Dinner

Grilled Honey-Chipotle Salmon Foil Packets with Summer Squash Recipe

ByMaya Arden August 11, 2026August 11, 2026

Introduction

This Grilled Honey-Chipotle Salmon Foil Packets with Summer Squash is a flavorful and easy weeknight meal. Combining tender salmon with smoky chipotle, sweet honey, and fresh summer vegetables, it cooks quickly on the grill for a healthy and delicious dinner.

Three foil packets lay open on a white marbled surface, each holding a piece of cooked salmon with a warm orange-brown color, sprinkled with seasoning and topped with small green basil leaves. Under the salmon, there are slices of bright yellow and green squash, some with a slight char, mixed with small diced red onions. Around the packets, lime wedges add a fresh green contrast, with some peeled and squeezed limes showing. The foil crinkles around the food, reflecting light and adding texture. 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 this chipotle sauce aside.

Step 2: Season both sides of the salmon filets 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 on one half of each sheet. Arrange a salmon filet next to the vegetables on each foil piece.
Step 4: Drizzle the chipotle sauce evenly over the salmon and vegetables. If the sauce has separated, stir it to recombine before drizzling. Fold and seal the edges of the foil packets to enclose the salmon and vegetables.

Step 5: Place the foil packets on the grill and cover. Cook for 11 to 14 minutes, rotating the packets halfway through, until the salmon is cooked through and the squash is tender.
Step 6: Carefully open the packets, sprinkle torn basil leaves over the top, and serve with lime wedges for squeezing.

Tips & Variations

For a milder flavor, substitute regular chili powder for the chipotle chili powder.

Try adding cherry tomatoes or bell peppers for more color and variety in your vegetable mix.
To prevent the foil from tearing, double up the foil sheets for sturdier packets.
If you don’t have a grill, you can bake the packets in a 400°F oven for about 15-18 minutes.

Storage

Store any leftover salmon foil packets in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or in a 350°F oven until warmed through, being careful not to overcook the fish.

How to Serve

A cooked salmon fillet with a golden brown, slightly charred, and textured top layer rests on a bed of grilled yellow and green zucchini slices mixed with small pieces of cooked red onion, all wrapped in crinkled aluminum foil. The salmon is flaked at one end, revealing its soft, light pink interior, with a gold fork holding a piece of the fish near the center. Fresh green basil leaves are scattered on the zucchini and salmon. A wedge of lime with a bright green rind and juicy interior is placed on the white marbled surface next to 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 for even cooking. If using frozen salmon, thaw it completely before assembling the packets to ensure proper cooking on the grill.