Grilled Salmon in Foil is a fast, easy way to cook a meal! The salmon is moist and full of flavor. The vegetables become a side dish and everyone gets their own packet!
Salmon is a favorite fish for most people. It has a great meaty texture, light pleasing flavor and cooks quickly.
Grilling it in foil makes it super easy. Including some aromatic vegetables adds more flavor and a side dish for dinner when it’s done!
This is the easiest grilled salmon recipe you’ll ever make. And it’s ready in about 15 minutes!
Why Grill Salmon in Foil?
If grilling intimidates you this is a recipe you’ll love. It’s made on the grill but you don’t have to be a griller to make it.
There are many reasons grilling a foil packs is a great choice:
It holds in moisture so the salmon cooks from heat and steaming. It cooks through, is moist and delicious!
There is no risk of grill flare ups over cooking the salmon. And the salmon can’t stick to the grill.
Easy serving (everyone gets their own packet).
Easy clean up. Once the food is served the foil can be discarded. No clean up of the grill either!
It makes a full meal in one packet!
You’ll never believe how much great flavor comes from just a few simple ingredients!
- 4 Salmon Fillets (1 1/2 pounds total) – Using rectangular fillets as shown below works perfectly for this recipe.
- Kosher Salt
- ground Black Pepper
- Red Onions
- Tomatoes (regular or cherry tomatoes)
- Unsalted Butter
- 12-inch wide Aluminum Foil – if you prefer not to cook the food directly on foil due to the acidic ingredients line the foil with parchment paper before adding the ingredients.
How to Grill Salmon in Foil – Step-by-Step
STEP 1: Preheat grill to medium-high (400-450 degrees F). Brush any food particles off the grill grates with a wire brush.
STEP 2: While the grill is heating prepare the packets.
- Combine the salt and pepper in a small bowl; mix together.
- Spray the middle of one of the pieces of 12-inch by 18-inch pieces of foil with non-stick cooking spray (photo 1).
- Place one of the salmon fillets in the middle of the foil skin side down. Sprinkle with 1/4 of the salt/pepper mix (photo 2).
- Place 1 pat of the butter in the middle of the fillet and 2 lemon slices on top of the salmon (photo 3).
- Place 1/4 of the sliced onions (photo 4) and tomatoes (photo 5) on either side of the salmon.
Folding the packets
Bring the two short ends of foil together over the salmon fillet. Fold together multiple times leaving room over the salmon (it will be tented for air circulation)(photo 6).
Crimp each remaining end and fold over a few times. Repeat on the other end (photo 7).
STEP 3: Place the packets on the prepared preheated grill (photo 8). Close the grill and cook for 10 minutes. NOTE: the side view in photo 8 shows the tenting of the foil over the salmon.
STEP 4: When 10 minutes has passed, remove one packet from the grill and check the internal temperature (photo 9). It should have reached 145 degrees F (photo 10). NOTE: use tongs or a hot pad to open the foil to check the temperature; steam will escape and the foil will be hot.
If the salmon isn’t ready, close packet and cook slightly longer.
If the salmon is done, open the packets and allow it to rest for 5 minutes. Remove the salmon and vegetables from the packet to a plate and serve!
When is Salmon Cooked?
When it reaches 145 degrees F internal temperature.
Measure in the thickest part of the salmon with an instant read thermometer.
Also it changes from being a deep coral color with a slightly shiny appearance to a light coral and opaque (refer to photo above).
It will also be flaky when a piece is broken off (see below).
How to Cook Salmon in Foil in the Oven
If you prefer to cook the salmon packets in the oven instead:
Preheat the oven to 400 degrees F.
- Make up the packets as described in the recipe.
- Place the foil packets on a rimmed baking sheet for easier maneuvering.
- Bake 10 minutes, check for doneness. Allow to rest 5 minutes if they are done or cook longer if needed.
At 400 degrees F the salmon should take 10 minutes + 5 minutes rest after cooking.
At 375 degrees F the salmon should take 12-15 minutes + 5 minutes rest after cooking.
More Ways to Cook Salmon
- Charred Cedar Plank Salmon
- Pan Seared Salmon with Capers and Lemon
- Sheet Pan Maple-Mustard Salmon
- Baked Salmon with Curly Kale
You’ll Love these Recipes too!
- Coconut Rice with Turmeric (served with the salmon above)
- Fresh Peach Chutney
- Roasted Potatoes with Lavender
- Sticky Grilled Chicken Wings
- Grilled Fairytale Eggplant
Grilled Salmon in Foil
This is the easiest way to grill salmon! The individual foil packets include salmon and vegetables that grill in 10 minutes for a delicious, light meal!
- ½ teaspoon Salt
- ¼ teaspoon ground Black Pepper
- 4 Salmon filets 1 ½ pounds total
- 1 Lemon sliced into 8 slices
- 2 tablespoons Unsalted Butter sliced into 4 pats
- 2 medium Red onions sliced and rings separated sliced and rings separated
- 2 Tomatoes chopped or 2 cups Cherry Tomatoes halved
- 4 12-inch by 18-inch pieces Foil
Preheat the grill to medium-high temperature (400-450 degrees). Using a grill brush scrape any food particles from the grates.
Combine the salt and pepper in a small bowl and mix together.
Spray the middle of an 18-inch by 12-inch piece of foil with non-stick spray and put one salmon fillet, skin side down, in the non-stick spray area.
Sprinkle with 1/4th of the salt and pepper mixture.
Place one pat of butter and a few lemon slices one top of the salmon.
Put one quarter of the onions and tomatoes on either side of the salmon filet.
Pull the two short ends of foil to meet over the salmon and roll them together over the salmon to seal them creating space between the top of the salmon and foil for air circulation (tenting it).
Roll the top and bottom foil on the ends of the salmon together to seal.
Repeat for the remaining three salmon filets.
Place foil packets on the grill with lid closed for 10 minutes. After 10 minute remove one packet carefully open it (watch out for steam) and check for doneness. The internal temperature should be at least 145 degrees measured with an Instant Read thermometer measured in the thickest part of the filet. The salmon will be an opaque coral color all the way through.
If done, remove all packets and allow them to sit for 5 minutes before serving. If needed, cook a few more minutes on the grill.