Foil packets on the grill are one of my favorites, and making a foil packet grilled salmon fillet was a fantastic choice for dinner. Grilling fish for dinner makes for an easy weeknight dinner and a delicious lean protein.
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I love living in the PNW; during the salmon season, I am lucky enough to be able to go fishing in our rivers. Now when I cannot catch enough to have on hand all year, I use frozen salmon filets or fresh fillets from the store for those times.
Salmon Rub– You can do a homemade rub, but let’s face it, this is a fast and easy recipe. I used Trader Joe’s new salmon rub, and it was amazing! There were hints of smoke in it, but it was not overwhelming.
How To Grill Salmon Foil Packets
Start by defrosting your salmon if needed, or if it’s fresh, ensure it is appropriately cleaned and filleted.
Slice your lemons. I did little wedges, but you can do rounds if you would like.
Lay out your tin foil and spray it with some nonstick spray.
Oil both the skin side and the meat side of your salmon filet. This helps the salmon not to stick but also to have the seasoning stick to the salmon.
Lay the skin side down inside of the tin foil.
Season to taste with your seasoning, I used Trader Joe’s Salmon Rub but you can use any rub.
Space out pieces of lemon on top of your foil packet.
I made this on my Monument Grils 35633. I shared my full Monument Grill review before (you can see it -> here), but the window is still my favorite part of the grill! You can order one from Monument Grills, Amazon, Wayfair, or Home Depot!
Turn your grill onto low-medium heat.
Once your grill has warmed up, take the foil packet out to the grill.
You can place it on the upper or lower racks., I knew I would be watching closely since I also made Cheesy Asparagus to pair with it, so I cooked it on the lower rack. I also made two other varieties of grilled salmon that day.
Use a meat thermometer to verify that the internal temperature reaches 145 degrees, and then remove for serving. Your cooking time will vary based on your grill temperature.
Remove and serve!
How to Store Leftover Salmon
You can store leftover smoked salmon in a Ziploc bag or air-tight container in the fridge for up to three days after smoking. Smoked Salmon can be frozen for up to three months after being made in the proper container.
Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The air-tight container and a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.
What To Serve With Grilled Salmon
Smoked Side Dishes: Smoked Baked Potatoes, Smoked Green Bean Casserole, Smoked Sweet Potato Casserole, Smoked Baked Potatoes, Smoked Loaded Cheesy Potatoes, Smoked Deviled Eggs, Smoked Loaded Baked Beans, Creamy Smoked Macaroni And Cheese, Smoked Loaded Cheesy Potatoes
I love to use salmon in main dishes but also the leftovers in other recipes for lunch or appetizers. These are some of my favorite salmon recipes to make!
- Smoked Cedar Plank Salmon
- Brown Sugar Salmon Rub
- Salmon Salad
- Smoked Salmon Dip
- Dill Smoked Salmon
- Grilled Salmon on Cedar Plank
leftover salmon recipes
I love to use my leftover salmon to create another recipe! These are some of my favorites.
Grilled Salmon Foil Packet
- Defrost or clean and filet your salmon if needed.
- Slice or make wedges out of your fresh lemons.
- Lay out your tin foil and spray it with some nonstick spray.
- Oil both sides of the salmon filet.
- Lay the skin side down inside of the tin foil.
- Season to taste with your salmon seasoning.
- Space out pieces of lemon on top of your salmon fillet.
- Seal your foil packet.
- Turn your grill to medium-low heat and place the foil packet on it.
- Allow to cook until the internal temperature is 145 degrees.
- Remove and serve