all those buttery, garlicky juices. The salmon essentially steams in its own flavorful liquid — that keeps it tender and succulent.
• Balanced flavors: Pineapple brings sweet acidity, lemon adds brightness, butter provides richness, and garlic ties it all together. The result feels fresh, yet indulgent.
• Low-effort, high-impression: No complicated sauce, no stand mixer, no marathon cleanup. Chop, wrap, bake, done. Yet the dish looks and tastes like something you’d get at a cozy seaside bistro.

What to Serve With It

• Fluffy steamed rice or coconut rice — soak up the buttery juices and pineapple syrup.
• Light green salad (mixed greens with a simple lemon-olive oil dressing) — the acidity refreshes the palate.
• Grilled or roasted vegetables — zucchini, bell peppers, or asparagus pair nicely.
• For drinks: a crisp white wine, sparkling water with a splash of citrus, or iced tea.

Final Thoughts

This Salmon Foil Packets with Pineapple and Lemon Garlic Butter dish is the kind of weeknight winner I come back to again and again when I want dinner to feel a little special, without making dinner feel like a chore. It’s gentle, bright, buttery, and just delicious.

If you try it, I’d love to hear how it goes. Did you throw in veggies or try mango instead of pineapple? How did you serve it? Let me know, I always enjoy hearing cooking stories from you.

Happy cooking

Your home cook friend.

Easy Salmon Foil Packets with Pineapple and Lemon Garlic Butter

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Juicy, flaky salmon baked in foil with sweet pineapple chunks, zesty lemon slices, and rich garlic butter. A 30-minute, no-mess dinner that tastes restaurant-worthy but is simple enough for weeknights. Each packet seals in buttery, tropical flavor and tender salmon for a bright, comforting meal that everyone will love.

• Author: Jane Summerfield
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner, Main Course
• Method: Baked in foil (or grilled)
• Cuisine: American / Tropical fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 4 salmon fillets (5–6 oz / 140–170g each, skin on or off)

• 1½ cups fresh pineapple chunks (or drained canned pineapple)

• 4 Tbsp unsalted butter, cut into small pats

• 2 cloves garlic, minced

• 1 lemon (zest + thin slices + juice of half)

• 1 Tbsp chopped fresh parsley (optional)

• Salt and freshly ground black pepper, to taste

• Optional: pinch of chili flakes or smoked paprika

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Instructions

• Preheat oven to 425°F (220°C). Cut 4 large sheets of foil, big enough to wrap each salmon fillet.

• Assemble packets: Place one salmon fillet in the center of each foil sheet. Season with salt and pepper.

• Add toppings: Scatter pineapple chunks over the salmon, then sprinkle minced garlic and lemon zest. Top with lemon slices and small pats of butter. Add chili flakes or smoked paprika if desired.

• Seal: Drizzle a little lemon juice over each, fold the foil over, and seal tightly to form packets.

• Bake: Place packets on a baking sheet and bake for 12–15 minutes, depending on thickness, until salmon flakes easily with a fork.

• Serve: Let rest 2 minutes before opening. Garnish with parsley and extra lemon juice. Serve with rice, salad, or roasted vegetables.

Notes

• Grill option: Grill over medium-high heat (400–425°F) for 12–15 minutes.

• Make ahead: Assemble packets up to 6 hours in advance and refrigerate until ready to bake.

• Storage: Leftovers keep 2 days in the fridge. Reheat gently or enjoy cold over salad.

• For best results, don’t overbake; salmon continues cooking slightly once removed from the oven.

Nutrition

• Serving Size: 1 foil packet
• Calories: 365 kcal Sugar: 8 g Sodium: 290 mg Fat: 22 g Saturated Fat: 9 g Unsaturated Fat: 12 g Trans Fat: 0 g Carbohydrates: 10 g Fiber: 1 g Protein: 33 g Cholesterol: 95 mg