Foil packets on the grill are one of my go-to methods, and this foil packet grilled salmon is an excellent choice for an easy, healthy dinner. Grilling salmon delivers a flavorful, lean protein that’s perfect for weeknights or weekend cookouts.
Living in the Pacific Northwest means salmon season is one of my favorite times of year. When I can’t keep a freezer full of home-caught fish, high-quality store-bought or previously frozen fillets work just as well for this recipe.
Foil Packet Grilled Salmon Ingredients
- Salmon fillet – Fresh, frozen, or previously frozen fillets will work. Choose a firm, evenly sized piece for consistent cooking.
- Salmon rub – Use a store-bought rub or a simple homemade blend. I used a smoky salmon rub with great results.
- Olive oil – A light coating helps the rub adhere and prevents sticking.
- Fresh lemons – Sliced into wedges or rounds to add bright acidity while the fish cooks.
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How To BBQ Salmon In Foil Packets
Prepare the salmon. If frozen, thaw completely in the refrigerator. If fresh, rinse and pat dry, then trim or portion as desired.
Slice the lemons. Cut them into wedges or rounds depending on your preference.
Prepare the foil and fish. Lay out a sheet of heavy-duty foil and lightly spray or oil it so the fish won’t stick. Brush both the skin and flesh sides of the fillet with olive oil.
Season the fillet. Place the salmon skin-side down on the foil and sprinkle the rub or seasoning evenly over the flesh. Top with lemon slices spaced across the fillet.
Seal the packet. Fold the foil over the fish and crimp the edges to form a sealed packet that will trap steam and keep the salmon moist.
Preheat the grill. Set your grill to medium-low heat. Foil packets cook best with gentle, even heat to avoid overcooking the exterior while the interior finishes.
Cook the salmon. Place the foil packet on the grill grates—on an upper or lower rack as needed—and close the lid. Cooking time depends on fillet thickness and grill temperature.
Check doneness with a thermometer. For safety and the best texture, remove the packet when the internal temperature reaches 145°F (63°C). Let the fish rest briefly before opening the foil to avoid losing juices.
Serve immediately. Carefully open the foil, transfer the salmon to plates, and serve with additional lemon if desired.
How to Store Leftover Salmon
Store leftovers in an airtight container or a resealable bag in the refrigerator for up to three days. For longer storage, freeze in a proper freezer-safe container or vacuum-sealed bag for up to three months. Label and portion before freezing for easy thawing and reheating.
If possible, portion leftover salmon into serving sizes before sealing. Using airtight containers, freezer bags, or a vacuum sealer will preserve texture and flavor best.
What To Serve With Grilled Salmon
Smoked appetizers: cream cheese, queso, or refried bean dips are excellent starters.
Smoked side dishes: baked potatoes, green bean casserole, sweet potato casserole, loaded cheesy potatoes, deviled eggs, baked beans, or smoked macaroni and cheese pair nicely.
Grilled side dishes: cheesy grilled asparagus, stuffed mushrooms, twice-baked potatoes, or grilled corn complement the salmon perfectly.
Other sides: white rice, air-fryer Brussels sprouts, garlic mashed potatoes, quinoa, coleslaw, or broccoli slaw are great choices depending on the meal style.
Salmon Recipes
Salmon is versatile—use it for main courses and transform leftovers into salads, dips, or sandwiches. Here are a few recipe ideas from my collection:
- Smoked cedar plank salmon
- Brown sugar salmon rub
- Salmon salad
- Smoked salmon dip
- Dill smoked salmon
- Grilled salmon on a cedar plank
Grilled Salmon Foil Packet
Guy Who Grills
Equipment
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Tin foil
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Tongs
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Gas grill or other grill
Ingredients
- 4 ounce Salmon
- Salmon rub
- Lemon slices
- 1 tablespoon Olive oil
Instructions
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Defrost or clean and fillet your salmon if needed.
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Slice or make wedges from fresh lemons.
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Lay out tin foil and lightly spray or oil the surface.
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Brush both sides of the salmon with olive oil.
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Place the fillet skin-side down on the foil.
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Season to taste with your chosen rub or seasoning.
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Space lemon pieces on top of the fillet.
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Seal the foil packet tightly.
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Turn the grill to medium-low heat and place the packet on the grates.
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Cook until the internal temperature reaches 145°F (63°C).
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Remove from the grill, open carefully, and serve.
Nutrition
Protein: 23g
Fat: 21g
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