Who says fish on the grill has to be complicated? Our foil-wrapped salmon recipe is here to prove that gourmet flavor can come in a simple package.
Say goodbye to dry, stuck-to-the-grill fish fiascos. We’ve been there – and it’s not fun, so we perfected the art of tender, flaky salmon that practically cooks itself. With just a few simple ingredients and our clever foil method, you’ll be serving up restaurant-worthy fish without breaking a sweat.
Perfect for busy evenings or lazy weekends, this recipe delivers big on taste with minimal cleanup. We call that a win-win.
Want moist salmon and no cleanup?
Grilling salmon in foil is not only simple but also incredibly effective for maintaining moisture and infusing the fillets with the subtle flavors of lemon, dill, and herbs.
Ditch the fancy techniques and expensive gadgets. The foil packet creates a steamy environment that cooks the salmon evenly, while the herb compound butter adds a rich finish that complements the fish’s natural flavors.
This recipe is ideal for a quick dinner or entertaining guests, giving you a flavorful and elegant meal with minimal effort and cleanup.
Ingredients for this grilled salmon recipe
- Salmon fillet, about 0.5 lbs
- Fresh lemon
- Shallot
- White wine or chicken broth
- Fresh dill
- herb compound butter – or regular unsalted butter
- Salt and pepper
- Fresh parsley, for garnish
How to Make Grilled Salmon in Foil
- Prep the Grill:
- Set up your grill for a two-zone fire, aiming for a temperature of 350 – 375 degrees F.
- Clean and oil the grill grate.
- Prep the Salmon:
- On a 14-inch sheet of heavy-duty aluminum foil, arrange the lemon slices to match the size of the salmon fillet.
- Scatter the shallots and fresh dill over the lemons.
- Place the salmon, skin side down, on the lemon and shallot bed. Season with salt and pepper.
- Gently fold the foil up slightly and pour in the white wine or broth before fully sealing the packet by folding the edges over and pinching them closed.
- Grill the Salmon:
- Place the foil packet on the cooler side of the grill. Close the lid and let it cook for 18 to 20 minutes, or until the internal temperature reaches 145 degrees F, or the salmon flakes easily with a fork.
- Carefully transfer the foil packet to a platter using a long spatula.
- Finish and Serve:
- Open the foil carefully to avoid the steam.
- Top the salmon with slices of compound butter, reseal the foil, and let it rest for 5 minutes.
- Open the packet again, remove the salmon skin if preferred, and transfer the fillet to a serving plate.
- Spoon the melted wine and butter mixture over the salmon and garnish with fresh parsley and additional black pepper.
Girl Carnivore Tips for foil wrapped Grilled Salmon
- Wine Selection: Choose a good quality white wine that complements the delicate flavor of salmon. Because chances are, you’ll serve it with dinner
- Herb Choices: Experiment with different herbs in the compound butter, such as tarragon or basil, for a varied flavor profile.
- Foil Sealing: Ensure the foil is sealed tightly to keep the steam inside for even cooking.
How to Serve Grilled Salmon in Foil
This dish pairs beautifully with light sides like roasted green beans, zucchini, grilled asparagus, or a fresh salad. It’s perfect for a healthy weeknight dinner or a special occasion meal, offering a visually appealing and tasty experience with little fuss.
Leftovers and Reheating
Wrap any leftover salmon tightly in foil and store it in the fridge for up to 3 days.
To reheat: Preheat the oven to 300 degrees F. Place the salmon, wrapped in foil, in the preheated oven and reheat for about 10 minutes until warm.
We like to flake up leftover salmon and use it in salmon dip, folded into pasta, or over smoked cream cheese.
Grilled salmon in foil is proof of the power of simple ingredients coming together to create a dish greater than the sum of its parts. By following these steps, you can achieve a restaurant-quality salmon that is sure to impress both in flavor and presentation.
More Easy Foil-pack Recipes
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Make perfectly moist, flavorful salmon with our simple foil packet grilling method. This technique seals in the juices and infuses the fish with your choice of herbs and seasonings, giving you a delicious, fuss-free meal that’s ideal for both weeknight dinners and outdoor gatherings.
Prevent your screen from going to sleep
Prep the grill:
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Prep the grill for a two-zone fire at around 350 – 375 degrees.
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See our notes for gas, charcoal grill, and campfire.
Prep the salmon:
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Arrange the lemon slices in the center of a 14” sheet of heavy-duty alinumin foil, about the size of the fillet.
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If you have a large fillet, consider cuttingit in half and making two foil packs for easier management.
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Lay the shllots and fresh dill over the lemon slices.
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Place the salmon fillet, skin side down, onthe lemons and shallot.
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Sprinkle with salt and pepper.
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Fold the foil up, a little bit and carefully add the wine.
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Then fold up the foil around the fish, by folding the long edges over the sides and pinching shut. Then fold up the short edges twice, to seal the fish.
Grill the salmon:
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Place the foil pack of salmon on the cool side of the grill.
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Close the lid and grill the salmon for 18 to 20 minutes, or until it reaches 145 degrees F with a digital meat thermometer or until it’s cooked through and flakes easily with a fork.
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Use a long spatula to transfer the salmon in foil from the grill.
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Carefully peel back the foil and top the fish with the compound butter.
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Fold the foil gently back over and let it rest for 5 minutes.
Serve:
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Carefully open the foil, the steam can be hot.
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Use a spatula to lift the salmon out of the foil, removing the skin, if desired, and plating.
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Drizzle the salmon with the wine butter drippings and garnish with fresh parsley and freshly ground black pepper to serve.
- Preheat your grill, clean, and oil the grates.
- Create a two-zone fire.
- For a gas grill, turn off one of the three or two of the four burners, close the lid and allow the grill to preheat to 350-375 degrees F.
- For a charcoal grill, arrange lit charcoal on one side of the grill. Cover with the lid and adjust the air vents. Allow the grill to preheat to 350-375 degrees F.
- Prep the salmon as directed in the foil sheets.
- When the grill is preheated, place the foil pack on the cooler side of the grill, close the lid, and let the salmon cook as directed.
For a Campfire:
- Build a campfire and allow the flames to die down so that they are glowing embers and you can only hold your hand for about 5 seconds 5 inches above the coals.
- Arrange a grill grate over the fire, so the coals are about 5 inches below the grate.
- Prep the salmon as directed and place it, wrapped in foil, on the grill grates directly over the heat.
- Cook the salmon in the foil until it flakes easily with a fork, and reaches an internal temperature of 165°F, about 20 – 25 minutes, depending on the heat of your fire.
Wine Selection: Choose a good quality white wine that complements the delicate flavor of salmon. Because chances are, you’ll serve it with dinner
Herb Choices: Experiment with different herbs in the compound butter such as tarragon or basil for a varied flavor profile.
Foil Sealing: Ensure the foil is sealed tightly to keep the steam inside for even cooking.
Serving: 1serving | Calories: 252kcal | Carbohydrates: 7g | Protein: 18g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 130mg | Potassium: 541mg | Fiber: 2g | Sugar: 2g | Vitamin A: 396IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg
