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Grab your big girl (or big boy) apron, your tongs, and your attitude, because we’re conquering culinary fears with this easy, perfect, you-can’t-mess-it-up Grilled Salmon in Foil. 
Even if you are intimidated to cook fish (I was for years!) or intimidated to use the grill (yep, I was scared of that too), this Grilled Salmon in Foil recipe is foolproof. I’ve included all the best tips for how to know when salmon is finished cooking and what temperature salmon should be cooked to, ideas for ways to flavor grilled salmon, what to serve with salmon, and more! This post is your Grilled Salmon in Foil toolkit. This recipe is based on my go-to Baked Salmon In Foil. We make it in some fashion nearly once a week. It’s received millions of views, has dozens of five-star reviews, and is the first thing I cook for company. It’s easy but impressive, and everyone loves it. Before grilling season leaves us, I’ve had on my mind to adapt, test, and perfect that much loved baked salmon recipe to the grill. Today is the day! (After grilling season ends, I recommend switching to this Baked Cod recipe). Read on for detailed photos and step-by-steps for how to cook Grilled Salmon in Foil. At the bottom of the post, I’ve included a recipe for Grilled Salmon in Foil with Lemon and Dill (and garlic and butter). It’s a lovely combination. You can follow those flavor recommendations or use the same grilling method with one of the other suggested variations below. 
How to Make Grilled Salmon in Foil – EASY and Perfect Every TimeWhile you can grill salmon without foil, I find that the foil option is by far the easiest, most effective way to grill salmon. Using foil to make a packet around the salmon traps moisture. It ensures the salmon turns out perfectly tender and flaky, not dry. With the foil method, you also don’t need to worry about the salmon falling apart or sticking to the grill. Avoid sad, stuck-on, dry salmon: use foil to grill! Here’s how this recipe breaks down: 
Flavor Layer 1: Place Half of the Herbs and Citrus on the Foil
Most often, I do a few sprigs of dill and lemon, but you can use any mix of fresh herbs and citrus that you like. If you use a stronger herb like rosemary or dill, be more sparing on the herbs. Herbs like parsley or cilantro are more delicate, so you can be more generous. For citrus, use lemon, lime, or orange (or try all 3!). Of these, lime is the strongest. Grapefruit is quite bitter, so I don’t recommend it for this particular grilled salmon recipe.
Arrange the Salmon on Top
Have you made Grilled Salmon in Foil before? If you try this recipe or have other salmon grilling tips, I’d love to hear from you in the comments. Grilled Salmon in FoilHow to make Grilled Salmon in Foil. Easy step-by-step for PERFECT, flaky salmon every time. Tips for how to know when salmon is finished and flavor ideas! Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins Servings: 4 (6 oz) Servings Ingredients 1 1/2 pound side of salmon - boneless with skin removed 1 small bunch of fresh dill - divided 1 medium lemon - plus additional for serving 2 tablespoons melted unsalted butter - or canola oil or olive oil 3 cloves minced garlic 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Instructions Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Preheat an outdoor grill to medium (about 375 degrees F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. If you prefer your food not to touch the foil directly, lay a piece of parchment paper on top (be sure none of it pokes out when the packet is sealed). Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top. Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate. Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer. Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn’t overcook. Remove the salmon from the grill (I like to use the foil to lift it right back on top of the baking sheet). If it still appears a bit underdone, you can wrap the foil back over the top, and let it rest for a few minutes. Do not let it sit too long—salmon can progress from 'not done' to 'over done' very quickly. As soon as it flakes easily with a fork, it's ready. To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.
NotesThis recipe is best enjoyed the day that it is made, as salmon usually dries out when reheated. If you have leftover salmon, try serving it room temperature over a salad the next day or flaking and scrambling it with eggs. TO MAKE DAIRY FREE: Swap olive oil or the oil of your choice for the unsalted butter. TO MAKE WHOLE30/PALEO: Swap olive oil or the oil of your choice for the unsalted butter For more tips about how to tell when salmon is done or ideas to vary up this recipe to different tastes, see blog post above.
NutritionServing: 1serving (6 oz), Calories: 301kcal, Carbohydrates: 3g, Protein: 34g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 109mg, Potassium: 871mg, Fiber: 1g, Sugar: 1g, Vitamin A: 262IU, Vitamin C: 15mg, Calcium: 27mg, Iron: 2mg Course: Main Course Cuisine: American DID YOU TRY THIS RECIPE?I want to see! Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making! |
