Salmon in foil is one of those easy recipes you make once… and then you crave it over and over. You know the kind I mean—those no-fuss, flavor-packed meals that look impressive but barely take any effort.
This one checks all the boxes. It’s gluten-free, nutritious, fast, and perfect for tossing on the grill or oven rack any night of the week. It’s got color, crunch, and flavor thanks to the fresh bell peppers and sweet onions—and the way they caramelize right in the foil pouch? Don’t even get me started.
Let’s break it down the way we’d swap recipes with a neighbor across the fence.
Why This Recipe Works
You’re busy. You want something quick but you’re not about to eat another sad chicken breast or dry turkey burger. Enter this BBQ salmon foil packet:
Super simple cleanup (you toss the foil when you’re done).
Perfectly portioned—great for meal prep or making dinner for two (or six).
Naturally gluten free—no substitutions, no mystery ingredients.
Packs flavor without overpowering the salmon.
It’s one of those meals that makes people think you know what you’re doing in the kitchen… even if you don’t.
Where to Buy Ingredients
Almost everything here you can grab from your local store. Whole Foods, Trader Joe’s, Sprouts—all great options. If you’re in a small town, any big grocery chain will usually carry gluten-free BBQ sauce these days. Just double-check that label. Look for ones that say gluten-free clearly (Stubbs is usually a safe bet).
As for the salmon, I recommend wild-caught Alaskan salmon when you can swing it. Otherwise, fresh farm-raised Atlantic works fine too—just make sure it’s not previously frozen if you’re grilling.
How to Tell When It’s Done
The salmon should flake easily with a fork and turn opaque all the way through. Don’t overdo it—this isn’t chicken. You want juicy, tender fish, not dry.
If you’re unsure, pull one open and check. That’s the nice thing about foil packs. They’re like little flavor ovens, and you can peek inside anytime.
What to Serve It With
It’s already got your protein and veggies, so it’s almost a full meal. But if you want to round it out, here are a few of my go-to gluten-free sides:
Grilled corn on the cob
Steamed white rice or jasmine rice
Simple potato salad (skip the vinegar if you want it mild)
Gluten-free dinner rolls
Cold cucumber salad
And don’t forget the extra BBQ sauce on the side. Trust me.
Leftovers?
Store any extras (veggies and all) in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave—but just be careful not to overcook it. Salmon’s like a good story—better fresh, but still enjoyable the next day.
You can also shred the leftovers and throw them into:
A gluten-free tortilla with coleslaw
A salad with avocado and corn
A rice bowl with lime juice and herbs
A Quick Note On BBQ Sauce
This can make or break your flavor. Some are too sweet, others are too smoky. My favorites are:
Stubbs Original (gluten-free and not too sweet)
Primal Kitchen BBQ Sauce (if you want clean ingredients)
Annie’s Organic Smoky Maple (if you like it a little sweet)
Make sure you check the bottle and confirm it says gluten-free. Some use soy sauce or modified food starch—sneaky stuff.
Why I Keep Making This Recipe
You ever find yourself standing in front of the fridge at 6:15 pm like, “I really should eat something decent tonight”?
This recipe is for that moment.
It’s fast, fresh, and feels like you actually cooked something. I make this when I’m tired, when I’m trying to eat healthier, or when I want to show off at a cookout without trying too hard.
It’s also a crowd pleaser—every time I’ve made this for guests, someone asks, “Wait… how’d you make the salmon taste like that?”
It’s the foil. It traps the sauce, the steam, and all that good stuff.
And the bell peppers and onions? They soak it all up and practically melt. So good.
Pro Tips (From One Home Cook to Another)
Don’t skip the oil. Even if you’re using fatty salmon, a tiny drizzle helps keep the veggies from sticking and burning.
Add a lemon slice inside the packet if you want a little zip.
Use heavy-duty foil if you’re grilling. Regular foil can tear too easily.
Want extra caramelization? Open the packet for the last 2 minutes and crank up the broiler or grill heat.
Real Talk
You don’t need to be a chef to make salmon taste amazing. All you need is a few fresh ingredients, foil, and some BBQ sauce that doesn’t taste like corn syrup soup.
Try it once—and then tell me you’re not dreaming about that smoky, saucy bite the next day.
If you make it, do me a favor and don’t skip the onions. They’re the secret MVP.
Print
Gluten Free BBQ Salmon Foil Packets (Bell Peppers & Onions)
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Easy foil-packet salmon recipe made with bell peppers, sweet onions, and gluten free BBQ sauce. Cooks up juicy, tender, and full of smoky flavor—right in the oven or on the grill. No mess, no gluten, and no stress.
Ingredients
Fresh salmon filets (skin-on or off, whatever you prefer)
Red bell pepper, sliced thin
Yellow bell pepper, sliced thin
Green bell pepper, if you want the full color wheel
Sweet onion, thinly sliced
Gluten-free BBQ sauce (read that label—some hide soy sauce or wheat)
Olive oil, just enough to coat
Salt and pepper to taste
Fresh garlic (optional but always a yes for me)
Foil—don’t skip this. The magic happens inside the pouch.
Instructions
1. Cut your foil
Tear off a sheet that’s about 14 inches long. You’ll need one per salmon filet.
2. Build your base
Drizzle a bit of olive oil in the center. Lay down a few slices of each pepper and onion. This is your flavor bed.
3. Add the salmon
Place the filet right on top of the veggie pile, skin side down if it has skin. Season with salt and pepper.
4. Spoon on the sauce
Add a few tablespoons of BBQ sauce over each piece of salmon. You don’t need to drown it. Just enough to coat.
5. Wrap it up
Fold the long sides of the foil over the salmon, then fold in the ends to seal. Make sure it’s tightly closed so steam stays trapped.
6. Cook
You’ve got options here:
Grill: Medium heat (about 400°F) for 10–12 minutes.
Oven: 400°F for 15–18 minutes on a baking sheet.
Campfire: Place right on the coals for 10–12 minutes. Rotate halfway.
Notes
Use heavy-duty foil if grilling to avoid tearing. Double check your BBQ sauce label to make sure it’s gluten free. Wild-caught salmon is preferred for flavor, but fresh farm-raised works well too. You can mix up the peppers or swap in zucchini, mushrooms, or even thin green beans. Don’t skip the onions—they caramelize and bring the whole thing together.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Gluten Free Main Dish
- Method: Foil Packet (Grilled or Baked)
- Cuisine: American
Nutrition
- Serving Size: 1 foil packet (1 salmon filet + veggies)
- Calories: 370 kcal
- Sugar: 8g
- Sodium: 490mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg
