Lemon-Dill Salmon Foil Packets
Add Preferred SourceGrilling in the summer should be easy, and that’s exactly why I reach for these Lemon-Dill Salmon Foil Packets. Everything cooks together in foil, with no mess, no standing over the grill, and no dishes to clean. It’s a simple way to make a flavorful meal that feels a little fancy without any extra effort.
The foil keeps the salmon tender and juicy, while the lemon and dill bring in bright, fresh flavor. It’s an easy recipe that works whether you’re cooking for yourself, your family, or a bigger group.
Want to make more? Double or triple the ingredients and prep more packets; just make sure the salmon isn’t straight from the fridge cold and keep an eye on the cook time to avoid overdoing it. By giving it a few minutes to warm up on the counter, it’ll cook much more gently and evenly.
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.
Start by heating your grill to medium-high, around 400°F. If you have a grill thermometer, it’ll help keep the temperature steady for even cooking.
Cut 4 large pieces of heavy-duty aluminum foil, each about 12 to 14 inches long. Place one salmon fillet in the center of each piece. A thin fish spatula works best for handling the fish without it falling apart.
Drizzle olive oil over each fillet. Season with salt, pepper, and minced garlic. A garlic press makes it easy to get fresh garlic evenly spread without too much mess.
Lay 2 to 3 lemon slices on each fillet and top with fresh dill. For evenly thin lemon slices, a mandoline slicer works well. Add a small pat of butter right on top of the salmon.
Fold the foil around the salmon, sealing it tightly to hold in steam and flavor. Double-fold the edges to avoid any leaks on the grill.
Use long-handled tongs to place the foil packets on the grill. Close the lid and cook for 10 to 14 minutes, depending on how thick your fillets are.
Use an instant-read thermometer to check for doneness. 125°F is the sweet spot for moist, flaky salmon. Take the packets off the grill, let them rest for a minute, then carefully open them. Watch out for the steam. Pour any juices from the foil over the salmon before serving; it’s full of flavor.
Chef Jenn’s Tips
- Not into dill? Swap in parsley or tarragon for a different herb profile.
- A meat thermometer helps avoid overcooking; aim for 125°F in the thickest part for medium.
- Toss in veggies like thin asparagus or sliced zucchini before sealing the packets.
- Use sturdy foil—thin foil can rip on the grill and make a mess.
- Camping? These packets cook just as well over coals or a campfire grate. Flip once midway.
Make It a Meal
Pair your salmon with herbed rice, grilled corn, or a cucumber-dill salad. For drinks, go with something crisp like white wine or sparkling water with lemon. Want dessert? Grill some foil-wrapped peaches or banana boats while you eat.
Storage
If you have leftovers, remove them from the foil and place in an airtight container. Store in the fridge for up to 3 days. Reheat gently or enjoy cold over a salad. To freeze, cool the salmon completely, wrap it well, and freeze for up to 2 months. Thaw in the fridge before reheating 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 and pepper to taste
- 2 tablespoons butter divided
Instructions
- Set your grill to medium-high (around 400°F). If you’re using charcoal, wait until the coals are glowing and have a layer of white ash.
- Tear off 4 sheets of heavy-duty foil, each about 12–14 inches long. Thicker foil helps prevent tearing while handling on the grill.
- Place a salmon fillet in the center of each foil piece. If yours has skin, keep the skin side down.
- Drizzle each fillet with olive oil. Sprinkle with salt, pepper, and the minced garlic.
- Lay 2 to 3 lemon slices on top of each piece of salmon. Add 2 sprigs of dill per packet. If using dried dill, sprinkle about ½ teaspoon per fillet.
- Place about ½ tablespoon of butter on top of each fillet to add richness and moisture as it cooks.
- Fold the foil over the salmon lengthwise first, then tuck in the sides to make a sealed packet. Be sure it’s sealed tightly to trap the steam.
- Set the packets directly on the grill grates. Close the lid and cook for 10 to 14 minutes. Thinner fillets will cook faster.
- Use tongs to take the packets off the grill. Let them rest for a couple of minutes before carefully opening—steam will escape fast.
- Serve hot—right out of the foil or on plates. Pour any juices over the salmon for extra flavor.
Notes
Chef Jenn’s Tips
- Not into dill? Swap in parsley or tarragon for a different herb profile.
- A meat thermometer helps avoid overcooking—aim for 125°F in the thickest part for medium.
- Toss in veggies like thin asparagus or sliced zucchini before sealing the packets.
- Use sturdy foil—thin foil can rip on the grill and make a mess.
- Camping? These packets cook just as well over coals or a campfire grate. Flip once midway.
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.
