Ingredients

How to make it

  • Spray center of each foil square with cooking spray OR drizzle with olive oil
  • Place one slice onion in center of foil
  • Place one serving of salmon on top of onion, skin side down if using fillets
  • Place another sliced onion on top of salmon
  • Place one thin lemon slice and one thin lime slice on top of each onion slice to top salmon
  • Sprinkle with 1/2 tsp montreal steak seasoning
  • Add 2-3 drops liquid smoke over each stack
  • Dot with one Tblsp. butter OR spray lightly with butter flavor cooking spray
  • Sprinkle each stack with 1/4 tsp mixture of lemon/lime zest
  • Top with 1 sprig of dill OR sprinkle with 1/2 tsp dried dillweed
  • Drizzle each with 1/4 lemon/lime juice mixture.
  • Fold foil into tight packets, gathering opposite ends above fish, lemon and onion stack, then fold ends carefully to make square packs. If foil is torn or pierced, lift to another piece, discarding the damaged foil and fold again. Foil MUST remain intact.
  • Preheat grill about 5 mins, then place each packet, folded side down on grill racks, over medium heat for about 4 mins. with lid closed. Turn folded side up carefully and finish cooking with lid closed about 5-6 mins more. (If your salmon is more or less than 1/2-3/4 inch thick, adjust cooking time accordingly) The packets will swell so be careful not to puncture them. Remove from grill. Plate and garnish with fresh dill, lemon wedges or dill sauce if desired
  • NOTES:
  • 1) After making packets, they can be refrigerated for an hour or so before cooking.
  • 2)I always grate my zests before I slice my lemons and limes. I cut 4 thin slices from the centers of each fruit, leaving the remaining ends for juice. I usually serve this with steamed fresh asparagus, grilled marinated onion slices and sour cream and chive potatoes.
  • 3)If using fillets, you can easily remove the fish from the skin if you like before plating by sliding a thin metal spatula between the skin and the fish. The skin is usually stuck to the foil after cooking. Plating can be done by placing the entire packet on the serving plate and let everyone open their own which is best for paper plates, but I prefer to plate the fish without the packet. THE STEAM WILL BE HOT WHEN OPENING PACKETS!!

Reviews & Comments 4

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  • chinablue 4 years ago
    Hope you like it! I realized after I wrote it all out it sounds much more difficult to make than it really is. I just sort of throw it all in and drizzle and sprinkle and seal it up. Hope all the directions don't keep people from trying it.
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  • 22566 4 years ago
    Thank-you for this great sounding fish dish.

    Kind Regards

    Joyce
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  • spicy_ty_chicken 4 years ago
    fish is delish
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    " It was excellent "
    maureenlaw ate it and said...
    I love cooking with packets! Hardly any cleaning up after. Great recipe!
    Was this review helpful? Yes Flag

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