[X]

Home > Recipes > Salmon Grilled in Foil

Salmon Grilled in Foil Recipe

Salmon Grilled in Foil Recipe photo by Taste of Home

Read reviews (6)

Rate recipe

Steamed in its own juices, this salmon is incredibly tender. Curry adds a punch of flavor that's perfectly balanced by onion and tomato. —Merideth Berkovich, The Dalles, Oregon

This recipe is:

Healthy

Quick

[X]

Rate Salmon Grilled in Foil Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Salmon Grilled in Foil Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

4 salmon fillets (4 ounces each)
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1 teaspoon curry powder
1/2 teaspoon salt
1 small onion, cut into rings
2 medium tomatoes, seeded and chopped

Directions

Place salmon, skin side down, on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Combine the garlic powder, lemon-pepper, curry and salt; sprinkle over salmon. Top with onion and tomatoes. Fold foil over fish and seal tightly.
Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Yield: 4 servings.

Nutritional Facts 1 serving equals 232 calories, 13 g fat (3 g saturated fat), 67 mg cholesterol, 482 mg sodium, 5 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Salmon Grilled in Foil in Healthy Cooking June/July 2009, p18

Tips for Buying and Storing Fish

When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor.

When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor.

Follow these guidelines for how much fish to purchase per person: about 1 pound whole, 1/2 pound pan-dressed or steaks and 1/4 to 1/3 pound fillets.

Fresh fish is highly perishable and should be prepared within a day or two after it is caught or purchased. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.

For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish (such as salmon, whitefish, mackerel) or 6 months for lean fish (such as sole, catfish, cod, orange roughy).

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Salmon Grilled in Foil

Salmon Grilled in Foil

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-6) of 6 reviews

Sort Reviews:

Reviewed on Oct. 30, 2012 by kpioch

loved it

Reviewed on Sep. 30, 2012 by coffeemama_11

This is just so easy and quick and the fish is incredibly moist, the curry, tomatoes and onions taste so good with the fish. I made it for company and they loved it also. I used cherry tomatoes and used more spices and it was delicious! one of my favorites for sure!

Reviewed on Apr. 17, 2012 by saholmstrom

I wasn't sure about curry fish, but this was excellent!!! I followed the except for the tomatoes. I had canned diced tomatoes, which are not the same as fresh, but they were so good! The tomatoes and onions soaked up the curry flavor and were so yummy! I would suggest doing this with a thinner piece of fish. We did it on the grill and will definitely be doing it again! SO GOOD!

Reviewed on Jul. 13, 2011 by zerbmeister

I have now tried this recipe twice and I love it! The first time, I had fresh salmon and put it out on the grill. The second time, I tried halibut steaks, cherry tomatoes instead of sliced tomatoes, added asparagus and mushrooms to the veggies, and cooked it in the oven at 400 for 30 minutes. The steaks came out delicious, the halibut was flaky and tender, and the seasoning was perfect! I love this!

Reviewed on Jan. 21, 2010 by zammik@verizon.net

I DO NOT like salmon. For years I have reluctantly tried to find recipes that I could stomach just so that my family would get the health benefits of the Omega 3's. I have found a couple recipes that tasted alright, but were not the healthiest ingredients or methods of preparation. But now my search is over because this recipe is so delicious. Granted, my kids did not at all like the smell of the curry, but the flavor is not too strong and the combination of the spices was amazing! I used frozen fillets from Wegmans (no skin & packaged individually for easy single servings! Sold in 2 lb. bags) I cooked all 2 lbs. (6 pieces of fillet) and made 1 1/2 times the amount of seasoning called for in the recipe. I cooked it for 20 minutes in the foil in the oven at 350 and it turned out perfect! The tomatoes, the onions, ummmmmmm. Everyone raved about it. This is the absolute perfect salmon for me! Now I LOVE salmon! I recommend this recipe to everyone!

Reviewed on May. 14, 2009 by cookinglikecrazy

This recipe was delicious and easy! I cooked it in the oven at 350 for 15-20 minutes.