Salmon season is in full swing across the Pacific Northwest, and when I can bring a whole fish home instead of the usual large fillets, we love to cook it as Whole Grilled Salmon in Foil. Wrapping and grilling the fish in foil keeps it moist and tender, concentrates the flavors, and creates a dramatic presentation when you open the packet at the table.
Whole Grilled Salmon in Foil
Cooking a fresh, line-caught salmon whole is a memorable way to enjoy the fish. Foil-wrapping simplifies the process and produces reliably juicy results. The method is forgiving and gives you the chance to infuse the fish with bold seasoning and sauce while protecting it from direct flame.
For this version we use a simple dry rub of salt, brown sugar, lemon pepper, granulated garlic, and ground ginger. Finish the fish with a drizzle of Bachan’s Japanese BBQ Sauce for a sweet-savory glaze that’s similar to teriyaki. If you don’t have Bachan’s, any good teriyaki-style sauce will work fine. For sides, steamed rice and lightly cooked vegetables are classic companions, and a bright salad—such as a quinoa tabbouleh—also pairs nicely.
Find my full collection of Traeger recipes for more grilling inspiration.
Recipe Shopping List
Here’s what you’ll want to have on hand before you start. Quantities and step-by-step instructions are in the recipe card below.
- 1 whole salmon, cleaned and gutted
- Kosher salt
- Brown sugar
- Lemon pepper
- Granulated garlic
- Ground ginger
- Bachan’s Japanese BBQ Sauce (or your favorite teriyaki-style sauce)
Also worth trying: grilled lingcod for a different whole-fish experience.
How To Make This Recipe
Below is a concise overview of the process so you can see what to expect. Follow the full recipe card further down for exact measurements and timing.
- Preheat — Heat your grill to 400°F (204°C).
- Prep — Make several shallow slashes across the top of the salmon’s skin. Season the fish inside and out with the dry rub. Lightly drizzle the sauce into the cavity and over the top. Wrap the fish tightly in a double layer of heavy-duty foil.
- Grill — Place the wrapped fish on the preheated grill. Cook about 15 minutes, flip the packet, then cook another 10–15 minutes. Aim for a minimum internal temperature of 130°F (54°C) at the thickest part; use an instant-read thermometer for accuracy. Timing varies with grill, fish size, and how tightly it’s wrapped.
- Rest — Let the salmon rest in the foil for 10–15 minutes after removing it from the grill to allow juices to redistribute.
- Serve — Open the foil carefully to avoid hot steam. Remove any visible pin bones before serving. Offer extra sauce for drizzling and accompany with rice, vegetables, or a fresh grain salad.
If you enjoy smoked fish, try a smoked salmon recipe next.
Recipe FAQ
Yes — any well-balanced teriyaki or sweet-savory glaze will work. Bachan’s offers a distinct flavor, but a good teriyaki sauce is an easy, accessible substitute.
Leftover whole-grilled salmon is often best enjoyed cold in a salad. If you prefer it warm, reheat gently: fold pieces into a simmering pasta sauce or soup so the fish warms slowly without drying out. Avoid high heat or quick microwaving, which can toughen the flesh.
Fish is best eaten fresh, but if you must store leftovers, keep them in an airtight container in the refrigerator for up to 2–3 days. Use chilled portions in salads or reheat gently as described above.
Try teriyaki shrimp kabobs for a quick alternative.
More Salmon Recipes
- Collection: Salmon Recipes (whole and fillet preparations)
- Grilled Salmon with Tingly Salt
- Grilled Togarashi Salmon with Rice Noodles
- Whole Grilled Salmon (not wrapped in foil)
- Grilled Cedar Plank Salmon
- Blackstone Salmon Sandwich
- Traeger Honey Garlic Salmon
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Whole Grilled Salmon in Foil
A simple, reliable method for cooking a whole salmon: seasoned, wrapped in foil, and grilled until tender and flavorful.
Ingredients
- 1 whole salmon, cleaned (head removed if preferred)
Dry Rub
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 2 teaspoons lemon pepper
- ½ teaspoon granulated garlic
- ¼ teaspoon ground ginger
Sauce
- ½ cup Bachan’s Japanese BBQ Sauce (or your favorite teriyaki-style sauce)
Instructions
- Preheat your grill to 400°F (204°C).
- Combine the dry rub ingredients in a small bowl until evenly mixed.
- Using a cleaned, gutted whole salmon (the head can be left on or removed to your preference), make 4–5 slashes about ½” deep across the top of the skin. These help the seasonings penetrate and promote even cooking.
- Rub the seasoning all over the salmon, including the cavity. Drizzle the sauce both inside the cavity and over the top of the fish for flavor.
- Wrap the salmon completely in a double layer of heavy-duty foil so it is well sealed.
- Place the wrapped salmon on the preheated grill. Cook for 15 minutes, carefully flip the foil packet, then cook another 10–15 minutes. Check the internal temperature by inserting an instant-read thermometer through the foil into the thickest part of the fish; remove from the grill when it reaches 130°F (54°C).
- Remove the packet from the grill and let it rest for 10–15 minutes before opening. This resting time helps the juices redistribute and keeps the fish moist.
- Open the foil carefully, transfer the salmon to a platter, remove any visible pin bones, and serve with extra sauce for drizzling.
Nutrition Information (per serving)
Calories: 192 • Total Fat: 7g • Saturated Fat: 1g • Unsaturated Fat: 5g • Cholesterol: 36mg • Sodium: 1791mg • Carbohydrates: 18g • Fiber: 1g • Sugar: 14g • Protein: 13g
Nutrition data is an estimate.