Herbed Salmon And Sweet Potatoes Grilled In Foil Recipes

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

HERBED SALMON AND SWEET POTATOES GRILLED IN FOIL

Steps:

• Combine all ingredients except the fish and potatoes in a large bowl. Cut sweet potatoes into 1 inch cubes. Toss with other ingredients.
• Brush four 12 inch pieces of aluminum foil with a little oil. Place salmon fillet on the foil. Top each fillet with one quarter of the potatoes. Fold foil over fish and seal top and ends.
• Place on preheated grill and cook without opening for 25 minutes.

SALMON FOIL-PACK DINNER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set out 2 large squares of foil, nonstick side up, one on top of the other. Layer sweet potato, zucchini, and squash in the middle of the top sheet, seasoning each layer with mesquite seasoning. Place salmon filet on top. Fold over the foil to seal the packet tightly.
• Bake in preheated oven until vegetables are tender and fish flakes easily with a fork, 20 to 25 minutes. Serve with lemon wedges.

GRILLED HERBED SALMON

Steps:

• Melt the butter or place the olive oil in a bowl.
• Add the remaining ingredients, except for salmon, and mix well.
• Grill salmon skin side down at medium low temperature. Use tinfoil shaped into a pan to protect grille and hold sauce.
• Pour butter sauce over fish, close grille and cook just until fish begins to flake, approximately 10-12 minutes.
• Slip spatula between fish and skin and remove salmon to serving platter.
• Pour any remaining sauce over fish.
• Note: For oven, bake at 350°F Put foil on cookie sheet and follow above instructions.

GRILLED HERBED WHOLE SALMON

Steps:

• Rinse any ice glaze from frozen salmon under cold water and pat dry.
• Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Coat top layer with nonstick cooking spray.
• Lay half of onions lengthwise across foil. Place salmon over onions.
• Squeeze lemon on both sides of fish. Sprinkle dry seasoning onto salmon.
• Place fresh herbs over, under and into belly cavity (if fish is not frozen).
• Lay out remaining two sheets of foil, double thickness and coat top layer with nonstick spray and place coated side face down onto herbs and salmon.
• Roll up, crimp, and seal all sides to form packet.
• Cook frozen salmon over medium-hot grill (450 F), 5-6 inches from heat for 50-60 minutes, turning packet every 15 minutes.
• Cook until fish is opaque throughout.
• Cook fresh or thawed salmon over medium grill (400 F) 5-6 inches from heat for 45-55 minutes, turning packet over every 15 minutes. Cook until opaque throughout.

GRILLED POTATOES IN FOIL

Steps:

• Preheat an outdoor grill for high heat; close cover. Lay out three 18-inch long pieces of aluminum foil on a work surface, dull side facing up.
• Smear 1/2 tablespoon butter in the middle of the first piece of foil. Add 1/3 of the potato slices, onion, and bell pepper. Sprinkle with 1/3 of the garlic powder; season with salt and pepper. Fold up the edges of the foil over the vegetables to create an almost leak-proof packet, making sure to seal the edges. Repeat with last 2 pieces of foil and the remaining ingredients to make 2 more packets.
• Reduce the heat of the grill to medium. Place foil packets on the grate; cook until potatoes are tender, 20 to 30 minutes.

SALMON GRILLED IN FOIL

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.