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BBQ Chipotle and Lime Salmon in Foil

Prep Time 10 mins
Cook Time 14 mins
Course Main, Main Course
Cuisine Mexican
Servings 4 people


  • 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


  • 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.


  • 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.


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Keyword barbecue, flatbreads, half side salmon, kitchen foil, smoky, summer food, tacos, zesty