These grilled salmon foil packets are tender and juicy with a ton of flavor thanks to the lemon dill butter. They are easy to make, only take 12 minutes to cook and can be prepped ahead of time.
Grilled salmon foil packets are perfect for camping or any kind of outdoor entertaining where the grill is involved!
How to grill salmon in foil
The whole process is very easy. Here are answers to the most common questions:
Do you flip salmon?
No. There is no need to flip these grilled salmon foil packets. Just place the packets onto a grill skin side down and let them cook until they are done.
Note that grilled salmon foil packets will not have nice crispy skin. The fillets should be juicy and tender.
What temp should salmon be cooked to?
The minimum internal temperature should be 145°F/65°C. Also, make sure to check/measure at the thickest part of the fish.
Another way to know that salmon is cooked is when the fillets flake easily with a fork. You can also notice that the cooked salmon is kind of pale in color. It will lose its bright color once fully cooked.
Grilled salmon foil packets instructions
To make salmon in foil, you will need 4 sheets of aluminum foil. One sheet per fillet. Now, place each fillet in the middle of each foil and season with salt and black pepper.
I use a good bit of salt when making grilled salmon foil packets, but you can use as little as you like. Then, I top it with a slice of Lemon Dill Compound Butter and an extra sprig of dill.
Now, guys, it’s very easy to make the compound butter and you can make it ahead and store it in the fridge or freezer until you are ready to use it. I myself, make it in small quantities and store it in the fridge. It usually takes about a week before it’s all gone.
Then all you have to do, is wrap each salmon well, making sure there are no holes in the packs. You don’t want the steam to escape from the packets.
Now, you can keep the prepped salmon fillets in the fridge (from several hours up to overnight if needed) or throw them on the grill right away.
What else can you cook in foil?
If you like grilled salmon foil packets and looking for more similar recipes, you might like these ones:
Cabbage and Sausage Foil Packets
If you are looking for an easy side dish, possibly cooked on a grill without a foil, here is one idea for you:
Mediterranean Grilled Vegetables – They are by far the easiest and most delicious and quickest way to cook veggies. Perfect for camping or any sort of outdoor entertaining.
TIP: If you don’t want to make compound butter, I suggest you sprinkle each fillet with finely chopped fresh dill, lemon zest and top it with a tablespoon of butter. You can also add a slice of lemon, if you like.
Grilled Salmon Foil Packets
Ingredients
- 4 Salmon Fillets (about 1.5 pounds/680 grams in total), see note 1
- Salt to taste
- A generous pinch of Black Pepper
- 4 Fresh Small Dill Sprigs
- 4 Slices Lemon Dill Compound Butter , see note 2
- 4 Lemon Wedges , optional
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Instructions
- Heat your grill.
- Place one salmon fillet onto a sheet of aluminum foil. Season it with salt and black pepper and top with 1 slice of lemon dill compound butter (see note 2) and a sprig of fresh dill. Wrap well so there are no holes. Repeat with the rest of the fillets.
- Transfer the packets onto a pre-heated grill, skin side down. Cook on medium-high (without turning) for about 12 minutes or until ready (see note 5).
- When ready, remove packets from the grill and let them cool down a bit before serving.
- Serve with a lemon wedge (optional) and side of your choice.
Notes
- If you can, buy salmon fillets that are similar in size, so they are all cooked at the same time.
- See the full recipe here: Lemon Dill Compound Butter. If you don’t want to make it, you can top each fillet with finely chopped fresh dill, lemon zest, lemon slice and a tablespoon of butter.
- Cooking time may vary depending on the heat in your grill and also on the thickness of the fillets. Our salmon fillets were done in 12 minutes.
- The amount of seasoning you add will depend on your taste. I like to season them well as I normally use unsalted butter. If you use salted butter, you will not need as much.
- The minimum internal temperature should be 145°F/65°C. Make sure to check the temperature at the thickest part of the fish.
- For more tips and information or if in doubt, please read the full post.
Dannii says
We love salmon on the grill. Such a great summer dinner.
Julia | Happy Foods Tube says
Thank you, Dannii!
Kate says
These photos are mouthwatering! I love how simple it is to cook salmon in foil packets, and the dill and lemon flavors sound divine!
Julia | Happy Foods Tube says
Yes, it is very easy, Kate. Hope you give it a go!
Beth Pierce says
This looks amazing! Adding this to my dinner line up for the week!
Julia | Happy Foods Tube says
That’s excellent!
Beth Neels says
The lemon butter keeps these fillets so moist and the the lemon and dill are a perfect compliment! I can’t to make them again!
Julia | Happy Foods Tube says
Yay! :)
James McNulty says
I cook my Salmon Sous Vide. Based on blind taste tests at America’s Test Kitchen, most people preferred Wild Salmon cooked to 120F and farmed Salmon to 125F. Before reading this, I had settled on 122F for Wild Salmon.
Neither my wife nor I would care for the drier 145F for Salmon, although we used to eat it that way. I cut the skin off and crispy fry it in Bacon Fat – Yummy!
Julia | Happy Foods Tube says
Hi James, thanks for your comment and the information. Because of the bacteria in fish I prefer to cook all fish to 145F (some even more), just to be safe. The salmon should not be dry at that stage though. Now that being said, I know many people prefer it slightly raw in the middle. I love the idea of frying the skin in bacon fat. Going to give it a go next time! :)