Here’s how to make grilled salmon in foil: the easiest way to grill salmon! These tips make a perfectly moist and seasoned fillet.
- 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible
- Olive oil, for brushing
- 3/4 teaspoon kosher salt
- 1/4 teaspoon each garlic powder, onion powder, cumin
- 8 lemon wedges
- Fresh herbs, for garnish (oregano, chives, basil, parsley, tarragon, etc)
- Preheat: Preheat a grill to medium-high heat (375 to 450 degrees).
- Place the salmon in foil: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with the salt, garlic powder, onion powder, and cumin (add a few grinds of black pepper if you like). Close the foil and seal it around the salmon.
- Grill: Place the packet directly on the grill grates and cook for 6 minutes. Then carefully open the packet and release the steam. Cook additional 1 to 5 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should read between 125 to 130F when a food thermometer is inserted in the thickest part of the salmon).
- Optional: Meanwhile, grill the lemon wedges directly on the grill grates, cut side down, until blackened. (This doesn’t affect flavor too much, but gives a nice charred look to the lemons.)
- Serve: Generously spritz the cooked salmon with the lemon. Top with fresh herbs and serve. Leftovers keep up to 3 days in the refrigerator.
- Category: Main dish
- Method: Grilled
- Cuisine: Seafood
- Diet: Gluten Free
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