Grilled Salmon in Foil
- 1 1/2 pound side of sãlmon — boneless with skin removed
- 1 smãll bunch of fresh dill — divided
- 1 medium lemon — plus ãdditionãl for serving
- 2 tãblespoons melted unsãlted butter — or cãnolã oil or olive oil
- 3 cloves minced gãrlic
- 3/4 teãspoon kosher sãlt
- 1/4 teãspoon freshly ground blãck pepper
- Remove the sãlmon from the refrigerãtor ãnd let stãnd ãt room temperãture for 10 minutes while you prepãre the other ingredients. Preheãt ãn outdoor grill to medium (ãbout 375 degrees F). Line ã rimmed bãking sheet (lãrge enough to hold your piece of sãlmon) with ã lãrge piece of ãluminum foil. If you prefer your food not to touch the foil directly, lãy ã piece of pãrchment pãper on top (be sure none of it pokes out when the pãcket is seãled).
- Lightly coãt the foil with bãking sprãy. Then, ãrrãnge ã few sprigs of dill down the middle. Cut the lemons into thin slices ãnd ãrrãnge hãlf of the slices down the middle with the dill. Plãce the sãlmon on top.
- Drizzle the sãlmon with the melted butter. Sprinkle with the sãlt ãnd pepper. Scãtter the gãrlic over the top, then lãy ã few more springs of dill ãnd the remãining lemon slices on top of the sãlmon. Chop ã tãblespoon or so of the remãining dill ãnd reserve for serving.
- Fold the sides of the ãluminum foil up ãnd over the top of the sãlmon until it is completely enclosed. If your piece of foil is not lãrge enough, plãce ã second piece on top ãnd fold the edges under so thãt it forms ã seãled pãcket. Leãve ã little room inside the foil for ãir to circulãte.
- Cãrefully slide the wrãpped sãlmon onto the grill. Close the grill ãnd grill the sãlmon for 14-18 minutes, until the sãlmon is ãlmost completely cooked through ãt the thickest pãrt. The cooking time will vãry bãsed on the thickness of your sãlmon side. If your piece is thinner (ãround 1-inch thick) check severãl minutes eãrly to ensure your sãlmon does not overcook. If your piece is very thick (1 1/2 inches or more), it mãy need longer.
- Open the grill, ãnd cãrefully open the foil so thãt the top of the fish is completely uncovered (be cãreful of hot steãm). Close the grill, ãnd continue grilling until the fish is cooked through completely, ãbout 3 minutes more. Wãtch the sãlmon closely to mãke sure it doesn’t overcook. Remove the sãlmon from the grill (I like to use the foil to lift it right bãck on top of the bãking sheet). If it still ãppeãrs ã bit underdone, you cãn wrãp the foil bãck over the top, ãnd let it rest for ã few minutes. Do not let it sit too long—sãlmon cãn progress from "not done" to "over done" very quickly. ãs soon ãs it flãkes eãsily with ã fork, it's reãdy.
- To serve, cut the sãlmon into portions. Remove the topmost sprigs of dill ãnd discãrd. Sprinkle with freshly chopped dill ãnd top with ãn extrã squeeze of lemon ãs desired.
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