Salmon in a Foil Packet

We really like this salmon dish. Like many of the recipes on this site, it’s easy, quick, and almost foolproof.  Oh yeah, and it’s delicious too.
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Course: Grillin’
Cuisine: American Seafood
Keyword: grill, salmon


  • 4 salmon filets (6 – 8 ounces each)
  • 3 tbsp unsalted butter
  • olive oil
  • 3 tomatoes
  • 2 shallots
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • kosher salt and freshly ground black pepper
  • heavy duty aluminum foil


  • Set up the grill for indirect heat and let it come up to 400 F.
  • While the grill is coming up to temperature rub the salmon with olive oil and sprinkle with some kosher salt and fresh ground black pepper, then chop the tomatoes and shallots.
    Salmon Rubbed With Salt and Pepper
  • Add the tomatoes, shallots, lemon juice, oregano and thyme to a medium sized mixing bowl.
  • Add some kosher salt and fresh ground black pepper to taste, and then about 2 Tbsp of olive oil. Mix together gently.
  • Rip off enough pieces of heavy duty foil for each filet, then lay the salmon out diagonally, oiled skin side down, on each sheet.
  • Fold the corners up on each sheet and crimp together to create a bowl around the salmon.
  • Spoon the tomatoshallot mixture over the top of each filet.
  • Crimp the tops of the foil sheets together and roll down to completely enclose the food.
  • Place the packets over the indirect heat, close the cover and let bake for 25 – 30 minutes.
  • You can serve the packets directly, or pull the salmon pieces out the foil and plate normally.  Just a warning though, you may lose the skin in the foil if you serve it this way.