Place the salmon on top of the foil, skin side down.
Season with salt and pepper, and add fresh thyme.
Sprinkle the top of the salmon fillet with green onions and garlic, plus lemon zest.
Add lemon slices on top of the fillet, followed with pats of butter.
Fold the foil over the salmon and seal it shut. Set aside for 10 minutes.
In the meantime, preheat an outdoor grill to medium-high; about 375˚F to 425˚F.
Place the salmon packet on the grill; cover the grill and cook for about 18 minutes.
Carefully open up the foil packet away from your face.
Close the grill and continue to cook for 5 to 8 more minutes, or until salmon is cooked through. Check for doneness with an instant-read meat thermometer; salmon is cooked through when internal temperature registers at 145˚F.
Remove salmon from the grill and let stand for about 5 minutes.
Garnish with parsley, cut, and serve.
Notes
Parchment Paper instead of foil: Suitable for oven baking, but avoid it for grilling due to fire risk.
Oven Method: Preheat the oven to 375˚F and bake foil-wrapped salmon for 15 to 18 minutes; open up the foil packet, and bake for 10 more minutes or until the fish's internal temperature registers at 145˚F.
Add Veggies: Grill quick-cooking veggies like zucchini, bell peppers, and green beans in separate packets.
Spice Things Up: Play around with pan-Asian flavors, Cajun seasoning, etc. Salmon is versatile and takes on various flavors.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American
Keyword: foil packet salmon, grilled salmon in foil, how to cook salmon, keto salmon, low carb dinner ideas