One of the benefits of living in Oregon is the abundance of fresh fish and seafood. One of those is wild salmon. In our state, you can find five different types of salmon: Chinook, Coho, Chum, Sockeye, and Pink Salmon. Pacific wild salmon is revered as some of the most delicious fish, and Chinook tops the list. Chinook salmon has the highest fat content, which gives the fish a succulent texture and sharp, internal color. If the cost of Chinook salmon is a bit out of your budget, you won’t be disappointed with any of the other choices for local salmon. Our recipe for fresh grilled salmon in foil is quick and easy to make.
Once you have your salmon fillets, cooking them on the grill is easy. Using a foil packet around the salmon will keep the fillet moist while grilling, and you won’t have to worry about the meat sticking to the grates.
Ingredients:
- 2 pounds of fresh salmon fillets (skin can be on or off–your choice!)
- A bunch of fresh dill
- 1 large lemon, cut into slices
- 2 tablespoons olive oil
- 4 cloves minced garlic (optional), chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Non-stick cooking spray
Directions for fresh grilled salmon in foil:
- Let the salmon fillets come to room temperature for at least 10 minutes.
- Preheat the grill to 375℉ degrees or medium heat.
- Line a rimmed baking sheet with enough aluminum foil to hold your salmon.
- Lightly coat the foil with cooking spray.
- Arrange half the sprigs of dill down the middle. Dill can be relatively strong, so be careful not to use too much. Arrange half the lemon slices on top of the dill.
- Place the salmon on the lemons. Drizzle the fillet with olive oil and sprinkle it with salt and pepper.
- Fresh salmon already has tremendous flavor, but if you want to add garlic, now’s the time. Scatter the garlic over the fillets.
- Add more dill sprigs (save a little for serving) and the remaining lemon slices to the top of the salmon.
- Fold the sides of the foil up and over the salmon to enclose it. Place the wrapped salmon onto the grill and cook it for 14 to 18 minutes. The salmon should be completely cooked through the thickest section of the fillet.
- Without removing the salmon from the grill, open the foil, so the fish is uncovered. Close the grill and cook the salmon for another 3 minutes. Check the fish as you near 3 minutes, and be careful not to overcook the fish. If it needs a little more time, seal the foil and cook it for another minute at a time. When it flakes easily with a fork, it’s done!
- Serve the fish immediately. Cut the fillets into portions. Discard the dill and lemon slices used during cooking. Serve with a bit of fresh dill sprinkled on top and a squeeze of lemon if desired.
The Butcher Shop is the Best Place for Fresh Fish and Seafood!
We receive ocean-fresh seafood shipments on Mondays, Wednesdays, and Fridays. When you bring home seafood from TBS, you can rest assured it will go from being caught to served on your plate within 24 hours. Along with seafood and meat, TBS is your source for locally grown produce, fresh bakery items, and other specialty grocery items. Stop by today and see what’s in store for your best meals!