This grilled coho salmon recipe is perfect for beginners and requires almost no cleanup. The salmon cooks in foil packets with fresh lime and herbs, locking in moisture and flavor. Foil packet grilling prevents overcooking and is ideal for weeknights, backyard barbecues, or camping trips. A short video demonstrates how simple the method is.
Cooking salmon in foil packets is a family-friendly, low-effort approach that locks in juices and reduces cleanup. It’s a favorite for camping and summer cookouts because you can tuck vegetables into the packet for a complete meal that finishes quickly and cleanly.
A Note From My Kitchen
I’ve prepared this grilled coho salmon many times for family gatherings, using both fresh and previously frozen wild-caught Alaska coho. Fresh fish from farmers’ markets will have the best flavor, but the foil packet method keeps even lean, wild salmon moist and tender. I tested both avocado and olive oil; both work well, though avocado oil’s higher smoke point makes it a reliable choice for hotter grills.
Ingredient Notes:
See the recipe card below for exact quantities.
- Coho Salmon – Alaska silver coho is mild and creamy with a firm texture. You can substitute sockeye, king, or farmed Atlantic salmon if needed.
- Light Oil – Avocado oil is recommended for grilling due to its high smoke point. Olive oil or another mild oil also works.
- Lime – Fresh lime slices brighten the fish; avoid bottled juice for best flavor.
How to Grill Coho Salmon in Foil Packets (Step-By-Step)
Step 1: Place thawed coho fillets on a plate, checking for any bones. Season with a small amount of salt, scatter fresh herbs such as thyme and chives, and top with thin lime slices. If your salmon is frozen, thaw in the refrigerator 1–2 days before cooking or submerge sealed fish in cold water for 20–30 minutes to speed thawing.
Step 2: Drizzle a light oil (avocado or olive) over the fillets, then transfer each fillet gently onto a large piece of aluminum foil. If you want a one-pan meal, add vegetables that have similar cook times—think asparagus or zucchini.
Step 3: Preheat the grill to about 375ºF (190ºC). Fold the foil around the fish to create sealed packets. Place packets on the preheated grill, close the lid, and cook for 8–10 minutes, depending on the thickness of the fillets. Serve immediately while hot.
Frequently Asked Questions:
Cooked salmon is opaque and flakes easily with a fork; the center should no longer look translucent. Food-safety guidelines list 145°F as the target internal temperature, but removing the fish at 130–135°F and letting it rest will yield a juicier result.
Salmon is among the fish types that are typically low in mercury and can be safely eaten a couple of times per week as part of a balanced diet.
A strong, pungent fishy smell, or an ammonia-like or sour odor, indicates spoilage. Fresh salmon should have only a mild sea-like aroma; discard if odors are off.
Stored in an airtight container in the refrigerator, cooked salmon will keep for up to three days.
Yes. Cool completely, wrap tightly, and freeze in an airtight container for up to four months. Thaw overnight in the fridge or reheat gently from frozen at a low temperature with a splash of water or broth to avoid drying.
Serve with these side dishes:
- Cinnamon brown sugar carrots for a touch of sweetness.
- Roasted Brussels sprouts with bacon for a savory side.
- Loaded baked potato salad makes a hearty cookout accompaniment.
More Seafood Recipes:
I have many gluten-free seafood recipes that are easy and family-friendly. A few popular options are grilled mahi mahi in foil packets, a creamy cod Alfredo, and salmon cakes made from leftover fish.
Grilled Coho Salmon in Foil Packets (Quick and Easy!)
Ingredients
- 2 pounds Alaska coho salmon (de-boned)
- 1 tablespoon fresh thyme
- 2 teaspoons fresh chives
- 1 fresh lime (thinly sliced)
- ¼ teaspoon Himalayan pink salt
- 2 teaspoons avocado oil
Method
- Preheat the grill to 375ºF (190ºC).
- Place the thawed 2 pounds of coho salmon fillets on a plate and check for any remaining bones. Season with ¼ teaspoon Himalayan pink salt, 1 tablespoon fresh thyme, 2 teaspoons fresh chives, and sliced lime.
- Drizzle 2 teaspoons avocado oil over the fillets.
- Set the fillets on large pieces of aluminum foil. Add vegetables if desired—choose ones with similar cooking times, such as asparagus or zucchini.
- Wrap the fish tightly in foil and place the packets on the preheated grill. Close the lid.
- Grill about 8–10 minutes, or until the fish is firm, opaque, and flakes easily. Thicker cuts may require a few additional minutes.
Nutrition
Calories233 kcal
Carbohydrates1 g
Protein30 g
Fat11 g
Video
Notes
- If you can find fresh coho, it will taste richer than previously frozen fish. Thaw frozen salmon overnight in the fridge or place it sealed in cold water for 30–40 minutes. Avoid warm water to prevent partial cooking.
- The FDA lists 145ºF as the safe internal temperature for cooked fish; many chefs remove salmon at 130–135ºF and allow carryover cooking for a juicier result.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To freeze cooked salmon, cool completely, wrap tightly, and store in a freezer-safe container for up to four months. Thaw in the refrigerator overnight or reheat gently from frozen at low heat with a splash of liquid to prevent drying.
Tried this recipe?
Let us know how it went!