GRILLED FOIL PACKET SALMON

WHAT WE THINK

It’s easy to overcook fish. Do it this way and you won’t. Fresh herbs and citrus make this grilled foil packet salmon a perfect, easy meal to knock out during peak grilling season.

WHAT YOU NEED (SERVES 3-4, DO MATH IF YOU NEED MORE OR LESS)

1.5 lb whole salmon fillet, skin on

4 tablespoons butter

6 garlic cloves, crushed or minced

12-15 sprigs fresh dill

1 teaspoon crushed red pepper

1 tablespoon fresh oregano leaves

1 tablespoon honey

1 lemon, cut into round slices

salt

pepper

Garnishes (optional):

Lemon wedges

WHAT TO DO

PREHEAT YOUR GRILL.

Fire up that grill, we want it at medium-high heat.

MAKE YOUR BUTTER.

Melt your 4 tablespoons of butter in a small ramekin or bowl. Once the butter has cooled a bit, add your crushed garlic, honey, and red pepper.  

PREP YOUR SALMON.

Some salmon fillets have the pin bones removed already before you buy them. Some don’t. You don’t want to swallow a pin bone, you’ll have a bad time. Before you buy, ask your fishmonger/seafood counter attendant if they have been removed, OR if they can do it for you right then and there. If you bring home a fillet with the pin bones still in, you’ll need to take them out yourself. We aren’t about to give you a full tutorial on how to do it, but HERE.

PREP YOUR FOIL.

Lay out a piece of aluminum foil that’s about 8 inches longer than your salmon fillet. Brush half of your butter mixture into the middle of the foil, and place four of your lemon slices in a horizontal row on top of the butter.

Dress your fish.

Place your fillet skin side down onto the butter and lemons that you just placed on the foil. Now, slather the rest of the butter on top of the fillet. Generously salt and pepper the fish, then place your dill sprigs all over the fillet, covering it as much as possible. Sprinkle your oregano on top of the dill, then place four more lemon slices across the top of the fillet.

SEAL YOUR PACKET.

Fold the excess foil over the top of the fish to close your packet up. You may still have some gaps, so it’s totally cool to rip off another piece of foil to ‘patch’ those areas and make sure everything is sealed.

GRILL YOUR PACKET.

Drop your packet onto your hot grill and let it hang there for 14 minutes. That’s all. Don’t turn it, don’t flip it, don’t fuck with it. Just let it hang, then bring it inside after 14 minutes.

SERVE IT.

Peel open the foil and take a whiff of that beautiful aroma. Okay, that’s enough whiffing, people are waiting to eat. Remove the lemon slices from the top of the fish and cut it into individual serving size pieces. Plate it up with a lemon wedge for lovely additional splash of citrus. What should you serve it with? We dig having this with charred broccoli for a fresh, bright, healthy meal that doesn’t require heating up the kitchen with the stove or oven.

WHAT TO DRINK WITH IT.

Pinot grigio, sauvignon blanc, or if you’re feeling a cocktail, break out the champagne and mix up a French 75.