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One-Pan Grilled Salmon Foil Packets

A simple, foolproof method for grilling salmon in foil packets, ensuring moist, flaky fish with minimal cleanup. Includes exact timing and a key ratio for perfect doneness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 6-ounce salmon fillets, skin on or off
  • 1 medium lemon thinly sliced
  • 2 tablespoons unsalted butter cut into small pieces
  • 2 cloves garlic thinly sliced
  • Salt and freshly ground black pepper
  • Fresh dill or parsley sprigs optional

Equipment

  • heavy-duty aluminum foil
  • grill (gas or charcoal)
  • tongs
  • instant-read thermometer
  • cutting board
  • chef's knife

Method
 

  1. Preheat your grill to medium-high heat, around 400°F (200°C). Clean and oil the grates.
  2. Tear two large sheets of heavy-duty aluminum foil, about 12x18 inches each. Lay them flat.
  3. Place a salmon fillet in the center of each foil sheet, skin-side down if skin is on. Season with salt and pepper.
  4. Top each fillet with lemon slices, garlic slices, and butter pieces. Add dill or parsley if using.
  5. Fold the foil tightly: bring the long sides together and fold over twice, then crimp the ends to seal. Leave a small pocket of air for steam.
  6. Place the packets on the grill, seam-side up. Close the lid and cook for 12-15 minutes, depending on thickness (about 10 minutes per inch of thickness).
  7. To check doneness, carefully open one packet (watch for steam). The salmon should flake easily with a fork and reach 135°F (57°C) internally. Carryover cooking will bring it to 145°F.
  8. Remove packets from grill, let rest 2 minutes. Serve directly in the packet or transfer to plates, drizzling with accumulated juices.

Notes

For even cooking, ensure fillets are similar thickness. If using thin fillets (under 1 inch), reduce cook time by 2-3 minutes. To add vegetables, layer thin slices of zucchini or bell peppers under the salmon. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a low oven.