Easy Grilled Salmon in Foil With Lemon-Garlic-Herb Butter
4.9
(20)
This easy grilled salmon in foil recipe is ideal for weeknights when you want a delicious fish dinner that’s fast, without any fuss. Coat one large piece of salmon in an herb-and-garlic-loaded butter perfumed with fresh lemon and dill, then seal it in a heavy-duty foil packet. That aluminum foil pack goes directly on the grill, making this grilled salmon recipe particularly foolproof (you never even have to turn the fish), and ensuring cleanup is a breeze (no scraping salmon skin off the grill grate!).
Leave a small opening at the top of the foil to allow some steam to escape while the salmon cooks, and to help the sauce reduce. After just 20 minutes (or a bit less) of cook time, you’ll have soft, flaky, flavorful cooked salmon dripping in a buttery lemon sauce. The dill gives this dish a lovely flavor, but another tender herb—parsley, tarragon, chives—can easily take its place. Garnish with more lemon juice and additional fresh herbs, and serve with grilled zucchini or a simple salad, alongside rice, quinoa, or crusty bread.
Recipe information
Total Time
36 minutes
Yield
2 Servings
Ingredients
Preparation
Step 1
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).
Step 2
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).
Step 3
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.
Step 4
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.
Recipe notes
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