Cooking salmon on the barbecue wrapped in foil is a fantastic way to get moist, flaky fish with tons of flavor. But knowing exactly how long to barbecue salmon in foil can be tricky. Cooking time will depend on the thickness and cut of the salmon, as well as your desired level of doneness. Follow this guide for tips on how long to barbecue salmon in foil for perfect results every time.

Selecting the Right Salmon for Foil Barbecuing

When choosing salmon to cook on the grill in foil, opt for thicker, uniform pieces that will hold up during cooking. Thinner pieces may overcook and dry out. The best cuts of salmon for grilling in foil include:

Salmon fillets – Look for fillets that are at least 1 to 1 1/2 inches thick, with uniform thickness. This prevents thinner parts from drying out. Center-cut fillets hold their shape best.
Salmon steaks – These thicker cross-section cuts work very well. Choose steaks that are 1 1/2 to 2 inches thick.
Whole sides of salmon – A whole salmon side makes a dramatic presentation. Pick salmon that’s at least 2 to 3 pounds to ensure thicker cuts after slicing.

Thinner salmon cuts like salmon patties or burgers won’t have the same moist, flaky texture after grilling in foil. Stick with thicker salmon fillets, steaks, or a large side.

Figuring Out Proper Foil Packs

Cooking salmon in individual foil packets works great. Each person gets their own self-contained salmon packet, resulting in even cooking. Make foil packets by placing the salmon in the center of a large sheet of heavy-duty aluminum foil. Bring the sides together and seal with tight double folds. Leave some room inside the foil pouch to allow steam to circulate.

For whole salmon sides, use extra-large sheets of foil and make several overlapping folds to create a well-sealed, sturdy pouch. Make sure the foil envelops the salmon completely. The pouch needs to be tightly sealed with no openings for smoke or steam to escape.

Best Way to Prepare Salmon for Grilling in Foil

Start with fresh, sushi-grade salmon and pat dry. Brush lightly with oil or spray with cooking spray so the fish doesn’t stick to the foil. Season as desired with salt, pepper, herbs, citrus, or spice rubs. Place prepped salmon in the foil packet and seal tightly.

When grilling delicate fish like salmon with the skin on, it’s best to oil the meaty side while leaving the skin dry so it gets crispy. Feel free to season under the skin as well.

For added moisture and flavor, place a slice of lemon, lime, or orange inside the salmon foil pouch. Sprigs of fresh herbs like dill, rosemary, or thyme are also delicious. Pour a little wine, stock, or sauce in the packet to keep the fish nice and juicy while grilling.

How to Grill Salmon in Foil Packets

Grilling in foil helps salmon cook gently and evenly while sealing in moisture. Follow these tips for perfect grilled salmon in foil every time:

Get the grill hot – Use direct high heat around 400°F to 500°F. The salmon should sizzle immediately when placed on the grill.
Avoid peeking – Resist opening the foil to check on the salmon while cooking. This releases moisture and can cause sticking.
Rotate the packets – Occasionally rotate or flip the foil salmon pouches so the fish cooks evenly.
Place packets on direct heat – The salmon should grill over direct high heat for best results. Avoid areas with no flames.
Close grill cover – Cooking salmon in foil works best with the grill cover down. This traps heat and moisture.
Use medium grill grates – wider grates prevent foil pouches from slipping through. Double wrap foil if needed.

How Long to Grill Salmon Based on Thickness

Grilling time for salmon in foil largely depends on the thickness of the fish. Follow these general guidelines:

1 inch thick – Grill for 14 to 18 minutes
1 1/2 inches thick – Grill for 18 to 25 minutes
2 inches thick – Grill for 25 to 30 minutes

The thicker the salmon, the longer it will need to cook through to the center while keeping the outer portions moist. Salmon should reach 145°F internally when done.

Always err on the side of undercooking, as salmon will continue cooking a bit more after removing from heat. Thick salmon cuts can go back on the grill for a minute or two if still undercooked in the center.

Doneness Signs for Salmon Grilled in Foil

It can be difficult to gauge doneness for salmon cooking in sealed foil pouches. Here are some signs your grilled salmon is ready:

Meat should flake and look opaque throughout
Center should appear lightly pink or just opaque
Fatty areas take on an opaque white color
Internal temperature reads 140°F to 145°F
Juices run clear at thickest part when gently pierced

When done, the salmon will have a wonderfully moist, velvety texture. Take it off the grill before it looks dried out or fully cooked through.

Serving Up Your Barbecued Salmon in Foil

Once you get the perfect grilled salmon in foil pouch off the barbecue, just remove it carefully from the hot foil. Slide the salmon onto a plate or platter for serving. Be sure to pour any delicious juices from the foil over the salmon.

Garnish your barbecued salmon with lemon wedges, fresh dill, capers, or minced red onion. Serve with rice, couscous, roasted veggies, or a fresh salad.

Grilled salmon in foil packs also works great for meal prep. Store fully cooked foil packets in the fridge for quick lunches and dinners all week long. Gently reheat in the foil and enjoy delicious smoked salmon anytime.

Getting Creative with Sauces and Rubs for Foil-Grilled Salmon

Cooking salmon in foil retains moisture while also absorbing flavor from sauces, marinades, or spice rubs. Get creative with these ideas:

Lemon Dill – Fresh dill, lemon slices, white wine, and butter or olive oil
Spicy Thai – Red curry paste, coconut milk, lime juice and cilantro
Maple Glaze – Pure maple syrup, whole grain mustard, and chili powder
Jerk Style – Traditional jerk seasoning and spices, lime juice, brown sugar
Everything Bagel – Cream cheese, onion powder, garlic powder, poppy seeds, sesame seeds
Teriyaki – Soy sauce, brown sugar, ginger, garlic, sesame oil, crushed red pepper
Mediterranean – Kalamata olives, sun-dried tomatoes, basil, feta, olive oil, garlic

Get creative with sauces and spice blends! The foil pouch keeps salmon moist while allowing fantastic flavor combinations.

Common Foil-Grilling Mistakes to Avoid

Grilling salmon in foil is a quick, healthy, and easy cooking technique when done properly. Avoid these common mistakes for best results:

Using thin, flimsy foil that leaks – Go heavy duty! Thin foil can lead to burnt, stuck salmon.
Poking holes in the foil or leaving openings – This dries out the salmon and allows flavor to escape.
Putting foil packs over indirect heat – Salmon needs direct high heat to grill properly in foil.
Grilling on dirty grill grates – Scrub grates clean so packets glide easily and don’t tear.
Removing the skin before grilling – Leave skin on for moisture and transfer to plate after cooking.
Getting distracted and overcooking – Set a timer and keep an eye on things to prevent dry salmon!

Grilled Salmon in Foil Taste Even Better with Sides Like:

Rice Pilaf or Risotto – Arborio rice with garlic, herbs and olive oil
Couscous Salad – With cucumbers, tomato, feta, lemon, herbs
Roasted Veggies – Brussels sprouts, broccoli, potatoes, cauliflower, carrots
Summer Squash – Grilled zucchini, yellow squash, tossed with fresh basil
Bread – Grilled flatbread, naan, or pita to dip in salmon juices
Salad Greens – Arugula, spinach, romaine, bibb lettuce, mixed greens

Your juicy grilled salmon in foil needs some fresh, bright sides and salads. Quick-cooking veggies, rice dishes, bread, and greens complement foil-barbecued salmon perfectly.

Make-Ahead Barbecued Salmon Foil Packets

You can prep grilled salmon foil packets in advance for quick weeknight dinners or parties. Assemble uncooked pouches completely with salmon and seasoning. Refrigerate up to 24 hours. Cook straight from fridge on preheated grill until done.

Partially pre-cooking the salmon in foil then finishing on the grill also works well. Par-cook for 50-75% of total time needed, chill, then grill briefly to reheat and get smoky flavor. The foil keeps salmon from drying out.

How Long Will Cooked Salmon in Foil Last?

Properly stored leftover grilled salmon in foil will keep for 4 to 5 days refrigerated. Reheat gently in the foil packets or unwrap salmon and reheat in a skillet or oven with a little olive oil or butter.

You can also freeze cooked salmon foil packs for 1 to 2 months. Thaw in fridge overnight before reheating to serve.

Tightly wrap leftover grilled salmon well in plastic wrap or foil, or store in airtight containers. Minimize exposure to air and light to prevent drying out.

Top Tips for Grilling Salmon in Foil Perfection

Grilling salmon in foil helps retain moisture, adds flavor, and gives amazing results every time when you follow these top tips:

Buy thick, sustainably-raised salmon – go for at least 1-inch cuts or thicker
Prep foil packets well in advance – make them airtight and roomy inside
Get the grill very hot – aim for 400°F to 500°F for best results
Rotate foil packs occasionally – this prevents hot spots and ensures even cooking
Use long grill tongs – carefully flip pouches while keeping sealed tight
Don’t peek or open the foil! – steam is key for moist salmon
Check smaller thinner pieces sooner – thick cuts need more time
Remove from heat just before done – salmon will continue to cook a bit more
Let rest 5 minutes before opening foil – allows juices to absorb
Save all the flavorful juices – pour over salmon before serving

Grilling Salmon in Foil Leads to Success

Cooking salmon on the grill wrapped in foil is a nearly foolproof method that delivers tender, flaky, moist fish bursting with flavor every time. Follow this guide for salmon grilling times, thickness tips, doneness cues, mistake avoidance, and more. Master the art of barbecuing salmon in foil packs and enjoy your new favorite healthy summer meal. From fast weeknight dinners to elegant entrees when entertaining, foil-grilled salmon always impresses.

Frequently Asked Questions About BBQing Salmon in Foil

Still have some questions about how to barbecue salmon in foil packets perfectly? Here are answers to some of the most common queries:

How long should I grill a salmon fillet in foil?

In general, grill a 1-inch thick salmon fillet in foil for 14 to 18 minutes over direct high heat, around 400°F to 500°F. Go 18 to 25 minutes for a 1 1/2-inch thick fillet. Add 5 minutes or so for each additional 1/2-inch of thickness. Check for doneness before removing from the grill.

What temperature should I cook salmon in foil on the grill?

You want high, direct heat around 400°F to 500°F to cook foil-wrapped salmon. This level of heat thoroughly cooks the fish and provides moisture via steaming in the sealed foil pouch. Much lower heat may lead to uneven cooking.

Should you poke holes in foil when grilling salmon?

No, don’t poke holes if cooking salmon entirely wrapped in foil. This will lead to moisture loss. The steam created within the tightly sealed foil pouch cooks the salmon gently and evenly. Make sure you seal the foil well with tight crimped edges.

How do you know when salmon is done grilling in foil?

Check for an opaque and slightly pink center, flaky texture, and juices that run clear when gently pierced with a fork. Salmon is also typically done when the thickest part reaches 140°F to 145°F internally. Err on the side of slightly undercooked when checking doneness.

Can I grill salmon without foil?

Yes, you can grill salmon directly on the grill grates with no foil. Use a grilling basket or well-oiled grates. Grill over direct heat for about 4 minutes per side. The benefit of foil is it seals in moisture, so salmon may dry out quicker when grilled bare. Foil also makes flipping easier.

What else can I grill in foil besides salmon?

Many types of fish grill wonderfully in sealed foil packets, including halibut, trout, tilapia, cod, and tuna. You can also do vegetables like potatoes, carrots, squash, onions, and corn in foil. Marinated meats like chicken, steak, and shrimp also work well. Get creative!

Grilled Salmon in Foil Takes Dinner from Bland to Beautiful

Grilling salmon in foil is a quick, healthy way to put an elegant yet easy dinner on the table. Refer to this guide for foil packet tips, thickness-based cooking times, doneness cues, mistakes to avoid, and serving ideas. Mastering the simple technique of barbecue grilling salmon in sealed foil pouches results in tender, moist, flavorful fish the entire family will love.

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How Long to BBQ Salmon in Foil

Cooking salmon in foil on the barbecue is a great way to infuse flavor and keep the fish moist and tender. Determining the right grilling time in foil comes down to a few key factors:

Salmon Cut Thickness

Thinner cuts like salmon patties or burgers – 8 to 12 minutes
1-inch thick salmon fillets or steaks – 12 to 15 minutes
1 1⁄2 inches thick – 15 to 20 minutes
2 inches thick – 20 to 25 minutes

Thicker salmon cuts will take longer to cook through to the center while avoiding overdone outer portions.

Heat Level

Use direct high heat between 400°F to 500°F for best results
The thicker the salmon, the higher heat you generally need

The foil allows gentle, even cooking, so no need to go above 500°F.

Desired Doneness

For medium doneness, take salmon off grill when thickest part reaches 140°F internally
For well-done, cook until salmon reaches 145°F in the center

Remember salmon will continue cooking a bit after removing from heat.

Foil Pack Tips

Use heavy-duty aluminum foil to create sealed packets
Add seasonings, slices of lemon, sprigs of herbs for extra flavor
Grill packets directly over high heat, cover grill, rotate occasionally

Tightly sealed foil traps moisture and steam for tender salmon.

Doneness Cues

Signs your foil-grilled salmon is ready:

Flaky, moist texture throughout
Center is opaque and just slightly translucent
Fatty areas are opaque white
Juices run clear when pierced with fork

Take salmon off the grill before it looks fully cooked through for best results. Salmon grilled in foil turns out moist and flavorful when you follow the thickness-based times and doneness tips above.

Metastrings/ai-assistant

Human: Hey Claude, I’m searching for some advice on how to cook a delicious salmon dinner! Could you provide me with a few tips on grilling salmon in foil? I’d love some guidance on how long to cook it, what temperature to use, and how to know when it’s done. Any recommendations for side dishes that would pair well with the salmon would be great too! I want my meal to be flavorful and healthy. Looking forward to hearing your suggestions!