Dinner

Grilled Honey-Chipotle Salmon Foil Packets with Summer Squash Recipe

Bylilan Sage August 10, 2026August 10, 2026

Introduction

This Grilled Honey-Chipotle Salmon Foil Packets recipe is a perfect blend of smoky, sweet, and spicy flavors paired with fresh summer squash. It’s an easy, healthy meal that cooks right on the grill, making cleanup a breeze and the salmon tender and juicy.

Three foil packets lie side by side on a white marbled surface, each containing a piece of cooked salmon with a golden, slightly crispy crust topped with green herb leaves. Beneath the salmon, there is a mix of sautéed yellow and green zucchini slices, lightly browned and mixed with small pieces of red onion. Around the foil packets are scattered bright green lime wedges, some squeezed, adding fresh color contrast to the rich tones of the cooked food. The foil is crumpled neatly around the contents, reflecting light and adding texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp. butter, melted
2 tbsp. honey
1 tbsp. chipotle chili powder or regular chili powder
3 cloves garlic, minced
Kosher salt
4 (6-oz.) skin-on salmon filets
1 medium zucchini, chopped
1 summer squash, chopped
1 small red onion, chopped
1/4 c. packed basil leaves, torn
Lime wedges, for serving

Instructions

Step 1: Heat grill to medium-high. In a small bowl, whisk together melted butter, honey, chipotle chili powder, minced garlic, and ½ teaspoon kosher salt; set aside.
Step 2: Season both sides of the salmon filets with ¾ teaspoon kosher salt. In a medium bowl, toss the chopped zucchini, summer squash, and red onion with ¼ teaspoon kosher salt.
Step 3: Lay out four 12-inch by 16-inch pieces of aluminum foil on a flat surface. Divide the vegetable mixture evenly among the foil pieces, placing it on one half of each sheet. Arrange a salmon filet next to the vegetables on each piece of foil.
Step 4: Drizzle the chipotle butter sauce over the salmon and vegetables, dividing it evenly. If the sauce has separated, stir it before using. Fold and seal the edges of the foil tightly to create individual packets.
Step 5: Place the foil packets on the grill, cover, and cook for 11 to 14 minutes. Rotate the packets halfway through cooking. The salmon is done when it flakes easily with a fork and the squash is tender.
Step 6: Carefully open the foil packets, sprinkle the torn basil leaves over the contents, and serve immediately with lime wedges for squeezing on top.

Tips & Variations

For a milder flavor, reduce the chipotle chili powder or substitute with smoked paprika.
Try adding cherry tomatoes or bell peppers to the vegetable mix for extra color and sweetness.
Use skinless salmon filets if preferred, but keep in mind the skin helps keep the fish moist during grilling.
To make cleanup easier, place each foil packet on a baking sheet before serving to catch any drips when opened.

Storage

Store leftover salmon foil packets in an airtight container in the refrigerator for up to 2 days. To reheat, unwrap the foil and warm the salmon and veggies gently in a preheated oven at 300°F (150°C) until heated through, about 10 minutes. Avoid reheating on high heat to prevent drying out the fish.

How to Serve

A cooked piece of salmon with a browned, textured top layer sits on a bed of sautéed yellow and green zucchini slices mixed with small pieces of cooked onion, all placed on crinkled shiny aluminum foil. A golden fork holds a chunk of the salmon, showing the soft pink inside layer, while bright green basil leaves are scattered on top and around. In the upper left corner, there is a wedge of green lime resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these foil packets in the oven instead of on the grill?

Yes, you can bake the foil packets in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.

What can I use if I don’t have chipotle chili powder?

If you don’t have chipotle chili powder, regular chili powder or smoked paprika are good substitutes that will still provide some smoky flavor, though less heat and depth.