Grilled Salmon in Foil has readers raving: โWe absolutely loved it!โ โThe sauce was absolutely heavenly!โ โSo delicious!! That marinade was everything!!โ and โMy husband who does not like fish, raved about the salmon!โ
This recipe delivers the ultimate, foolproof method for achieving tender, juicy salmon dripping with buttery flavor with minimal effort and cleanup. This expert-approved technique elevates salmon with a bold, tangy-sweet Cajun honey mustard marinade, then seals in moisture as it grills to perfectionโno flipping, no sticking, just effortless success. With pro tips on doneness, temperature, and perfect pairings, this recipe guarantees a restaurant-quality dish every time.
This Grilled Salmon in Foil is sponsored by Danish Creamery Butter. All opinions are my own.
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Watch: Grilling Salmon in Foil
What Is Salmon in Foil?
Salmon in foil is essentially a large-scale version of salmon en papillote, or salmon steamed in a parchment paper packetโbut in foil! This classically French method of cooking salmon in a packet boasts many benefits that make for an easy summer meal: the fish is super easy to grill, cooks evenly, and cleanup is a breeze, just to name a few. Here are more reasons to love salmon in foil:
Why you’ll love Salmon on the Grill in Foil
If you are intimidated to grill fish, this recipe is for you! This recipe is proven, foolproof, and guaranteed to impress, complete with expert tips that will turn you into a seasoned pro! Here’s why you’ll love this method:
About this GRILLED SALMON RECIPE
This Grilled Salmon in Foil is a happy accident. I was going to make grilled salmon directly on the grill, but my husband accidently purchased skinless salmon, so I quickly came up with this recipe. And honestly, I have never sunk my teeth into more tender, moist salmon. Part of that is the butter bath that drenches the salmon as it cooks, and part of it is the trapped moisture in the foil that makes for the juiciest salmon of your life.
As far as the flavor profile, I was inspired by my Cajun Honey Mustard Chicken with only rave reviews. There are tons of garlic butter salmon recipes out there, and you certainly make this recipe with my version (omit the panko because it wonโt get crispy), but the Cajun Honey Mustard is intoxicating. Itโs a marriage of paprika, garlic, cayenne forward Cajun seasonings with honey mustard sauce spiked with orange juice and soy sauce. Itโs sweet, tangy, full of flavor and one of the most rewarding recipes of the season.
Lastly, what truly elevates this recipe is that itโs dotted with cubes of Danish Creamery butter before being sealed and grilled. The butter melts as the salmon cooks, mingling with marinade and creating a drool worthy decadent, buttery sauce youโll want to drink. Spoon this self-made butter sauce over the grilled salmon and drool.
What you’ll need to Grill Salmon in Foil
All of the flavor comes from the butter and the marinade. Hereโs what youโll need:
WHY USE DANISH CREAMERY BUTTER?
My husband and I both LOVE Danish Creamery Butter! Butter is all about flavor and luxurious creaminess and no one does that better than Danish Creamery โ you can literally taste the velvety, rich difference!
Danish Creamery butter is made with high quality cream from pasture-raised cows since 1895. Their European Style Butter boasts an 85% butterfat (much higher than most other European Style butters which come in at 82-83%) making it a dream in sauces, baking, or even just to spread on toast.
Add Danish Creamery Butter to this grilled salmon in foil recipe (and all your other recipes) and instantly elevate your cooking!
How to Grill Salmon in Foil
This recipe is quick, easy and delicious. Here’s how to make it with helpful tips (see recipe card at the bottom of the post for the full recipe with measurements):
Step 1: To Make the Best Grilled Salmon in Foil, Start by Selecting the Best Fish
Step 2: Lay out Foil on a Baking Sheet
- You will need two large pieces of foil to securely wrap the fish in. Two pieces of foil also makes the foil packet sturdier.
- I also recommend using a heavy-duty foil because itโs less likely to tear when transferring the fish to the grill. If you don’t have heavy duty foil, then you’ll want to double up the foil.
- To prep the foil, line a large baking sheet (large enough to hold your salmon) with heavy duty foil that is 6-inches longer than your salmon (so you can fold the sides up). Lightly spray the foil with cooking spray. Place the salmon in the center and fold the foil up snuggly around the salmon to create a boat to hold in the marinade.
- If you do not want your salmon to touch the foil directly, you can lay a sheet of parchment paper on top of the foil. Cooking food directly in foil is a health concern to some, but the aluminum it may add to your diet is negligible (I’ve detailed that below). Still, so do whatever makes you the most comfortable.
- Adding the salmon to the baking sheet makes for easy transportation of the salmon to and from the grill โ slide it on and slide it off! Itโs easier to line the foil on top of the baking sheet instead of transferring the salmon to the baking sheet after itโs wrapped in foil. The less you have to handle the foil salmon packet, the better, because there will be less chances of it tearing. I recommend a flat baking sheet if you have one for easiest sliding ability.
Step 3: Marinate the salmon in the foil
- The marinade is crucial to create grilled salmon EXPLODING with flavor. First, whisk together the marinade ingredients in a bowl: olive oil, orange juice, soy sauce, honey, brown sugar, mustards and seasonings, then pour it all over the salmon.
- Let the salmon marinate at room temperature for 20-40 minutes. Prep the grill the last 15 minutes of marinating.
- Marinating the salmon also brings it to room temperature. You should never grill salmon straight from the refrigerator. It needs to rest at room temperature before cooking in order for it to cook evenly otherwise you are left with an overcooked exterior and cold interior.
- Bringing the salmon to room temperature also relaxes the cold muscle fibers so they release natural moisture which is then reabsorbed into the muscle for juicier results (otherwise the moisture stays trapped in the fibers).
Step 4: Add Butter
- Grilled salmon in foil is ideal for topping with butter because the foil holds in all the melted buttery goodness created a self-basting sauce.
- You will need 3 tablespoons cubed Danish Creamery Butter. Evenly distribute the butter all over the top of the salmon.
Step 5: Seal the salmon in the foil
- To seal the salmon in foil, bring up the long ends and top with a second piece of foil on top. Fold the edges under to form a sealed packet.
- You want to leave little room over the salmon when folding for tented for air circulation, but the foil ends should still be overlapping so nothing can escape.
Step 6: Heat, Clean and Grease the Grill
- Heat the grill to 375 degrees F with the lid closed.
- Once the grill is fully heated, clean it thoroughly with a wire grill brush. Itโs easiest to remove old food after the grill is super-hot and the old bits of food start to char and crumble. A clean grill ensures direct contact with the foil which prevents sticking.
Step 7: Grill salmon
- Salmon should be grilled over medium heat, about 375 to 400 degrees F when the lid is closed. Make sure to only add the salmon to the grill once it is hot. Slide it off of the baking sheet in the middle of your grill so it cooks evenly.
- Once you add the salmon, close the lid and grill for 10-20 minutes. The cooking time will vary based on the thickness of your salmon, so I always recommend an instant read thermometer (tips on cooking times below).
- This grilled salmon in foil recipe has been tested on a gas grill but will also work for a charcoal grill or Traeger grill, or in the oven. The cooking time will be the same as long as you maintain the same temperature
Step 8: LET THE SALMON REST
- After your grilled salmon is finished cooking, carefully slide it back onto the baking sheet with tongs or a spatula because the foil will be very hot.
- Transfer the salmon to a heat-proof flat surface and carefully remove the top piece of foil. It will release a lot of steam, so take care to remove the foil away from you.
- Spoon the buttery sauce accumulated at the bottom of the foil all over the top of the salmon.
- Let the grilled salmon rest for 5 minutes before serving. While the salmon cooks, the juices are forced away from the heat to the middle of the fish. The resting time allows for the redistribution and reabsorption of the juices throughout the whole fillet for optimal flavor and juiciness.
- After the resting time, slice the salmon into individual fillets and serve with your choice of sides (lots of ideas to follow).
HOW LONG DO YOU COOK SALMON ON THE GRILL?
The salmon cooking time will depend on its thickness. A large, thick piece of salmon, closer to 1 ยฝ inches thick (pictured) will take around 15-20 minutes at 400 degrees F. It will require the same time if baking in the oven.
Smaller, thinner, salmon, around 1-inch thick, will take closer to 10-15 minutes at 400 degrees F. Again, it will require the same time if baking in the oven.
What Temperature to Cook Salmon
The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature, it will be dry, chalky and overdone due to the โcarry overโ meaning the salmon will continue to cook once it is removed from the heat source.
Americaโs Test Kitchen, on the other hand, advises cooking salmon to 125-130 degrees F (52 degrees C) to avoid overcooked salmon. I like to cook my salmon somewhere in between, to about 130-135 degrees F which always results in perfectly juicy salmon after a 5-minute rest. During the 5-minute rest, the salmon will continue to cook once pulled from the grill and rise about 5 degrees. Always take this carry over into consideration when taking the temperature of your salmon or any protein.
How to Tell When Salmon is Finished Cooking
โข Temperature. the most accurate way to see if your salmon is done is with an instant read meat thermometer inserted into the thickest part of the salmon. As previously discussed, the FDA states salmon should be cooked to an internal temperature of 145 degrees Fahrenheit.
โข Appearance: as salmon cooks, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, a moist coral color, but not raw. If the salmon is completely opaque all the way through, it wonโt be as juicy and tender.
โข Texture: cooked salmon will easily flake with a fork along the muscle fibers. Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isnโt overcooked. It is better for salmon to be under-cooked than overcooked in my opinion.
Can I make Salmon in Foil ahead of time?
The salmon should only be marinated for 30-45 minutes then grilled right away. If you want to prep the recipe in advance, you can:
โข Prep salmon: add the salmon to the lightly greased foil, seal and store in the refrigerator.
โข Prep marinade: whisk the marinade ingredients together and store in an airtight container in the refrigerator WITHOUT the salmon for up to 3 days.
RECIPE VARIATIONS
Want to make salmon packets with vegetables?
This recipe can easily be made into individual salmon foil packets with veggies.
1. Before marinating, slice the raw salmon into individual fillets and make a packet for each person, plan on 1-2 fillets per pouch. Make sure to leave room for some veggies.
2. Lightly grease the foil, add the salmon fillet(s), then pour the marinade over top.
3. Marinate at room temperature for 30 minutes.
4. Add the butter and veggies of your choice. Use quick-cooking vegetables such as zucchini, summer squash, asparagus, or cherry tomatoes. Avoid longer-cooking vegetables such as carrots, broccoli, or potatoes unless you par-boil or steam them first.
5. Seal up the foil packet and grill per the recipe instructions. You may need to reduce the grilling time because the fillets are smaller.
Tips for Grilling Salmon in Foil
How to store Grilled Salmon in Foil
Store leftover salmon in an airtight container in the fridge for up to three days. The leftovers (if there are any) are wonderful in scrambled eggs, pasta, tacos, burritos, rice bowls, salads, etc. Iโve included all sorts of ways to enjoy leftover salmon a few sections below.
HOW TO FREEZE GRILLED SALMON
You can freeze leftover salmon for up to 3 months. To freeze, place individual salmon fillets in a freezer size bag along with any extra sauce, squeeze out excess air to preserve freezer burn, label and freeze. I love the option of pulling out individual salmon fillets and have added this particular salmon recipe to scrambled eggs and salad for the win!
HOW TO REHEAT GRILLED SALMON
โข From the fridge: Gently reheat the salmon in a skillet, covered, for about 5 minutes or in the microwave at 30-second intervals. You can also warm the salmon in foil in the oven for 10-15 minutes at 275 degrees F until it reaches an internal temperature of 125ยฐF to 130ยฐF. Take care not to overcook the salmon, or it will become dry.
โข From frozen: Thaw salmon in the refrigerator ove,rnight then reheat per any of the above methods.
WHAT SIDES SHOULD I SERVE WITH GRILLED SALMON?
This grilled salmon in foil is so flavorful, it doesnโt need any fancy sides. Just serve it with some mashed potatoes or rice, salad and watermelon and call it a day! Still, it would also be delicious with:
WHAT ELSE CAN I MAKE WITH GRILLED SALMON?
This grilled salmon recipe is fabulous in its simplicity or it is magical in its versatility. The Cajun honey mustard marinade lends itself to so many different types of cuisines and dishes. Here are just a few to make with leftovers or with the salmon hot off the grill:
FAQs for Salmon on Grill in Foil
We ingest a small amount of aluminum every day through food, water and/or medication. However, the aluminum content of food and medication isnโt considered to be a problem because the body can only actually absorb a small amount.ย Grilling fish in foil can increase the amount of aluminum in your food, however, the amounts are very small and likely insignificant, and deemed safe by researchers. (Healthline)
Yes! Simply prepare the recipe per instructions and place on a baking sheet. Bake in the oven to 400ยบF for 10-15 minutes for 1-inch salmon and 15-20 minutes for 1 1/2-inch salmon.
The purpose of grilling salmon in foil is to create a steam trap to create super moist salmon.ย It doesnโt necessarily cook faster, but it does cook more evenly, retains more moisture, keeps the grill clean and makes it more flavorful as the marinade seeps back into the fish as it cooks.
Nope!ย It may char against the grill grates but you can safely use it on the grill without worrying about it burning.
No, please don’t! Please take care when handling the foil packet that you donโt accidentlyย pokeย a hole in theย foil, otherwise the marinade and the juices will seep out and youโll be left with a mess and less juicy salmon.
You should NOT rinse your fish before cooking! The USDA cautions: โdo not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.โ
Although a whole fillet looks like a lot of protein, it goes down surprisingly easy!ย There are quite a few variables to when it comes to serving size such as what you are serving with your salmon and how big of eaters your audience is, but the general rule of thumb is about ยฝ pound per person, so one 2-pound fillet will serve 4 people, one 3-pound salmon fillet serves six people.
Salmon is be a low-calorie protein source that is rich in heart-healthy omega-3s, and low in saturated fat. It is also an excellent source of several B vitamins, antioxidants and potassium.ย Studies show that salmon can help lower inflammation, which may reduce the risk factors for several diseases.ย A growing number of studies also suggest that including salmon in your diet might improve brain function and even reduce symptoms of anxiety, depression and the risk of age-related memory problems.
Absolutely! In fact, the skinย contains more of the same minerals and nutrients contained inย salmon, so it is highly nutritious. With this recipe, however, I suggest removing the skin because it does not get crispy and isnโt needed because the foil acts as the barrier from the heat to keep the fish moist.
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Honey Mustard Grilled Salmon in Foil
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Ingredients
Salmon
- 1 large salmon fillet, skin removed (about 3 pounds)
HONEY MUSTARD MARINADE
- 1/3 cup freshly squeezed orange juice
- 1/3 cup honey
- 3 tablespoons Dijon mustard
- 3 tablespoons yellow mustard
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1 tablespoon reduced sodium soy sauce
- 4 cloves garlic, minced
- 3/4 teaspoon salt, plus more to taste
- 1 teaspoon smoked paprika
- 1/2 tsp EACH dried parsley, dried oregano, dried thyme, onion powder, pepper
- 1/4-1/2 teaspoon cayenne pepper
ADD LATER
- 3 tablespoons Danish Creamery butter, cubed
Instructions
- Line a large baking sheet (large enough to hold your salmon) with heavy duty foil (or double the foil) that is 6-inches longer than your salmon (so you can fold the sides up). Lightly spray the foil with cooking spray. Place salmon in the center and fold the foil up snuggly around the salmon; set aside.
- Whisk all of the marinade ingredient together in a medium bowl. Pour the marinade evenly over the top of the salmon. Let the salmon marinate at room temperature for 20-40 minutes. Preheat your grill the last 15 minutes of marinating time to 375-400 degrees F with the lid closed.
- When ready to grill, evenly space the cubed butter over top of the salmon. Place a second piece of foil on top and fold the edges under to form a sealed packet, leaving a little tented room at the top for air circulation.
- Carefully slide the salmon packet directly onto the grill. Close the grill and cook salmon for 15-20 minutes depending on thickness, or until the salmon registers 130-135 degrees on an instant read thermometer inserted into the thickest part. (1-inch thick salmon can take as little as 10 minutes, 1 ยฝ-inch thick salmon will take closer to 20 minutes.)
- To remove the salmon from the grill, carefully slide the foil packet back onto the baking sheet with the help of a spatula (careful, the foil packet will be hot!). Remove the top foil (watch for steam). Spoon the buttery sauce accumulated at the bottom of the foil all over the top of the salmon. Let the salmon rest for 5 minutes before slicing and serving. Season with freshly cracked salt and pepper to taste; garnish with fresh parsley if desired.
Video
Notes
- Baked salmon in foil.ย Add the salmon to the foil and marinate per recipe instructions.ย Bake in foil on top of a baking sheet in the oven at 400ยฐF for 10-20 minutes, closer to 10 minutes for 1 inch, closer to 20 minutes for 1 ½ inch.
- Salmon in foil. If you do not want your salmon to touch the foil directly, you can lay a sheet of parchment paper on top of the foil. Cooking food directly in foil is a health concern to some, but the aluminum adds to your diet is negligible (I’ve detailed this in the post below). Still, so do whatever makes you the most comfortable.
- Use a baking sheet! Adding the salmon to the baking sheet makes for easy transportation of the salmon to and from the grill. The less you have to handle the foil salmon packet, the better, because there will be less chances of it tearing.ย You donโt want to accidentlyย pokeย a hole in theย foil, otherwise the marinade and the juices will seep out and youโll be left with a mess and less juicy salmon.
- Donโt over-marinate salmon.ย ย Because fish is so tender, 45 minutes is the maximum amount of time you should marinate with an acidic marinade. If the fish is left too long in the marinade, it can become mushy.ย This means you have to start heating your grill after the salmon has been marinating for 15-30 minutes.
- Remove foil away from you.ย Transfer cooked salmon to a heat-proof flat surface from the baking sheet and carefully remove the top piece of foil. It will release a lot of steam, so take care to remove the foil away from you.
- Reseal the fish or pop it back on the grill.ย If you donโt have a meat thermometer and your salmon appears a bit underdone, simply wrap it back up in the foil and let it rest on the counter for a few minutes. If itโs severely underdone, pop it back on the grill.ย In either case, take care, salmon can progress from undercooked to overcooked very quickly.
- How to serve salmon (leftovers):ย see post for all sorts of ideas to serve the salmon, including leftovers.
- Salmon packets with vegetables.ย This grilled salmon in foil recipe can easily be made into individual salmon foil packets with veggies.ย Before marinating, slice the raw salmon into individual fillets and make a packet for each person, plan on 1-2 fillets per pouch. Make sure to leave room for some veggies. Lightly grease the foil, add the salmon fillet(s), then pour the marinade over top.ย Marinate at room temperature for 30 minutes before adding the butter and veggies of choice. You will want to use quick cooking vegetables such zucchini, summer squash, asparagus, or cherry tomatoes. Avoid longer cooking vegetables such as carrots, broccoli or potatoes unless you par-boil or steam them first. Seal up the foil packet and grill per recipe instructions.ย
Make ahead
The salmon should only be marinated for 30-45 minutes then grilled right away.ย If you want to prep the recipe in advance, you can:- Prep salmon:ย add the salmon to the lightly greased foil, seal and store in the refrigerator.ย
- Prep marinade:ย whisk the marinade ingredients together and store in an airtight container in the refrigerator WITHOUT the salmon for up to 3 days.
HOW TO STORE and reheat
- To store: store leftover salmon in an airtight container in the fridge for up to three days.ย The leftovers (if there are any) are wonderful in scrambled eggs, pasta, tacos, burritos, rice bowls, salads, etc. Iโve included all sorts of ways to enjoy leftover salmon in the post.
- To freeze: you can freeze leftover salmon for up to 3 months. To freeze, place individual salmon fillets in a freezer size bag along with any extra sauce, squeeze out excess air to preserve freezer burn, label and freeze.ย I love the option of pulling out individual salmon fillets and have added this particular salmon recipe to scrambled eggs and salad for the win!ย Thaw salmon in the refrigerator overnight then reheat per any of the below methods. ย ย
- To reheat from the fridge:ย gently reheat the salmon in a skillet, covered, for about 5 minutes or in the microwave at 30-second intervals.ย You can also warm the salmon in foil in the oven for 10-15 minutes at 275 degrees F, until it reaches an internal temperature of 125ยฐF to 130ยฐF. Take care not to overcook the salmon or it will become dry.ย
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Ramya says
Will be making this soon can i use mushrooms / maple syrup and vegan butter as am a vegan can i use oven as i dont have a grill at home perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Jen says
Thanks Ramya, enjoy!
Debbie says
can this be made in the oven
Jen says
Yes! Bake at 400 degrees F for 15-20 minutes in the foil on a baking sheet.
Phyllis says
Hey Jennifer, I have an event coming up soon. I would like to make this salmon early in the day and serve it cooled to room temp (not cold) in the evening. Will that work with this marinade, or will the butter harden?
Jen says
Hi Phyllis, I think you’ll be just fine serving it at room temp. The butter mingles with the rest of the marinade ingredients so it doesn’t harden. Enjoy!
Patricia Bontrager says
Made this last night and we absolutely loved it! Since it’s winter, I baked it in the oven and it worked perfectly. The sauce was absolutely heavenly! We ate the salmon over couscous. Thanks so much for sharing the recipe!
Jen says
You’re so welcome Patricia, I’m so pleased you loved it so much!
Hope Mayer says
I made this for dinner tonight and it was so delicious!! That marinade was everything!! I cooked it in the oven for about 17 mins and it came out perfect! Afterwards I realized I forgot the butter. Iโll have to try it next time that way! I also made your carnitas that you posted on Instagram for Super Bowl and we did everything from nachos to tacos to quesadillas, it was as AMAZING as all the reviews stated! Iโm your newest big fan! From a girl who loves to cook for her four boys, THANK YOU!!
Jen says
Thanks so much for taking the time to comment Hope! I love hearing how much you loved both the salmon and the carnitas. Your carnitas creations sound epic! I’m excited for you to try more of my recipes!
Brenda A says
Made it for dinner and my husband, who does not like fish, raved about the salmon! I did add a little more Dijon mustard but otherwise stayed true to your recipe.
Jen says
Yay! That makes me so happy that your husband loved the Salmon! I am so sorry for not getting back to you sooner. Thank you so much for sharing such a sweet review!