Grilled Pesto Salmon Recipe in Foil | Easy Salmon Recipe (2024)

FAQs

Is it better to grill salmon in foil or not? ›

The skin holds the salmon together as it cooks over dry heat, and it also imparts good flavor as it releases fat that keeps the fish moist. But if you only have skinless salmon fillet, I recommend grilling the fish in foil instead.

Coat the bottom of the foil with butter so the salmon doesn't stick to the foil. Add some lemon and squeezes, salt, and pepper to the foil as well.

We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

Salmon does not need to be rinsed; in fact, rinsing the fish can lead to contamination. Salmon is an increasingly popular fish that's easy to prepare at home with minimal fuss. It's an oily fish loaded with omega-3 fatty acids.

Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers.

Don't use aluminum foil to cook acidic or salty foods

'Since acid can react with the aluminum, it can potentially cause the foil to break down and transfer aluminum into your food. 'If you must use aluminum foil in the cooking process, just make sure that it doesn't come into direct contact with the acidic ingredients.

Salmon cooks pretty quickly! Place it on the grill skin side down, and don't disturb it for at least six minutes. It's ready to flip once it releases easily. Cook it for a few more minutes — four to eight, depending on how well done you want it and when it releases easily.

Either is acceptable. Since the exact same material makes up both sides, they will perform precisely the same way. The only difference is aesthetic. So feel free to work both ways.

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

The white stuff that oozes out of salmon is called albumin, a type of protein in the fish (other foods with albumin include eggs, beef and milk). You can't see albumin when the fish is raw—it only appears when the salmon is exposed to heat. As salmon cooks, the albumin turns from its liquid state into a semi-solid one.

What should I season my salmon with? ›

Using foil to make a packet around the salmon keeps the salmon moist when grilling.

Don't line the grill grates with foil either. It restricts the airflow in the grill which can be a fire hazard. Lining your grill grates with aluminum foil doesn't allow the juices and fat to drain naturally.

While you can grill salmon without foil (see these classic Grilled Salmon Fillets and Cedar Plank Salmon for recipes), for a foolproof method that works especially well for a large piece of salmon, use the foil packet method. Using foil to make a packet around the salmon keeps the salmon moist when grilling.

Lightly brush both sides of salmon with avocado oil. Season with salt and pepper. Place salmon fillets directly on clean grill grates skin side down. Close grill and let cook for 6 to 8 minutes.

Place the salmon skin-side down on the hot grill and cover. Cook, undisturbed, until the salmon just starts to release its fat (opaque mayonnaise-like stuff), or until it reaches 145 F, which takes about 15 to 20 minutes for most 1-inch-thick fillets. Allow another 5 to 10 minutes for each extra inch of thickness.