GRILLED SALMON FOIL PACKETS
Steps:
- Heat your grill.
- Place one salmon fillet onto a sheet of aluminum foil. Season it with salt and black pepper and top with 1 slice of lemon dill compound butter (see note 2) and a sprig of fresh dill. Wrap well so there are no holes. Repeat with the rest of the fillets.
- Transfer the packets onto a pre-heated grill, skin side down. Cook on medium-high (without turning) for about 12 minutes or until ready (see note 5).
- When ready, remove packets from the grill and let them cool down a bit before serving.
- Serve with a lemon wedge (optional) and side of your choice.
Nutrition Facts : Calories 280 kcal, Carbohydrate 10 g, Protein 35 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 85 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
GRILLED SALMON IN FOIL
I live in Alaska and this grilled salmon in foil recipe goes over great at our barbeques. It's so simple to make and with a nice side of steamed asparagus or other vegetable, it looks top-notch when served.
Provided by ROSE MANN
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix brown sugar, sea salt, lemon-pepper seasoning, and seasoned salt together in a container. Coat halved fillets with mixture. Place salmon on 2 to 4 aluminum foil sheets; drizzle with olive oil and liquid smoke. Fold the tops of the pieces of foil together, leaving the sides open. Tent the foil for heat circulation.
- Place foil packets on the preheated grill and cook until salmon is easily flaked with a fork, 15 to 25 minutes, opening foil during the last 5 minutes to lightly brown.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 40.8 g, Cholesterol 55.8 mg, Fat 25 g, Protein 19.7 g, SaturatedFat 4.2 g, Sodium 458.3 mg, Sugar 40.2 g
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
LEMON-DIJON GRILLED SALMON FOIL PACKET
My family enjoys this healthy salmon recipe very much, which makes it a winner in my book. The capers really give it a burst of flavor. And since the salmon are grilled in foil, there's almost no cleanup! -Bonnie McGuire, Sunnyvale, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon over salmon. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 225 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 359mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
SALMON GRILLED IN FOIL
Steamed in its own juices, this grilled salmon in foil is incredibly tender. Curry adds a punch of flavor that's perfectly balanced by onion and tomato. -Merideth Berkovich, The Dalles, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place salmon, skin side down, on a double thickness of heavy-duty foil (about 18x12 in.). Combine the garlic powder, lemon pepper, curry and salt; sprinkle over salmon. Top with onion and tomatoes. Fold foil over fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 232 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 482mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
GRILLED SALMON IN A FOIL PACK
This simple salmon foil pack will inspire you to grill all year round. Instead of four smaller fillets, we cook a big piece and split it up. The lemon, onion, garlic and butter come together to make the perfect sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat.
- Toss the onion, lemon and garlic with a generous pinch each of salt and pepper. Spread the mixture in the center of a 24-inch-long piece of heavy-duty foil. Put the salmon on top of the onion mixture, drizzle with the butter and sprinkle with the Italian seasoning and a generous amount of salt and pepper. Bring the 2 long sides of foil together and fold over twice to seal. Bring the ends of the foil in and crimp to seal, leaving a bit of room for steam to circulate inside.
- Place the packet on the grill and cook for 10 to 15 minutes. Careful of the steam, open the packet and check the salmon. It should be mostly opaque with a slightly rosy center. Transfer the package to a cutting board and set aside for about 5 minutes.
- Cut the salmon into 4 equal pieces and transfer to 4 plates. Evenly spoon the onions, lemons and collected juices over the salmon.
GRILLED SALMON AND RICE FOIL PACKS
Delicious dinner packets are perfect patio or picnic pleasers!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 29m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
- Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
- Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 75 mg, Fiber 2 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1160 mg
GRILLED LEMON-SALMON FOIL PACKS
Even the most accomplished grill-master can feel intimidated when preparing fish. How long to cook it? When to flip? How to keep it from dying out? Making salmon in these handy foil packs takes all the guesswork out of learning how to grill salmon, ensuring a moist and flavorful seafood entrée.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place salmon piece on center of each sheet. Brush 1/2 tablespoon oil over both sides of each salmon piece. Sprinkle each piece with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place about 3 lemon slices flat or overlapping on each piece.
- Bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over medium-low heat. Cover grill; cook 13 to 16 minutes, rotating packets 1/2 turn after about 7 minutes, until salmon flakes easily with fork.
- To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Sprinkle with parsley.
Nutrition Facts : Calories 310, Carbohydrate 3 g, Cholesterol 110 mg, Fat 2, Fiber 1 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g
GRILLED SWEET POTATO AND PEPPER FOIL PACK
Looking for a delicious side with an easy clean-up? Then you're going to want to make our grilled sweet potatoes in foil. When selecting sweet potatoes for our BBQ sweet potato dish, select ones that are dark in color. With only six ingredients, our sweet potato foil packets recipe is almost as easy as the clean-up! We love that the sweet potato foil packets are disposable, so you can spend more time enjoying company with family and friends and less time on clean-up duty.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. Cut 18x18-inch piece of heavy-duty foil; spray with cooking spray. Place sweet potatoes and bell pepper on center of foil.
- Mix butter, honey and seasoned salt in small bowl. Drizzle over potato mixture; stir to mix. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packet over medium heat 15 to 20 minutes or until sweet potatoes are tender. Place packet on serving platter. Cut large X across top of packet; unfold foil. Sprinkle with chives.
Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1/4 of Recipe, Sodium 200 mg, Sugar 17 g, TransFat 0 g
GRILLED SALMON PAELLA FOIL PACKS
This meal-in-a-bundle has all the flavors of the Spanish classic without all the work.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Soak saffron in 2 teaspoons hot water; set aside 30 minutes.
- To make salmon marinade, in small bowl, mix onions, garlic, lemon juice, 2 tablespoons of the oil, the paprika, salt and pepper. In 13x9-inch (3-quart) glass baking dish, arrange salmon; spoon marinade over salmon, turning to evenly coat. Cover; refrigerate 20 minutes.
- Cut 8 (18x12-inch) sheets of heavy-duty foil. Grease with remaining 1 tablespoon oil.
- Add water to broth to measure amount of water called for on rice package for 8 servings. Make 8 servings rice as directed on package, using broth and water mixture for the water.
- Meanwhile, cut sausages in half lengthwise. Cut crosswise into thin slices; stir into rice along with tomatoes, bell peppers and saffron threads with soaking liquid. Use fork to mix ingredients and separate saffron.
- Mound generous 1 cup rice mixture on center of each piece of foil. Top with 1 salmon fillet, and drizzle with a spoonful of marinade. Spoon any remaining marinade over fillets. Bring up long sides of foil together so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Heat gas or charcoal grill. Place packets on grill over low heat, allowing space around packets for circulation. Cover grill; cook 10 minutes for salmon that is opaque with a deeper pink center, or about 15 minutes until fish flakes easily with fork. Place packets on plates. Carefully unfold foil away from face. Sprinkle each serving with parsley.
Nutrition Facts : Calories 620, Carbohydrate 49 g, Cholesterol 115 mg, Fat 2, Fiber 4 g, Protein 44 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 3 g, TransFat 0 g
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