Description

This Grilled Honey-Chipotle Salmon Foil Packets recipe features tender, flavorful salmon fillets paired with vibrant summer squash and red onion, all infused with a smoky-sweet honey-chipotle butter sauce. Conveniently cooked on the grill in foil packets, this dish ensures juicy salmon and perfectly steamed vegetables with minimal cleanup, making it an ideal summer meal.

Ingredients

Scale

Honey-Chipotle Sauce

4 tbsp. butter, melted
2 tbsp. honey
1 tbsp. chipotle chili powder or regular chili powder
3 cloves garlic, minced
Kosher salt

Main Ingredients

4 (6-oz.) skin-on salmon fillets
1 medium zucchini, chopped
1 summer squash, chopped
1 small red onion, chopped
1/4 cup packed basil leaves, torn
Lime wedges, for serving

Instructions

Prepare the grill and sauce: Heat the grill to medium-high heat. In a small bowl, whisk together the melted butter, honey, chipotle chili powder, minced garlic, and ½ teaspoon kosher salt until combined. Set the sauce aside.
Season salmon and vegetables: Season both sides of the salmon fillets with ¾ teaspoon kosher salt. In a medium bowl, toss the chopped zucchini, summer squash, and red onion with ¼ teaspoon kosher salt to evenly coat.
Assemble foil packets: Lay out four sheets of aluminum foil, each about 12 by 16 inches, on a flat surface. Divide the vegetable mixture evenly among the foil sheets, placing it on one half of the center of each. Arrange a salmon fillet next to the vegetables on each foil packet. Drizzle the prepared chipotle butter sauce over the salmon and vegetables, distributing evenly. If the sauce has separated, stir it gently before using. Fold and seal the edges of each foil sheet tightly to form packets.
Grill the foil packets: Place the foil packets on the grill and cover. Cook for 11 to 14 minutes, rotating packets halfway through the cooking time to ensure even heat distribution. Cook until the salmon is firm and cooked through and the summer squash is tender.
Finish and serve: Carefully open the foil packets to avoid steam burns. Sprinkle torn basil leaves over the cooked salmon and vegetables. Serve immediately with lime wedges on the side for added brightness and zest.

Notes

Use chipotle chili powder for a smoky, moderately spicy flavor, or substitute with regular chili powder for milder heat.
Make sure foil packets are sealed well to trap steam for even cooking and to keep the fish moist.
Adjust grilling time slightly depending on the thickness of the salmon fillets and your grill’s heat.
For a vegetarian version, replace salmon with firm tofu or portobello mushrooms.
Feel free to substitute basil with fresh cilantro or parsley based on your preference.
Serve with rice or crusty bread to round out the meal.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Keywords: grilled salmon, foil packets, honey-chipotle sauce, summer squash, easy grilling recipe, healthy seafood, summer dinner