Description
This Quick & Spicy Grilled Salmon in Foil is a simple, flavorful dish perfect for a fast and healthy meal. The salmon is seasoned with a spicy harissa butter, garlic, and sriracha, then cooked in foil on a grill or in the oven with fresh lime slices to keep it juicy and aromatic. Ready in just 18 minutes, this recipe delivers tender, medium-rare salmon bursting with bold and zesty flavors.
Ingredients
Salmon and Seasonings
- 2 (6 ounce) wild salmon filets with skin on
- Kosher salt, about 3/4 teaspoon total
Spicy Butter Mixture
- 3 tablespoons very soft butter
- 3/4 tablespoon harissa powder
- 1/2 teaspoon sriracha
- 2 cloves garlic, minced (2 large cloves or 3 small)
Additional Ingredients
- 1 shallot, thinly sliced
- 1 lime (1/2 sliced thinly, 1/2 reserved for juice)
Instructions
- Preheat Grill or Oven: Preheat your grill or oven to 400 degrees Fahrenheit to ensure even cooking temperature for the salmon.
- Prepare Salmon and Spicy Butter: Pat the salmon filets dry with paper towels. Sprinkle each filet’s flesh side with 1/4 teaspoon kosher salt. In a small bowl, mix the softened butter with harissa powder, sriracha, minced garlic, and 1/2 teaspoon kosher salt to create a spicy butter mixture.
- Assemble Foil Packet: Lay a large piece of foil on your counter. Arrange the thin lime slices in the middle of the foil in a shape similar to the salmon filets. Spread the prepared spicy butter evenly over both salmon filets, then place the salmon fillets on top of the lime slices, skin side touching the limes. Scatter the thinly sliced shallots evenly over the salmon. Fold the foil edges tightly over the salmon to create a sealed packet.
- Cook the Salmon: Place the foil packet on the preheated grill or in the oven. Cook for 6 to 7 minutes, depending on the thickness of your salmon. The salmon is done when the thickest part reaches an internal temperature of 125°F to 135°F for medium to medium-rare doneness.
- Check Doneness and Remove: Carefully move the salmon to a cooler part of the grill (if grilling), open the foil slightly, and use a thermometer to check the internal temperature. Once done, remove the foil packet from heat.
- Serve: To serve, carefully remove the salmon and shallots from the lime bed inside the foil, discarding the lime slices. Squeeze fresh lime juice over the salmon fillets for added brightness and flavor.
Notes
- For best flavor and texture, cook salmon to medium or medium-rare (125°F to 135°F internal temperature) to avoid drying out.
- You can substitute the grill with an oven set at the same temperature if grilling is not an option.
- Adjust the amount of harissa and sriracha to suit your preferred spice level.
- Using wild salmon provides a richer flavor, but farmed salmon can be used if preferred.
- Make sure to tightly seal the foil packet to lock in moisture and flavors during cooking.
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean