I got inspiration for this BBQ chipotle and lime salmon in foil recipe from the well plated food blog. I often buy a half side of salmon as it can be more cost effective than fillets and was looking for a recipe to cook it on the barbecue, wrapped in kitchen foil.
We both love the smoky flavour of chipotle and decided this would be a good recipe to try. Oh my goodness...it's soooooo good!! The balance of sweet, zesty, smoky and subtle heat is just perfect.
Cooking the salmon this way is so quick and easy and then you just serve it on the table for everyone to dig into. It's delicious with boiled new potatoes and salad, or enjoy it in tacos, flatbreads or in a crusty bread sandwich with salad and sauces of your choice. It's incredibly versatile.
I've given instructions within the tips to cook it in the oven, if you prefer.
Tips
- This BBQ chipotle and lime salmon in foil recipe can easily be cooked in the oven – preheat the oven to 200C/fan 180C/gas 6. When you finish step 3, place the salmon parcel on a baking tray and bake in the oven for 12 to 14 minutes until the salmon is almost completely cooked through at the thickest part. Now follow the rest of step 1 and steps 2 and 3 of the 'Cook the salmon' instructions.
- Leftovers can be kept in the fridge in an airtight storage container for up to 2 days. Reheat very gently in a baking dish in the oven at 175C or in the microwave.
- The salmon can be frozen in an airtight freezer-safe container for up to 3 months.
Other Recipes
You might also like to try:
Recent New Recipes
Ingredients
- olive oil or spray oil
- 500g half side of salmon
- 2 tsp brown sugar
- 1 tsp chipotle chilli powder
- zest of 1 small lime and 2 tsp juice, plus extra juice to garnish (optional)
- 1 tsp salt
- 2 tsp extra virgin olive oil
- 2 tbsp fresh coriander leaves, chopped, to garnish
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes while you prepare the other ingredients. Heat the BBQ to medium (about 180C) – see Tips for cooking in the oven instead. Lightly coat a piece of kitchen foil, large enough to wrap around the salmon and seal it, with olive oil or spray oil. Pat dry both sides of the piece of salmon with kitchen roll, then place it in the centre of the oiled foil.
- In a small bowl, stir together the brown sugar, chipotle chilli powder, lime zest, and salt. Brush the salmon with the extra virgin olive oil and lime juice. Sprinkle with the chipotle seasoning mixture, rubbing if needed to coat the salmon evenly.
- Fold the sides of the kitchen foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
Cook the salmon:
- Place the salmon parcel in the BBQ and cook for 8 to 12 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your half side is thinner (around 1 inch thick) check early to ensure your salmon does not overcook. If your piece is very thick (1.5 inches or more), it may need longer. I use my Thermapen to check the temperature – it should be around 40 to 42C
- Heat the grill to high, then remove the salmon from the BBQ and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Place the salmon in the foil on a baking tray, then grill for 1 to 2 minutes, until the top of the salmon is slightly golden and the fish is cooked through. Watch the salmon closely as it grills to make sure it doesn’t overcook. Remove the salmon from the grill and check the temperature (cooked will be 45 to 50C). If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Don’t let it sit too long—salmon can progress from not done to overdone very quickly…if it flakes easily with a fork, it's ready.
- Garnish with the chopped coriander and some more fresh lime juice, if you like, then serve.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
BBQ Chipotle and Lime Salmon in Foil
Ingredients
- olive oil or spray oil
- 500g half side of salmon
- 2 tsp brown sugar
- 1 tsp chipotle chilli powder
- zest of 1 small lime and 2 tsp juice plus extra juice to garnish (optional)
- 1 tsp salt
- 2 tsp extra virgin olive oil
- 2 tbsp fresh coriander leaves chopped, to garnish
Instructions
- Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes while you prepare the other ingredients. Heat the BBQ to medium (about 180C) – see Notes for cooking in the oven instead. Lightly coat a piece of kitchen foil, large enough to wrap around the salmon and seal it, with olive oil or spray oil. Pat dry both sides of the piece of salmon with kitchen roll, then place it in the centre of the oiled foil.
- In a small bowl, stir together the brown sugar, chipotle chilli powder, lime zest, and salt. Brush the salmon with the extra virgin olive oil and lime juice. Sprinkle with the chipotle seasoning mixture, rubbing if needed to coat the salmon evenly.
- Fold the sides of the kitchen foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
Cook the salmon:
- Place the salmon parcel in the BBQ and cook for 8 to 12 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your half side is thinner (around 1 inch thick) check early to ensure your salmon does not overcook. If your piece is very thick (1.5 inches or more), it may need longer. I use my Thermapen to check the temperature – it should be around 40 to 42C
- Heat the grill to high, then remove the salmon from the BBQ and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Place the salmon in the foil on a baking tray, then grill for 1 to 2 minutes, until the top of the salmon is slightly golden and the fish is cooked through. Watch the salmon closely as it grills to make sure it doesn’t overcook. Remove the salmon from the grill and check the temperature (cooked will be 45 to 50C). If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Don’t let it sit too long—salmon can progress from not done to overdone very quickly…if it flakes easily with a fork, it's ready.
- Garnish with the chopped coriander and some more fresh lime juice, if you like, then serve.
Notes
- This BBQ chipotle and lime salmon in foil recipe can easily be cooked in the oven – preheat the oven to 200C/fan 180C/gas 6. When you finish step 3, place the salmon parcel on a baking tray and bake in the oven for 12 to 14 minutes until the salmon is almost completely cooked through at the thickest part. Now follow the rest of step 1 and steps 2 and 3 of the 'Cook the salmon' instructions.
- Leftovers can be kept in the fridge in an airtight storage container for up to 2 days. Reheat very gently in a baking dish in the oven at 175C or in the microwave.
- The salmon can be frozen in an airtight freezer-safe container for up to 3 months.
Leave a Reply