Savor the simplicity and flavor of Grilled Salmon in Foil, an effortless and delicious way to prepare this staple fish. The foil locks in moisture and seasoning, ensuring a tender and flavorful result every time. Perfect for weeknight dinners or special occasions, this recipe is easy to prepare and clean up, making it a go-to favorite.
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Key Ingredients
- Salmon
- Olive Oil
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Salt and Pepper
What Type of Salmon to Use
The best type to use is a matter of preference. The most common types of salmon include:
- Wild and/or Sockeye: Known for its deep red color and rich, oily flavor. It is considered one of the most flavorful types of salmon.
- Atlantic: It is farm raised and has a milder flavor than wild-caught salmon.
- Pink: It is the smallest of the Pacific salmon and has a mild, delicate flavor.
Ultimately, the best type of fresh salmon to use will depend on your personal taste preferences.
Salmon that is sourced from the Atlantic is usually farmed. Farmed means antibiotics and food coloring (to give it a pink color) are used. This adds harmful chemical additives to the fish. So I usually try to look for wild-caught salmon.
Remove the Skin? Or Leave it on?
Cooking salmon with the skin on can help to add flavor and keep the fish moist. The skin will also protect the flesh of the salmon while it cooks, this helps prevent it from over-cooking or drying out.
Cooking salmon with the skin off will allow the fish to cook more evenly, and the flesh will be exposed to more heat which can be desirable for some cooking methods. Keep in mind the flesh will be more delicate and may dry out more easily without the skin to protect it.
When cooking salmon with the skin on, it’s a good idea to remove it after cooking. It’s super simple to do so, and will usually glide right off. The skin will be crispy and delicious and the flesh will be tender and moist.
Why Use Foil
The foil acts as a barrier between the salmon and the open flame, reducing the risk of flare-ups. This is important for preventing the fish from charring or developing an overly smoky flavor. This method also helps retain moisture to avoid dry fish.
And clean-up is a breeze! No need to scrub those grill grates.
How to Make Grilled Salmon in Foil
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Place the fish on a piece of foil (large enough to cover and seal the fish). Rub both sides of the fish with olive oil and sprinkle the spices onto both sides of the fish.
- Seal the foil around the fish.
- Grill.
Grill Temperature
Aim for a medium-high heat setting on your grill, which is around 375 to 400 degrees. This temperature range allows for thorough cooking without drying out the salmon.
Charcoal Grill vs Gas Grill
You can use either grill for this recipe. I use a gas grill most often. Gas grills offer precise temperature control, allowing you to easily adjust the heat. This control is beneficial for preventing overcooking and achieving the desired doneness. They generally have a quicker setup time. Once the grill is preheated, you can start cooking.
Cooking salmon over charcoal imparts a distinct smoky flavor to the fish. The natural smokiness from charcoal can add an extra layer of depth to the overall flavor. Charcoal grills require more manual temperature control. The heat level can be adjusted by manipulating the airflow and adjusting the charcoal bed. This may require more attention during the cooking process.
How to Tell When Salmon Has Finished Cooking
- Temperature: Use a meat thermometer and ensure the fish has reached an internal temperature of 145 degrees. Check the temperature in the thickest part of the fish.
- Appearance and Touch: Perfectly cooked salmon will have a light pink color and will be opaque throughout. The flesh will also start to flake when pressed with a fork.
- It’s important to note that salmon can be cooked to varying degrees of doneness, some people prefer it cooked through while others prefer it medium-rare at 135 degrees. Decide what works for you.
Dry and Overcooked Salmon
Overcooked salmon is dry and has little flavor. Fish (along with meat) will continue to cook when you remove it from heat. This is why it’s important to pay attention to how long the fish cooks.
When the fish is done, it will be a translucent pink in the middle. It should also look flaky.
More Ways to Season It
- BBQ Rub and Seasoning
- Cajun Seasoning
- Roasted Garlic
- Lemon Pepper
- Cayenne
- Dill
- Oregano
- Rosemary
- Cumin
- Chili Powder
- Honey
- Balsamic Vinegar
How to Store Leftovers
Store the salmon tightly covered in the fridge for 3-4 days.
Freezer Tips
Leftovers can be frozen tightly sealed for up to 2 months. Defrost overnight in the fridge.
How to Reheat
I recommend you use the air fryer or oven. If using the oven, place the salmon on a baking sheet lined with parchment paper. Cover the salmon with foil and place it in the oven at 275 degrees until warm.
If using the air fryer, reheat it at 200 degrees for 5-7 minutes or until warm.
If you use the microwave, be swift! Don’t leave it in too long. It will dry out the fish.
Pair With These Recipes
Smoked Baked Beans with Bacon
Southern Coleslaw
Potato Salad with Bacon
Grilled Asparagus in Foil
Grilled Salmon in Foil
Ingredients
- 1-1 1/2 pounds raw salmon
- 1/2 tablespoon olive oil
- 1/2 teaspoon smoked paprika Regular paprika is fine.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- foil
Instructions
- Preheat grill to medium-high heat, 375 degrees.
- Place the fish on a piece of foil (large enough to cover and seal the fish). Rub both sides of the fish with olive oil and sprinkle the spices onto both sides of the fish. Rub the spices in to ensure the flavor penetrates.
- Seal the foil around the fish.
- Place the fish on the grill.
- Grill the fish for 8 minutes. Unwrap the foil and continue to grill the salmon uncovered for an additional 2-5 minutes until it reaches an internal temperature of 145 degrees.