Salmon Cooked on the Grill (in a foil packet) is by far, our favorite way to cook Salmon or Steelhead. It always comes out moist, never dry. Delicious doesn't even begin to describe how good it is!
The second best part about this method of cooking is that preparing the salmon couldn't be easier and the clean up is a breeze! The best part is, of course, the flavor!
This post has been updated in July 2020 from an original post done in 2013.
Ingredients needed
Ingredients needed to make Salmon Cooked on the Grill.
- Salmon or steelhead
- Olive oil
- Favorite seasoning
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How to prepare the fish
First of all, you will need a piece of foil large enough to make a packet to cook the salmon in. Heavy-duty foil is a must. Regular foil will rip and tear too easily.
Here I have about 1 ½ lbs of fresh Atlantic Salmon. Lay the filet in the middle of the foil. I don't show it in this photo, but you can drizzle a tiny amount of olive oil on the foil before placing the fish filet.
Next, drizzle a little bit of olive oil over the top of the salmon. You can use a brush and spread out the oil evenly. Sprinkle with your favorite seasonings. We are trying a new one my husband just bought at the store today. It smells magnificent!
Making the foil packet
At this point, it is time to seal up the foil packet. First of all, bring the two ends up together. Fold pieces down together about an inch or so and press together with your fingers. Keep folding down until it resembles the photo below.
The next step is to seal up the ends to make an envelope. It's kind of like wrapping a present! Fold in the sides, and fold up and over two or three times and seal shut by pressing with your fingers.
The foil packet should look similar to this when you are finished. Since it is all sealed up nice and tight and the fish will steam as it cooks. Prepared this way the salmon comes out so moist and delicious!
Grilling the fish
I cooked this salmon with the grill set to medium to medium-low. The temperature read at about 375 degrees.
Lay the packet on the preheated grill lengthwise. Cook for about 7 - 8 minutes, turn the packet around so that the front is now the back and cook for another 7 - 8 minutes. The packet will puff up slightly and you will be able to hear sizzling noises coming from the packet.
Carefully open up the foil packet. It will steam like crazy! Are you ready to enjoy something fabulous?
If you are anything like us, have your fork ready. We dig in immediately!
Okay, we had a sample taste and we are back to finish the photos. As you can see from the photo, there is nothing dry about this piece of fish.
Tips and ideas for this recipe
- This method works great with both salmon and steelhead.
- You can also prepare this in the oven. To do this, simply place the foil packet on a cooking sheet in a 375-degree oven. Bake for about 20 minutes.
- We have used garlic 'n herb seasoning, a seasoning made for seafood, and dried dill with some salt and pepper for this recipe.
- We usually serve the salmon directly from the foil. Any leftovers are moved to a plate and covered with plastic wrap before placing it in the refrigerator.
- Leftover Salmon is fantastic on a salad the next day.
- Throw away the foil and the clean up is done!
Salmon Cooked on the Grill
Equipment
- Grill
- Heavy Duty Foil
Ingredients
- 1 ½ pounds Salmon Filet or steelhead
- 1 tablespoon Olive oil
- Seasonings
Instructions
- Preheat the grill to about 375 degrees over medium to medium-high heat.
- Place the salmon filet on a large piece of heavy-duty foil.
- Drizzle olive oil over and under the salmon. Use a brush to spread the oil evenly.
- Sprinkle the salmon with your favorite seasonings.
- Seal the foil up to form a packet. Join ends together. Fold and seal, repeat these steps until excess foil is used. Then repeat on both sides to form a sealed envelope. See the above photos for a diagram of this process.
- Place the salmon on the grill lengthwise. Cook for 7 - 8 minutes.
- Turn the foil packet around so the back is now the front. Cook for another 7 - 8 minutes.
- Remove the salmon and carefully open the foil packet. Be careful of steam releasing from the packet.
- Serve!
Notes
- This method works great with both salmon and steelhead.
- You can also prepare this in the oven. To do this, simply place the foil packet on a cooking sheet in a 375-degree oven. Bake for about 20 minutes.
- We have used garlic 'n herb seasoning, a seasoning made for seafood, and dried dill with some salt and pepper for this recipe.
- We usually serve the salmon directly from the foil. Any leftovers are moved to a plate and covered with plastic wrap before placing it in the refrigerator. Leftover Salmon is fantastic on a salad the next day.
- Throw away the foil and the clean up is done!
Nutrition
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