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salmon fillet topped with citrus, herbs and nuts on foil

Easy Citrus Herb Foil Grilled Salmon

Create a stunning seafood dinner in less than 30 minutes with this easy citrus herb foil grilled salmon recipe, using Reynolds Wrap ® Non-Stick Foil.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6


  • 2 sheets Reynolds Wrap® Non-Stick Foil
  • 3 lb salmon fillets
  • 2 tsp olive oil
  • pinch kosher salt
  • pinch coarse black pepper
  • 3 lemons
  • 3 tangerines
  • 2 tbs fresh herbs (oregano, thyme, rosemary)
  • 1/4 cup pistachios

Finishing Touches

  • 1 tbsp butter melted
  • pinch cayenne pepper optional
  • pinch flake sea salt optional


  • Heat the grill to medium heat, about 350F degrees.
  • Tear off two sheets of Reynolds Wrap® Non-Stick Foil. They should be about 1 inch larger than your fillet on all sides.
  • Making sure the dull (non-stick) side is up, fold the edges up to form a rim all the way around.
  • Place a salmon fillet on each piece of foil.
  • Drizzle olive oil on each fillet. Cut the lemon and tangerine in half. Using just one half, squeeze juice over each fillet. Sprinkle with salt and pepper.
  • Cut the rest of the citrus into slices. Layer along the salmon.
  • Roughly chop the fresh herbs and add alongside the citrus. Sprinkle the nuts next to those.
  • Place the salmon-topped foil onto the grill. Cook for 10 minutes, or until the internal temperature in the thickest part reaches 145F degrees.
  • Remove from the grill. For added flavor, you can drizzle with melted butter and sprinkle with a pinch of cayenne and flake sea salt.


Calories: 421kcalCarbohydrates: 12gProtein: 47gFat: 20gSaturated Fat: 4gCholesterol: 130mgSodium: 119mgPotassium: 1319mgFiber: 3gSugar: 6gVitamin A: 595IUVitamin C: 42mgCalcium: 65mgIron: 2mg
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