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Tag: Salmon

  • Pan-Fried Salmon With Pea Salad

    Pan-Fried Salmon With Pea Salad

    Crispy skin pan-fried salmon paired with a fresh, creamy green pea and radish salad—this is a healthy dinner recipe that’s quick, flavorful, and perfect any time of year, but especially spring.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Healthy Dinner Recipes

    This pan-fried salmon with green pea salad is one of those meals that feels like spring on a plate but works beautifully year-round.

    The salmon is pan-fried until the skin turns super crispy, while the inside stays tender, pink, and flaky. The salad balances it out with crunchy radishes, sweet peas, and a creamy dill dressing that’s like a lighter, fresher ranch.

    I’ve made this plenty of times, and it’s the kind of recipe that makes you feel both satisfied and light at the same time. Packed with protein, healthy fats, and fiber, it’s as nutrient-dense as it is delicious. Plus, the whole dish comes together in under 30 minutes—weeknight win!

    👩‍🍳 You might also like these salmon dinner recipes: teriyaki salmon bowls, Mediterranean salmon bowl, orange teriyaki baked salmon, salmon bites with sweet chili glaze, sheet pan salmon & veggies, or these salmon dinner ideas. For high-protein and high-fiber recipes, check out my Mediterranean fish with white bean purée.

    What You’ll Need

    Here is what you’ll need for this pan-fried salmon recipe. Find the full measurements in the recipe card below.

    Salmon fillets – Choose skin-on for that golden, crispy finish. Plus, olive oil to achieve that perfect sear, salt and pepper for seasoning, and lemon wedges for a final squeeze to lift the whole dish.

    • For the salad: Green peas (sweet and slightly starchy, they add a pop of freshness. Frozen works perfectly here), radishes (peppery crunch for balance), fresh dill & green onions (herbal, fresh, and a little oniony bite).
    • For the dressing: Greek yogurt & mayonnaise (creamy base for the dressing, like a lighter ranch. Swap sour cream if you prefer), lemon juice to brighten things up, salt, and pepper for seasoning.

    How To Make Pan-Fried Salmon With Pea Salad

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make crispy skin salmon in a frying pan. Plus, that lovely pea and radish salad.

    • Defrost peas in boiling water, then drain and cool.
    • Slice radishes thinly and add to a bowl with peas, dill, green onions, yogurt, mayo, lemon juice, salt, and pepper. Mix and taste.
    • Bring the salmon to room temperature before cooking. Pat dry the salmon fillets, especially the skin.
    • Heat olive oil in a skillet until hot.
    • Cook salmon skin-side down for 5–6 minutes, sprinkle flesh with salt and pepper.
    • Flip and cook for another 3 minutes, then quickly sear the sides.
    • Serve salmon with salad and a squeeze of lemon.

    Recipe Tips

    • Crispy skin secret: Make sure your salmon is patted dry and the pan is hot before adding the fish.
    • Make-ahead salad: You can prep the salad 1 day in advance. Keep dressing separate until ready to serve.
    • Storage: Leftover salmon keeps in the fridge for 2 days. The salad is best fresh but can hold up for 24 hours.
    • Variations: Add cucumber for extra crunch, swap dill for parsley, or mix in a little Dijon mustard for punchier dressing.

    Serving Suggestions

    Pan-fried salmon pairs with so many dishes. While I love it with this vibrant radish and pea salad, you can also serve it with any of these side dishes:

    💬 If you’ve tried this pan-fried salmon with pea salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    Crispy skin pan-fried salmon paired with a fresh, creamy green pea and radish salad—this is a healthy dinner recipe that’s quick, flavorful, and perfect any time of year but especially spring.

    • Remove salmon from the fridge and let it come to room temperature. Pat dry with some kitchen paper towels.

    • Place peas in a bowl of boiling water for a few minutes to defrost, then drain and rinse under cold water.

    • Slice radishes thinly, halving larger ones. Add to a large mixing bowl with peas, dill, green onions, yogurt, mayo, lemon juice, salt, and pepper. Mix well and adjust seasoning to taste. Set aside.

    • Heat olive oil in a large skillet over high heat. Once hot, place salmon fillets skin-side down. Reduce heat to medium-high.

    • Season the flesh with salt and pepper, and cook skin-side down for 5–6 minutes until crispy.

    • Flip and cook for another 3 minutes, then briefly sear the sides (10–20 seconds) if needed.

    • Serve salmon with the green pea salad and lemon wedges.

    • Can I use fresh peas? Yes! Just blanch them briefly until tender.
    • Do I need skin-on salmon? For the crispiest texture, yes. But skinless will still taste great.
    • How do I know when salmon is done? The flesh should be opaque and flake easily but still slightly pink inside.
    • What’s the best pan for crispy salmon? A cast-iron or stainless steel skillet works best for that golden sear.
    • Crispy skin secret: Make sure your salmon is patted dry and the pan is hot before adding the fish.
    • Make-ahead salad: You can prep the salad 1 day in advance. Keep dressing separate until ready to serve.
    • Storage: Leftover salmon keeps in the fridge for 2 days. The salad is best fresh but can hold up for 24 hours.
    • Variations: Add cucumber for extra crunch, swap dill for parsley, or mix in a little Dijon mustard for punchier dressing.

    Calories: 332kcal | Carbohydrates: 14g | Protein: 30g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 404mg | Potassium: 898mg | Fiber: 5g | Sugar: 5g | Vitamin A: 763IU | Vitamin C: 44mg | Calcium: 60mg | Iron: 2mg

    Keywords: Pan-Fried Salmon With Pea Salad, Pan-fried salmon, crispy skin salmon with green pea salad, Pan-Fried Salmon With Radish Pea Salad

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  • Orange Teriyaki Baked Salmon

    Orange Teriyaki Baked Salmon

    This orange teriyaki baked salmon with red onions is a delicious, healthy dinner meal. This salmon recipe is Paleo, Whole30, and gluten-free friendly and can be served with a side of vegetables, salad or with rice if desired. This post has recently been updated!

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 🥗Serving Suggestions | 📝 Go To Full Recipe | 🐟 More Salmon & Fish Recipes

    Orange Teriyaki Baked Salmon

    One of my favourite quick and easy dinners is a tray of baked salmon served alongside a large salad or some stir-fried vegetables. For this delicious meal, I made orange teriyaki sauce, which works beautifully with the fatty salmon.

    I love adding red onions rings both for the flavour and because they make this dish look so pretty when it comes out of the oven. I think it’s the purple against the bright orange colour, and the juxtaposition of the geometrical shapes.

    This teriyaki baked salmon is super easy to make and I know you will love it!\

    You may also like my Mediterranean fish with white bean purée.

    Making Orange Teriyaki Salmon

    You can use salmon fillets or steaks in this recipe, with or without the skin. In fact, any other type of fish will work well with the orange teriyaki sauce (as would shrimp or chicken). In this recipe, I only cooked two fillets but you can easily fit 4-6 on a baking tray, simply double up the sauce ingredients.

    The sauce is super versatile and you can use it on chicken wings or pork skewers. You can also check out my go-to paleo stir-fry sauce, which is similar to this. 

    For other lovely salmon recipes, check out this baked Salmon Loaf with cucumber and dill salad, or my Japanese baked salmon balls.

    What To Serve With Teriyaki Salmon

    I served this baked salmon with a simple stir-fry of Chinese cabbage and carrots with some garlic, lemon juice and sesame oil. I also like to serve some pickled radish or ginger.

    You can also make a batch of my coconut cauliflower rice, or white rice if you desire, or make a simple side salad. If you like the salmon and salad combo, check out my pan-fried salmon with pea radish salad.

    My orange ginger asparagus would be a nice complementary dish as well and if you want something more starchy, try miso sweet potatoes, which you could start baking a little earlier, then finish both at the same time.

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    A delicious and healthy meal of orange teriyaki salmon baked in the oven with red onions. This baked salmon recipe is gluten-free, Paleo and Whole30 friendly. The recipe below also includes a simple vegetable stir-fry to serve on the side.

    For the stir-fried vegetables

    • Preheat the oven to 200 C / 400 F. Leave the salmon out of the fridge for at least 10 minutes before cooking, to come to room temperature.

    • Place the salmon fillets, skin side down, on a flat baking tray lined with parchment/baking paper. Surround with onion rings, sprinkle with orange zest, sea salt and then drizzle evenly with olive oil.

    • Place the tray in the oven, middle shelf, and cook for 8 minutes. In the meantime, combine the sauce ingredients in a small bowl and whisk together.

    • Remove the salmon from the oven and pour the sauce over the top making sure to cover the salmon and the onions. Fold the edges of the paper inwards, as to prevent the sauce from spilling out. Sprinkle with sesame seeds. Place back in the oven for 7-8 more minutes.

    • While the salmon is finishing cooking, stir-fry the vegetables in a little coconut oil over medium-high heat for 4-5 minutes, stirring frequently. Add garlic, salt, pepper and lemon juice towards the end and stir through. Finally, drizzle and stir through the sesame oil.

    • Serve salmon alongside the veggies for a tasty, healthy dinner.

    Tamari is a gluten-free soy sauce. You can also use coconut aminos.
    Nutrition label below is for salmon with onions and sauce with a veggie side. Actual macros may vary.

    Calories: 694kcal | Carbohydrates: 38g | Protein: 47g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Cholesterol: 110mg | Sodium: 2108mg | Potassium: 1895mg | Fiber: 6g | Sugar: 18g | Vitamin A: 7350IU | Vitamin C: 101mg | Calcium: 264mg | Iron: 4mg

    Keywords: baked salmon, salmon dinner, Salmon Recipes, Teriyaki salmon, orange teriyaki

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  • Salmon Burgers

    Salmon Burgers

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    These succulent Salmon Burgers are among the healthiest and most delicious burgers you’ll ever eat! They’re made with fresh (not canned) salmon and without added breadcrumbs or eggs. It’s pure salmon goodness, all the way.

    Salmon burger topped with yogurt herb sauce and arugula

    These salmon burgers are a total crowd-pleaser!

    cookbook author erin clarke of well plated

    Buns, toppings, and a tender protein—the gang’s all here! Step aside, Turkey Burgers! This salmon burger is light, tender, and moist, and the friendly format means even seafood skeptics will enjoy it.

    What makes this recipe such a winner? I’m glad you asked!

    • My salmon burger recipe is made with FRESH salmon, not canned!
    • Instead of breadcrumbs, eggs, or mayo to bind the burgers (like my Shrimp Burger), I chop the salmon finely to help it hold together. This makes the patties gluten-free and low-carb.
    • Like my Avocado Tuna Cakes, these burgers are rich in Omega-3s, protein, calcium, and vitamin B. Salmon burgers are healthy and serve as a lighter alternative in your burger repertoire.
    • Even those who are new to cooking seafood can master these salmon burgers. The ingredients are simple and preparing them is easy. You’ll want to make them on repeat!

    5 Star Review

    “LOVED this recipe. Huge hit! We will definitely make it a staple in our house.”

    — Danielle —

    Salmon burger patty on bun with greens

    Key Ingredients

    You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

    • Salmon. The star of these fresh burgers! The tiny, diced pieces of salmon become exceptionally tender and flaky as they’re cooked, creating a scrumptious texture.
    • Greek Yogurt. Our sneaky binding agent. Not only is Greek yogurt a tasty, tangy way to hold our burgers together, but it also gives them an extra dose of protein.
    • Lemon Juice. A squeeze of lemon juice brightens everything up and helps these burgers taste their best.
    • Ginger. An overlooked companion flavor to salmon is ginger. Ginger adds great balance to almost any fish. Ginger all-out stars in this Soy Ginger Salmon, while the ginger in these salmon burgers is more complementary than robust.
    • Herbs + Spices. Herbs like cilantro, parsley, dill, chives, or a mix will work perfectly here and add a touch of freshness.
    • Greek Yogurt Herb Sauce. A bit of vinegar, Greek yogurt, diced herbs (e.g. cilantro, parsley, or dill), and garlic powder mixed together make an easy, yet impeccable sauce for salmon burgers that adds even more moisture.
    • Bun. Soft buns that compress fairly easily are the best type of buns for burgers (dry, chewy buns are not as pleasant with burgers). Make sure it is sturdy enough to hold the patty too. I like brioche buns, or for extra fiber, whole wheat buns. Want to go the extra mile? Make your own with my Hamburger Buns recipe.

    Substitution Tip

    Though tartar sauce is the sauce most people instinctively seek for fish burgers, I like using Greek yogurt instead of mayonnaise to keep this recipe light and bright. If you prefer to use mayonnaise, you can swap it for the Greek yogurt.

    My Tips and Tricks for Perfect Salmon Burgers

    • Mince the Salmon Thoroughly. This is critical! Dicing the salmon into small cubes and combining them with two tablespoons of Greek yogurt creates a patty that is substantial in texture, yet also moist, fresh, and flavorful because the patty remains mostly fish. Don’t be tempted to shortcut this step!
    • Get a Head Start. Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
    • Fresh Salmon Is the Move. I do not recommend making these salmon burgers with canned salmon. Fresh salmon will produce the best results. (My Salmon Croquettes are a better option for canned salmon.)
    Hand holding salmon burger

    What Do You Put On a Salmon Burger?

    To find the right condiment for salmon burgers, think beyond ketchup and cheese. Basil Pesto, sour cream (or plain Greek yogurt), and Dijon mustard are all fantastic options. Here are more of my favorite options:

    • Grilled Pineapple. Care to elevate this salmon burger recipe to a tropical paradise? Add grilled pineapple! Just as in these Teriyaki Burgers with Grilled Pineapple, a pineapple caramelizes on the grill and adds some sweetness that transports this recipe AND you to the beach.
    • Arugula. Its peppery notes can stand up to the flavorful salmon burger patty.
    • Tomato. A thick slice of juicy tomato is delicious on salmon burgers and my favorite for pairing with the burger sauce. (Roasted Tomatoes would be yummy too.)
    • Red Onion. A burger classic. Or try Pickled Onions.
    • Avocado. As this Avocado Burger can attest, avocado is a delicious addition to a burger. Try sliced or mashed avocado, or take things up a notch with homemade guacamole.
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    How to make the best fresh salmon burgers that are healthy and hold together on the stovetop or grill. No breadcrumbs or fillers!

    For the Burgers:

    • 1 ¼ pounds salmon fillets skin and pinbones removed
    • 3 tablespoons chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
    • 2 tablespoons nonfat plain Greek yogurt
    • 1 tablespoon fresh lemon juice
    • ¾ teaspoon kosher salt
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground black pepper
    • ½ tablespoon extra-virgin olive oil plus additional as needed

    For Serving:

    • Buns or lettuce cups
    • Arugula optional
    • Sliced tomato optional

    • Place the salmon on a cutting board and cut crosswise into very thin, 1/4-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each. (Be patient. Moist, tender patties will be your reward.)

    • Serve the burgers immediately (on buns or inside of lettuce cups), topped with lots of the sauce and a sliced tomato if you like.

    • TO GRILL: Preheat a grill to medium-high heat (about 400° F). Just before grilling the burgers, oil the grill VERY well. Add the burgers and cook as directed in Step 5, being careful just to flip them once if possible. If you want to 100% safeguard against the burgers sticking, you can grill them on a piece of aluminum foil coated with nonstick spray. Toast the buns on the grill if desired.
    • If you’d like to toast the buns, you can do so either on the grill, in your skillet after you are finished cooking the burgers (cover them with foil to keep them hot), or place them cut-side up on a baking sheet and toast in the oven under your broiler for 30 seconds to 1 minute (watch VERY CAREFULLY).
    • TO MAKE AHEAD: Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
    • TO STORE: Refrigerate burgers and sauce separately in airtight storage containers for up to 2 days.
    • TO REHEAT: Very gently reheat burgers in a nonstick skillet on the stovetop over medium-low heat. I also like to splash a bit of water into the skillet, then cover it to help the burgers steam.
    • TO FREEZE: Individually wrap burgers, and freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

    Serving: 1burger (with 1/4 sauce and no bun)Calories: 230kcalCarbohydrates: 1gProtein: 30gFat: 11gSaturated Fat: 2gCholesterol: 79mgPotassium: 721mgSugar: 1gVitamin A: 111IUVitamin C: 1mgCalcium: 37mgIron: 1mg

    What to Serve With Salmon Burgers

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    Grilled vegetarian portobello mushroom burger on plate with toppings

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    Hamburgers in the Oven

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  • Hot Honey Salmon Recipe – Pinch of Yum

    Hot Honey Salmon Recipe – Pinch of Yum

    This Hot Honey Salmon is giving off major fancy-to-eat-but-not-fancy-to-make vibes. Spicy-sweet salmon coated in fresh garlic, stone ground mustard, sweet honey, and flecks of red peppers flakes. It’s a magical little number!

    What looks fancy but actually comes together super quickly and makes you feel like A BOSS with all that big, feisty flavor?

    It’s this. It’s Hot Honey Salmon.

    And it’s here for us because this is the SOS series, and fancy-but-not-actually-fancy is the vibe we aspire to.

    This is a spicy-sweet little number (hello, “hot honey”) and it gets its name from the sauce that gets brushed over the whole thing, which is grainy from the mustard and flecks of fresh garlic, sweet and sticky from the honey, and a little, medium, or LOT hot from however many red pepper flakes you wanna throw in there. I cannot stress enough how beautiful it is to look at! And it’s one of those salmon recipes that works for even people who aren’t salmon people, because garlic, honey, stone ground mustard, and some peppery heat are magical little wonder foods. If you’re one of those people and want to further your adventure into delicious salmon, we have a how-to guide for cooking salmon right here.

    It is about the most foolproof way you could ever think to make salmon. Chaotic dinnertime, stress, and lack of time and energy is no problem for this beauty.

    Ingredients for hot honey salmon. Each ingredient is labeled with the name in a purple bubble.

    The Ingredient Details

    Our basic / fabulous ingredient list:

    • Stoneground mustard
    • Honey
    • Garlic
    • Paprika
    • Red Pepper Flakes
    • Lemon
    • Salmon

    … Salt? Olive oil? I’m trying to think if there’s anything else worth mentioning, but I think that’s pretty much the whole shebang right there.

    You shake up the sauce, you brush the salmon, and you bake it.

    That’s the whole recipe.

    And this is why the SOS series is my favorite.

    Looking for another SOS salmon favorite? This Bang Bang Salmon is SO GOOD.

    Hot honey salmon in a bowl on top of a green salad. There's a fork on the side of the bowl.

    What To Serve with This Salmon

    A pro tip: your sauce can actually work really nicely as a dressing, so save a little bit in your jar, drizzle with olive oil, and toss it on some greens and you’ll almost immediately round out your meal.

    This salmon is extremely versatile – pair it with those dressed up greens, or steamed green beans from the garden, some roasted potatoes or rice or cauliflower rice or, preferably, HOT CRUSTY BREAD WITH BUTTER, and just enjoy your life, really.

    Hot Honey Salmon: FAQs

    What kind of salmon should I use?

    Fresh Atlantic salmon or wild sockeye salmon work great here! The Atlantic salmon has a bit more fat in it, so the fish doesn’t dry out as easily. It’s so good!

    That salad – YUM! How did you make it?

    Super SOS-friendly salad here. Just some mixed greens of your choice and toss some of that extra hot honey sauce on your salad for a quick dressing. Another idea is this Toasted Bread and Parmesan Kale Salad – muah! Delish!

    Not a big salmon fan here. Anything I can sub?

    But have you tried THIS salmon yet? This one might convert you to start proclaiming “Salmon 4 Prez!” If you’re still like 🙅‍♀️🙅‍♀️🙅‍♀️, try the hot honey sauce on some chicken or tofu. Yum!

    Prefer To Watch Instead Of Read?

    Watch Lindsay make this salmon on stories!


    Print

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    Description

    This Hot Honey Salmon is giving off major fancy-to-eat-but-not-fancy-to-make vibes. Spicy-sweet salmon coated in fresh garlic, stone ground mustard, sweet honey, and flecks of red peppers flakes. It’s a magical little number! 

    For the salmon: 

    Extras: 

    1. Make the sauce: Preheat the oven to 400 degrees. Mix the sauce ingredients in a small dish. Set a little sauce aside for to make a salad dressing later. See notes for this.

    2. Bake the salmon: Line a baking sheet with foil (optional, but makes cleanup much easier). Place salmon skin side down. Brush or spoon the sauce over the salmon, getting it really well coated on top. Bake for 8-10 minutes depending on desired doneness and the thickness of your salmon filets, and broil for just a few minutes at the end to get it extra browned and pretty on top.

    3. Finish and serve: Top each piece with more red pepper flakes. Serve with little lemon wedges, plus a green salad and maybe (for surely) a hunk of hot, crusty, buttered bread. Dreamy.

    Notes

    Salad hack: If you take care not to dip your raw salmon utensils back into the sauce, you can repurpose any remaining sauce as a dressing for some spring greens! Just add a little olive oil and red wine vinegar, and there’s your dressing. Easy green salad, done.

    Nutrition: The nutrition info listed is only for the hot honey salmon and doesn’t include any of the extras. 

    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Category: Dinner
    • Method: Bake
    • Cuisine: American

    Keywords: baked salmon recipe, hot honey salmon, easy salmon recipe

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    Reader images of the Hot Honey Salmon recipe.

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    This recipe is part of our collection of sweet honey recipes. Check it out!

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  • Grilled Salmon

    Grilled Salmon

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    Grab your big girl (or big boy) apron, your tongs, and your attitude, because we’re conquering culinary fears with this easy, perfect, you-can’t-mess-it-up Grilled Salmon.

    The best Grilled Salmon in Foil topped with lemon and dill

    How to Grill Perfect Salmon Every Time

    Even if you are intimidated to cook fish (I was for years!) or intimidated to use the grill (yep, I was scared of that too), this grilled salmon recipe is foolproof.

    I’ve included all the best tips for how to grill salmon, ways to flavor salmon, what to serve with salmon, and more!

    This post is your grilled salmon toolkit.

    This recipe is based on my go-to Baked Salmon.

    Before grilling season leaves us, I’ve had on my mind to adapt, test, and perfect that much loved baked salmon recipe to the grill. Today is the day!

    • Read on for detailed photos and step-by-steps for how to cook grilled salmon.
    • At the bottom of the post, I’ve included a recipe for grilled salmon with lemon and dill (and garlic and butter). It’s a lovely combination.
    • You can follow those flavor recommendations or use the same grilling method with one of the other suggested variations below.
    Best Grilled Salmon in Foil topped with dill and lemon to serve with vegetables

    The Easiest Way to Grill Salmon

    While you can grill salmon without foil (see these classic Grilled Salmon Fillets and Cedar Plank Salmon for recipes), for a foolproof method that works especially well for a large piece of salmon, use the foil packet method.

    • Using foil to make a packet around the salmon keeps the salmon moist when grilling. It ensures the salmon turns out perfectly tender and flaky, not dry.
    • With the foil method, you also don’t need to worry about the salmon falling apart or sticking to the grill grates.

    Avoid sad, stuck-on, dry salmon: use foil to grill! Want to test your salmon grilling skills? Check out my Grilled Salmon, sans foil.

    Fresh salmon to be cooked to 145 degrees F on the grill for Grilled Salmon in Foil

    How to Make the Best Grilled Salmon in Foil

    1. Start by Selecting The Best Fish

    • Look for salmon that is bright pink in color, that smells fresh but not fishy, and, if possible, is wild caught.
    • For more information on how to pick salmon, see How to Cook Salmon.

    2. Lay a Large Sheet of Foil on a Baking Sheet

    • You’ll want a piece large enough to fully wrap around your piece of fish, with plenty of overhang on all sides to make a foil packet.
    • I recommend using a heavy-duty foil or at least slightly thicker foil, as it is less prone to tearing.
    • The baking sheet is there so it’s easy to carry to your grill. When you’re done grilling, you can slide the foil packet right back onto it, then carry it straight to the kitchen (or your table).
    • If you do not want your food to touch the foil directly, lay a sheet of parchment paper on top of the foil to act as a barrier. Cooking food directly in foil has been noted as a health concern by some, so do whatever makes you the most comfortable.
    Fresh lemon slices and dill in foil to be topped with salmon for Grilled Salmon in Foil

    3. Place Half of the Herbs and Citrus on the Foil

    • Most often, I do a simple grilled salmon: a few sprigs of herbs and lemon slices. I like dill, but you can use any mix of fresh herbs and citrus that you like.
    • If you use a stronger herb like rosemary or dill, be more sparing on the herbs. Herbs like parsley or cilantro are more delicate, so you can be more generous.
    • For citrus, use lemon, lime, or orange (or try all 3!). Of these, lime is the strongest.
    • Of course, you don’t have to use lemon and herbs—you can use salmon that’s rested in your favorite marinade, or a different blend of herbs and seasonings.

    4. Arrange the Salmon on Top

    • Place the salmon on the foil skin side down, flesh side up.
    • If you realize your sheet of foil is too small, simple tuck a second one behind it.
    Fresh salmon, lemon slices, and dill on foil to be grilled for Grilled Salmon in Foil

    5. Add Butter, Garlic, and Seasonings

    • For grilled salmon, I’ve been loving the flavor of melted butter. Two tablespoons are all you need for a full 1 ½ pounds of fish. Worth it!
    • If you prefer not to use butter or need the grilled salmon dairy free, you can use olive oil or another cooking oil of choice.
    • For seasonings, I like minced fresh garlic, along with plenty of kosher salt and black pepper.
    • Be generous with the salt and pepper! The more fish you have, the more you need.
    • Place more herbs and citrus on top.
    • For other ways to flavor the salmon, try Salmon Seasoning for a dry rub or this go-to easy Salmon Marinade.
    Grilled asparagus and Grilled Salmon in Foil cooked to 145 degrees on the grill

    6. Seal the Foil Packet and GRILL!

    • A large piece of salmon should be grilled over medium heat, about 375 to 400 degrees F. This recipe is written for a gas grill, and it also works for a charcoal grill, Traeger grill, or Big Green Egg.
    • Once you close the grill lid, the salmon should cook for 14-18 minutes, until almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon.
    Grilled Salmon in Foil with the skin removed topped with lemon and dill

    How to Tell When Salmon is Finished Cooking

    The eternal question! The greatest of salmon crimes (in addition to under seasoning) is overcooking.

    • As this Salmon Temperature Guide outlines, the best way to tell if salmon is done is to use an instant read thermometer like this one. Remove the salmon at 135 degrees F, then let it rest.
    • The FDA recommends cooking salmon to 145 degrees F, but its temperature will continue to rise as it rests.
    • If you don’t have a meat thermometer, you can check for doneness by taking a sharp knife and peeking into the thickest part of your salmon. If it is beginning to flake, but still has a little translucency in the middle, it is done.
    • If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
    Grilled Salmon in Foil topped with lemon and dill and a side of grilled asparagus on a white plate

    What to Serve with Grilled Salmon

    More Ways to Season Grilled Salmon

    In addition to the dill and lemon grilled salmon below, here are more tasty suggestions to keep the recipe feeling fresh:

    • Grill Salmon in Foil with Capers. For a bright, slightly Italian spin, use a few sprigs of thyme in place of the dill and reduce the salt to ½ teaspoon. Sprinkle the finished fish with 1 to 2 tablespoons of drained capers.
    • Grilled Salmon with Lime. Use lime for the lemon and cilantro in place of dill. Enjoy alongside a Skinny Margarita.
    • Grilled BBQ Salmon. Instead of the melted butter and garlic, brush 1/4 cup of BBQ sauce (try this homemade barbecue sauce) on the salmon before grilling. Top with lemon slices as directed.
    • Grilled Salmon with Soy Sauce. For an Asian spin on your Grilled Salmon in Foil, swap out the melted butter for 1/4 cup of soy sauce. Drizzle the soy sauce over the salmon and top with garlic as directed before placing on the grill. Because of the high sodium content in soy sauce, you can also omit or reduce the added salt. This version would be delicious served with Asian Noodle Salad.
    • Grilled Salmon with Brown Sugar. A sweet twist on this Grilled Salmon in Foil! Stir 1/4 cup brown sugar into 1/4 cup melted butter, and brush evenly over the salmon. Top with the garlic, salt, pepper, and lemon as directed.
    • Grilled Salmon Marinade. Takes all of 2 minutes to put together. It uses soy sauce for salt and umami, honey or pure maple syrup for sweetness (salmon loves sweet!), and Dijon mustard for balance and zip.

    More Ways to Cook Salmon

    Yes, we adore baked or grilled salmon in foil, but there are also many other healthy salmon recipes that don’t use foil.

    Asparagus, lemon, and dill served with Grilled Salmon in Foil on a white plate

    Recipe Tips and Tricks

    • Skip the Flip. You do not need to flip salmon when grilling (in fact, if you do try to flip it, you’re very likely to have it stick and fall apart). The foil packet method in this recipe does an especially good job making sure the salmon cooks evenly without flipping.
    • The Skin Can be On or Off. The skin is easy to remove after salmon is cooked, you can grill it with the skin off or on. Leaving the skin on can help the keep the salmon moist and deter overcooking, so if you are on the fence or new to cooking salmon, leave it on. If you prefer the skin is off for presentation purposes, if you grill the salmon in foil, you can remove the skin, since you don’t need to worry about the salmon falling apart.
    • Start Grilling Skin-Side Down. If you decide to grill salmon directly on the grill grates instead of using foil, grill it skin side down. Do not grill it face side down, as the flesh is likely to tear and stick. With the foil packet, you don’t need to worry about sticking. You can also place a cast iron skillet on the grill and make Pan Seared Salmon.

    How to make grilled salmon. Easy step-by-step for PERFECT, flaky salmon in foil. Tips for how to know when salmon is done and seasoning ideas!

    • 1 ½ pound side of salmon skin off or on
    • 1 small bunch of fresh dill divided
    • 1 medium lemon plus additional for serving
    • 2 tablespoons melted unsalted butter or canola oil or olive oil
    • 3 cloves minced garlic
    • ¾ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper

    • Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Preheat an outdoor grill to medium (about 375°F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. If you prefer your food not to touch the foil directly, lay a piece of parchment paper on top (be sure none of it pokes out when the packet is sealed).

    • Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.

    • Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.

    • Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.

    • Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.

    • Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn’t overcook. Remove the salmon from the grill (I like to use the foil to lift it right back on top of the baking sheet). If it still appears a bit underdone, you can wrap the foil back over the top, and let it rest for a few minutes. Do not let it sit too long—salmon can progress from “not done” to “over done” very quickly. As soon as it flakes easily with a fork, it’s ready.

    • To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.

    • This recipe is best enjoyed the day that it is made, as salmon usually dries out when reheated. If you have leftover salmon, try serving it room temperature over a salad the next day or flaking and scrambling it with eggs.
    • TO MAKE DAIRY FREE: Swap olive oil or the oil of your choice for the unsalted butter.
    • TO MAKE WHOLE30/PALEO: Swap olive oil or the oil of your choice for the unsalted butter
    • For more tips about how to tell when salmon is done or ideas to vary up this recipe to different tastes, see blog post above.

    Serving: 1serving (6 oz)Calories: 301kcalCarbohydrates: 3gProtein: 34gFat: 17gSaturated Fat: 5gCholesterol: 109mgPotassium: 871mgFiber: 1gSugar: 1gVitamin A: 262IUVitamin C: 15mgCalcium: 27mgIron: 2mg

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