Grilled Salmon In A Foil Pack Recipes

GRILLED SALMON FOIL PACKETS

Steps:

• Heat your grill.
• Place one salmon fillet onto a sheet of aluminum foil. Season it with salt and black pepper and top with 1 slice of lemon dill compound butter (see note 2) and a sprig of fresh dill. Wrap well so there are no holes. Repeat with the rest of the fillets.
• Transfer the packets onto a pre-heated grill, skin side down. Cook on medium-high (without turning) for about 12 minutes or until ready (see note 5).
• When ready, remove packets from the grill and let them cool down a bit before serving.
• Serve with a lemon wedge (optional) and side of your choice.

GRILLED SALMON IN FOIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix brown sugar, sea salt, lemon-pepper seasoning, and seasoned salt together in a container. Coat halved fillets with mixture. Place salmon on 2 to 4 aluminum foil sheets; drizzle with olive oil and liquid smoke. Fold the tops of the pieces of foil together, leaving the sides open. Tent the foil for heat circulation.
• Place foil packets on the preheated grill and cook until salmon is easily flaked with a fork, 15 to 25 minutes, opening foil during the last 5 minutes to lightly brown.

GRILLED SALMON IN FOIL

Steps:

• Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Preheat an outdoor grill to medium (about 375 degrees F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. If you prefer your food not to touch the foil directly, lay a piece of parchment paper on top (be sure none of it pokes out when the packet is sealed).
• Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.
• Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.
• Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
• Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
• Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn't overcook. Remove the salmon from the grill (I like to use the foil to lift it right back on top of the baking sheet). If it still appears a bit underdone, you can wrap the foil back over the top, and let it rest for a few minutes. Do not let it sit too long-salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
• To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.

SALMON GRILLED IN FOIL

Steps:

• Place salmon, skin side down, on a double thickness of heavy-duty foil (about 18x12 in.). Combine the garlic powder, lemon pepper, curry and salt; sprinkle over salmon. Top with onion and tomatoes. Fold foil over fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

LEMON-DIJON GRILLED SALMON FOIL PACKET

Steps:

• Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon over salmon. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

GRILLED LEMON-SALMON FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place salmon piece on center of each sheet. Brush 1/2 tablespoon oil over both sides of each salmon piece. Sprinkle each piece with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place about 3 lemon slices flat or overlapping on each piece.
• Bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium-low heat. Cover grill; cook 13 to 16 minutes, rotating packets 1/2 turn after about 7 minutes, until salmon flakes easily with fork.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Sprinkle with parsley.

GRILLED SALMON IN A FOIL PACK

Steps:

• Prepare a grill for medium-high heat.
• Toss the onion, lemon and garlic with a generous pinch each of salt and pepper. Spread the mixture in the center of a 24-inch-long piece of heavy-duty foil. Put the salmon on top of the onion mixture, drizzle with the butter and sprinkle with the Italian seasoning and a generous amount of salt and pepper. Bring the 2 long sides of foil together and fold over twice to seal. Bring the ends of the foil in and crimp to seal, leaving a bit of room for steam to circulate inside.
• Place the packet on the grill and cook for 10 to 15 minutes. Careful of the steam, open the packet and check the salmon. It should be mostly opaque with a slightly rosy center. Transfer the package to a cutting board and set aside for about 5 minutes.
• Cut the salmon into 4 equal pieces and transfer to 4 plates. Evenly spoon the onions, lemons and collected juices over the salmon.

GRILLED FOIL-PACKET FENNEL SALMON

Steps:

• Heat a grill pan over medium heat until hot.
• Put each salmon fillet on a separate piece of foil large enough to fold over and seal. Drizzle the salmon with olive oil and season with the salt and pepper. Add about 2 tablespoons of lemon juice to each fillet. Top the salmon with the tomatoes, zucchini, potatoes and onion. Season the vegetables with salt and pepper. Wrap up the salmon and vegetables tightly in the foil packets.
• Grill the packets until the salmon is cooked through and the vegetables are slightly tender, about 15 minutes. Serve in the foil packets and garnish with fennel fronds.

GRILLED SALMON AND RICE FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
• Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.