Grilled salmon in foil

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 477, total fat 34 G., saturated fats 13 G., proteins 36 G., carbohydrates 5 G., fiber 1 G., cholesterol 124 mg, sodium 540 mg, sugar 2 G.

This simple foil-wrapped salmon recipe will inspire you to grill year-round. Instead of using several smaller fillets, we cook a large piece of fish and shred it before serving. Combine lemon, onion, garlic, and butter for the perfect fish sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 red onion, halved lengthwise and very thinly sliced
1 lemon, very thinly sliced, seeds removed
1 clove garlic, thinly sliced
1 salmon fillet weighing 700 g, center cut, skinless
55 g melted unsalted butter
1 tbsp dried Italian seasoning

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, red onion, lemon, Italian seasonings

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
Mix the onion, lemon, and garlic with a generous pinch of salt and pepper. Spread the mixture down the center of a 2-foot piece of heavy-duty foil. Place the fish on top of the onion mixture, drizzle with butter, and sprinkle with Italian seasoning. Season with salt and pepper.

Fold the two long sides of the foil up to seal. Fold the ends of the foil inward and press to seal, leaving a little space inside for steam to circulate.
Place the package on the grill grate and cook for 10–15 minutes. Carefully, to avoid steam burns, open the package and check for doneness. It should be mostly opaque with a slightly pinkish center. Transfer the package to a cutting board and let rest for about 5 minutes.
Cut the salmon into 4 equal pieces and divide among 4 plates. Spoon the onion and lemons evenly over the fish, and pour over the juices from the foil.

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