GRILLED SALMON IN FOIL PACKETS (EASY, JUICY, AND READY IN 15 MINUTES)
I love this salmon recipe because it removes all the stress from grilling fish - the foil packets do all the work while you relax with your guests. The steam trapped inside creates the most incredibly moist, flaky salmon with a buttery lemon herb sauce that tastes like it took hours to prepare. Once you master this foolproof method, you will be making it all summer long.
Equipment
- Grill
- Heavy-duty aluminum foil
- Tongs
- Small mixing bowl
- Knife and Cutting Board
Ingredients
- 4 fillets salmon fillets skin-on, about 6 ounces each
- 4 tablespoons unsalted butter divided among packets
- 2 medium lemons thinly sliced
- 4 cloves garlic minced
- 1 bunch fresh green beans trimmed
- ¼ cup fresh parsley chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper freshly ground
Instructions
- Preheat your grill to medium-high heat, about 400 degrees Fahrenheit. Tear four 18-inch pieces of aluminum foil and lay them on a clean work surface.
- Divide the green beans evenly among the four pieces of foil, creating a bed for each salmon fillet. Distribute half of the minced garlic over the green beans.
- Place one salmon fillet skin-side down on top of the green beans on each foil sheet. Season each fillet with a pinch of salt and pepper. Top each with 1 tablespoon of butter, several lemon slices, remaining garlic, and a sprinkle of fresh parsley.
- Fold the foil over the salmon to create sealed packets, crimping the edges tightly to trap the steam inside. Make sure there are no gaps where steam can escape.
- Place the foil packets directly on the grill grates. Close the grill lid and cook for 10 to 12 minutes, until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145 degrees Fahrenheit.
- Carefully remove the packets from the grill using tongs - they will be very hot. Open the foil packets slowly to release the steam, and serve immediately with the accumulated buttery lemon sauce spooned over the top.
Notes
Tip: For perfectly cooked salmon, aim for an internal temperature of 145 degrees Fahrenheit. Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300 degree oven. Variation: Swap the herbs - try dill instead of parsley, or add a pinch of paprika and cumin for a smoky twist.