Cajun Grilled Salmon in Foil topped with fresh chimichurri is the ultimate recipe that's made in under 20 minutes.
If you're looking for the perfect salmon recipe for grilling season, I've got you covered. This recipe requires only a few ingredients, is super easy to prepare and tastes amazing.
Before firing up the grill, plan ahead and stop by your local grocery store, Whole Foods, Sprouts or even Costco and grab a whole salmon fillet and get ready for a quick and easy dinner that's guaranteed to be a hit amongst your family and friends.
If you love salmon, stick around as I walk you through this foolproof Grilled Salmon in Foil recipe. This recipe will definitely come through when you're in a crunch or just want to a share a tasty recipe that's quick, so you can enjoy a relaxing afternoon or evening with friends.
You'll find tips on how to grill the perfect salmon as well as ideas on the best sides to make it a complete meal.
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Ingredients
- Wild caught salmon
- Kosher salt
- Cajun spice blend (your favorite store brand or make your own)
- Extra Virgin Olive Oil
- Chimichurri (cilantro, flat leaf parsley, red wine vinegar, olive oil, kosher salt)
Essentials
- Grill (gas or charcoal)
- Foil paper
- Paper towels
- Baking sheet (for carrying salmon to outdoor grill)
How to make grilled salmon in foil
- Wash the salmon and pat dry with paper towels to thoroughly dry the outer surface.
- Tear off a large sheet of heavy duty foil (large enough to create a foil packet to enclose the salmon) and place the foil on top of a baking sheet.
- Place the salmon fillet on top of the foil and drizzle the salmon with olive oil or grape-seed oil.
- Sprinkle the top of the salmon with Cajun seasoning and kosher salt.
- Wrap the salmon securely in foil creating a foil packet and take it to the outdoor grill.
- Place the foil packet on the grill grates, close the lid, and cook for 12 to 15 minutes depending on the size and thickness of your salmon.
- When done, remove the foil packet from the grill, and place it back on the baking sheet.
- Open the foil packet to check that the salmon is done and remember the meat should flake or separate.
- Cover the salmon loosely with foil and allow it to rest for 5 minutes or so and serve.
How to know when salmon is done
Whether you're grilling, broiling, baking, or sauteing, salmon doesn't require a long cooking time. In fact, there are several techniques used to check if salmon is done:
- Using a steak knife to gently peek into the thickest part of the salmon to see if the color has changed from being translucent to opaque pink.
- If you gently press the top of the salmon with your finger, and it begins to flake or separate between the line that runs across the fillet, it's done and doesn't need to cook any longer.
- However, the best way to check for doneness is by using an instant read meat thermometer.
- FDA recommends cooking salmon until it reaches an internal temperature of 145 degrees F.
Although the FDA recommends an internal temperature of 145 degrees, I find that 140 degrees is perfect to prevent any possibility of the flesh becoming overcooked and tasting dry.
Since, salmon can become dry with just 1 or 2 minutes of overcooking, it's important to consider carry-over cooking. In other words, fish and other meat will continue to cook as it rest. Therefore, when removing the salmon from the grill a few minutes early, and loosely covering it with foil and allowing it to rest, will prevent any mishap.
With that being said, it's important to cook the salmon based on your level of comfort.
Tips
- Look for salmon steak or fillets with a center cut as these tend to be thicker.
- After washing the salmon, always pat it dry with paper towels to absorb all the moisture before grilling and even searing.
- Allow the salmon to come to room temperature before grilling to ensure even cooking.
- Preheat the grill first before placing the foil packet on the grill grates.
- When wrapping the salmon in foil, there is no need to spray the grill grates.
- When checking the internal temperature, insert the instant read thermometer into the thickest part of the flesh.
- Although the FDA recommends an internal temperature of 145 degrees, I find that 140 degrees is perfect to prevent any possibility of the flesh becoming overcooked and tasting dry.
- When grilling, I prefer the skin removed. You can either remove the skin yourself using a sharp knife or you can have the butcher remove it for you.
- Make your own Cajun seasoning with equal parts granulated garlic powder, onion powder, smoked paprika, also add 1 to 2 teaspoons of dried thyme, red pepper flakes and cayenne pepper for heat - I also like to add dried parsley.
Serve salmon with simple sides
Grilled salmon is best when served with simple side dishes. My favorite sides to pair with salmon are those that are flavorful yet delicate in taste and texture rather than rich and bold in flavor. Grilled salmon is the star of the show and should be treated as such. Go simple and easy with the sides:
Herb Garlic Mashed Potatoes Recipe
7 Minute Grilled Sugar Snap Pea Recipe
Crispy Oven Roasted Broccolini
Connect with me on Instagram and Pinterest for more recipe ideas.
Thanks for visiting,
Cree
📖 Recipe
Cajun Grilled Salmon in Foil
Equipment
- Outdoor Grill
Ingredients
- 2 lbs salmon
- 2 tablespoon extra virgin olive oil
- 1 tablespoon Cajun seasoning
- 2 teaspoon kosher salt
Chimichurri Sauce
- ½ cup extra virgin olive oil
- 2 tablespoon red wine vinegar (can be substituted for white wine)
- ¼ cup cilantro (chopped - If you do not like cilantro feel free to use just parsley)
- ¼ cup parsley (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt (to taste)
- 1 teaspoon red pepper flakes (more if you prefer more of a kick)
Instructions
- Preheat the grill to 350 to 375 degrees F.
- Wash salmon and pat dry with paper towels to absorb all moisture. Tear a large sheet of foil (large enough to wrap the entire salmon) and place on a baking sheet. Then, place the salmon on top of the foil.
- Drizzle with extra virgin olive oil and sprinkle Cajun seasoning and kosher salt over the entire top surface. Wrap the salmon securing in the foil creating a foil packet.
- Transfer the foil packet from the baking sheet to the grill gates and close the lid.
- Grill the salmon for 12 to 15 minutes. Salmon cooks really fast and should not be left on the grill longer than 15 minutes as this can cause the salmon to become overcooked and dry.
- It's always best to check the internal temperature of your fish or meat with an instant read thermometer to ensure that its been cooked properly. To do this, insert the thermometer into the thickest part of the salmon. FDA recommends cooking the salmon until it reaches an internal temperature of 145 degrees F; however, I cook mine until it reaches 140 degrees F to account for carry-over cooking while the salmon rests.
- When the salmon has reached your desired doneness, remove the foil packet from the grill and place on the baking sheet. Open the foil packet, cover the salmon loosely with foil, and allow the salmon to rest for 5 minutes.
- Top the salmon with Chimichurri if you'd like, pair with your favorite simple side dishes and enjoy.
Chimichurri Sauce
- Add all ingredients into a small mixing bowl and whisk. Season with kosher salt and set aside until ready to use. Store any remining chimichurri in the fridge in an airtight container up to 3 days.
Notes
- Look for salmon steak or fillets with a center cut as these tend to be thicker.
- After washing the salmon, always pat it dry with paper towels to absorb all the moisture before grilling and even searing.
- Allow the salmon to come to room temperature before grilling to ensure even cooking.
- Preheat the grill first before placing the foil packet on the grill grates.
- When wrapping the salmon in foil, there is no need to spray the grill grates.
- When checking the internal temperature, insert the instant read thermometer into the thickest part of the flesh.
- Although the FDA recommends an internal temperature of 145 degrees, I find that 140 degrees is perfect to prevent any possibility of the flesh becoming overcooked and tasting dry.
- When grilling, I prefer the skin removed. You can either remove the skin yourself using a sharp knife or you can have the butcher remove it for you.
- Make your own Cajun seasoning with equal parts granulated garlic powder, onion powder, smoked paprika, also add 1 to 2 teaspoons of dried thyme, red pepper flakes and cayenne pepper for heat - I also like to add dried parsley.
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