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Several large salmon fillets are arranged on individual foil sheets on a black baking tray, seasoned with lemon slices and fresh herbs, and placed on a metal grill grate outdoors.

Lemon-Dill Salmon Foil Packets

Chef Jenn
These Lemon-Dill Salmon Foil Packets are one of my favorite summer recipes—fresh, fast, and totally foolproof. The grill does all the work while the salmon steams inside the foil with lemon, garlic, and dill. It’s everything you want in an easy, flavorful dinner with zero mess and maximum flavor.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Dinner, Main Course
Cuisine American, Mediterranean-Inspired
Servings 4 servings
Calories 364 kcal

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

Serving: 1foil packetCalories: 364kcalCarbohydrates: 3gProtein: 34gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 109mgSodium: 121mgPotassium: 881mgFiber: 1gSugar: 1gVitamin A: 280IUVitamin C: 15mgCalcium: 33mgIron: 2mg

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.

Keyword easy seafood dinner, foil baked salmon, healthy salmon recipe, lemon dill salmon, low-carb salmon recipe, salmon foil packets
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