This simple salmon foil pack will inspire you to grill all year round. Instead of four smaller fillets, we cook a big piece and split it up. The lemon, onion, garlic and butter come together to make the perfect sauce.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 red onion, halved lengthwise and very thinly sliced
- 1 lemon, very thinly sliced, seeds removed
- 1 clove garlic, sliced
- Kosher salt and freshly ground black pepper
- One 1 1/2-pound piece center-cut skinless salmon fillet
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 tablespoon dried Italian seasoning
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 477 |
| Total Fat | 34 g |
| Saturated Fat | 13 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 36 g |
| Cholesterol | 124 mg |
| Sodium | 540 mg |
Reviews
Following the directions, this makes perhaps the most uninteresting gross looking bland piece of salmon known to mankind. We had to broil it to bring it up to edible.
Extremely moist and quite good.
Padgett
I don’t know why this was bitter tasting and generally not good. I like all the ingredients but for some reason they didn’t combine for a good result.
Grilled this tonight. Followed recipe exactly, except used samon filets. Absolutely mouthwatering!
Made this tonight on the BBQ. There was NOTHING left! So easy and SO good!
I make this all the time it’s great.! Lite healthy, economical. Also works well w/ chicken.
Easy, quick and very good!!
Really excellent recipe. It keeps the salmon moist and flakey, which is a requirement for fish cooked like this. The fish is evenly cooked, even on grills, which of course have very hot surfaces. Also, the packet integrates the garlic and onion flavors into the fish in a balanced way.
The recipe is forgiving, in that you can overcook the salmon to some degree and still get the great texture. I think that this is due to the packet steaming.
While you can cook the salmon with skin on, as per @Abbi’s question, I wanted to remove it, as I felt that the flavors would be further integrated into the salmon. Just use a pair of pliers, grab an edge of the skin, and slowly rip it off, as is probably shown on Food Network. It cleanly comes off without tearing the fish.
Another grand slam from Food Network.
Can you cook in the oven how long and temp?