Grilled Salmon Foil Packets Food

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GRILLED SALMON IN FOIL



Grilled Salmon in Foil image

How to make Grilled Salmon in Foil. Easy step-by-step for PERFECT, flaky salmon every time. Tips for how to know when salmon is finished and flavor ideas!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 25m

Number Of Ingredients 7

1 1/2 pound side of salmon (skin off or on)
1 small bunch of fresh dill (divided)
1 medium lemon (plus additional for serving)
2 tablespoons melted unsalted butter (or canola oil or olive oil)
3 cloves minced garlic
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Preheat an outdoor grill to medium (about 375 degrees F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. If you prefer your food not to touch the foil directly, lay a piece of parchment paper on top (be sure none of it pokes out when the packet is sealed).
  • Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.
  • Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.
  • Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
  • Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
  • Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn't overcook. Remove the salmon from the grill (I like to use the foil to lift it right back on top of the baking sheet). If it still appears a bit underdone, you can wrap the foil back over the top, and let it rest for a few minutes. Do not let it sit too long-salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
  • To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.

Nutrition Facts : ServingSize 1 serving (6 oz), Calories 301 kcal, Carbohydrate 3 g, Protein 34 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 109 mg, Fiber 1 g, Sugar 1 g

GRILLED SALMON FOIL PACKETS



Grilled Salmon Foil Packets image

These grilled salmon foil packets are tender and juicy with a ton of flavor thanks to the lemon dill butter. They are easy to make, only take 12 minutes to cook and can be prepped ahead of time.

Provided by Julia

Categories     Dinner     Lunch

Time 15m

Number Of Ingredients 6

4 Salmon Fillets ((about 1.5 pounds/680 grams in total), see note 1)
Salt (to taste)
A generous pinch of Black Pepper
4 Fresh Small Dill Sprigs
4 Slices Lemon Dill Compound Butter (, see note 2)
4 Lemon Wedges (, optional)

Steps:

  • Heat your grill.
  • Place one salmon fillet onto a sheet of aluminum foil. Season it with salt and black pepper and top with 1 slice of lemon dill compound butter (see note 2) and a sprig of fresh dill. Wrap well so there are no holes. Repeat with the rest of the fillets.
  • Transfer the packets onto a pre-heated grill, skin side down. Cook on medium-high (without turning) for about 12 minutes or until ready (see note 5).
  • When ready, remove packets from the grill and let them cool down a bit before serving.
  • Serve with a lemon wedge (optional) and side of your choice.

Nutrition Facts : Calories 280 kcal, Carbohydrate 10 g, Protein 35 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 85 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

LEMON-DIJON GRILLED SALMON FOIL PACKET



Lemon-Dijon Grilled Salmon Foil Packet image

My family enjoys this healthy salmon recipe very much, which makes it a winner in my book. The capers really give it a burst of flavor. And since the salmon are grilled in foil, there's almost no cleanup! -Bonnie McGuire, Sunnyvale, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 salmon fillets (4 ounces each)
4 teaspoons olive oil
4 teaspoons lemon juice
1 tablespoon drained capers
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon dill weed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon over salmon. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 225 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 359mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

GRILLED FOIL-PACKET FENNEL SALMON



Grilled Foil-Packet Fennel Salmon image

Provided by Marcela Valladolid

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Four 6-ounce skinless salmon fillets
Olive oil, for drizzling
1/2 teaspoon kosher salt, plus more for the vegetables
1/2 teaspoon freshly ground black pepper, plus more for the vegetables
1/2 cup freshly squeezed lemon juice
2 cups quartered grape tomatoes
2 cups large-diced zucchini
1 cup small-diced baby potatoes
1/2 yellow onion, sliced
Fresh fennel fronds, for garnish

Steps:

  • Heat a grill pan over medium heat until hot.
  • Put each salmon fillet on a separate piece of foil large enough to fold over and seal. Drizzle the salmon with olive oil and season with the salt and pepper. Add about 2 tablespoons of lemon juice to each fillet. Top the salmon with the tomatoes, zucchini, potatoes and onion. Season the vegetables with salt and pepper. Wrap up the salmon and vegetables tightly in the foil packets.
  • Grill the packets until the salmon is cooked through and the vegetables are slightly tender, about 15 minutes. Serve in the foil packets and garnish with fennel fronds.

GRILLED SALMON IN A FOIL PACK



Grilled Salmon in a Foil Pack image

This simple salmon foil pack will inspire you to grill all year round. Instead of four smaller fillets, we cook a big piece and split it up. The lemon, onion, garlic and butter come together to make the perfect sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 red onion, halved lengthwise and very thinly sliced
1 lemon, very thinly sliced, seeds removed
1 clove garlic, sliced
Kosher salt and freshly ground black pepper
One 1 1/2-pound piece center-cut skinless salmon fillet
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon dried Italian seasoning

Steps:

  • Prepare a grill for medium-high heat.
  • Toss the onion, lemon and garlic with a generous pinch each of salt and pepper. Spread the mixture in the center of a 24-inch-long piece of heavy-duty foil. Put the salmon on top of the onion mixture, drizzle with the butter and sprinkle with the Italian seasoning and a generous amount of salt and pepper. Bring the 2 long sides of foil together and fold over twice to seal. Bring the ends of the foil in and crimp to seal, leaving a bit of room for steam to circulate inside.
  • Place the packet on the grill and cook for 10 to 15 minutes. Careful of the steam, open the packet and check the salmon. It should be mostly opaque with a slightly rosy center. Transfer the package to a cutting board and set aside for about 5 minutes.
  • Cut the salmon into 4 equal pieces and transfer to 4 plates. Evenly spoon the onions, lemons and collected juices over the salmon.

MEDITERRANEAN SALMON FOIL PACKETS



Mediterranean Salmon Foil Packets image

Make and share this Mediterranean Salmon Foil Packets recipe from Food.com.

Provided by That Napa Chicken R

Categories     Very Low Carbs

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1 summer squash
1 zucchini
2 plum tomatoes, cut into 1/2-inch dice
3/4 cup kalamata olive, pitted and coarsely chopped
1/2 cup basil leaves, chopped
2 tablespoons extra virgin olive oil
3/4 teaspoon salt
1 teaspoon lemon zest
1 lb salmon fillet, cut into 4 pieces (skinless)
feta cheese, to top

Steps:

  • Prepare outdoor grill for covered direct grilling over medium-high heat.
  • Trim ends from yellow squash and zucchini. With vegetable peeler, peel squash and zucchini lengthwise into long thin ribbons.
  • Transfer ribbons to a foil cooking bag. (Or, place two 30" by 18" sheets heavy-duty foil on work surface to make a double thickness.).
  • Sprinkle tomatoes, olives, basil, oil, and 1/2 teaspoon salt over squash and zucchini ribbons. Sprinkle lemon peel and remaining 1/4 teaspoon salt over salmon.
  • Place salmon on top of squash mixture; seal bag. (Or, if using foil, bring long sides of foil up and over salmon; fold several times to seal well, then fold in ends to seal tightly.).
  • Place foil packet on grill rack. Cover grill and cook 12 minutes.
  • When salmon is done, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open.
  • Slide vegetables and salmon onto 4 dinner plates to serve. Top with feta cheese as desired.

Nutrition Facts : Calories 257.5, Fat 14.8, SaturatedFat 2.3, Cholesterol 52.3, Sodium 713.6, Carbohydrate 6.3, Fiber 2.4, Sugar 3.2, Protein 25.3

GRILLED BEER SALMON PACKETS



Grilled Beer Salmon Packets image

Make and share this Grilled Beer Salmon Packets recipe from Food.com.

Provided by Recipe Reader

Categories     < 15 Mins

Time 15m

Yield 3 serving(s)

Number Of Ingredients 6

3 small salmon fillets
1 1/2 teaspoons garlic salt
3 tablespoons brown sugar
3 tablespoons butter, cut into pieces
1 small red onion, sliced
0.5 (12 ounce) bottle beer

Steps:

  • Preheat grill to medium high heat.
  • Create a large aluminum foil packet for each fish fillet.
  • Place salmon in center of foil.
  • Season with garlic salt and brown sugar.
  • Add pieces of butter, then onions.
  • Carefully, pour some beer into foil packet and seal tightly.
  • Grill for 8-10 minutes.

Nutrition Facts : Calories 558.1, Fat 22.5, SaturatedFat 9.1, Cholesterol 195.9, Sodium 303.3, Carbohydrate 17.9, Fiber 0.3, Sugar 14.3, Protein 64

GRILLED SALMON FAJITA PACKETS



Grilled Salmon Fajita Packets image

Make and share this Grilled Salmon Fajita Packets recipe from Food.com.

Provided by Lorac

Categories     Onions

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs skinless salmon fillet
1 lime, juice of
1 (3/4 ounce) envelope fajita seasoning mix
2 tablespoons flour
2 large bell peppers, cut in strips
1 medium onion, thinly sliced
1 (15 ounce) can black beans, rinsed and drained
1/2 cup cilantro salsa or 1/2 cup chipotle salsa
warm tortilla (optional)
additional salsa (optional)
shredded monterey jack cheese (optional)

Steps:

  • Preheat grill to medium high or oven to 450°F.
  • Cut salmon crosswise into 1/2 inch stips and sprinkle with lime juice.
  • Toss salmon with fajita seasoning and flour.
  • In a bowl, combine peppers, onions, beans and salsa.
  • Tear off 4 sheets (12x18 inches) heavy duty aluminum foil.
  • Center 1/4 of the vegetable mixture on each sheet.
  • Top each with 1/4 of the salmon.
  • Fold up foil to form packets and seal edges.
  • Grill 9-11 minutes covered or bake on a cookie sheet 25-30 minutes.
  • Serve with tortillas, salsa and cheese if desired.

Nutrition Facts : Calories 352.5, Fat 6.6, SaturatedFat 1.1, Cholesterol 88.7, Sodium 312.8, Carbohydrate 30.6, Fiber 9.1, Sugar 4.3, Protein 42.7

GRILLED SALMON PACKETS FOR TWO



Grilled Salmon Packets for Two image

Cleanup's a snap with this convenient dish prepared and cooked in a foil wrapper. That's a welcome time-saver during a hectic week. -Tim Weber, Bettendorf, Iowa

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 salmon steaks (6 ounces each)
1/2 teaspoon lemon-pepper seasoning
1/2 cup shredded carrots
1/4 cup julienned sweet yellow pepper
1/4 cup julienned green pepper
2 teaspoons lemon juice
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Sprinkle salmon with lemon-pepper. Place each salmon steak on a double thickness of heavy-duty foil (about 12 in. square). Top with carrots and peppers. Sprinkle with remaining ingredients., Fold foil around fish and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts :

GRILLED SALMON, BACON & FETA PACKETS



Grilled Salmon, Bacon & Feta Packets image

A recipe from Rachael Ray from chef#464080. This looks really yummy. But since I don't like feta, I would try with another cheese.

Provided by Boomette

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 (6 ounce) salmon fillets, 1 inch thick, skin on and at room temperature
1/2 cup ranch dressing
3 slices bacon, cooked and crumbled
1/4 cup feta cheese, crumbled
2 tomatoes, chopped

Steps:

  • Preheat a grill to high. Cut four 8-by-12-inch sheets of heavy-duty foil. Place each salmon fillet skin side down on a sheet; top each with 2 tablespoons ranch dressing, 1 tablespoon bacon and 1 tablespoon feta; season with pepper.
  • Fold up the sides of the foil, leaving the top exposed. Place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes.
  • Serve topped with the tomatoes.

Nutrition Facts : Calories 422.2, Fat 27.6, SaturatedFat 6.1, Cholesterol 99.7, Sodium 612.1, Carbohydrate 4.8, Fiber 0.9, Sugar 2.7, Protein 37.4

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER



Grilled Salmon in Foil With Herby Garlic Butter image

This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?

Provided by Rachel Gurjar

Time 36m

Yield 2 Servings

Number Of Ingredients 8

1 Tbsp. honey
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
1 tsp. finely grated lemon zest
6 garlic cloves, finely chopped
4 Tbsp. unsalted butter, room temperature
2 Tbsp. finely chopped dill, plus more for serving
1 (1 lb.) boneless salmon fillet, preferably skin-on
4 Tbsp. fresh lemon juice, divided

Steps:

  • Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
  • Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
  • Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
  • Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

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