Wild BC Coho Salmon Grilled to Perfection in a Foil Pack

This meal is perfect for everything from dinner parties to camping trips with the family! A couple of minutes of prep, and it’s a travel pack to flavour city! Feel free to change up the ingredients in the foil pack, but keep in mind that you want vegetables in the pack that will cook as quickly as the salmon will. Chopping the vegetables smaller or working with some that cook quicker is always a great idea. Also, the tomatoes and butter make for an amazing sauce by the time the cooking is done, so don’t throw it out! Break out the foil and let’s get packing!


Ingredients: Per Foil Pack

  • 1 Portion of Wild Caught BC Coho Salmon

  • ¼ tsp Fine Sea Salt

  • ¼ tsp Cracked Pepper

  • ½ tsp Dried Oregano

  • ½ tsp Smoked Paprika

For the extras in the Foil Pack

  • 4 Mini Potatoes – cut and quartered

  • 4 Patty Pan Squash – smaller in size and halved or quartered

  • 3 larger Cherry Tomatoes – Halved

  • 1 tbsp Butter

  • 1 Garlic Clove – Fine Diced

  • 1 tsp Chopped Chives

  • Serve with

  • Chopped Parsley


  1. Start by getting the grill going and bring it up to roughly 375°F. We will be cooking directly over the heat for this recipe, so keep that in mind when heating the sections of the grill (more foil packs mean more burners on).

  2. While waiting for the grill to reach the desired temperature, let’s prepare the foil packs. Cut a piece of aluminum foil roughly 18 inches in length. Place it on the counter and begin assembling. Position the Coho Salmon portion in the middle of the foil. Season with salt, pepper, oregano, and paprika. Around the outer edges of the salmon, arrange all the vegetables you’d like in the pack. Next, distribute the butter around the vegetables and sprinkle garlic and chives.

  3. To fold the pack, bring the sides of the foil over the salmon and fold tightly. Then, fold the other two sides together over the foil and fold tightly again. Leave a small gap in the foil to allow some steam to escape during cooking, while retaining as much liquid as possible for a delicious cooking sauce.

  4. Place the foil packs on the heated grill and cook directly over the heat for 10-12 minutes. Close the lid and let the foil pack cook.

  5. After the designated time, open the grill and slightly unfold the foil to check the doneness of the salmon and vegetables using a fork. If they need a few more minutes, reseal the foil and allow them to cook until they reach your desired doneness.

  6. Once the salmon has cooked to your liking, remove the foil pack from the grill and allow it to sit for 3 minutes before plating.

  7. To finish, carefully remove the contents from the pack and place them onto a plate. Pour the juices from the pack over the salmon and garnish with fresh parsley.


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