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An overhead view of a metal baking pan lined with parchment paper, holding four individual foil packets of cooked salmon fillets, each garnished with lemon slices and fresh dill, with a blue and white plaid napkin to the left.

Lemon-Dill Salmon Foil Packets

Chef Jenn
Lemon-Dill Salmon Foil Packets are a simple yet elegant dinner featuring tender, flaky salmon fillets infused with fresh lemon, dill, and garlic. Baked in foil for easy cleanup, this light and flavorful dish is perfect for weeknight meals or entertaining.
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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 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

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 baked salmon, foil packet salmon, healthy salmon recipe, lemon dill salmon, oven-baked fish
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