Foil Baked Salmon with Leeks and Bell Peppers

Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4


  • 1 1/2 to 2 pounds (680 to 900 g) of salmon fillets, cut into 4 portions
  • 1 Tbsp butter
  • 2 Tbsp extra virgin olive oil
  • 2 large red, yellow, or orange bell peppers, cored and sliced (about 3 cups)
  • 3 medium leeks, cleaned and sliced, white and light green parts only (see How to Clean Leeks)
  • 1/2 teaspoon salt
  • 1 teaspoon dried tarragon (can sub thyme)
  • 4 teaspoons dry vermouth or dry white wine (optional)
  • 4 lemon wedges


1 Sauté leeks and bell peppers: In a large sauté pan, heat the butter and olive oil on medium heat until the butter is melted and foamy.  Stir in the sliced leeks and bell peppers, sprinkle with salt and dried tarragon, and gently cook until completely soft, 10 to 15 minutes.

saute leeks and bell peppers for salmon in foil sauteed leeks and bell peppers to go with salmon in foil packets

2 Prepare foil packets: Preheat oven to 375°F (190°C). Prepare 12x12-inch foil pieces for each of the salmon fillets. Portion out the leek and bell pepper mixture evenly onto the centers of each of the foil pieces. Top with a salmon fillet. Sprinkle lightly with salt. Sprinkle each fillet with a teaspoon of dry vermouth or white wine if using.

Fold up the foil packets to allow some room over the salmon, but seal so that steam is not allowed to escape. (There are many ways to fold the foil, do which ever way works best for you!)

preparing salmon foil packets salmon foil packets wrapped on roasting tray

3 Bake: Place the salmon filled foil packets on a baking sheet and  place in the oven in the middle rack. Bake at 375°F (190°C) about 12 to 15 minutes, or until just barely cooked through.

Sprinkle with lemon juice to serve or serve with lemon wedges.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Shane Dickson

    For better taste, as long as you aren’t cooking this way explicitly for the aroma, sear on both sides for two minutes at a diagonal on a hot grill pan over medium high heat. To make sure you get the perfect salmon that isn’t dry all you need to do is stick a thin knife or skewer into the center of the fillet, or its thickest point, and touch the knife or skewer to your finger. If it’s warm then it’s done. I specialize in seafood and I was shocked at how seemingly undercooked perfect salmon actually is. All in all it’s a great recipe, I love that I can just walk away for awhile!

  • Eileen

    This recipe surpassed expectations. I had some end of season peppers and leeks in my garden that needed to be used or pitched. Only change I made was a dash of rice vinegar to the leek pepper mixture to make the flavor pop a bit. Balanced the bitter/bland I was tasting. I did cook longer and used 1 large piece of foil and cooked whole filets rather than pieces. Tasted far better than I expected. This is a keeper.

  • Graeme Lane

    This is a great recipe, but as others found, the recommended cooking time is too short. But it should be adjusted depending on the thickness of the fillet, the type of oven etc. and it is not a problem at all to unwrap the parcels to check, then cook longer if needed. In my case it took 25 minutes, and I was extremely happy with the results. Absolutely delicious, and I look forward to cooking this again!

  • hapless cook

    Update: it was cooked this time; next time I’ll put it directly for 22 min or so. It was good. The fish was moist and the sauteed leeks and bell peppers were lovely.

  • hapless cook

    Hm, just took the salmon out of the oven after 12 min, and thankfully I checked before serving it because it was pretty much raw. Popped in for 12 more minutes and hoping for the best :-/

  • Janet Campbell

    thank you again this salmon is so good…

  • Dan

    I was looking for a salmon recipe and came across this one. I had never cooked with leeks before (and I’m a little embarrassed by the fact that I had to Google them to see what they were similar to), so thanks for the link to the leek cleaning guide. I added mushrooms and garlic to the vegetable mix and it turned out wonderful. Leeks are definitely being added to the standard rotation.

  • Shawna

    I need some helpful suggestions with this recipe. Can I use salmon steaks instead of fillets? Would it change the cook times?
    I bought salmon steaks and I don’t know what to do with them or how to cook them.
    Also thank you for including the link for cleaning leeks, I have never cooked with them before either :)

  • Becky

    Great idea to use leeks. Here is my own recipe that I made up for baking salmon, using onions and bell peppers with salmon. I will make it the same, but replace onion with leeks. Cut up leeks into small pieces and slice bell peppers thin (prefer the mini bell peppers). Put on top of the fish. Salt fish. Squeeze slice lemon on top of fish.Put either butter or olive oil on top, sprinkle parsley. Cook about 20 minutes at 325 degrees. Add slice swiss cheese until melted. Eat fish with fish sauce

  • franky

    Nice recipe.

    I prefer to cook salmon browned, on the stove top, but yes fish smells can be nasty. However, there’s a very simple method to get rid of nasty fish smells.

    Food odors, on the pH scale, are basic. Therefore, counteract with acid.

    I buy the largest cheapest vinegar from Walmart, Simmer/boil 1/4-cup vinegar with 1/4-cup water. Yes the kitchen will smell of vinegar but after 10-15 minutes, no more vinegar smells and more importantly no more fish smells :)

  • Karen

    This was a real winner, Elise — just delicious. A little tricky to get all the salmon pieces the same thickness so they will cook at the same time, but otherwise this was just perfect. Delicious combination of flavors with the leeks, peppers, and tarragon.

  • tata

    i do this with enoki, shimeji, oyster mushrooms (or any mushrooms really), onions, salmon and eat it with ponzu sauce. easiest and yummiest

  • Aida

    This is a great recipe, just made it and it really tastes incredible !but I never put my foil into the oven always on top of the stove, (in a comal this is a Spanish word) and I give 5 min.for each side more or less or depends on the size.

  • Sandy S

    This sounds excellent! The sautéing of the veggies is brilliant and I happen to have the toughest little lemon-tarragon plant just ready for picking! May line the foil with parchment paper or use some individual covered glass containers. Every since I had a strawberry-rhubarb cobbler ‘eat’ through the aluminum foil that was covering it, I feel less inclined to have food touching the foil. Certainly have enjoyed your other fish recipes using parchment, and may just use it. Whichever way, this will get made!

  • Jenny

    I usually wrap my salmon in foil with a few lemon slices, so this would be a nice way to change it up a bit! Thank you for the recipe!