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5 from 1 vote

Easy Grilled Salmon in Foil

Pink, Perfect and So Easy you’ll be wondering why you haven’t tried this before! Put your fears away and let me show you how to make EASY grilled salmon in foil! You’ll be cranking up the grill tonight!
Prep Time5 mins
Cook Time9 mins
resting2 mins
Total Time16 mins
Course: main
Cuisine: American
Keyword: foil packet salmon, grilled salmon in foil
Servings: 1 serving
Calories: 462kcal
Author: Wendi Spraker
Cost: $7


  • aluminum foil
  • knife
  • cutting board


  • 2 Slices Lemon
  • 1 slice Red Onion
  • ½ lb salmon filet skinless
  • ¼ tsp kosher salt
  • ¼ tsp ground pepper
  • 1 Tbs Olive Oil
  • 1 Tsp minced garlic
  • tsp cayenne pepper
  • 1 sprig Rosemary


  • Preheat grill to medium or medium high while preparing the salmon.
  • Lay two layers of 18” long heavy duty aluminum foil on top of one another on the counter.
  • Lay two slices of lemon onto the middle of the aluminum foil.
  • Cut one slice of onion and separate into rings. Lay these on top of the lemon slices.
  • Sprinkle both sides of the salmon with salt and pepper and lay the filet on top of the lemon and onion slices.
  • Drizzle the olive oil over the surface of the salmon and sprinkle with garlic and cayenne.
  • Lay sprig of Rosemary on the top of the Salmon.
  • Fold the aluminum foil from each end and roll together.
  • Pull the side of the aluminum foil to the top and seal together by rolling and pinching.
  • Repeat for each piece of salmon you will serve.
  • When the grill has come to temperature (make sure the grill grates are very clean so the aluminum foil will not stick), set the packet onto the grill grates and replace the top on the grill. Allow to set for 9 minutes.
  • Remove the packet from the grill to a platter and allow to sit, closed, for 1-2 minutes
  • Serve hot.



  • Start with a fresh piece of salmon, uniformly 1” thick, little to no fishy smell and a bright color.
  • The meat should not feel slimy or have a gray color.
    ONLY use heavy duty aluminum foil for this recipe and use TWO sheets for each piece of salmon you will cook.
  • The aluminum foil can stick to the cooking grates and you don’t want your expensive piece of salmon to fall down into the grill!
  • When cooked, the salmon will be a brighter color pink. Don’t be tempted to over cook the salmon.
  • Grill the salmon for 9 minutes and then allow to rest, closed for 1-2 minutes. If not quite done, reseal the packet and set back on the grill for another 1-3 minutes.
  • By placing the lemon slices and onion on the bottom of the packet, this will allow those to perfume the meat while holding it up out of the oil and juices, which steam the meat as it cooks.
  • Feel free to add other veggies to the packet - ex, small cut potatoes, carrots, asparagus, etc.
  • Don’t forget the salt!
  • Make sure the grill grates are very clean so that the packet will not stick to the grates
  • Try other citrus besides lemon if that’s your preference.
  • Other fresh herbs on top of the salmon will work as well.
  • Can replace salt and garlic with garlic salt.
  • Use a different type of onion is fine.
  • If you don’t have olive oil, substitute 2 Tbs Butter and lay the pat on top of the salmon.
PRO TIP: For a milder taste to the salmon, 1 hour before serving, soak the salmon in a brine of 2 C cold water 2 tsp of kosher salt. Remove from the water and drain onto paper towels then prepare as stated in the recipe.


Calories: 462kcal | Carbohydrates: 4g | Protein: 46g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 683mg | Potassium: 1111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 2mg