Grilled Salmon in Foil

Cooking salmon with the skin on adds flavor and helps keep the fish moist. It acts like a barrier while it cooks, protecting the flesh from drying out or overcooking.

Cooking it without the skin exposes the flesh to more heat, which can help it cook evenly, but it’s also more delicate and can dry out faster.

If you cook salmon with the skin on, you can easily remove it after cooking, it usually slides right off. The skin gets nice and crisp while the fish stays tender and juicy.

The foil acts as a barrier between the salmon and the open flame, reducing the risk of flare-ups. This is important for preventing the fish from charring or developing an overly smoky flavor. This method also helps retain moisture to avoid dry fish.

And clean-up is a breeze! No need to scrub those grill grates.

Aim for a medium-high heat setting on your grill, which is around 375 to 400 degrees. This temperature range allows for thorough cooking without drying out the salmon.

You can use either grill for this recipe. I use a gas grill most often. Gas grills offer precise temperature control, allowing you to easily adjust the heat. This control is beneficial for preventing overcooking and achieving the desired doneness. They generally have a quicker setup time. Once the grill is preheated, you can start cooking.

Cooking salmon over charcoal imparts a distinct smoky flavor to the fish. The natural smokiness from charcoal can add an extra layer of depth to the overall flavor. Charcoal grills require more manual temperature control. The heat level can be adjusted by manipulating the airflow and adjusting the charcoal bed. This may require more attention during the cooking process.

Temperature: Use a meat thermometer and ensure the fish has reached an internal temperature of 145 degrees. Check the temperature in the thickest part of the fish.

Appearance and Touch: Perfectly cooked salmon will have a light pink color and will be opaque throughout. The flesh will also start to flake when pressed with a fork.

It’s important to note that salmon can be cooked to varying degrees of doneness, some people prefer it cooked through while others prefer it medium-rare at 135 degrees. Decide what works for you.

Overcooked salmon is dry and has little flavor. Fish (along with meat) will continue to cook when you remove it from heat. This is why it’s important to pay attention to how long the fish cooks.

When the fish is done, it will be a translucent pink in the middle. It should also look flaky.

Store the salmon tightly covered in the fridge for 3-4 days.

Leftovers can be frozen tightly sealed for up to 2 months. Defrost overnight in the fridge.

I recommend you use the air fryer or oven. If using the oven, place the salmon on a baking sheet lined with parchment paper. Cover the salmon with foil and place it in the oven at 275 degrees until warm.

If using the air fryer, reheat it at 200 degrees for 5-7 minutes or until warm.

If you use the microwave, be swift! Don’t leave it in too long. It will dry out the fish.