Grilled Honey Lemon Butter Salmon
Grilled Honey Lemon Butter Salmon — EASY, ready in 10 minutes, and a FOOLPROOF way to make grilled salmon!! Wonderfully tender, so juicy, just melts in your mouth, and has FABULOUS flavor!!
Foil Pack Lemon Butter Salmon
If you’re looking for a fast, foolproof, and flavorful way to cook salmon, save this grilled lemon butter salmon foil pack recipe. It’s so easy and the grilled salmon in foil is wonderfully tender and perfectly moist. This is one of the best grilled salmon recipes thanks to the super easy salmon marinade I used!
I use my outdoor grill but you can bake the foil packets in your oven if you don’t have a grill.
This easy lemon butter salmon recipe can also be made using a grill pan on your stovetop. It’s a flexible recipe and can easily be adapted to suit whatever appliances you have!
What’s in Grilled Lemon Butter Salmon?
To make the healthy salmon marinade and grilled salmon, you’ll need:
- Skin-on salmon fillet
- Lemon slices and juice
- Unsalted butter
- Kosher salt and pepper
- Fresh parsley
How to Make Grilled Salmon in Foil
Simply add a salmon fillet to a sheet of foil, nestle lemon slices under it, and drizzle it with a mixture of melted butter, honey, and lemon juice. Sprinkle with salt and pepper, seal up the foil, throw it on the grill, and you’re all set.
I’ve used this basic honey-lemon butter sauce many times before and love it so much. It’s impossible to ever have a dry piece of salmon when it’s cooking in that luxurious buttery elixir.
How Long to Cook Salmon on the Grill?
The salmon cooks in about 7 minutes on an outdoor grill and if you want to be done right there, go for it.
However, because I love it when the top and edges are slightly browned, I pop it under my oven broiler for 5 minutes. This is totally optional and is more for the texture and visual aspects. A little color on the edges helps the photographs look nicer and I am a texture junkie with all food.
I don’t risk ‘adding color’ from the grill because I am scared to flip the salmon over at this point in the cooking process. First, there is way too much precious buttery juice that would leak. Secondly, the salmon is fall-apart-tender and it could quite literally just fall apart on the grill grates. The broiler feels much safer.
Can I Add Veggies to the Foil Pack?
I’m sure you could cook some veggies alongside the grilled salmon in foil, but I’ve only ever made this recipe as written so I can’t say for sure. You’d want to add veggies that cook at the same rate as the lemon butter salmon. Or, simply make a separate foil pack with your vegetables of choice and grill at the same time.
Tips for Making Grilled Lemon Butter Salmon
If you choose to finish the salmon under the broiler, you don’t have to broil on the top rack. You can use the second rack, and while it will take longer, there’s less chance of it burning.
Keep a close eye on it because all broilers are different and you don’t want the salmon to burn. Open up your kitchen windows because the honey in the butter mixture is prone to burning and smoking.
Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference. Check after 2 minutes and go from there.
- 1.25 pounds skin-on salmon fillet
- 1 lemon, sliced into thin rounds
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 3 tablespoons lemon juice (from about 1 lemon)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 teaspoons finely chopped fresh parsley, optional for garnishing
- Preheat outdoor grill to medium-high heat. Alternatively, preheat oven to 425F.
- Place salmon on a sheet of foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).
- Nestle lemon slices underneath the salmon, spaced evenly around the fillet; set aside.
- To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.
- Stir in the honey and lemon juice. Pour or spoon about three-quarters of the mixture over the salmon; reserve remainder.
- Evenly season salmon with salt and pepper.
- Seal up the foil. Likely you will need to add another sheet of foil on top in order to seal it. Crimp or pinch the top and bottom pieces of foil together; get it as air-tight as possible but it doesn’t have to be perfect.
- If you have time, set aside to marinate for about 10 to 15 minutes (enhanced flavor).
- Place foil pack on the grill and cook for about 7 minutes, or until done.
- Optionally, if you want additional browning on the top of the salmon, set your oven to Hi broil.
- Open the foil pack or remove the top piece of foil so the salmon is exposed but keep the edges raised to contain the buttery mixture.
- Spoon the reserved buttery mixture over the salmon, if desired. Use your judgment and if there’s already lots of juice you don’t need to add it because you don’t want it to start leaking. If you have extra buttery mixture, it’s great served over the finished dish.
- Broil salmon for about 5 minutes, or until salmon is as golden as desired. Tip – You don’t have to broil on the top rack, you can use the second rack, and while it will take longer, there’s less chance of it burning. Keep a close eye on it because all broilers are different and you don’t want the salmon to burn. Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference.
- Optionally garnish with parsley and serve immediately.
- Salmon is best warm and fresh but will keep airtight in the fridge for up to 3 days.
Amount Per Serving: Calories: 623Total Fat: 39gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 160mgSodium: 828mgCarbohydrates: 27gFiber: 1gSugar: 24gProtein: 42g
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