We may earn a commission when you click on the affiliate links in this post.
Fresh oranges give this Orange Grilled Salmon a citrusy taste and tender texture. The salmon is wrapped in foil and then grilled to hold in the juices.
Now that the weather is getting warmer and grilling season has arrived, this is a sweet tangy dish that even your kids will love. It is my favorite grilled salmon recipe by far. Plus, it is SO easy – no fancy salmon marinade, no salmon sticking to the grill grates or falling apart when flipping. Just add the ingredients and wrap it all in foil to grill. It really couldn’t be easier!
Table of Contents
- Ingredients You’ll Need
- How to Make Orange Grilled Salmon
- Tip for Buying Salmon (or ANY Fish)
- Flavor Variations
- Gas Grill or Charcoal Grill
- Cooking Time
- Add Some Grilled Vegetables
- What To Serve With Orange Grilled Salmon
- Frequently Asked Questions
- Storing Leftovers
- More Delicious Salmon Recipes
- Orange Grilled Salmon Recipe
Ingredients You’ll Need
- salmon, large fillet (I like to get mine at Costco or Sam’s Club)
- oranges
- brown sugar
- kosher salt
How to Make Orange Grilled Salmon
- Put the salmon skin side down on a large sheet of foil. Squeeze orange juice over the top.
- Sprinkle with brown sugar and salt. Lay orange slices on top.
- Fold the foil into a sealed packet around the salmon.
- Grill over medium heat with the lid closed until it flakes easily and reaches about 120°F.
Tip for Buying Salmon (or ANY Fish)
I worked with a seafood chef in Utah who taught me to never re-freeze fish when you buy it fresh. This is because when you buy it “fresh” at the store, it has most likely already been frozen and then thawed to sell. The thawed fish is meant to be cooked and eaten quickly. If you don’t plan on cooking your salmon within a day, ask the meat counter butchers to give you a filet that is still frozen. That way when you thaw it at home, it is being thawed for the FIRST time and will have maximum flavor and freshness.
Flavor Variations
You can switch up the ingredients in your grilled salmon and still use the same grilling method. Not a fan of an organ flavor profile? No problem! Try using some of these flavor combinations on your salmon filets:
- olive oil + salt + black pepper
- butter + garlic + lemon
- miso + a splash of low sodium soy sauce
- fresh herbs + lemon
- cream cheese + dill
- cajun seasoning
Gas Grill or Charcoal Grill
For this recipe you can either use a charcoal grill or a gas grill. You can even put the foil packet in a campfire over a grill grate. It is always helpful to use heavy duty foil when cooking over an open flame. No grill or fire pit? You can also cook the salmon in the oven at 450-degrees F for the same amount of time.
Cooking Time
If you are cooking a salmon fillet in a foil packet on the grill, it can take between 10-15 minutes to cook through. The exact cooking time really depends on the size and thickness of your salmon filets. The best way to know for sure is to use a meat thermometer. You want the salmon to have an internal temperature of 120 degrees F in the thickest part of the filet. After cooking, remember to allow the salmon to rest for 3-4 minutes before serving.
Add Some Grilled Vegetables
In a separate foil pack, add some asparagus, zucchini, broccoli, sliced onions, peppers, and/or pieces of corn on the cob. Drizzle a little olive oil over your veggies, season with salt and pepper and garnish with fresh parsley. Cook the vegetables alongside the salmon for the same amount of time the salmon cooks. This is an easy way to make it a full dinner by just using your grill!
What To Serve With Orange Grilled Salmon
- Serve grilled salmon with cooked roasted vegetables, grilled potatoes, with salad, over rice, or with any BBQ style side dish. Here are some side dishes we have hand-picked to go along perfectly with this recipe:
- Oven Roasted Asparagus
- Saffron Rice
- Cooked Broccoli
- Parmesan Garlic Grilled Potatoes
Frequently Asked Questions
Yes frozen salmon works great. For best texture thaw overnight in the fridge. If you’re short on time you can thaw it sealed in a bag in a bowl of cold water changing the water every 30 minutes until flexible. Pat the salmon dry before adding the orange and brown sugar mixture so it glazes instead of steaming.
Absolutely. Individual portions cook a little faster because they’re usually thinner and have more edges. Keep the packet method the same but start checking early and pull them as soon as they’re done to avoid overcooking. Cook time depends heavily on thickness.
Look for these signs. The flesh turns opaque. It flakes easily with a fork. The center is no longer translucent. A thermometer is still the most accurate. For reference USDA and FDA list 145°F as a safe minimum for fin fish while this recipe targets a lower temp for a softer more medium style finish so cook to your comfort level.
You can prep components ahead like slicing oranges mixing the brown sugar mixture and prepping foil but I’d avoid fully assembling the packet too early. Citrus can start curing the surface of fish if it sits too long which can affect texture. If you need to prep ahead assemble shortly before grilling or within about an hour keep it refrigerated and cook promptly.
Heavy duty foil is ideal because it holds its shape and is less likely to tear on the grill. If you only have regular foil double layer it especially under the salmon to prevent leaks from the orange juices and to make it easier to lift on and off the grill.
Storing Leftovers
Store your leftover salmon in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven (or air fryer) until heated through or just serve cold, flaked over a salad.
More Delicious Salmon Recipes
If we’ve convinced you to up your fish intake, you’ll be looking for more fish and salmon recipes. And of course, we have you covered. Here are a few tasty ones to try.
Orange Grilled Salmon
Video
Ingredients
- 1 salmon, large fillet (Costco, Sam's Club)
- 2 oranges
- 1/2 cup brown sugar
- kosher salt
Instructions
- Place salmon skin side down (flesh side up) on a large piece of aluminum foil. Squeeze one orange over the top (if your oranges aren't very sweet, substitute this for ¾ cup "Simply Orange" orange juice and brush it over the top).
- Sprinkle generously with the brown sugar and salt. Cut the second orange into slices and layer over the top.
- Completely cover with the aluminum foil, fold and seal, then grill on medium heat with the grill lid closed until cooked through (120-degrees F) and flakes easily.
Equipment
- Outdoor Barbecue Grill
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
SaveSave
SaveSave
Looks great. I plan to add a third orange sliced and to leave out the sugar. I also will put a sliced onion and sliced bell peppers inside the aluminum packet under the salmon. I will use Tamari naturally fermented soy sauce for the salt and will add some sesame seeds. I may have some sort of Asian spice mix in my cupboard and I will use some of that, too.
I love all these ideas! Thanks for sharing!
Could I do this in the oven and if so, for how long. I don’t grill.
Such a perfectly sweet, tender and juicy meal! Definitely a great way to enjoy salmon; this was delicious!
I just love how simple this recipe is! 🙂 Looks delicious.
I love Salmon, it is so tasty, thanks
We just tried this recipe tonight and it’s amazing! Best salmon we’ve had. Thank you for sharing!
We LOVE it too! Thanks!
Do you know about how long it cooks on the grill?
Why shouldn’t you freeze salmon? I always buy the frozen salmon from Costco.
When you buy it fresh, then freeze it yourself, then thaw it, it has a much stronger odor and “fishy” taste.
I disagree. I buy salmon from Costco, cut and vacuum seal immediately. It’s 12 or so meals for me and never tastes fishy. Keeps well this way in the freezer for months.
that looks so tasty! i will be trying it this week.
I made this salmon for Christmas Eve/Husband's birthday dinner. It was so good we had to make it again for our New Year's Seafood Extravaganza. Thanks for the recipe (and many others)!!