Lay 2–3 lemon slices on top of each salmon fillet. If you like a stronger lemon flavor, squeeze a little extra juice from the remaining slices over the fish before placing them on top.
Fold the foil over the salmon, bringing the long sides together first and folding them tightly to seal, then folding in the ends so you have a snug, sealed packet. Make sure there are no big gaps so the steam stays inside while baking.
Place all four foil packets on a rimmed baking sheet. Bake in the preheated oven for 12–15 minutes, depending on the thickness of your salmon. Thicker fillets may need closer to 15–18 minutes. The salmon is done when it flakes easily with a fork and is opaque in the center.
Carefully open one packet (watch out for hot steam) to check for doneness. If it needs more time, reseal and return to the oven for a few more minutes.
Once done, let the packets rest for a couple of minutes, then open them at the table or plate the salmon with the lemon slices and any juices from the foil spooned over the top. Serve warm with your favorite low-carb sides.
Variations & Tips
