Smoky Foil-Grilled Maple Citrus Salmon Fillets

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 salmon fillets, skin-on, about 6 oz (170 g) each
• 1 tsp kosher salt + 1/2 tsp freshly ground black pepper
• 1 large orange, thinly sliced
• 1 medium lemon, thinly sliced
• 2 tbsp olive oil
• 1/3 cup pure maple syrup
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/4–1/2 tsp crushed red pepper flakes (optional)
• 2 tbsp unsalted butter, cut into small pieces
• 2 tbsp chopped fresh dill or flat-leaf parsley (for serving)
• Heavy-duty aluminum foil

Do This

• 1. Preheat outdoor grill to medium-high (about 400°F / 205°C). Cut 4 sheets of heavy-duty foil about 12 x 18 inches each.
• 2. In a bowl, whisk maple syrup, soy sauce, Dijon, olive oil, garlic, smoked paprika, and red pepper flakes.
• 3. Pat salmon dry; season both sides with salt and pepper. Slice orange and lemon into thin rounds.
• 4. On each foil sheet, layer a few citrus slices, top with a salmon fillet, spoon glaze over, add more citrus, and dot with butter.
• 5. Fold foil tightly into packets, leaving a little air space above the fish. Place packets on grill, seam-side up.
• 6. Grill 12–15 minutes, until salmon flakes easily or reaches 125–130°F in the center. Rest 3 minutes, then carefully open packets and garnish with fresh herbs.

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Why You’ll Love This Recipe

• Smoky, gently sweet maple glaze pairs perfectly with rich salmon and bright citrus.
• Foil packets keep the fish ultra-juicy and make cleanup almost zero effort.
• Perfect for grilling season, campfire cooking, or a backyard cookout.
• Easy enough for a weeknight, impressive enough for guests at the cabin or lodge.

Grocery List

• Produce: 1 large orange, 1 medium lemon, 2 cloves garlic, fresh dill or flat-leaf parsley (optional but recommended).
• Dairy: Unsalted butter.
• Pantry: Salmon fillets, pure maple syrup, soy sauce, Dijon mustard, olive oil, smoked paprika, crushed red pepper flakes (optional), kosher salt, black pepper, heavy-duty aluminum foil.

Full Ingredients

For the Salmon & Foil Packets

• 4 salmon fillets, skin-on, about 6 oz (170 g) each, 1 to 1 1/2 inches thick
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 large orange, thinly sliced into rounds
• 1 medium lemon, thinly sliced into rounds
• 2 tbsp unsalted butter, cut into 8 small pieces
• 4 sheets heavy-duty aluminum foil, each about 12 x 18 inches

For the Smoky Maple-Citrus Glaze

• 1/3 cup pure maple syrup (do not use pancake syrup)
• 2 tbsp soy sauce (low sodium recommended)
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/4–1/2 tsp crushed red pepper flakes (optional, for gentle heat)
• 1/4 tsp kosher salt (or to taste)
• 1/4 tsp freshly ground black pepper

To Finish & Serve

• 2 tbsp chopped fresh dill or flat-leaf parsley
• Extra citrus wedges for serving (optional)

Step-by-Step Instructions

Step 1: Preheat the grill and prep the foil

Preheat your outdoor grill to medium-high heat, aiming for about 400°F (205°C). If you are using a gas grill, set the burners to medium-high with the lid closed for 10–15 minutes. For a charcoal grill, light the coals and let them burn until covered with gray ash, then arrange for medium-high, even heat. For extra smokiness, add a small handful of soaked wood chips to the coals or to a smoker box on a gas grill.

While the grill heats, tear off 4 sheets of heavy-duty aluminum foil, each about 12 x 18 inches. If your foil is thin, double-layer it to prevent tearing. Lightly rub or brush the center of each sheet with a trace of olive oil to help prevent sticking.

Step 2: Make the smoky maple glaze

In a medium bowl, whisk together the following: 1/3 cup maple syrup, 2 tbsp soy sauce, 1 tbsp Dijon mustard, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp smoked paprika, and 1/4–1/2 tsp crushed red pepper flakes (if using). Season with 1/4 tsp kosher salt and 1/4 tsp black pepper.

Whisk until the mixture is smooth and glossy. Taste and adjust: add a pinch more salt for savoriness, a splash more maple syrup for sweetness, or extra smoked paprika if you want more smoky flavor without adding more heat.

Step 3: Season the salmon and slice the citrus

Pat the 4 salmon fillets completely dry with paper towels. This helps the glaze cling and encourages gentle caramelization. Sprinkle both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Thinly slice the orange and lemon into rounds, discarding any seeds. Aim for slices about 1/8 inch thick so they soften quickly on the grill. You will use some citrus underneath the salmon and some on top to infuse flavor and keep the fish moist.

Step 4: Build the foil packets

Lay the foil sheets flat on your work surface. In the center of each sheet, arrange a small bed of overlapping citrus slices: 2–3 orange rounds and 2–3 lemon rounds per packet. This citrus bed acts like a rack, lifting the fish slightly off the foil and perfuming it as it cooks.

Place one seasoned salmon fillet, skin-side down, on top of the citrus bed on each foil sheet. Spoon or brush a generous amount of the smoky maple glaze over each fillet, using about 2–3 tablespoons per piece. Top each fillet with another 1–2 slices of orange and lemon. Dot the top of each fillet with 2 small pieces of butter (about 1/2 tbsp total per fillet) to enrich the sauce that forms in the packet.

To close the packets, bring the long sides of the foil up and together over the salmon, then fold them down tightly, making a seam. Fold up the short ends as well so the juices are sealed in. Leave a little air space above the fish inside the packet so steam can circulate.

Step 5: Grill the packets until just cooked

Place the foil packets on the preheated grill, seam-side up. Close the grill lid. Cook for 12–15 minutes, depending on the thickness of your salmon. For average 1 to 1 1/4-inch-thick fillets, start checking at 12 minutes; very thick fillets may take closer to 15 minutes.

For the best texture, aim for an internal temperature of 125–130°F (52–54°C) in the center of the thickest part, measured with an instant-read thermometer inserted through the foil. The salmon should flake easily with a fork but still be very moist. If you prefer it more done, you can go up to 135–140°F, but try not to overcook.

Optional: For a slightly more caramelized top, carefully open the packets during the last 2–3 minutes of grilling and cook with the foil open, watching closely to prevent burning.

Step 6: Rest, garnish, and serve

Use tongs to transfer the foil packets to a tray or cutting board and let them rest for 3 minutes. This allows the juices to settle and finish cooking the salmon gently.

Carefully open each packet, keeping your face and hands away from the steam. Spoon some of the maple-citrus juices from the bottom of the packet over the top of the salmon. Sprinkle with chopped fresh dill or parsley and, if you like, add extra orange and lemon wedges on the side for squeezing.

Serve the salmon directly in the foil for a rustic outdoor feel, or slide the fillets and citrus slices onto plates, drizzling each portion with the smoky maple sauce from the packet. This pairs wonderfully with grilled vegetables, roasted potatoes, or a simple green salad.

Pro Tips

• Use similar-sized fillets: Choose salmon pieces that are roughly the same thickness so they cook evenly and finish at the same time.
• Do not skip drying the fish: Patting the salmon dry helps the glaze adhere and keeps the surface from steaming instead of gently caramelizing.
• Mind the heat: If your grill tends to run hot, lower the heat slightly or move the packets to indirect heat to avoid scorching the glaze.
• Add more smoke: For a deeper smoky flavor, use smoked paprika as written and add soaked wood chips to your grill or campfire.
• Check early: Salmon can go from perfect to overcooked quickly, so start checking doneness a couple of minutes before you think it will be done.

Variations

• Spicy Maple-Chipotle: Replace the crushed red pepper flakes with 1–2 tsp finely minced chipotle in adobo and add a squeeze of lime just before serving for a sweet-smoky-spicy twist.
• Veggie-Packed Foil Dinners: Add a handful of thinly sliced fennel, green beans, or zucchini rounds under the citrus layer in each packet. Keep slices thin so they cook through in the same time as the salmon.
• Oven Method (when you cannot grill): Bake packets on a sheet pan at 400°F (205°C) for 14–17 minutes, depending on thickness, then carefully open and broil for 1–2 minutes if you want extra caramelization on top.

Storage & Make-Ahead

You can prepare the maple glaze up to 3 days in advance. Store it in an airtight container in the refrigerator and whisk again before using. The salmon can be seasoned and the packets assembled up to 4 hours ahead; keep them refrigerated and take them out about 15 minutes before grilling while you preheat the grill.

Leftover cooked salmon keeps well in an airtight container in the refrigerator for up to 3 days. Enjoy it cold over salads or grain bowls, or reheat gently in a covered skillet over low heat or in a 275°F (135°C) oven until just warmed through. Avoid microwaving on high heat, which can dry out the fish.

Nutrition (per serving)

Approximate values for one 6 oz (170 g) salmon fillet with glaze and butter: about 470 calories, 30 g fat, 10 g saturated fat, 16 g carbohydrates (about 13 g sugars), 40 g protein, 600 mg sodium. Actual values will vary based on the exact size of the fillets, specific ingredients, and how much sauce you spoon over each portion.