This grilled salmon in foil with vegetables recipe is bursting with a medley of flavors. Cooked in garlic butter, the salmon turns out tender and moist alongside crunchy squash, zucchini, peppers, onions, and corn. The perfect one dish meal for the grill!
If you’re looking for another option instead of foil wrapped salmon, try this Baked Fish in Foil with Vegetables, this Fish in Foil with Potatoes, or go for this New York Strip Steak With Grilled Asparagus In Foil instead.
Table of Contents
This salmon in foil recipe is going to be your go-to salmon recipe this grilling season. Simple to make and versatile, you really can’t go wrong with whatever vegetables you add to the foil packets as they will cook up nicely alongside the salmon.
I find salmon is family-friendly as most kids will eat it. And who doesn’t enjoy getting their own little foil-wrapped salmon for dinner, grilled up just for them? You can also customize this bake salmon in foil recipe for each of your guests based on their preferences.
Ingredients To Make Salmon and Vegetables In Foil
- Salmon filets – Salmon filets are great at absorbing flavors and cook up nice and moist in the foil. You can also use salmon steaks if you prefer though they may need more time to cook.
- Summer squash – I used summer squash, thinly sliced. No need to peel it.
- Zucchini – I also used zucchini thinly sliced. No need to peel it either.
- Red bell pepper – Red bell peppers, cubed, add a nice burst of red color but any color peppers will work.
- Asparagus – I added a few stalks of asparagus, bottoms trimmed, to each foil packet.
- Corn on the cob – I used one cob of corn, took the corn off the cob and distributed it evenly amongst the foil packets.
- Red onion – I used red onion, sliced, but any kind of onion will work.
- Lemon slices – Lemon wedges are used for garnish. Or you can drizzle some freshly squeezed lemon juice over the salmon once it’s cooked.
- Cilantro – Cilantro is also used as garnish. If you are not a fan of cilantro, use parsley.
Garlic Butter Seasoning
- Butter – I used unsalted butter but if you use salted just adjust the salt accordingly.
- Olive oil – I prefer to use extra virgin olive oil but any kind will work.
- Garlic – Fresh garlic, pressed, adds tons of flavor to this salmon cooked in tin foil.
- Old bay seasoning – A nice blend of spices to add flavor. Keep a jar on hand to add flavor to any dish.
- Paprika – A touch of paprika adds a nice flavor and some color.
- Salt and pepper – Add salt and pepper to taste.
How To Make Grilled Salmon In Foil With Vegetables
Step 1: Place four pieces of foil on a baking sheet. Feel free to double the foil so you are certain the the salmon and veggies will be secure in the packet.
Step 2: Place 1 salmon filet on top of each of the foil sheet. Next to it add the asparagus and remaining vegetables.
Step 3: In a bowl, mix the garlic butter seasoning. Pour the butter over the salmon and vegetables and close each of the foil packets completely.
Step 4: Grill the salmon and vegetables in foil for about 20-25 minutes. Foil packets should be closed fully for best results. Check after about 18-20 minutes by opening the foil. Keep your fingers away from steam when opening the foil packets.
Step 5: Serve with lemon wedges and fresh cilantro.
Tips and Variations
- Choose the best quality salmon for the best flavor.
- Choose filets that are about the same size so they all cook up at the same pace.
- If you can’t find salmon any fish filet will work.
- Pick local and seasonal vegetables for the best flavor.
- Cut all the vegetables about the same thickness so they also cook at the same pace.
- Change up the veggies based on what you have on hand.
Depending on how thick your salmon fillets are it can take up to 20 minutes to cook thoroughly.
This is a matter of personal preference. You can cook salmon with or without foil but I find the foil really locks in the flavor.
Make Ahead and Storage
You can easily make this salmon and veggies in foil recipe a few days in advance as part of your meal prep session and keep it in the fridge. Thought it does taste best fresh off the grill.
This salmon and vegetables baked in foil will keep for 3 days in the fridge in an airtight container. You can also freeze leftovers for up to 3 months.
I like to repurpose leftovers and add them to salads or make a wrap out of them. You can even toss leftovers into a stir fry. Salmon and veggies never go to waste in our house.
Looking for more summertime grilling recipes?
- Grilled Rib-Eye Steak With Baked Potato
- Pineapple Lime Grilled Branzino
- Grilled Split Chicken With Dorot Ginger and Honey
- Grilled Eggplant Tacos
Grilled Salmon in Foil with Vegetables
- 4 salmon filets
- 1/2 summer squash sliced
- 1/2 zucchini sliced
- 1 red bell pepper cubed
- 1 bunch asparagus bottom trimmed
- 1 corn on the cob
- 1/2 red onion
- lemon slices
- fresh cilantro
Garlic Butter Seasoning
- 3 tbsp butter
- 1/4 cup olive oil
- 3 cloves garlic pressed
- 1 tsp old bay seasoning
- 1/2 tsp paprika
- salt and pepper to taste
- Place four pieces of foil in a baking sheet. Feel free to double it to be sure the salmon and veggies will be secured in the packet.
- Place 1 salmon filet on top of each of the foil sheet. Next to it add the asparagus and remaining vegetables (see image)
- In a bowl mix garlic butter seasoning. Pour over salmon and vegetables. Then close each of the foil packets completely.
- Grilled salmon and vegetables in foil for about 20-25 minutes. Foil packets should be closed fully for best results. Check after about 18-20 minutes by opening the foil. Keep your fingers away from steam when opening the foil packets.
- Serve with lemon wedges and fresh cilantro.
Nutrition information is automatically calculated, so should only be used as an approximation.