Grilled Lemon Pepper Salmon In Foil Recipes

LEMON PEPPER GRILLED SALMON

Steps:

• Make a paste of the lemon pepper salt, olive oil, and garlic.
• Rub some of the paste onto each salmon piece, as much or as little as you prefer to taste.
• Cover and chill 20 minutes (don't let sit too long or the salt will start to cook the fish).
• Grill (medium heat) or broil (high) until salmon is cooked through to your liking- it should be just starting to flake and it should look like milk is starting to seep out of the fish.
• The time will vary,especially if you use an outdoor grill, but roughly 7-12 minutes or so is a good guess.
• Garnish with a bit of fresh parsley and serve with lemon wedges on the side to squirt on each piece as desired.

GRILLED LEMON-SALMON FOIL PACKS

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.

LEMON PEPPER SALMON - EASY GRILLED SALMON RECIPE

Steps:

• Heat the grill to high heat (450-500°F). Brush the grates well and wipe grate with oiled paper towels until grate is black and glossy, 5 to 10 times, re-dipping towels in oil between applications.
• Combine olive oil with lemon juice, lemon pepper seasoning, and salt if using.
• Brush the salmon with half of the lemon pepper sauce and place it skin side up on the hot grill. Sear until surface is firm and grill marks have formed. Once you place the fillet on the grill, don't move it until it's ready to flip.
• When the fish is about 70% done, about 6 minutes, it should release along the charred grill marks more easily without sticking. Slide a thin spatula, preferably a fish spatula, between the fish and the grill to gently release any parts that might be sticking, and gently roll over to cook on the other side. Baste with the remaining Lemon Pepper sauce.
• Cook until the fish reaches the desired temperature (see Notes) or until it flakes with a fork.

GRILLED LEMON-PEPPER SALMON IN FOIL

Steps:

• Preheat grill to medium-high (400-450 degrees F). Place 4 (12-inch) foil squares in a single layer on a work surface; coat with cooking spray. Place 1 salmon fillet, skin-side down, in the center of each. Top each fillet with 1 1/2 teaspoons butter, 1/4 teaspoon lemon pepper, 1/8 teaspoon salt, 2 lemon slices and 1 parsley sprig. Crimp the sides of each foil packet together to tightly seal. Place the packets on the grill; cover and grill until the fish flakes easily with a fork, 8 to 10 minutes.

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.

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.

GRILLED SALMON IN FOIL

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.

GRILLED DIJON-LEMON PEPPER SALMON

Steps:

• Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.

GRILLED SALMON I

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.