Lemon-Dill Salmon Foil Packets

A serving of baked lemon-dill salmon in foil on a turquoise plate with lemon wedges and fresh dill. In the background, a baking sheet holds three more salmon foil packets, next to a blue and white checkered cloth and garlic cloves on a rustic blue wooden surface.

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These Lemon-Dill Salmon Foil Packets make for a quick and flavorful dinner. Fresh salmon is topped with lemon slices, fragrant dill, and simple seasonings, then sealed in foil and baked to tender perfection. A fuss-free meal that's healthy, light, and ready in under 30 minutes.

Prep Time10

Cook Time14

Total Time24

Course: Dinner, Main Course

Cuisine: American, Mediterranean-Inspired

Keyword: baked salmon, foil packet meals, healthy salmon recipe, lemon dill salmon, salmon dinner

Servings: servings

Calories: 364kcal

Author: Chef Jenn

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, 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