Lemon & Herb Grilled Salmon

This is my favorite way to cook salmon because I love using my grill any chance I get! I think this produces a better meal than simply baking it in the oven. Juicy, tender, and so good!

Basically, we’re going to foil wrap the salmon and throw on the grill with all the ingredients inside. The foil keeps the moisture in and creates a very juicy dish. Plus, it makes clean-up a breeze. Almost impossible to screw this up, unless you over-cook it! Salmon can go from “not-done” to “over-done” very quickly.

What you’ll need:

  • Aluminum foil, enough to wrap salmon. For thinner foil, use two sheets.
  • A grill (this can also be done at the oven @ 400 degrees, but I like using the grill.
  • 1 lb of salmon. I prefer wild caught when possible.
  • 1 lemon, 1/2 of it sliced into thin pieces.
  • Herbs– dill is best, but I used parsley and some basil in the recipes. We take whatever we have available in our garden that day.
  • Kosher salt and pepper
  • Old bay seasoning if you’re feeling a little spicy.
  • 2 cloves of garlic, finely chopped.
  • 1 tablespoon of melted butter to drizzle over salmon.

Here’s what to do:

  • Preheat grill (or oven to 400) with medium heat for at least 20 minutes.
  • Season salmon with a 3-finger pinch of kosher salt and some black pepper. If you’re feeling the Old Bay, use some of that too.
  • Place the sliced lemon on top of the salmon.
  • Finely chop the garlic into little pieces. Doesn’t have to be perfect, just no large chunks. Spread over salmon.
  • Drizzle melted butter on top.
  • Cut the foil sheets big enough so you can create a loose covering of the salmon with it. (pictured below).
  • Wrap the salmon in the foil with the garlic, lemon, herbs, and seasoning.
Place foil into a cross so it is easier to wrap up. Bring top sheet together a roll like a paper lunch bag, keeping it loose. Don’t pack tightly. Do the bottom sheet next, and close the sides up so the whole thing is sealed.
  • Place on the grill over medium heat for 14-18 minutes. The thicker the salmon (>1 inch), the closer to 18 minutes it’ll be.
  • Test the doneness by flaking the salmon with a fork. If it flakes off easily, then its done! Careful not to overdue the salmon.
  • Optional: squeeze the rest of the lemon onto the salmon.
  • Serve straight from foil, or slice it up and serve!

Featured sides are baked sweet potato, and a summer salad.

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