This grilled salmon in foil is covered in butter, garlic parsley salt, lemon, and herbs that permeate into the salmon, making it unbelievably juicy and flavorful.
What’s Different About This Grilled Salmon
There are multitudes of recipes for “grilled salmon”, but this recipe is different in how the salmon is grilled. This grilled salmon is covered in a flavorful herb-butter rub and topped with lemon rings, then placed inside a foil packet. The packet is placed on the grill, and as the salmon inside the packet cooks, the flavors remain trapped inside, permeating the innermost parts of the salmon. The salmon comes out incredibly juicy and flavorful.
How to Make Grilled Salmon in Foil
It’s a common misconception that it takes a great deal of effort to grill salmon, but this recipe proves the rumor wrong. It is actually crazy easy to make a flavorful salmon with very little effort.
- Preheat the grill: Preheat the grill to 425°F, then place salmon filets in the center of a large piece of foil.
- Brush the salmon: Brush the salmon with melted butter. Season with garlic parsley salt and add lemon slices on top.
- Seal the foil packs: Place another piece of foil on top of the salmon and seal the edges to make a packet.
- Cook on the grill: Move the packets to the grill and cook for about five minutes. Open the packet and grill for an additional three-to-five minutes, depending on the thickness of the salmon.
- Serve: Salmon is ready when the internal temperature is 145°F. Sprinkle fresh herbs on top before serving.
Hot tip: Salmon cooks at different speeds depending on the thickness of the filet. To avoid the salmon becoming rubbery, cook each fillet until the internal temperature hits 145°F, then remove from heat. Check the temperature with a quality instant read thermometer for best results each time.
If you’re a cook who likes to dabble with different flavors, these ingredient variations are for you.
- Herbs: Add herbs inside the foil packet to infuse the salmon with more herby flavor. Dill, parsley, chives, and basil are great options to start with.
- Seasoning: Make your own concoction of salmon seasoning with a mixture of black pepper, paprika, garlic powder (or minced garlic), cumin, and/or onion powder.
- Oil: Instead of butter, use olive or avocado oil for a non-dairy alternative.
- Citrus: For a twist on the citrus flavor, swap out the lemon with a slice of orange or lime. Orange adds more sweetness compared to the lemon, but lime will have the strongest flavor.
- Soy sauce: For an Asian-flavored salmon, add a tablespoon or two of soy sauce to the foil packet.
Tips from the Kitchen
With these tips, you will o-fish-ially have the best grilled salmon recipe in your group!
- Check the internal temperature: Avoid overcooking the salmon, or it may become rubbery. Cook until the internal temperature reaches 145°F when checked with a meat thermometer.
- Pre-slice the salmon: For easier and cleaner serving pieces, slice the salmon into fillets ahead of time. Feel free to leave the skin on or off. Here are our favorite, quality knives!
- Use a cutting board: The salmon packets are hot and difficult to handle off the grill. Use a cutting board or baking sheet to easily transfer between the table and the grill.
- Opt for heavy duty foil: For the cleanest, best results, use heavy duty foil. Regular foil rips easily, making a mess. Use heavy duty foil for a cleanup that’s a breeze.
Ways to Serve
With the salmon as the main protein for your meal, all that’s left is to make a grain or carb side and a salad or veggie dish. While the salmon is cooking on the grill, take a few quick minutes to make air fryer broccoli or air fryer asparagus. Or, prep a bowl of fresh avocado salad, corn tomato avocado salad, or caesar salad ahead of time. For the grain portion of the meal, serve up freshly made quinoa or cilantro lime rice.
Hot tip: Use the salmon (or salmon leftovers) to make a salmon sushi bowl with rice, avocado, and more.
Storage Tips + Reheating
Grilled salmon is best served immediately for the best flavor right off the grill. However, when you find yourself with leftovers (or should we say “if”), here’s how to retain the best flavor.
- Refrigerator: To store for up to three days, place the salmon in an airtight container into the fridge.
- Freezer: Store cooked salmon for up to three months in the freezer. Ensure the salmon is in an airtight container or airtight bag, then place in the freezer. Thaw the salmon slowly overnight in the refrigerator before serving.
- Reheating: To reheat quickly, place salmon in the microwave and reheat gently. If reheating a large portion, place the salmon into the oven at 350°F and heat until warmed through.
Can I make this salmon in the oven if I don’t have a grill?
Yes, if you don’t have access to a grill, make this salmon in the oven instead. The flavor will still remain great, but it won’t have the signature “grilled” flavor. Set the oven to 400ºF and follow the same directions to bake in the oven.
Why is my salmon sticking to the foil?
If the salmon is sticking to the foil packet, there may not be enough butter or oil with the salmon. To fix this next time, add more butter to the rub.
Do I need to flip the salmon on the grill?
It is not necessary to flip this salmon when grilling. Since the salmon cooks in a foil pack, it cooks more evenly than if cooked on an open grill.
More Salmon Recipes
- Baked Teriyaki Salmon – Salmon baked in a homemade, savory asian sauce
- Air Fryer Salmon – Make salmon in the air fryer in a mere 15 minutes
- Salmon Mushroom Bake – Salmon fillet topped with thinly sliced mushrooms and a layer of cheese
- Salmon Chowder – Smokey and silky chowder with veggies, potatoes, and bites of salmon
- 2 lbs salmon fillet skin on or skin off
- 3 tbsp unsalted butter melted
- 1 tbsp garlic parsley salt
- 1 small lemon sliced
- 3 tbsp fresh herbs any of your choice
- Preheat grill to 425°F. Place salmon on the center of a large piece of foil.
- Brush the salmon with butter, season with garlic parsley salt, and place lemon rings on top.
- Place another piece of foil on top and seal the edges, creating a packet.
- Move to the grill, and cook for about 5 minutes. Open the packet and grill for about 3-5 minutes, depending on the thickness. Salmon is ready when the internal temperature reaches 145°F. Serve with any of your favorite fresh herbs. Enjoy!