I didn’t discover grilled salmon in foil until my husband suggested it one summer evening when I was complaining about how much I hated cleaning the grill grates. “Just wrap it in foil,” he said, like it was the most obvious thing in the world.
Turns out, he was right. Cooking salmon in foil packets isn’t just easier to clean up—it also keeps the fish moist and lets you throw in vegetables at the same time. No flipping, no sticking, no watching it fall apart into the flames. You just wrap everything up with some butter, lemon, and garlic, toss it on the grill, and walk away for fifteen minutes. When you come back, dinner’s done.
Why You’ll Love This Grilled Salmon
- Quick weeknight dinner – Ready in under 30 minutes, this recipe is perfect for busy evenings when you want something healthy without spending hours in the kitchen.
- Easy cleanup – Cooking in foil packets means no messy grill grates to scrub, and you can toss the foil when you’re done eating.
- Complete meal in one packet – The salmon and green beans cook together, so you don’t need to worry about making separate side dishes.
- Healthy and nutritious – Packed with protein and omega-3s from the salmon plus fiber from the green beans, this is a balanced meal that’s naturally gluten-free.
- Simple ingredients – With just a handful of everyday staples like lemon, garlic, and butter, you can create a restaurant-quality dish at home.
What Kind of Salmon Should I Use?
You can choose farm-raised or wild for this recipe, both will work. And, if all you have access to is frozen salmon, you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat. Just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn.
For this recipe, you’ll want to use skinless salmon. Arguably the best thing about salmon skin is getting it nice and crispy. Since we’re cooking this salmon in a foil packet, that crispness won’t be achieved and so it’s best to do without it.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make if needed:
- Salmon: While salmon works great in foil packets, you can use other firm fish like halibut, cod, or mahi-mahi. Just keep an eye on cooking time as thinner fillets may cook faster.
- Green beans: Asparagus, snap peas, or sliced zucchini are all good alternatives. Broccoli florets work too, just cut them into smaller pieces so they cook through in the same time.
- Butter: You can replace the melted butter with additional olive oil if you prefer, though the butter does add a nice richness to the dish.
- Fresh lemon: In a pinch, bottled lemon juice works fine – use about 2 tablespoons. You’ll miss out on the fresh zest though, which adds a nice citrus punch.
- Fresh dill: Parsley, chives, or even basil make good substitutes for garnish. You could also use dried dill (about 1 teaspoon) mixed into the butter sauce instead of fresh for topping.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling salmon in foil is using too high heat, which can cause the fish to cook unevenly and dry out – stick to medium-low heat and resist the urge to crank up the temperature.
Another common error is sealing the foil packets too loosely, allowing steam to escape and preventing the salmon from cooking properly, so make sure to crimp the edges tightly while leaving some room inside for air circulation.
Overcooking is easy to do since you can’t see inside the packet, but salmon is done when it flakes easily with a fork and reaches 145°F internally – it’s better to check a few minutes early than to end up with dry fish.
Finally, don’t skip letting the packets rest for 2-3 minutes after removing them from the grill, as this allows the juices to redistribute and makes the salmon more tender and flavorful.
What to Serve With Grilled Salmon in Foil?
Since this recipe already includes green beans cooked right alongside the salmon, you’re halfway to a complete meal! I love serving this with some fluffy rice or quinoa to soak up all that lemony, garlicky butter sauce – it’s too good to waste. A simple side salad with mixed greens and a light vinaigrette keeps things fresh and balanced, or you could go with roasted baby potatoes tossed in olive oil and herbs. If you want to make it extra special, warm dinner rolls or crusty bread are perfect for mopping up any leftover sauce from the foil packets.
Storage Instructions
Store: Keep your leftover grilled salmon in an airtight container in the fridge for up to 3 days. The green beans will stay good alongside it, though they might soften a bit over time. This makes a great easy lunch the next day served cold over a salad or warmed up.
Freeze: You can freeze the cooked salmon for up to 2 months in a freezer-safe container or bag. I’d recommend freezing the salmon and green beans separately if possible, since they thaw at different rates. Just let everything cool completely before freezing.
Reheat: Warm up your salmon gently in the oven at 275°F for about 10-15 minutes, or in the microwave on low power to avoid drying it out. The green beans can be reheated right alongside it, or you can enjoy the salmon cold flaked over a salad.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-30 minutes |
| Total Time | 25-45 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 100-120 g
- Fat: 55-65 g
- Carbohydrates: 20-30 g
Ingredients
For the salmon and vegetables:
- 24 oz salmon (cut into four 6-ounce fillets)
- 1 lb green beans (trimmed and snapped into 2-inch pieces)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 2 tbsp dry white wine (optional for steaming)
For the herb butter and garnish:
- 4 tbsp unsalted butter, melted
- 1 lemon (half juiced and zested for butter, half sliced into rounds)
- 4 garlic cloves, minced
- 1/4 tsp smoked paprika
- 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Lemon wedges for serving
Step 1: Prepare Mise en Place and Flavor Components
- 4 garlic cloves, minced
- 1 lemon
- 1 lb green beans, trimmed and snapped into 2-inch pieces
- 24 oz salmon
Mince the garlic cloves and set aside.
Juice half the lemon and zest it into a small bowl, then slice the remaining lemon half into thin rounds for garnish.
Trim the green beans and snap them into 2-inch pieces.
Pat the salmon fillets dry with paper towels—this helps them cook more evenly in the foil packets.
Having everything prepped and ready before you start assembling ensures a smooth cooking process.
Step 2: Make the Herb Butter Sauce
- 4 tbsp unsalted butter, melted
- lemon juice and zest from Step 1
- 4 garlic cloves, minced from Step 1
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 2 tbsp fresh dill, chopped
In a small bowl, whisk together the melted butter, lemon juice and zest from Step 1, minced garlic, smoked paprika, salt, and pepper.
Stir in the fresh dill.
Set aside until ready to use.
I like to make this sauce first so the flavors have time to meld together while I’m preparing the foil packets.
Step 3: Prepare and Season the Green Beans
- 1 lb green beans from Step 1
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
In a medium bowl, toss the trimmed green beans from Step 1 with the olive oil, 1/2 teaspoon salt, and 1/2 teaspoon cracked black pepper until evenly coated.
This light seasoning allows the butter sauce to be the star of the dish without the beans competing for flavor.
Step 4: Assemble the Foil Packets
- Four 14-inch foil pieces
- seasoned green beans from Step 3
- 24 oz salmon
- herb butter sauce from Step 2
- lemon slices from Step 1
- 2 tbsp dry white wine
Cut four 14-inch pieces of foil and place them shiny-side down on a work surface.
Divide the seasoned green beans from Step 3 evenly among the foil pieces, spreading them in the center of each piece.
Place one salmon fillet on top of the beans on each foil packet.
Drizzle the herb butter sauce from Step 2 evenly over the salmon and beans, then add a few lemon slices from Step 1 to each packet.
Optional: add 1/2 tablespoon of dry white wine to each packet for extra moisture and flavor.
Step 5: Seal the Foil Packets
Fold the foil over the salmon and vegetables to cover completely, then crimp and seal the edges tightly by folding them repeatedly, working your way around each packet.
Make sure there are no gaps—this traps the steam and cooks the salmon gently and evenly.
I like to create packets that are well-sealed but not crushed, so steam can circulate properly inside.
Step 6: Cook the Packets (Choose Your Method)
- sealed foil packets from Step 5
For grilling: Preheat your grill to medium-low heat.
Place the sealed foil packets directly on the grill grates and cook for 13-16 minutes total, carefully turning each packet over halfway through (around the 7-minute mark) using tongs.
For baking: Preheat your oven to 400°F, place the packets on a baking sheet, and bake for 20-25 minutes until the foil is puffed and the salmon is cooked through.
The salmon is done when it flakes easily with a fork and has reached 145°F internally.
Step 7: Open and Serve
- cooked foil packets from Step 6
- Lemon wedges for serving
Carefully open each foil packet from the top, being cautious of the hot steam that will escape.
Transfer the contents to serving plates or keep in the foil packets if desired.
Garnish with additional fresh dill if you’d like, and serve with lemon wedges on the side for extra brightness.
Homemade Grilled Salmon in Foil
Ingredients
For the salmon and vegetables
- 24 oz salmon (cut into four 6-ounce fillets)
- 1 lb green beans (trimmed and snapped into 2-inch pieces)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 2 tbsp dry white wine (optional for steaming)
For the herb butter and garnish
- 4 tbsp unsalted butter, melted
- 1 lemon (half juiced and zested for butter, half sliced into rounds)
- 4 garlic cloves, minced
- 1/4 tsp smoked paprika
- 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Lemon wedges for serving
Instructions
- Mince the garlic cloves and set aside. Juice half the lemon and zest it into a small bowl, then slice the remaining lemon half into thin rounds for garnish. Trim the green beans and snap them into 2-inch pieces. Pat the salmon fillets dry with paper towels—this helps them cook more evenly in the foil packets. Having everything prepped and ready before you start assembling ensures a smooth cooking process.
- In a small bowl, whisk together the melted butter, lemon juice and zest from Step 1, minced garlic, smoked paprika, salt, and pepper. Stir in the fresh dill. Set aside until ready to use. I like to make this sauce first so the flavors have time to meld together while I'm preparing the foil packets.
- In a medium bowl, toss the trimmed green beans from Step 1 with the olive oil, 1/2 teaspoon salt, and 1/2 teaspoon cracked black pepper until evenly coated. This light seasoning allows the butter sauce to be the star of the dish without the beans competing for flavor.
- Cut four 14-inch pieces of foil and place them shiny-side down on a work surface. Divide the seasoned green beans from Step 3 evenly among the foil pieces, spreading them in the center of each piece. Place one salmon fillet on top of the beans on each foil packet. Drizzle the herb butter sauce from Step 2 evenly over the salmon and beans, then add a few lemon slices from Step 1 to each packet. Optional: add 1/2 tablespoon of dry white wine to each packet for extra moisture and flavor.
- Fold the foil over the salmon and vegetables to cover completely, then crimp and seal the edges tightly by folding them repeatedly, working your way around each packet. Make sure there are no gaps—this traps the steam and cooks the salmon gently and evenly. I like to create packets that are well-sealed but not crushed, so steam can circulate properly inside.
- For grilling: Preheat your grill to medium-low heat. Place the sealed foil packets directly on the grill grates and cook for 13-16 minutes total, carefully turning each packet over halfway through (around the 7-minute mark) using tongs. For baking: Preheat your oven to 400°F, place the packets on a baking sheet, and bake for 20-25 minutes until the foil is puffed and the salmon is cooked through. The salmon is done when it flakes easily with a fork and has reached 145°F internally.
- Carefully open each foil packet from the top, being cautious of the hot steam that will escape. Transfer the contents to serving plates or keep in the foil packets if desired. Garnish with additional fresh dill if you'd like, and serve with lemon wedges on the side for extra brightness.
