How to BBQ Salmon Fillets in Tin Foil (8 Steps)

Salmon fillets contain a high amount of omega-3 fatty acids. The salmon flakes once it finishes cooking, which can cause it to stick to the grill grates if you do not oil them properly. Barbecuing the salmon fillets in aluminum foil ensures that the fish does not fall apart onto the grill grates. The foil also locks the juices inside and keeps the heat trapped so that the fish cooks thoroughly and remains moist. Once the fish finishes cooking, simply open the foil packet and serve on a plate.

Things You'll Need

  • Two 5-oz. salmon fillets
  • Paper towels
  • Aluminum foil
  • 1/4 cup olive oil
  • 2 tsp. lemon juice
  • 2 tsp. Worcestershire sauce
  • 1/2 cup soy sauce
  • Salt
  • Pepper

Instructions

  1. Heat the grill to high heat according to the manufacturer's directions. Once the grill is heated, prepare it for indirect grilling.

  2. Rinse the salmon fillets under cold water. Pat the salmon dry with paper towels.

  3. Tear off a section of aluminum foil twice as long as one salmon fillet. You will need a piece of tin foil for each fillet.

  4. Brush the foil with olive oil. Place the salmon in the center of the foil with the skin side facing down. Bring the edges of the foil up around the salmon to keep the juices in while you add other ingredients.

  5. Combine the lemon juice with Worcestershire sauce and soy sauce. Divide the seasoning mixture in half and pour it over the salmon fillets. Season the fish with salt and pepper if you desire.

  6. Close the aluminum foil tightly around the salmon fillets. Leave at least a 1/2 inch of space around the fillet to allow for expansion.

  7. Place the salmon fillets over indirect heat. Grill the salmon for 15 minutes with the grill closed.

  8. Check the fish after 15 minutes. Remove the salmon when the flesh appears opaque and the fish flakes with a fork.

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