Garlic Parmesan Salmon in Foil Packets

Garlic Parmesan Salmon in Foil Packets
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Cooking salmon in a foil packet on the grill makes for a flaky and flavorful dinner with a side of potatoes ready to go.


  • ¼ cup Parmesan cheese, grated
  • 2 Tbsp. flat leaf parsley, chopped
  • 1 tsp. garlic, finely minced
  • ½ tsp. Kosher salt
  • ½ tsp. ground black pepper
  • 4 about 2 oz. each baby Yukon gold potatoes, thinly sliced
  • Salt and pepper
  • 4 6 oz. each Copper River salmon filets, skin removed
  • ¼ cup butter, melted


  1. Heat grill: Heat gas grill to medium-high heat or charcoal until ashes are white. Cut 4 pieces heavy-duty foil (18”x12”). Mix together cheese, parsley, garlic, salt and pepper in a small bowl; set aside.
  2. In the center of each piece of foil evenly divide potato slices; season with salt and pepper. Top each with salmon; sprinkle with cheese mixture and drizzle with butter. Bring edges of foil together and crimp to secure.
  3. Grill packets 15-20 minutes until potatoes are tender and salmon reaches an internal temperature of 145°F and flakes easily.
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