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Lemon-Herb Salmon Foil Packs

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  • Prep 15 min
  • Total 25 min
  • Servings 4
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Salmon on the grill just got way easier! This no-fail foil method means it comes out perfectly moist and lemony, every single time. Recipe by
Created Apr 3, 2018
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  • 4 tablespoons butter, melted
  • 1 tablespoon chopped fresh dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 skinless salmon fillets (4 oz/125 g each)
  • 4 thin slices lemon


  • 1
    Heat gas or charcoal grill. Cut 4 (18x8-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2
    In large bowl, mix melted butter, dill weed, salt and pepper. Add salmon and turn to coat; place 1 fillet on centre of each sheet of foil. Cut a lemon slice in half, and place on top of each fillet.
  • 3
    Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 4
    Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 3 to 5 minutes longer or until salmon flakes easily with fork. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil.
  • 5
    To make in oven, place packs on cookie sheet. Bake at 375°F 15 to 20 minutes or until salmon flakes easily with a fork.

Expert Tips

  • Tip 1
    Play around with different herbs. For example, instead of dill, use 1 teaspoon chopped fresh thyme leaves.
  • Tip 2
    Any type of salmon will do, but milder Atlantic salmon is a perfect match for the delicate lemon and herb flavours in this recipe.

Nutrition Information

270 Calories, 19g Total Fat, 23g Protein, 0g Total Carbs

Nutrition Facts

Serving Size: 4
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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