When it’s hot out and I don’t want to hover over the grill, this is my go-to recipe. These lemon-dill salmon foil packets make dinner quick, simple, and cleanup-free. Just wrap everything in foil, toss it on the grill, and let the heat do the work.
The salmon comes out tender and juicy every time. The lemon slices and dill give it a clean, fresh flavor without much effort. It’s an easy choice whether you’re cooking for yourself or a group.
Need to feed more people? This recipe scales easily; just bring the salmon to room temperature before grilling, and keep a close eye so it doesn’t overcook. That’s really all there is to it.
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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.
Start by heating your grill to medium-high, around 400°F. Using a grill thermometer helps keep the temperature steady, which is important for cooking the salmon evenly.
Cut four large sheets of heavy-duty foil, about 12 to 14 inches each. Place one salmon fillet in the center of every sheet. A thin, flexible fish spatula makes it easier to move the fillets without them falling apart.
Drizzle each piece of salmon with olive oil. Season with salt, pepper, and freshly minced garlic. For even garlic distribution, use a garlic press or slice it finely.
Add 2 to 3 slices of lemon and a couple sprigs of fresh dill on top of each fillet. Then place a small pat of butter over the herbs and lemon.
Fold the foil around the salmon to make sealed packets. Fold the edges tightly to lock in the steam and juices. A double fold on the seams helps prevent leaks.
Place the packets directly on the grill grates. Close the lid and cook for 10 to 14 minutes, depending on how thick the fillets are.
Use an instant-read thermometer to check the internal temperature. 125°F is just right for moist, flaky salmon. Remove from the grill with long-handled tongs, let them rest for a minute, then carefully open the packets. Watch out for steam, and be sure to spoon those buttery lemon juices over the salmon before serving.
Chef Jenn’s Tips
- Swap in parsley or tarragon if you’re not into dill.
- Use an instant-read thermometer. 125°F is the sweet spot for moist, medium salmon.
- Add a few thin asparagus spears or zucchini strips to the foil if you want to toss in veggies.
- Use sturdy foil—thin foil tears easily and causes messy leaks.
- These also work great on a campfire or over coals—just rotate once halfway through.
Recommended
Make It A Meal
Pair with herbed rice, grilled veggies, or a cucumber-dill salad. For drinks, go with chilled white wine, lemony sparkling water, or a crisp pilsner. Want dessert? Grill some foil-wrapped peaches or bananas while you eat.
Storage
Remove leftover salmon from foil and store in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold in a salad. For freezing, cool the food completely first, wrap it tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat slowly to keep the texture.
Lemon-Dill Salmon Foil Packets
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, aiming for around 400°F. If you're using charcoal, wait until the coals are glowing and covered in a layer of white ash.
- Tear off 4 pieces of heavy-duty aluminum foil, each about 12–14 inches long. Strong foil prevents tears when moving the packets.
- Lay a salmon fillet in the center of each piece of foil. If the fillet still has skin, place it skin-side down.
- Drizzle a bit of olive oil over each fillet. Sprinkle with salt, pepper, and the minced garlic.
- Lay 2–3 lemon slices on each fillet and place 2 sprigs of dill over the top (or use ½ teaspoon of dried dill if needed). Put ½ tablespoon of butter on top of each one.
- Fold the long sides of the foil together over the salmon and then fold in the ends, making sure the packet is completely sealed to keep steam in while grilling.
- Place packets directly on the grill and close the lid. Cook for 10 to 14 minutes depending on the thickness—thinner fillets may only need 10.
- Remove with tongs and let the packets rest for a minute or two. Carefully open (steam will escape), then serve directly from the foil or transfer to a plate. Pour any juices from the foil over the fish—they're packed with flavor.
Notes
Chef Jenn’s Tips
- Swap in parsley or tarragon if you’re not into dill.
- Use an instant-read thermometer—125°F is the sweet spot for moist, medium salmon.
- Add a few thin asparagus spears or zucchini strips to the foil if you want to toss in veggies.
- Use sturdy foil—thin foil tears easily and causes messy leaks.
- These also work great on a campfire or over coals—just rotate once halfway through.
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.