How to make a Grilled Salmon

Introduction

Grab your apron, tongs, and attitude because we’re overcoming culinary phobias with this quick, perfect, no-fail Grilled Salmon in Foil.

This Grilled Salmon is flawless, even if you’re afraid of cooking fish like I was for years! Or using the grill as I was for years!

I’ve included everything you need to know about how to tell when salmon is done cooking and what temperature salmon should be cooked at, as well as suggestions for how to flavor grilled salmon, what to serve with salmon, and more! This is your grilling tool set for foil-wrapped salmon.

This dish is based on my tried-and-true Baked Salmon recipe. We make it on a weekly basis in some form.

Almost every week, we make it in some form. It’s had millions of views and hundreds of five-star ratings, and it’s the first thing I make when I have guests over. It’s simple yet effective, and everyone enjoys it.

Before the grilling season ends, I’d like to modify, test, and improve my favorite baked salmon recipe on the grill. Today is your lucky day!
You may use the same grilling method with one of the other proposed modifications below, or you can follow those taste suggestions.

EASY and PERFECT EVERY TIME: How to Grill Salmon

While you may cook salmon without foil, I feel that grilling it using foil is the most convenient and effective method.

Moisture is trapped by wrapping foil around the fish. It guarantees that the salmon is delicate and flaky rather than dry.

You don’t have to be concerned about the salmon breaking apart or adhering to the grill when using the foil technique.

Grilling with foil prevents sad, stuck-on, dry fish.

The following is a breakdown of how to make this recipe:

Begin by choosing the best fish for grilled salmon in foil.

Look for salmon that is brilliant pink in color, has a fresh but not fishy fragrance, and is wild-caught if at all feasible.

I prefer to have the skin removed from my grilled salmon in foil by the seafood counter. You don’t need the skin to keep the fish from breaking apart because it’s held together by the foil.

Check out this Spicy Baked Fish for more tips on how to choose salmon. I go over the numerous varieties of salmon and the ones I suggest for various reasons. (It’s also a tasty recipe.) It’s worth a shot.)

On a baking sheet, lay a large sheet of foil.

To build a foil packet, you’ll need a sheet large enough to fully wrap around your piece of fish, with enough overhang on both sides.

I recommend buying a heavy-duty foil, or at the very least one that is somewhat thicker because it is less likely to tear.

Because the baking sheet is present, it is simple to transport to your grill. When you’re finished grilling, just reattach the foil package and bring it straight to the kitchen (or your table).

If you don’t want your food to come into close contact with the foil, use a layer of parchment paper on top of it to function as a barrier.

Some people believe that cooking food directly in foil is unhealthy, so do what you feel most comfortable with.

Half of the herbs and citrus should be placed on the foil in the first flavor layer.

I usually use a few dill sprigs and lemon, but you may use any combination of fresh herbs and citrus.

Use fewer herbs if you’re using a stronger herb like rosemary or dill. Because herbs like parsley and cilantro are more delicate, you may go a little heavier on them.

Lemon, lime, or orange (or all three!) are good choices for citrus. Lime is the most powerful of them all.

I don’t recommend grapefruit for this grilled salmon dish because it’s rather harsh.

Place the salmon on top of the salad

The salmon has to be placed such that it looks colorful and vibrant. That makes it even more appealing to have!

Season with butter and garlic.

I’ve been enjoying the taste of melted butter in my Grilled Salmon in Foil. For a complete 12-pound fish, just two teaspoons are enough. It’s money well spent.

If you don’t want to use butter or require a dairy-free version of the Grilled Salmon in Foil, you may substitute olive oil or another cooking oil.

· Fresh garlic, kosher salt, and black pepper are my favorite spices.
· Salt & pepper to taste. You’ll need additional fish if you have a lot.
· More herbs in the second flavor layer. Citrus again.
· The more powerful the herb, the less you’ll require.

GRILL after sealing the foil packet!

Grill the salmon over medium heat, between 375 and 400 degrees Fahrenheit. This recipe is for Grilled Salmon in Foil on a Gas Barbecue, but it may also be used on a charcoal grill, a Traeger grill, or a Big Green Egg.

The salmon should cook for 14-18 minutes after the grill is closed, or until almost entirely cooked through at the thickest portion. Depending on how thick your fish is, the cooking time will vary.

How to Tell if Salmon is Ready to Eat

Overcooking is the most heinous of fish crimes. Here are some helpful hints for determining when your salmon is done.

Using a sharp knife, peep into the thickest portion of your Grilled Salmon in Foil to see whether it’s done. It’s done when it starts to flake but still has a little translucency in the center.

After about 6 minutes of cooking, rapidly put a butter knife into the thickest section of the fish. After then, take it out and feel the knife to see whether it’s hot.

The salmon will require a longer time if the knife is lukewarm, but if the knife is medium warm, the fish should be ready to remove (I still recommend cutting into it to check for color).

If your piece is thinner (about 1 inch thick), check it a few minutes before it is done to make sure it doesn’t overcook. It may take longer if your item is really thick (1 1/2 inches or more).

Use a quick-read thermometer, such as this one (more details below).

What Is the Best Temperature for Cooking Salmon?

Using an instant-read thermometer to check for doneness in the middle is the most reliable way to tell if your salmon is done.

Fish should be cooked to an internal temperature of 145 degrees F, according to the FDA. On paper, this seems fantastic.

In real life, cook leftovers. Salmon and other fish, I’ve discovered, continue to “cook” when resting. I usually take my salmon out of the oven early (between 137 and 140 degrees F), cover it with foil, and let it rest for about 5 minutes. The resting period permits the fish to reach a temperature of 145 degrees Fahrenheit.

What to Serve with Foil-Grilled Salmon

Portobello Mushrooms on the Grill Grilled mushrooms are a tasty, quick side dish with a meaty taste. Try my recipe for Grilled Portobello Mushrooms.

Fries made with grilled sweet potatoes

For a fun and quick summer evening, pair your Grilled Salmon in Foil with these Grilled Sweet Potato Fries.

Grilled Salmon in Foil with Asparagus is a favorite of ours. It may be prepared at the same time as the salmon. Toss the asparagus spears with olive oil, salt, and pepper on a grill basket like this one. Grill for 8 to 12 minutes, or until the fish is tender. The length of time depends on the thickness of your spears.

Rice

On a bed of rice, serve your Grilled Salmon in Foil! The lemon in the fish would go well with this Lemon Rice.

Vegetables that have been roasted

Roast a substantial side dish of vegetables in the oven to go with your Grilled Salmon in Foil.

Adding Flavor to Grilled Salmon in Foil

Here are some additional wonderful alternatives to keep the meal tasting fresh, in addition to the dill and lemon Grilled Salmon in Foil below.

With capers, grill salmon in foil. Replace the dill with a few sprigs of thyme and decrease the salt to 12 tsp for a vibrant, somewhat Italian twist. 1 to 2 tablespoons of drained capers should be sprinkled over the finished fish.

Foil-wrapped grilled salmon with lime

Instead of lemon, use lime and cilantro instead of dill. With a Margarita, of course.

Foil-wrapped Grilled BBQ Salmon Instead of the melted butter and garlic, apply 1/4 cup of BBQ sauce (try this homemade barbeque sauce) over the salmon before cooking. As recommended, garnish with lemon slices.

Foil-wrapped grilled salmon with soy sauce. Substitute 1/4 cup soy sauce for the melted butter in your Grilled Salmon in Foil for an Asian twist. Before placing the fish on the grill, drizzle it with soy sauce and top it with garlic as recommended. You can also skip or minimize the extra salt because of the high sodium level of soy sauce. This variation would go well with an Asian Noodle Salad.

Brown Sugared Grilled Salmon in Foil Grilled Salmon in Foil with a Sweet Twist! 1/4 cup brown sugar + 1/4 cup melted butter. As suggested, add garlic, salt, pepper, and lemon.

Nutrition

Cooking Salmon in a Variety of Ways

Yes, we love foil-wrapped baked or grilled salmon, but there are plenty of alternative healthy salmon dishes out there.

Salmon Patty Recipe with Lemon Pepper Salmon, Whole30 Salmon, Soy Ginger Salmon, and Garlic Salmon.

For a different instance, a Teriyaki Salmon Quinoa recipe has been given-

Teriyaki Salmon Quinoa Bowls

Ingredients for preparation

· boneless side of salmon with skin removed
· sprig of fresh dill, split
· medium lemon, plus one or two more to serve
· tablespoons unsalted butter, canola oil, or olive oil, melted
· garlic cloves, chopped
· kosher salt,
· black pepper, freshly grated

Instructions

Retrieve the salmon from the refrigerator and set aside for 10 minutes to come to room temperature while you prepare the remaining ingredients. Preheat a medium-hot outside grill (about 375 degrees F). Using a big piece of aluminum foil, line a rimmed baking sheet (large enough to contain your piece of salmon). Place a sheet of parchment paper on top of the foil if you don’t want your food to come into direct contact with it (be sure none of it pokes out when the packet is sealed).

Using a baking spray, lightly coat the foil. Then, down the center, lay a few dill sprigs. Cut the lemons into thin slices and place half of them on the plate with the dill in the center. On top of it, place the salmon.

Drizzle the melted butter over the fish. Season to taste with salt and pepper. Scatter the garlic over the salmon, then top with a few more dill springs and the remaining lemon segments. Reserve about a tablespoon of the leftover dill for serving.

Fold the aluminum foil sides up and over the top of the salmon to completely enclose it. Place the second piece of foil on top and fold the edges under to form a sealed packet if your first piece isn’t big enough. Allow a small amount of space within the foil for air to flow.

Slide the wrapped fish onto the grill with care.

Close the grill and cook the fish for 14-18 minutes, or until the thickest portion is nearly entirely cooked through. Depending on the thickness of the salmon side, the cooking time will vary. If your piece is thinner (about 1 inch thick), check it a few minutes before it is done to make sure it doesn’t overcook. It may take longer if your item is really thick (1 1/2 inches or more).

Open the grill and carefully remove the foil, leaving the top of the fish exposed (be careful of hot steam). Close the grill and cook for another 3 minutes, or until the fish is thoroughly cooked through. Make sure the salmon doesn’t overcook by keeping a tight eye on it.

Take the fish off the grill (I like to use the foil to lift it right back on top of the baking sheet). If it still seems a touch underdone, you may put the foil back over the top, and let it rest for a few minutes. Allow it to sit for a short time—salmon can quickly go from “not done” to “overdone.” It’s ready when it readily flakes with a fork.

Cut the fish into chunks to serve. Remove and discard the uppermost dill sprigs. If preferred, top with freshly chopped dill and a squeeze of lemon.