GRILLED SALMON IN FOIL
How to make Grilled Salmon in Foil. Easy step-by-step for PERFECT, flaky salmon every time. Tips for how to know when salmon is finished and flavor ideas!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 serving (6 oz), Calories 301 kcal, Carbohydrate 3 g, Protein 34 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 109 mg, Fiber 1 g, Sugar 1 g
TIFFANY'S ASIAN-INFUSED SALMON PACKETS
Salmon fillets wrapped in individual foil packets are grilled in an Asian-inspired blend of teriyaki sauce, honey, fresh ginger, and sesame oil for a gourmet summer meal.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 4
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high or oven to 450 degrees F. Mix teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil and red pepper flakes in a small bowl; set aside.
- Place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil on counter with non-stick (dull) side facing up. Place a salmon fillet and 1/4 of the vegetables in center of foil. Spoon 1 tablespoon teriyaki mixture over fillet.
- Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Reserve remaining teriyaki mixture to serve with salmon.
- Place packets on baking pan with 1-inch sides to transport to grill or bake in oven.
- Slide packets onto grill.
- Grill 8 to 10 minutes in covered grill - OR - BAKE 15 to 20 minutes or until salmon is desired doneness. If grilling, use tongs or oven mitts to slide hot packets back onto pan and transport. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Serve with hot cooked rice, drizzled with remaining teriyaki sauce if desired.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 33 g, Cholesterol 74.7 mg, Fat 12.7 g, Fiber 3.2 g, Protein 41.8 g, SaturatedFat 2.5 g, Sodium 1477.8 mg, Sugar 27.3 g
ASIAN SALMON IN FOIL
The best and easiest way to make salmon in foil - and you won't believe how much flavor is packed right in!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.
ASIAN-STYLE SALMON PACKETS
My husband and I love salmon, so I'm always looking for fun ways to change it up. We both love the blend of heat and citrus, plus the foil packet makes for easy cooking and cleanup! -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Place each onion slice on a double thickness of heavy-duty foil (about 12 in. square). Top with salmon. Combine next seven ingredients; spoon over fillets. Fold foil around mixture; crimp edges to seal., Place on a baking sheet. Bake until fish flakes easily with a fork, 15-20 minutes. Be careful of escaping steam when opening packets. Serve with mint and lime zest.
Nutrition Facts : Calories 319 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 259mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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.
GRILLED ASIAN SALMON
From Mayo Clinic's Essential Heart Guide 2012. One of my photos shows wild salmon marinating; wild salmon is much better for you than farmed salmon, and I think it tastes better, too. Nutrition info: 190 calories, 11g total fat, 60 mg cholesterol, 200 mg sodium, 0 g fiber.
Provided by mersaydees
Categories Asian
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow glass dish, combine sesame oil, soy sauce, ginger and vinegar.
- Add salmon and turn to coat all sides. Refrigerate for 30 to 60 minutes, turning occasionally. Preheat the grill to medium-high heat.
- Lightly oil the grill and place the salmon on the grill. Grill about 5 minutes per side. Test for doneness by placing a knife blade into the center to see if the pink flesh has become opaque.
- Serve warm.
Nutrition Facts : Calories 175.9, Fat 8.3, SaturatedFat 1.4, Cholesterol 51.6, Sodium 217.7, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 23.2
ASIAN SALMON FOIL-PACK DINNER
Tender, flaky salmon with veggies tucked inside an aluminum foil packet. The best part is that these can be made a day ahead of time, and clean up is a breeze. The instructions are for oven-baked, but grilling works great too, making them perfect for a camping trip.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 35m
Yield 1
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a sheet of aluminum foil on a flat work area.
- Set salmon filet in the middle of the foil. Whisk honey, garlic, soy sauce, rice vinegar, sriracha sauce, sesame oil, and ginger paste together in a small bowl. Pour mixture over salmon.
- Mix together snap peas, mushrooms, and sweet chili sauce in a separate bowl. Scatter the veggies around the salmon. Fold foil over to create a sealed packet.
- Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes. Carefully unseal the packet to expose the salmon, and broil on low until glaze is browned, about 5 minutes.
Nutrition Facts : Calories 555.2 calories, Carbohydrate 60.9 g, Cholesterol 82.5 mg, Fat 18.9 g, Fiber 5.7 g, Protein 34.9 g, SaturatedFat 3.7 g, Sodium 779.7 mg, Sugar 40 g
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