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Grilled Lemon-Salmon Foil Packs

grilled lemon-salmon foil packs Entree
Grilled Lemon-Salmon Foil Packs
  • Prep 30 min
  • Total 30 min
  • Servings 4

Even the most accomplished grill-master can feel intimidated when preparing fish. How long to cook it? When to flip? How to keep it from dying out? Making salmon in these handy foil packs takes all the guesswork out of learning how to grill salmon, ensuring a moist and flavorful seafood entrée. MORE+ LESS-

Updated June 13, 2019

Ingredients

1 1/2
lb salmon fillets, skin removed, cut into 4 serving pieces
2
tablespoons vegetable oil
1/2
teaspoon salt
1/2
teaspoon pepper
1
medium lemon, cut into 1/8-inch slices (about 12)
2
tablespoons finely chopped fresh parsley

Steps

Hide Images
  • 1
    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place salmon piece on center of each sheet. Brush 1/2 tablespoon oil over both sides of each salmon piece. Sprinkle each piece with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place about 3 lemon slices flat or overlapping on each piece.
  • 2
    Bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 3
    Place packets on grill over medium-low heat. Cover grill; cook 13 to 16 minutes, rotating packets 1/2 turn after about 7 minutes, until salmon flakes easily with fork.
  • 4
    To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Sprinkle with parsley.

Expert Tips

  • Sprinkle the salmon with toasted white and black sesame seeds before serving.
  • Look for wild salmon from Alaska in the summer time, farmed Scottish salmon year-round, or steelhead trout (which has the same red, rich flesh like salmon). When you cut the fillet into pieces make the thinner end, closest to the tail, into wider pieces. Put the thicker pieces on the grill for a few minutes before placing the thinner pieces.
  • Open one packet to check for doneness. Carefully unwrap one fold (steam will be hot). Check doneness and carefully refold if more cooking time is needed.
  • Try to find salmon fillets that are cut into an even thickness so they will all be ready at the same time.
  • Use heavy-duty foil for the most secure packets.
  • To store fresh herbs, wrap in slightly damp paper towels, place inside a resealable food-storage plastic bag and refrigerate.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
400mg
17%
Potassium
900mg
26%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
4%
Sugars
0g
Protein
36g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This foil wrapped salmon on grill recipe is simplicity itself. Just place each serving of salmon on its own piece of foil, add lemon and seasoning, seal the edges, and pop the packets onto a hot grill. In just about 15 minutes, you’ll be ready to cut the packets open for an aromatic and dramatic presentation of your fresh-off-the-grill main course. To learn more, check out our Guide to Grilling Salmon. If you’re wondering what to serve with such an impressive entrée, consider a crisp and garlicky Caesar salad, some steamed vegetables and a side of potatoes or rice. Since you’ve already got the grill fired up, consider grilling peaches or pineapple and adding them to dishes of ice cream for dessert. Now that you know how to grill salmon in foil, you can try even more traditional favorites, intriguing variations and fresh new takes in this collection of Betty’s Best Salmon Recipes.

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