This grilled salmon in foil is the perfect centerpiece for your next summer barbecue. Wrapped in foil and topped with a simple herbed butter, the salmon steams in its own juices to become tender, flaky, and full of bright, fresh flavor.
Salmon on the Grill in Foil
This foil-wrapped salmon is a quick, healthy, and flavorful dinner option that comes together in under 30 minutes. Wrapping salmon in foil traps steam, keeps the fish moist, and concentrates the seasonings so every bite tastes bright and well-balanced. The herbed butter in this recipe adds richness without overpowering the natural flavor of the fish.
Why you’ll love it
- Flavor infusion: The foil pack concentrates the buttery herb mixture and keeps it close to the fish, creating a deeply flavored, aromatic salmon.
- Moist, flaky texture: The enclosed cooking traps steam so the salmon finishes extra tender and flaky rather than drying out.
- Fast and simple: From prep to table in about 30 minutes — ideal for weeknights or casual cookouts.
- Nutritious: High in protein and healthy fats while remaining low in carbs.
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How to Grill Salmon in Foil
This method keeps things easy and consistent: prep the fish, top it with a flavorful butter, seal it tightly in foil, and grill until just cooked through. Below are step-by-step instructions, plus tips for checking doneness and optional oven instructions.
Prep the Salmon
Pat salmon fillets dry with paper towels to remove excess moisture. This helps the herb butter adhere and gives a cleaner finish. Season both sides lightly with salt and pepper before adding the butter.
Make the herbed butter by combining softened butter with chopped cilantro or parsley, minced garlic, and a pinch of salt and pepper. Spread the mixture over the top of each fillet and finish with a squeeze of fresh lime juice for brightness.
More foil pack favorites
Foil Pack Meals
- Grilled Shrimp Foil Packets
- Grilled Corn in Foil
- Foil Pack Peach Crumble
- Foil Pack Peppers and Onions
Create the Foil Pack
Use a wide sheet of heavy-duty foil. Place the salmon fillets skin-side down, top with the herbed butter, then fold the foil over and crimp the edges tightly on all sides so steam and juices cannot escape. A well-sealed pack is what steams the fish gently and locks in flavor.
Why a foil pack?
Foil packs create a steaming environment that cooks the salmon evenly and preserves moisture and delicate flavors. They’re also low-fuss and easy to clean up.
Grill the Salmon
Preheat your grill to 400ºF (about medium-high). Place the sealed foil packs directly over the heat and grill for 8–10 minutes, depending on fillet thickness. Start checking at 8 minutes: the salmon should be opaque, firm to the touch, and flake easily with a fork. If you prefer, leave on the grill a bit longer until it reaches your desired doneness.
Note: If you have an instant-read thermometer, remove the salmon when the internal temperature reads about 135ºF; the fish will continue to rest and finish cooking as it sits.
FAQ
Preheat the grill to about 400ºF for foil-wrapped salmon.
Cook foil-wrapped salmon for about 8–10 minutes, depending on thickness and how well done you prefer it.
A good target is roughly 135–145ºF. Salmon will continue to cook a bit after you remove it from the heat, so pull it close to your target and let it rest inside the opened foil for a few minutes.
Yes. Preheat the oven to 400ºF and bake the sealed foil pack for about 7–10 minutes, or until the fish flakes easily.
Try it
Salmon Marinade
For an extra layer of flavor, marinate salmon briefly in lime juice, garlic, and herbs inside the foil pack before grilling. This keeps prep minimal while adding a tangy finish.
Try it with Pineapple Salsa
Pineapple salsa is a bright, slightly spicy companion for this rich salmon. You can grill the pineapple for extra caramelized flavor or use it fresh. Combine the ingredients and serve chilled or at room temperature.
Ingredients for the salsa:
- Pineapple (fresh, cored and chopped)
- Chili powder
- Red onion, minced
- Cilantro, chopped
- Cherry tomatoes, quartered
- Jalapeño, minced
- Apple cider vinegar
- Lime juice
- Salt to taste
Grill pineapple slices briefly over direct heat for a smoky-sweet flavor, then chop and fold into the salsa mixture. Spoon over the salmon just before serving.
Serving Suggestions
Grains
Pair this salmon with fluffy quinoa, cilantro-lime rice, or a chilled quinoa salad for a balanced plate that soaks up the herb butter and salsa juices.
Grilled Vegetables
Grilled vegetables make an ideal side — try charred zucchini, grilled carrots, or foil-packed red potatoes for a simple, smoky complement to the fish.
Drinks
Light, fruity cocktails or a crisp white wine work well with the citrus and herb flavors. For nonalcoholic options, sparkling water with lime or a mint-lime cooler are refreshing choices.
More salmon recipes
Salmon Recipes
- Oven-Baked Salmon in Foil
- Simple Salmon Marinade
- Salmon Patties
- Lemon Butter Pan-Seared Salmon
- How to Grill Salmon
Easy Grilled Salmon in Foil
This grilled salmon in foil uses a simple herbed butter and finishes with a fresh pineapple salsa option. It’s nutritious, quick, and perfect for outdoor cooking.
Ingredients
For the salmon
- 2/3 lb salmon, divided into 2 fillets
- 2 tablespoons softened butter
- 2 tablespoons fresh chopped cilantro or parsley
- 1 teaspoon minced garlic
- Salt and pepper, to taste
- 1 tablespoon lime juice (about 1/2 lime)
Pineapple salsa
- 1 small pineapple, cored and chopped (~2 cups)
- 1/2 tablespoon chili powder
- 1/2 red onion, minced
- 1/4 cup fresh cilantro, minced
- 1 cup cherry tomatoes, quartered
- 1 tablespoon minced jalapeño
- 1 tablespoon apple cider vinegar
- 2 tablespoons lime juice
- 1/8 teaspoon salt
Instructions
- Preheat grill to 400ºF. Lightly spray or oil a large sheet of heavy-duty foil.
- Pat salmon dry and season with salt and pepper.
- In a small bowl, combine softened butter, cilantro (or parsley), minced garlic, salt, and pepper.
- Spread the herb butter on the top of each fillet and place them on the foil. Squeeze lime juice over the fillets.
- Fold the foil around the salmon and seal the edges tightly to form a steam pack.
- Grill over direct heat at 400ºF for 8–10 minutes, or until salmon flakes easily and reaches your preferred internal temperature (about 135–145ºF depending on preference).
- Remove from the grill, open the foil carefully to release steam, and let rest for 3–5 minutes before serving.
Pineapple salsa
- In a bowl, mix red onion, cilantro, cherry tomatoes, jalapeño, apple cider vinegar, and lime juice. Chill until ready to assemble.
- Season pineapple strips with chili powder and a pinch of salt. Grill for 12–15 minutes over direct heat, turning occasionally, until caramelized. Let cool and chop into small pieces.
- Fold grilled pineapple into the salsa mixture and adjust seasoning to taste. Serve spooned over the grilled salmon.
Tips & Notes
- Oven option: Bake sealed foil packs at 400ºF for about 7–10 minutes if you prefer to use the oven.
- Cook time: Will vary with fillet thickness. Always check for flakiness and firmness.
- Nutrition: The nutrition shown in the original calculation reflects the salmon portion only.
- Resting: Let the fish rest briefly after cooking; it finishes gently from residual heat and stays juicier.
Nutrition (approx. per serving)
Calories: 273 kcal; Carbohydrates: 1 g; Protein: 22 g; Fat: 20 g; Fiber: 0 g; Sugar: 0 g.
Share your results
If you try this recipe, tag your photos and share how you served it — we’d love to see your variations and side pairings.