If you’re craving a light, flavorful dinner with almost no cleanup, this grilled coho salmon is for you. Each tender bite is full of fresh lime, herbs, and smoky grill flavor. The salmon cooks sealed in foil packets, which help lock in the flavor. This method makes it nearly impossible to overcook the fish, and it’s great for busy weeknights or outdoor grilling. I’ve even included a quick video to show just how simple this recipe is to make!
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Grilling salmon in foil packets is a go-to family favorite, especially for camping trips and summer cookouts. This easy method locks in moisture, makes cleanup a breeze, and results in perfectly tender coho salmon every time. Add your favorite veggies to the packet and you’ve got a full meal in minutes!
If you love seafood as much as we do, you will want to check out more of my amazing gluten free seafood recipes! We also love this easy grilled halibut, which is also grilled in a foil packet.
A Note From My Kitchen
I have made this grilled coho salmon recipe several times at different family cookouts using both fresh and frozen wild-caught Alaska silver coho. (Many farmers’ markets carry fresh salmon, and you can definitely taste the difference!) Through my testing, I found the foil method helps keep the salmon extra tender and prevents the drier texture that sometimes happens with leaner wild fish. I also tested this recipe with both avocado oil and olive oil; both work well, but avocado oil has a higher smoke point, making it better for high-heat grilling.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Coho Salmon – I used Alaska silver coho salmon, which is known for its mild, creamy flavor and firm texture. You can also use sockeye, king, or even farmed Atlantic salmon if that is what you have on hand.
- Light Oil – Avocado oil is my go-to for grilling because of its high smoke point. You can also use olive oil or another light-tasting oil. You can read my guide on cooking oils to learn more about smoke points and high heat cooking.
- Lime – Use fresh limes for the best flavors.
If you love salmon as much as we do, give this Honey Garlic Air Fryer Salmon recipe. (It can also be grilled!)
How to Grill Coho Salmon in Foil Packets (Step-By-Step)
Step 1: Place the thawed coho salmon fillets on a plate. Check for any bones. Top with salt, fresh herbs like thyme and chives, and fresh lime slices.
If your coho salmon is frozen, I recommend thawing it. I usually take it out of the freezer and put it in my refrigerator 1-2 days before using it. Another method for thawing frozen salmon is to place it in warm water for 20-30 minutes.
Step 2: Drizzle olive oil or avocado oil over the coho fish. Gently use a spatula to transfer the fish to a large piece of aluminum foil for grilling.
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Step 3: Place the salmon on a preheated grill (375º F) and fold the foil around the fish. Close the grill cover and allow the salmon to cook for 8-10 minutes, depending on its thickness. Serve hot.
Frequently Asked Questions:
The salmon should be opaque and flake easily with a fork. The flesh should no longer look translucent in the center. Internal temperature should reach 145°F, but for juicier results, many chefs recommend removing it around 130–135°F and letting it rest. The FDA shares guidelines around cooking seafood.
Studies have found that most types of salmon are very low in mercury. It is safe to eat salmon 2-3 times a week.
You can tell the salmon has gone bad if it has an unusually strong fishy odor. All fish have some odor, but if it is pungent, then it should be tossed. Additionally, if salmon is spoiled, it may develop an ammonia or sour odor. Don’t eat it if you notice any of these odors.
Grilled salmon will last around 3 days if stored in an airtight container in the refrigerator.
Yes! Cool completely, then wrap tightly and store in an airtight container in the freezer for up to 4 months. Thaw overnight in the fridge or gently reheat from frozen at 275°F with a splash of water or broth to prevent drying.
Serve with these side dishes:
- Everyone loves this easy Cinnamon Brown Sugar Carrots recipe.
- Brussels sprouts and bacon were made to go together in this Roasted Brussels Sprouts
- Serve with this Loaded Baked Potato Salad, which is perfect for a cookout.
More Seafood Recipes:
I have lots of great gluten-free seafood recipes to enjoy. Here are a few tasty options to try:
- Grilled Mahi Mahi in Foil Packets is always a big hit at our cookouts.
- This Cod Alfredo is a great beginner seafood recipe that kids love.
- Use leftover salmon to make these Gluten Free Salmon Cakes.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
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 limes (thinly sliced)
- ¼ teaspoon Himalayan pink salt
- 2 teaspoons avocado oil
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Instructions
- Preheat the grill to 375º F.
- Place the thawed 2 pounds Alaska coho salmon filets on a plate. Double check for any bones that haven't been previously removed. Coat the salmon with 1/4 teaspoon Himalayan pink salt, 1 tablespoon fresh thyme, 2 teaspoons fresh chives, and 1 fresh lime (sliced).
- Drizzle 2 teaspoons avocado oil on top.
- Place the fillets onto a large piece of aluminum foil. Optional, add any vegetables you want to cook with the fish. (Choose vegetables that will have a similar cook time, such as asparagus or zucchini.)
- Wrap the fish in the foil. Place the fish on the grill and close the lid.
- Grill for 8 minutes until done. You will know the fish is done when it is firm to the touch and no longer translucent. It will have a soft pink color. Cooking time may be a little longer if you use a thicker cut of salmon.
Video
Notes
- If you can find fresh coho salmon, it will have a richer flavor than previously frozen. If using frozen salmon, thaw salmon in the refrigerator overnight. In a pinch, you can also place it (sealed) in a bowl of cold water for 30-40 minutes. Avoid using warm water, as it may partially cook the fish.
- The internal temperature of cooked salmon is 145ºF. You can read more on this FDA seafood safety site.
- Store leftovers in an airtight container. The fish will keep fresh for up to 3 days in the refrigerator.
- Freeze the salmon in a freezer-safe container. Make sure it is cooled before freezing. Thaw overnight in the fridge or gently reheat from frozen at 275°F with a splash of water or broth to prevent drying.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I love shopping at Costco too 🙂