Get your big girl (or big boy) apron, your tongs, and your cooking attitude ready, because this easy, perfect, you-can’t-mess-it Grilled Salmon is about to take over the world.
It might seem scary to cook salmon on the grill, but it doesn’t have to be! Using foil packets makes grilling salmon easy and flawless. To make sure the salmon always comes out moist and flaky, you need to know how long to cook it in foil on the grill.
I’ve grilled salmon more times than I can count, and I’m excited to share everything I’ve learned about how to grill salmon in foil This guide will cover how to prep foil packets, how long to cook salmon in foil on a gas or charcoal grill, tips to check for doneness, and some of my favorite easy seasoning ideas for grilled salmon in foil
Why Cook Salmon in Foil on the Grill?
Cooking fish directly on grill grates can lead to sticking and potentially dry, overcooked fish. No one wants that sad salmon!
By making a foil packet, the salmon essentially steams inside its own little oven, keeping it incredibly moist and tender. The packet also makes transporting the salmon easy since you can carry it right on the foil.
If you’ve never tried this method before, I highly recommend it, especially for larger cuts of salmon. It’s a very forgiving technique. You can even throw the packet right on the cooler side of the grill if needed.
That said, I do also love grilling salmon directly on the grates. I find the presentation to be a bit nicer without foil, and you get more of that coveted char flavor. For tips on how to grill salmon without foil, check out my guide for grilling salmon fillets.
Okay, back to foil packet salmon! Let’s get into how to do it.
How to Make Foil Packets for Grilled Salmon
1. Pick Your Salmon
Any salmon variety will work well here. I like wild caught best for its texture and flavor. thawed if frozen.
2. Prep the Foil
Cut off a big piece of heavy-duty foil that’s long enough to wrap your fish all the way around. For easy transport, place it on a rimmed baking sheet. If desired, add a sheet of parchment paper underneath the foil.
3. Add Seasonings
I like fresh herbs, citrus slices, garlic, butter, and salt and pepper. See below for more suggestions!
4. Top with Salmon
Place the salmon on the foil skin-side down.
5. Wrap It Up
Bring the sides of foil up and fold to seal the packet, leaving room inside for air circulation.
That’s all you need to do to prep salmon in foil for the grill!
How Long to Grill Salmon in Foil
Now, for the question I get most often: how long do you cook salmon in foil on the grill?
The answer depends on a few factors:
1. Thickness of the Salmon
The cooking time is largely determined by how thick your piece of salmon is.
For a 1-inch thick salmon fillet, it will take about 10 to 12 minutes in foil on the grill.
For a thicker 1 1/2 pound salmon fillet, allow 14 to 18 minutes.
2. Desired Doneness
Cooking time also depends on if you prefer your salmon rare, medium, or welldone.
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For medium-rare salmon, grill just until opaque and starting to flake, erring on the side of underdone since it will continue cooking as it rests.
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For well-done salmon, cook until it flakes easily and is cooked through.
3. Grill Temperature
I suggest grilling the salmon on medium heat, around 375°F to 400°F.
If using a hotter grill temperature, start checking earlier and reduce time by a couple minutes to avoid overcooking.
4. Charcoal vs. Gas Grill
This foil packet method works well for either a gas or charcoal grill.
On a charcoal grill, be sure to cook over indirect heat by placing the packet away from direct flames.
Tips for Checking Salmon Doneness
Since overcooked salmon is sad salmon, I like to err on the side of underdone and allow the fish to finish cooking as it rests.
The best way to check salmon doneness is with an instant read thermometer. Pull it off the grill before it hits 145°F since the temperature will continue rising.
If you don’t have a thermometer, peek inside the foil packet to check for flakiness. It’s done when opaque and starting to flake, but still has a hint of translucency in the thickest part.
Simple Seasoning Ideas for Grilled Salmon
While I love lemon and dill, there are so many options for seasoning grilled salmon in foil!
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Lemon Garlic Salmon: lemon slices + melted butter + minced garlic + salt + pepper
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Lemon Pepper Salmon: lemon slices + lemon pepper seasoning + parsley
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Caper Salmon: thyme + capers + lemon
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BBQ Salmon: BBQ sauce + lemon slices
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Soy Salmon: soy sauce + minced garlic
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Brown Sugar Salmon: brown sugar + melted butter + lemon
Lay a Large Sheet of Foil on a Baking Sheet
- You’ll need a piece that’s big enough to wrap around your fish and still have plenty of extra foil on all sides to make a packet.
- Heavy-duty foil or foil that is at least a little thicker is better because it is less likely to tear.
- It’s easy to move to the grill because the baking sheet is there. When you’re done grilling, you can put the foil back on top and take it to the kitchen (or your table) right away.
- Place a piece of parchment paper on top of the foil to keep the food from touching it directly. Some people are worried about the health effects of cooking food directly in foil, so do what feels best to you.
How to Tell When Salmon is Finished Cooking
The eternal question! The greatest of salmon crimes (in addition to under seasoning) is overcooking.
- This Salmon Temperature Guide says that an instant read thermometer like this one is the best way to tell if salmon is done. Take the salmon out of the oven when it reaches 135 degrees F and let it rest.
- The FDA says that salmon should be cooked to 145 degrees F, but as it rests, its temperature will rise even more.
- If you don’t have a meat thermometer, you can use a sharp knife to cut into the thickest part of your salmon to see if it’s done. It’s done if it starts to flake but still has a little see-through in the middle.
- If your salmon is only about an inch thick, check it a few minutes early to make sure it doesn’t get too done. If your piece is at least 1 1/2 inches thick, it might need more time.
