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Grilled Lemon and Herb Salmon Packs

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  • Prep 15 min
  • Total 29 min
  • Servings 4
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Delicious dinner packets are perfect patio or picnic pleasers!
Created May 17, 2011
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  • 2 cups (500 mL) instant rice, uncooked
  • 1 3/4 cups (425 mL) chicken broth
  • 1 cup (250 mL) matchstick-cut carrots
  • 4 (4-6 oz/125 g - 175 g each) salmon fillets
  • 1 tsp (5 mL) lemon pepper seasoning salt
  • 1/2 tsp (2 mL) salt
  • 1/3 cup (75 mL) chopped fresh chives
  • 1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch/6 mm slices


  • 1
    Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
  • 2
    Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
  • 3
    Place salmon fillet on centre of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • 4
    Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

Expert Tips

  • Tip 1
    Safety Tip: Foil packets should be opened very carefully, keeping the opening pointed away from you. Very hot steam collects inside the packets during cooking and could result in burns.
  • Tip 2
    Substitution: Use whatever fresh herbs you have on hand. Basil, parsley or thyme would all be delicious with the salmon.
  • Tip 3
    Success: Soaking the rice in broth before grilling the packets ensures the rice will be done at the same time as the salmon.

Nutrition Information

No nutrition information available for this recipe
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