🐟🌿 Grilled Cilantro Lime Salmon Foil Packs are EASY, ready in 10 minutes, and completely foolproof! Tender, juicy, and bursting with Mexican-inspired flavors, they’re a warm-weather meal everyone LOVES.
Grilled Cilantro Lime Salmon in Foil Packs
If you’ve never tried a foil pack meal, you’ve been seriously missing out! I rotate through options like my foil pack barbecue chicken, foil pack orange molasses salmon, and these cilantro lime salmon foil packs for easy meals I can always count on.
If you’re looking for a new way to prepare salmon, this is the way to go!
- The steps are SO easy, and the Mexican salmon is tender, moist, and perfectly cooked in just 10 minutes on the grill.
- I used my outdoor grill so I don’t have to heat up my house during these warm summer days, but you can bake the salmon foil packets if you don’t have a grill.
- Cleanup is as easy as throwing away a sheet of foil. No dinner dishes means more time for relaxing, so you can sit back with a homemade margarita and enjoy your evening.
Perfect! Perfect recipe and so easy! I love the Mexican mix of flavors!
Alanna
Ingredients You’ll Need
To make the cilantro lime salmon foil packets, you’ll need:
- Fresh salmon fillets: Note that salmon skin is edible and packed with flavor. It’s up to you whether you buy skin-on or skinless salmon, but don’t throw the skin away if it’s on your fillet!
- Limes
- Red bell peppers: You can also try zucchini, cherry tomatoes, potatoes, green beans, mushrooms, broccoli, asparagus, or your favorite vegetables
- Extra virgin olive oil: Melted butter also works for a richer flavor
- Kosher salt and pepper
- Fresh cilantro
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make a Foil Pack Cilantro Lime Salmon Recipe on the Grill
As written, this salmon recipe makes enough for one serving. If feeding a family, simply adjust the ingredients accordingly, creating individual foil packets for each serving.
- Pat the salmon dry with a paper towel, and place it in the center of a large sheet of foil, and nestle lime slices underneath.
- Arrange the peppers around the perimeter, and drizzle oil evenly on top. This takes the place of a marinade, adding flavor and allowing the seasonings to stick.
- Season with lime zest, lime juice, salt, pepper, and cilantro.
- Seal the foil tightly, and place it on a preheated outdoor grill. You’ll know your salmon is done cooking when it flakes easily with a fork and reaches an internal temperature of 145°F.
- Garnish with fresh cilantro. I like to add a dash of red pepper flakes and creamy avocado, too. Enjoy warm as is or with your favorite side dishes, like cilantro lime rice, quinoa, or Parmesan and herb roasted potatoes.
No Grill? No Problem!
Follow the preparation steps as normal. Then, place the foil packet on a baking sheet. Bake at 425°F, adjusting the cooking time as needed depending on your oven and the size of the salmon. I start checking for doneness around the 15-minute mark.
Foil Pack Lime Cilantro Salmon
Equipment
Ingredients
- 6- ounce center cut salmon fillet
- 1 medium lime, sliced thin for nestling under salmon
- ½ cup red bell peppers, may be substituted with other peppers, zucchini, broccoli, etc.
- 1 tablespoon olive oil
- 1 lime, zested and juiced
- kosher salt and freshly ground black pepper, to taste
- 1 to 2 tablespoons fresh cilantro, finely minced; plus more for garnishing if desired
Instructions
- Preheat outdoor grill to medium-high heat. Alternatively, preheat oven to 425F.
- Place 1 large sheet of foil on the counter, add the salmon to the center, nestle the lime slices from 1 lime under the salmon, arrange the peppers around the perimeter, evenly drizzle everything with olive oil, evenly sprinkle with about 1 teaspoon lime zest and the juice from the second lime.
- Evenly sprinkle with salt, pepper, cilantro, seal up the foil pack very tightly, place it on the grill and grill for about 8 to 10 minutes. Exact grilling time will vary based on the type of grill, the size, the heat level, how thick the salmon is, etc. If you’re baking this in the oven, I would start checking at 15 minutes and go from there.
- Optionally garnish with additional cilantro and serve immediately.
Notes
- Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I haven’t actually tried grilling salmon yet….but love how approachable and delicious this recipe is!
It’s so FAST when you grill it! In less than 10 mins, you are done which is what I love!
This is one gorgeous salmon! Perfect for a summer dinner since I can throw it on the grill!
Thank you and yes I love easy grilling recipes too!
Perfect! Perfect recipe and so easy! I love the Mexican mix of flavors!
I know what we’re having this weekend!! I love using the grill for fish–easy clean up and the flavor is so good!
It adds so much great flavor for sure! Hope you enjoy this over the weekend!
So good Averie–we definitely enjoyed it!! This was the first time I’ve had lime juice with salmon and I like it as much as lemon and orange.
I love limes so figured they would go well with salmon and glad you agree and enjoyed it just as much as lemon or orange!