Healthy grilled salmon foil packets

Last Tuesday I burned an entire piece of salmon onto our grill grates, and honestly? That mess is the reason I started making grilled salmon in foil instead. No scraping, no stuck skin, no sad broken fillets. Just soft, buttery fish that slides right off the packet.

Jump to:

• Why You Will Like This Grilled Salmon in Foil
• Ingredients You Need for Grilled Salmon in Foil
• Grilled Salmon in Foil
• How to Make Grilled Salmon in Foil
• Storage and Reheating Tips
• Simple Variations for Grilled Salmon in Foil
• FAQ About Grilled Salmon in Foil
• Recipes You May Like
• Final Thoughts on This Grilled Salmon in Foil

I grew up watching my mom cook fish in a pan every Friday, and I always thought salmon was fussy. It really isn't. Wrap it, close it, grill it. That's the whole thing.

We have a small terrace off our Manhattan apartment with a grill barely big enough for two packets, and that little setup has fed our family more summer dinners than I can count. Donald handles the grill lid while I chop the salsa. Alex sets the table if I ask twice. Sarah eats the pineapple straight off the cutting board before it ever makes it into the bowl.

This one takes 30 minutes total. It's high protein, low carb, and light enough that nobody feels heavy afterward. The herb butter melts down into the fish while it steams, so the salmon stays juicy without any real effort from you.

If you like simple fish dinners, you might also like my baked salmon recipe for nights when the grill isn't an option. Same idea, same soft texture, just done in the oven.

Why You Will Like This Grilled Salmon in Foil

• Ready in 30 minutes from start to plate, including the salsa
• No cleanup on the grill grates because everything cooks inside the packet
• The fish steams in herb butter, so it stays soft and never dries out
• Fresh pineapple salsa gives you sweet, tangy, and a little heat in one bite
• High protein and low carb without tasting like health food
• Kid friendly, since you can leave the jalapeño out of one portion

Ingredients You Need for Grilled Salmon in Foil

Everything here is simple. Nothing weird, nothing you need a special trip for.

For the salmon packets:

• ⅔ lb salmon, sliced into 2 fillets
• 2 tablespoons butter, softened
• 2 tablespoons fresh chopped cilantro or parsley
• 1 teaspoon minced garlic
• Salt and pepper, to taste
• 1 tablespoon lime juice (about half a lime)

For the pineapple salsa:

• 1 small pineapple, cored and cut into strips (about 2 cups chopped)
• ½ tablespoon chili powder
• ½ red onion, minced
• ¼ cup fresh minced cilantro
• 1 cup cherry tomatoes, quartered
• 1 tablespoon fresh minced jalapeño
• 1 tablespoon apple cider vinegar
• 2 tablespoons lime juice
• ⅛ teaspoon salt

A few notes from my kitchen. I buy skin on salmon because it holds together better in the packet, and the skin peels away in one piece after cooking. If cilantro tastes like soap to you, use parsley. Nobody will notice.

Fresh pineapple matters here. I tried canned once when I was short on time and the salsa turned watery and too sweet. Not terrible, but not the same.

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How to Make Grilled Salmon in Foil

Get the Grill and Fish Ready

Preheat your grill to 400ºF. Spray a large piece of tin foil with cooking spray and set it aside.

Pat both salmon fillets dry with a paper towel. This part matters more than people think, since wet fish steams instead of soaking up the butter.

Season both sides with salt and pepper.

Mix the Herb Butter

In a small bowl, stir together the softened butter, chopped cilantro, minced garlic, salt, and pepper.

Use a fork and mash it until the herbs are spread all the way through. It should look like a soft green paste.

Cold butter fights you here. I leave mine on the counter about 20 minutes before I start.

Wrap and Grill the Salmon in Foil

Spread the herb butter over the top of each fillet, then move them onto the foil.

Squeeze the lime juice right over the top.

Fold the top half of the foil over the salmon and pinch the sides closed. Check the edges twice. You want no gaps where steam can escape, because that steam is what keeps the fish soft.

Grill at 400ºF for 8 to 10 minutes, or until the inside hits 135ºF and the salmon flakes with a fork.

Let the packet rest a minute or two before you open it. And please open it away from your face. I learned that one the hard way and singed my eyebrows.

Make the Pineapple Salsa

While the salmon grills, toss the chopped pineapple, chili powder, red onion, cilantro, cherry tomatoes, jalapeño, apple cider vinegar, lime juice, and salt in a bowl.

Stir it well and let it sit. Ten minutes on the counter and the juices pull everything together.

Spoon it over the salmon right before serving.

Storage and Reheating Tips

Leftover salmon keeps in the fridge for up to 3 days in a covered glass container. I store the salsa separately so the fish doesn't go soggy.

To warm it back up, wrap the salmon in fresh foil and put it in a 275ºF oven for about 10 minutes. Low and slow keeps it soft. The microwave turns it rubbery and makes your whole kitchen smell like fish for hours.

Cold leftover salmon is also really good flaked over greens the next day. I do that for lunch more often than I reheat it.

The salsa actually tastes better on day two. The onion mellows out and the pineapple juice soaks into everything.

Simple Variations for Grilled Salmon in Foil

Want to switch things up? Here's what has worked in my kitchen.

• Swap the pineapple for mango when pineapple looks sad at the store
• Add thin lemon slices under the fillets for a brighter taste
• Use dill and lemon zest in the butter instead of cilantro and lime
• Toss asparagus or green beans right into the packet so dinner cooks together
• Skip the jalapeño for kids and add a pinch of red pepper flakes to your own portion
• Serve it with tzatziki sauce instead of salsa for a cooler, creamier plate

One pitfall to watch. Do not walk away and let it go 15 minutes. Salmon goes from soft to chalky fast, and once it's dry, no amount of butter fixes it.

When we grill for a crowd, I put these packets on one side and my grilled chicken kebabs on the other. Everyone gets what they want and I only clean one grill.

FAQ About Grilled Salmon in Foil

How Long Does Salmon Take to Cook in Foil on the Grill?

About 8 to 10 minutes at 400ºF for standard fillets. Thicker center cut pieces may need 12 minutes. Mine usually hit the mark right at 9 minutes, and I start checking at 8 because thin tail pieces cook faster.

What Temperature Should Grilled Salmon in Foil Reach?

Pull it at 135ºF in the thickest part. It climbs a few degrees while it rests in the closed packet. If you like your salmon fully firm, go to 145ºF, though I find it drier that way.

Should You Flip Salmon When Grilling It in Foil?

No flipping needed. The packet traps heat and steam on all sides, so the fish cooks evenly from below and above. Flipping just spills the butter and lime juice out.

How Do You Keep Salmon From Sticking to Aluminum Foil?

Spray the foil with cooking spray before the fish goes on, or brush it with a little olive oil. The butter helps too. If you skip that step, the skin welds itself to the foil and you will be picking silver bits off your dinner.

Recipes You May Like

• Savory Baked Dijon Salmon for a weeknight version with a tangy mustard glaze
• Quick Garlic Butter Shrimp Scampi when you want seafood on the table in under 20 minutes
• Crispy Air Fryer Tilapia With Lemon and Herbs for the nights the grill stays cold

Final Thoughts on This Grilled Salmon in Foil

So here's the short version. Season the fish, spread on herb butter, seal the foil, grill 8 to 10 minutes, and top it with fresh pineapple salsa.

I love this grilled salmon in foil because it gives me a real dinner without a sink full of pans. On a hot July evening, that means everything.

Give it a try this week and tell me how it goes in the comments. I read every one.

Save this to Pinterest so it's waiting for you next time salmon goes on sale.