Easy Grilled Salmon In PacksFrom chinablue 4 years ago
- 4 Fresh/previously frozen salmon fillets or steaks (6-8 ozs. each for generous servings) shopping list
- 4 squares heavy duty aluminium foil (I use the extra long size) shopping list
- cooking spray OR olive oil shopping list
- zest, juice and slices from 2 limes and 2 lemons (see note below) shopping list
- 8 thin onion slices (bermudas add color but white or yellow work fine) shopping list
- 4 Tblsp. butter OR butter flavor cooking spray shopping list
- 8 small sprigs fresh dill (you may substitute 2 tsp dried dill weed) shopping list
- few drops liquid smoke shopping list
- Montreal steak seasoning shopping list
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
- 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!!