Foil Pack Salmon with Grilled Pineapple Salsa

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For the Salmon

  • 2/3 lb. salmon (2 fillets)
  • 2 tablespoons butter, softened
  • 2 tablespoons cilantro, chopped
  • 1 teaspoon garlic, minced
  • salt and pepper, to taste
  • 1 tablespoon lime juice (~1/2 lime)

For the Pineapple Salsa

  • 1 small pineapple, cored and cut into strips (~2 cups chopped)
  • 1/2 tablespoon chili powder
  • 1/2 red onion, minced
  • 1/4 cup fresh cilantro, minced
  • 1 cup cherry tomatoes, quartered
  • 1 tablespoon fresh jalapeño, minced
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons lime juice
  • 1/8 teaspoon salt



  1. Preheat grill to 400ºF. Spray a large piece of tinfoil with non-stick cooking spray. Set aside.
  2. Prepare salmon filets by patting dry with a paper towel and seasoning with salt and pepper.
  3. Then, mix together softened butter, cilantro, garlic, salt, and pepper in a small bowl.
  4. Spread the butter mixture on top of the salmon filets and transfer onto tin foil. Then, squeeze on lime juice.
  5. Fold the top half of the tin foil over the salmon and pinch sides together. Make sure there are no holes where air can escape.
  6. Grill at 400ºF for 8-10 minutes* or until fully cooked and flakey.

Pineapple Salsa

  1. In a medium size bowl, mix together onion, cilantro, cherry tomatoes, jalapeño, apple cider vinegar, and lime juice. Place in the refrigerator for later.
  2. Prepare pineapple by coring and slicing into strips. Season with 1/2 tablespoon of chili powder and about 1/8 teaspoon of salt.
  3. Grill pineapple at 400ºF over direct heat for 12-15 minutes, rotating every 5 minutes.
  4. Remove from heat, let cool, and then cut into small chunks.
  5. Add pineapple to the rest of the salsa ingredients and mix well.


Serve salmon with grilled pineapple salsa and grain of choice (we chose quinoa!).


*You can also bake this in the oven at 400ºF.

**Cook time varies based on the size and thickness of the salmon filets.