GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER
This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?
Provided by Rachel Gurjar
Time 36m
Yield 2 Servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
- Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
- Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
- Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.
CAMPBELL RIVER GRILLED SALMON
Make and share this Campbell River Grilled Salmon recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Very Low Carbs
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wipe the fish and place in a casserole dish.
- Combine the marinade ingredients.
- Pour marinade over the fish, reserving some for basting.
- Refrigerate for about 2-3 hours, turning the salmon several times.
- TO BARBECUE: Grill for 3 to 4 minutes per side, just until the fish flakes.
- Brush with remaining marinade several times during grilling.
- Serve with lemon wedges, wild rice and corn on the cob.
Nutrition Facts : Calories 425.2, Fat 24.7, SaturatedFat 3.4, Cholesterol 98.5, Sodium 464, Carbohydrate 5, Fiber 0.1, Sugar 4.5, Protein 38.4
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