Can I prepare these ahead of time and bake later?

Yes. You can assemble the foil packets, seal them, and refrigerate for up to 6 hours before baking. Just take them out of the fridge about 15 minutes before cooking so the salmon warms slightly, that helps ensure even cooking.

Can I freeze these foil packets?

You can, but for best texture it’s better to freeze components separately (like salmon and pineapple) and assemble fresh. If you freeze the whole packet, thaw fully in the fridge overnight before baking, then add 2–4 extra minutes to the cooking time. Texture might be slightly softer with frozen then thawed fruit.

How do I know when salmon is cooked just right?

After the baking time, fish should be opaque and flaky when gently pressed with a fork. If the center still looks translucent, you can reseal the foil and bake another 2–3 minutes. Avoid overcooking to keep salmon moist.

Can I double or triple the recipe for more servings?

Absolutely. Just make sure your baking or grill setup has enough space so each packet gets proper air circulation. For larger batches, you might need to bake in two batches or use multiple racks/grill zones to avoid overcrowding.

Salmon Foil Packets with Pineapple and Lemon Garlic Butter

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

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

Find it online: https://www.wellnesswarrior.org/salmon-foil-packets-with-pineapple-and-lemon-garlic-butter/