Quick & Spicy Grilled Salmon in Foil Recipe
This Quick & Spicy Grilled Salmon in Foil recipe offers a simple yet flavorful way to enjoy wild salmon. Infused with a spicy harissa butter mixture, garlic, shallots, and fresh lime, the salmon cooks gently in foil on the grill or in the oven. Perfectly cooked to medium-rare, this dish is both healthy and delicious with a zesty kick that’s quick to prepare and ideal for a weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon and Seasoning
- 2 (6 ounce) wild salmon filets with skin on
- Kosher salt
Spicy Butter Mixture
- 3 tablespoons very soft butter
- 3/4 tablespoon harissa powder
- 1/2 teaspoon sriracha
- 2 cloves garlic, minced (2 large cloves or 3 small)
Additional Ingredients
- 1 shallot, thinly sliced
- 1 lime, half thinly sliced, half reserved for juice
Instructions
- Preheat Grill or Oven: Preheat the grill or oven to 400°F (204°C) to ensure a hot cooking environment for perfectly cooked salmon.
- Prepare Salmon and Butter Mixture: Pat the salmon filets dry with paper towels. Sprinkle about 1/4 teaspoon kosher salt on the flesh side of each filet. In a bowl, combine softened butter with harissa powder, sriracha, minced garlic, and 1/2 teaspoon kosher salt to form a spicy butter mixture.
- Arrange Lime Slices on Foil: Lay out a large piece of aluminum foil on your countertop. Arrange the thinly sliced lime halves in the center of the foil, placing them side by side in a shape similar to that of the salmon filets.
- Assemble Salmon Packets: Spread the spicy butter mixture evenly over the flesh side of both salmon filets. Place the salmon filets on top of the lime slices, skin side down. Scatter the thinly sliced shallots over the salmon. Fold the edges of the foil up and over the salmon, sealing tightly to create a packet to trap moisture and flavor during cooking.
- Cook the Salmon: Place the foil packet on the preheated grill or in the oven. Cook for 6-7 minutes depending on the thickness of the filets. The salmon is done when the thickest part reaches an internal temperature of 125°F to 135°F (52°C to 57°C) for medium to medium-rare doneness, which keeps the fish moist and tender.
- Serve with Fresh Lime Juice: Carefully open the foil packet and remove the salmon and shallots from the lime slice bed. Squeeze fresh lime juice (from the reserved half lime) over the top of the salmon before serving. Avoid eating the shallots left on the foil, as they are mostly for flavor infusion.
Notes
- Check the internal temperature with a thermometer to avoid overcooking; salmon can dry out if cooked beyond medium-rare.
- Harissa powder adds a spicy North African flavor but can be substituted with smoked paprika or chili powder for a milder taste.
- Cooking times may vary slightly depending on the thickness of salmon filets and heat source consistency.
- Foil packets help steam the salmon gently, locking in moisture and flavor.
- Use wild salmon for best flavor and texture, but farmed salmon also works well in this recipe.