Lemon-Herb Salmon Foil Packs

Prep 15 min
Total 25 min
Servings 4

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Salmon on the grill just got way easier! This no-fail foil method means it comes out perfectly moist and lemony, every single time. Recipe by Tablespoon.com. ...MORE + LESS -

Ingredients

4 tablespoons butter, melted

1 tablespoon chopped fresh dill weed

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 skinless salmon fillets (4 oz/125 g each)

4 thin slices lemon

Steps

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1

Heat gas or charcoal grill. Cut 4 (18x8-inch) sheets of heavy-duty foil. Spray with cooking spray.
2

In large bowl, mix melted butter, dill weed, salt and pepper. Add salmon and turn to coat; place 1 fillet on centre of each sheet of foil. Cut a lemon slice in half, and place on top of each fillet.
3

Bring up 2 sides of foil 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.
4

Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 3 to 5 minutes longer or until salmon flakes easily with fork. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil.
5

To make in oven, place packs on cookie sheet. Bake at 375°F 15 to 20 minutes or until salmon flakes easily with a fork.

Expert Tips

Play around with different herbs. For example, instead of dill, use 1 teaspoon chopped fresh thyme leaves.
Any type of salmon will do, but milder Atlantic salmon is a perfect match for the delicate lemon and herb flavours in this recipe.