Add Preferred SourceIf there’s one thing I’m always looking for in the summer, it’s a way to get dinner on the grill without babysitting it. That’s why I love these Lemon-Dill Salmon Foil Packets. They’re my go-to when I want a flavorful, no-mess, low-effort dinner that still feels like a treat. You toss everything in foil, let the grill do its thing, and boom, dinner’s done, and you didn’t even have to scrub a pan.
These foil packets are light, fresh, and deeply satisfying. The salmon stays buttery and moist inside the foil, while the lemon and dill add a pop of flavor that makes it feel fancy. Whether you’re grilling for two or feeding a backyard crowd, this is a recipe that works every single time.
You can even double or triple this recipe to feed a crowd. The trick is to get your salmon to room temperature before grilling, and not to overcook the packets. It’s that easy!
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Ingredients
- Salmon fillets – Look for deboned and skinless filets. You can use frozen filets, just thaw them first.
- Olive oil
- Lemon – Fresh lemon.
- Fresh dill – You can use dried dill, but it won’t have nearly the same punch of flavor.
- Garlic – Fresh garlic! Don’t even look at the jarlic in the fridge.
- Salt and pepper
- Butter
How to Make Lemon-Dill Salmon Foil Packets
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your grill to medium-high (about 400°F). A grill thermometer helps ensure even, reliable heat, which is key for perfectly cooked fish.
Tear 4 large sheets of heavy-duty aluminum foil (12–14 inches long). Place a salmon fillet in the center of each. I use a fish spatula to move the fillets; it’s thin and flexible, so the fish doesn’t break.
Drizzle each fillet with olive oil, then season with salt, pepper, and minced garlic. I love this garlic press, which makes quick work of fresh garlic and distributes it evenly without the mess. It also slices garlic super thin – how handy is that?!?
Top each fillet with 2–3 lemon slices and fresh dill. A mandoline slicer gets you paper-thin lemon slices that cook evenly and look beautiful. Add a small pat of butter on top of each piece.
Fold and seal the foil into tight packets to trap steam and flavor. I double-fold the seams to prevent leaks.
Place the packets on the grill using long-handled tongs, close the lid, and cook for 10–14 minutes depending on thickness.
Check doneness with an instant-read thermometer; 125°F means moist, flaky perfection. Remove with tongs, rest for a minute, then carefully open (watch for steam) and serve. Don’t skip spooning over those buttery lemon juices, that’s the best part!
Chef Jenn’s Tips
- If you’re not a fan of dill, try fresh parsley or tarragon for a different herb twist.
- A digital instant-read thermometer is your best friend here; salmon is done when it hits 125°F for medium. Don’t overcook your salmon!
- For extra veggies, add a few thin asparagus spears or zucchini ribbons to the packets before sealing.
- Don’t skimp on the foil. Cheap or thin foil can tear on the grill, and no one wants salmon dripping into the flames.
- If you’re camping, these cook beautifully over hot coals or on a campfire grate, just rotate the packets once halfway through cooking.
Recommended
Make It A Meal
These foil packets pair beautifully with a simple side of herbed rice, grilled corn on the cob, or a bright cucumber-dill salad. For drinks, think crisp white wine, sparkling water with lemon, or even a chilled pilsner. Want dessert? Keep the foil theme going and throw some foil-wrapped peach halves or banana boats on the grill while you eat.
Storage
If you have leftovers, remove the salmon from the foil and transfer it to an airtight container. Store in the fridge for up to 3 days. Reheat gently in the microwave or flake it cold over a salad. Cooked salmon doesn’t freeze particularly well in foil, but you can freeze it after cooling. Just wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly.
Lemon-Dill Salmon Foil Packets
Equipment
Ingredients
- 4 salmon fillets about 6 ounces each
- 2 tablespoons olive oil
- 1 lemon thinly sliced
- 8 sprigs fresh dill
- 2 cloves garlic minced
- salt to taste
- pepper to taste
- 2 tablespoons butter divided
Instructions
- Preheat your grill to medium-high heat, about 400°F. If you’re cooking over charcoal, wait until the coals are glowing and covered with white ash.
- Tear 4 large sheets of heavy-duty aluminum foil, about 12 to 14 inches long. Using heavy-duty foil ensures it won’t tear when you’re flipping or moving the packets around.
- Place one salmon fillet in the center of each foil sheet. If the skin is on, place it skin-side down.
- Drizzle each fillet with olive oil, and sprinkle generously with salt, pepper, and minced garlic. This combo builds a simple but flavorful base.
- Top each fillet with 2 to 3 lemon slices and 2 sprigs of dill. If using dried dill, sprinkle about ½ teaspoon over each piece.
- Add a pat of butter (about ½ tablespoon) on top of each fillet. This helps create a silky texture and adds richness.
- Fold the foil over the salmon, bringing the long sides together first, then folding in the short ends to seal. Make sure each packet is tightly closed to keep in the steam.
- Place the foil packets directly on the grill grates and close the lid. Grill for 10 to 14 minutes, depending on the thickness of the fillets. Thinner cuts may only need 10 minutes.
- Remove the packets from the grill using tongs and let rest for 1 to 2 minutes before carefully opening. Watch out for hot steam.
- Serve immediately, either straight from the foil or transferred onto plates. Spoon over any juices that have pooled in the bottom; there’s so much flavor there.
Notes
Chef Jenn’s Tips
- If you’re not a fan of dill, try fresh parsley or tarragon for a different herb twist.
- A digital instant-read thermometer is your best friend here; salmon is done when it hits 125°F for medium. Don’t overcook your salmon!
- For extra veggies, add a few thin asparagus spears or zucchini ribbons to the packets before sealing.
- Don’t skimp on the foil. Cheap or thin foil can tear on the grill, and no one wants salmon dripping into the flames.
- If you’re camping, these cook beautifully over hot coals or on a campfire grate—just rotate the packets once halfway through cooking.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
