Grab your big girl (or big boy) apron, your tongs, and your attitude, because we’re conquering culinary fears with this easy, perfect, you-can’t-mess-it-up Grilled Salmon in Foil.
Even if you are intimidated to cook fish (I was for years!) or intimidated to use the grill (yep, I was scared of that too), this grilled salmon recipe is foolproof.
I’ve included all the best tips for how to grill salmon, ways to flavor salmon, what to serve with salmon, and more!
Before grilling season leaves us, I’ve had on my mind to adapt, test, and perfect that much loved baked salmon recipe to the grill. Today is the day!
THE BEST Grilled Salmon
Generously coat the flesh side of the salmon with oil and cook it 90% of the way skin side down until the skin releases easily from the grill, about 6-8 minutes, before turning to the flesh side for 2-4 more minutes.
Prep: 20min
Total: 40min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 73 kcal, Carbohydrate 3 g, Fat 7 g, Sodium 1163 mg, Fiber 1 g, servingSize 1 serving
Ingredients:
- 4 6-8 ounce skin-on salmon fillets (, (about 1-inch thick))
- 2 tablespoons grape seed oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 lemon (, cut into wedges)
Instruction:
- Prepare the grill for direct cooking over high heat, 450°F-550°F. Brush the cooking grates clean and close the lid to heat.
- Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher salt and black pepper. Grill the salmon skin side down over direct high heat with the lid closed, for about 6-8 minutes or until the fish lightens in color, becomes more firm to the touch and you can lift the fillets off the cooking grates without them sticking.
- Turn the salmon over, close the lid, and cook to 130°F or about 2-4 minutes for medium rare or longer to desired doneness. Transfer to a platter to rest for 1-2 minutes. Slide the salmon skin from the fillets and serve with wedges of lemon and tartar or cucumber dill sauce.
Grilled Salmon in Foil
How to make Grilled Salmon in Foil. Easy step-by-step for PERFECT, flaky salmon every time. Tips for how to know when salmon is finished and flavor ideas!
Prep: 5min
Total: 25min
Yield: 4
Serving Size: 1 serving (6 oz)
Nutrition Facts: servingSize 1 serving (6 oz), calories 301 kcal, Carbohydrate 3 g, Protein 34 g, Fat 17 g, Saturated Fat 5 g, Cholesterol 109 mg, Fiber 1 g, Sugar 1 g
Ingredients:
- 1 1/2 pound side of salmon (skin off or on)
- 1 small bunch of fresh dill (divided)
- 1 medium lemon (plus additional for serving)
- 2 tablespoons melted unsalted butter (or canola oil or olive oil)
- 3 cloves minced garlic
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instruction:
- Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Preheat an outdoor grill to medium (about 375°F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. If you prefer your food not to touch the foil directly, lay a piece of parchment paper on top (be sure none of it pokes out when the packet is sealed).
- Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.
- Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
- Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
- Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn’t overcook. Remove the salmon from the grill (I like to use the foil to lift it right back on top of the baking sheet). If it still appears a bit underdone, you can wrap the foil back over the top, and let it rest for a few minutes. Do not let it sit too long—salmon can progress from “not done” to “over done” very quickly. As soon as it flakes easily with a fork, it’s ready.
- To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.
HOW TO GRILL SALMON with Garlic Lime Butter
FAQ
What is the best way to grill salmon?
Is it better to grill salmon in foil or not?
How long does it take to grill salmon?
Should you season salmon before grilling?
