Dinner

Grilled Honey-Chipotle Salmon Foil Packets with Summer Squash Recipe

ByClara Bennett August 11, 2026August 11, 2026

Introduction

This Grilled Honey-Chipotle Salmon Foil Packets recipe combines smoky, sweet, and spicy flavors perfect for a summer meal. The foil packets make it easy to grill salmon with fresh summer squash and red onion, locking in moisture and taste.

Three foil packets are placed side by side on a white marbled surface, each containing a cooked salmon fillet that has a reddish-brown spice coating on top. Under and around each salmon piece, there is a colorful mix of sliced vegetables including yellow squash, green zucchini, and small chunks of red onion, all lightly browned and cooked. Scattered small green basil leaves are sprinkled on top of the salmon and vegetables. Between and around the foil packets, several lime wedges and squeezed lime halves add bright green and yellow accents. The foil edges are crinkled and shiny, reflecting light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp. butter, melted
2 tbsp. honey
1 tbsp. chipotle chili powder or regular chili powder
3 cloves garlic, minced
Kosher salt
4 (6-oz.) skin-on salmon filets
1 medium zucchini, chopped
1 summer squash, chopped
1 small red onion, chopped
1/4 cup packed basil leaves, torn
Lime wedges, for serving

Instructions

Step 1: Heat the grill to medium-high. In a small bowl, whisk together the melted butter, honey, chipotle chili powder, minced garlic, and ½ teaspoon kosher salt. Set the sauce aside.
Step 2: Season both sides of each salmon filet with ¾ teaspoon kosher salt. In a medium bowl, toss the chopped zucchini, summer squash, and red onion with ¼ teaspoon kosher salt.
Step 3: Lay out four pieces of foil, each about 12 by 16 inches. Divide the vegetable mixture evenly among the foil pieces, placing it in the center half of each sheet. Arrange a salmon filet next to the vegetables on each piece of foil.
Step 4: Drizzle the chipotle butter sauce over the salmon and vegetables, stirring the sauce before pouring if it has separated. Fold and seal the edges of each foil piece securely to create a packet.
Step 5: Place the foil packets on the grill and cook covered for 11 to 14 minutes, rotating the packets halfway through grilling. The salmon should be cooked through and the vegetables tender.
Step 6: Carefully open the foil packets, sprinkle torn basil leaves over the top, and serve immediately with lime wedges on the side.

Tips & Variations

For a smoky flavor, add a small piece of wood chip to your grill before cooking.
Substitute chipotle chili powder with smoked paprika if you prefer less heat.
Swap summer squash for yellow squash or bell peppers for different vegetable options.
Make sure to seal the foil packets tightly to keep the steam inside and cook the food evenly.

Storage

Store leftover salmon foil packets in an airtight container in the refrigerator for up to 2 days. To reheat, unwrap the packets and warm in a preheated oven at 350°F (175°C) for 10–12 minutes or until heated through. Avoid reheating in the foil on the grill to prevent steaming too much.

How to Serve

The image shows a piece of cooked salmon with a golden-brown, slightly crispy surface seasoned with spices and small pieces of garlic, resting on a bed of sautéed yellow and green zucchini slices with bits of cooked red onion and scattered fresh green herbs. The salmon is partially flaked, revealing its tender pink flesh inside. A gold fork is holding a small piece of the salmon, placed inside a crumpled aluminum foil packet. A wedge of lime and a couple of green leaves are on the white marbled surface around the foil. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

It’s best to use fresh or fully thawed salmon to ensure even cooking. If using frozen, thaw completely in the refrigerator before preparing.

Can I prepare these foil packets ahead of time?

Yes, you can assemble the foil packets up to a day in advance and keep them refrigerated. Grill them just before serving for the best texture and flavor.