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Grilled Salmon in Foil

Salmon fillet marinated in a sweet-savory orange-Dijon glaze, cooked in a foil packet on the grill for tender, juicy results.
Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 1 large salmon fillet, skin removed about 3 pounds
  • 1/3 cup freshly squeezed orange juice
  • 1/3 cup honey
  • 3 tablespoons Dijon mustard
  • 3 tablespoons yellow mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 tablespoon reduced-sodium soy sauce
  • 4 cloves garlic minced
  • 3/4 teaspoon salt plus more to taste
  • 1 teaspoon smoked paprika
  • dried parsley, dried oregano, dried thyme, onion powder, black pepper 1/2 teaspoon each
  • 1/4-1/2 teaspoon cayenne pepper
  • 3 tablespoons butter Danish Creamery, cubed

Instructions

  • Line a large baking sheet with a piece of heavy-duty aluminum foil (or double the foil) 6 inches longer than the salmon and lightly spray the foil with cooking spray.
  • Place the salmon, skinless side down, in the center of the foil and fold the foil up snugly around the fish; set aside.
  • In a medium bowl, whisk together the orange juice, honey, Dijon mustard, yellow mustard, brown sugar, olive oil, soy sauce, minced garlic, 3/4 teaspoon salt, smoked paprika, the dried herbs and spices (1/2 teaspoon each of parsley, oregano, thyme, onion powder, and pepper), and cayenne.
  • Pour the marinade evenly over the salmon, cover the packet, and let the salmon marinate at room temperature for 20–40 minutes.
  • During the last 15 minutes of marinating, preheat the grill to 375–400°F with the lid closed.
  • Evenly scatter the cubed butter over the top of the salmon, place a second piece of foil over the fish, and fold the edges under to form a sealed packet with a small tent for air circulation.
  • Carefully transfer the foil packet to the preheated grill and close the lid. Grill for 15–20 minutes depending on thickness, or until an instant-read thermometer inserted into the thickest part reads 130–135°F (about 10 minutes for 1-inch thick; about 20 minutes for 1½-inch thick).
  • Using a spatula, slide the hot foil packet back onto the baking sheet. Carefully open the top foil away from you to avoid steam, spoon the buttery sauce from the packet over the salmon, and let the salmon rest for 5 minutes before slicing.
  • Season to taste with additional salt and freshly cracked pepper and serve.

Equipment

  • Large baking sheet
  • heavy-duty aluminum foil
  • Mixing Bowl
  • Whisk
  • Instant-read thermometer
  • Spatula

Notes

  • Bake option: bake at 400°F on a baking sheet for 10–20 minutes depending on thickness.
  • Do not marinate longer than 45 minutes to avoid mushy fish.
  • Use a baking sheet to move the foil packet safely to and from the grill.
  • If concerned about foil contact, place parchment between the fish and foil.
  • If salmon seems underdone, reseal and let rest or return to the grill briefly.