Honey Crusted Salmon in Foil

Total Time
Prep 20 mins
Cook 0 mins

Ingredients Nutrition

  • 2 lbs skinless salmon fillet, thawed,rinsed and dried
  • 2 tablespoons butter (about 2 condiment packets)
  • 12 cup lemon juice (about 8 condiment packets)
  • 12 cup honey (about 8 condiment packets)
  • 2 teaspoons salt
  • 14 teaspoon black pepper
  • 14 teaspoon paprika
  • 14 teaspoon shrimp boil seasoning
  • 14 cup honey mustard dressing (about one salad serving packet)


  1. Use doubled, heavy aluminum foil cut into large 2 foot rectangle.
  2. Spray foil with cooking spray.
  3. Dust foil with a pinch of each seasoning.
  4. Place equal portions of the fish fillets on foil pan.
  5. In a saucepan, melt margarine.
  6. Add lemon juice, honey, salt, pepper, and spices.
  7. Stir to blend well.
  8. Fold the foil around the filets like a pan side to keep juices from draining.
  9. Crimp corners of rectangle to seal.
  10. Pour honey butter mixture over the fish, sprinkle with paprika, and shrimp seasoning.
  11. Place on medium hot grill.
  13. Cover with a second loose piece of foil to steam top of fish and grill for 8-10 minutes.
  14. Remove foil and grill for 4-6 minutes more until top of fish is firm.
  15. Puncture foil bottom with skewer or fork in two or three places to drain excess juices into the fire.
  17. Check filet bottoms with spatula.
  18. Grill for 2-4 minutes more to give the bottom of the filets a deep golden crust.
  19. Fish should flake easily when done.
  20. Remove from foil with non-stick spatula.
  21. Serve filet slices with honey mustard dressing drizzle.


Most Helpful

This recipe is always a hit with our tailgate crowd. I wrote the recipe for camping, as well as for backyard cooking.

Major Woods November 14, 2001

Wow! Delicious and moist. I did not have honey mustard dressing so just added 2 tablespoons of mayonnaise and mustard which curdled- next time I would just put in mustard. There was lots of sauce which maybe could be reduced to half if you did not plan on using--say over rice? Also, when we make this again we will put it in an aluminum foil container-the tin foil approach was pretty flimsy. Thanks Major Woods for posting. Made for My-3-Chefs '08.

WiGal November 04, 2008

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