Grilled Salmon Packets Recipes

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GRILLED SALMON IN A FOIL PACK



Grilled Salmon in a Foil Pack image

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

1 red onion, halved lengthwise and very thinly sliced
1 lemon, very thinly sliced, seeds removed
1 clove garlic, sliced
Kosher salt and freshly ground black pepper
One 1 1/2-pound piece center-cut skinless salmon fillet
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon dried Italian seasoning

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 FOIL PACKETS



Grilled Salmon Foil Packets image

These grilled salmon foil packets are tender and juicy with a ton of flavor thanks to the lemon dill butter. They are easy to make, only take 12 minutes to cook and can be prepped ahead of time.

Provided by Julia

Categories     Dinner     Lunch

Time 15m

Number Of Ingredients 6

4 Salmon Fillets ((about 1.5 pounds/680 grams in total), see note 1)
Salt (to taste)
A generous pinch of Black Pepper
4 Fresh Small Dill Sprigs
4 Slices Lemon Dill Compound Butter (, see note 2)
4 Lemon Wedges (, optional)

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 PACKETS FOR TWO



Grilled Salmon Packets for Two image

Cleanup's a snap with this convenient dish prepared and cooked in a foil wrapper. That's a welcome time-saver during a hectic week. -Tim Weber, Bettendorf, Iowa

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 salmon steaks (6 ounces each)
1/2 teaspoon lemon-pepper seasoning
1/2 cup shredded carrots
1/4 cup julienned sweet yellow pepper
1/4 cup julienned green pepper
2 teaspoons lemon juice
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Sprinkle salmon with lemon-pepper. Place each salmon steak on a double thickness of heavy-duty foil (about 12 in. square). Top with carrots and peppers. Sprinkle with remaining ingredients., Fold foil around fish and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts :

GRILLED SALMON PACKETS



Grilled Salmon Packets image

Cleanup's a snap with this convenient dish prepared and cooked in a foil wrapper. That's a welcome time-saver during a hectic week. -Tim Weber, Bettendorf, Iowa

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 salmon steaks (6 ounces each)
1 teaspoon lemon-pepper seasoning
1 cup shredded carrots
1/2 cup julienned sweet yellow pepper
1/2 cup julienned green pepper
4 teaspoons lemon juice
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Sprinkle salmon with lemon-pepper. Place each salmon steak on a double thickness of heavy-duty foil (about 12 in. square). Top with carrots and peppers. Sprinkle with remaining ingredients., Fold foil around fish and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 286 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 516mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.

GRILLED SALMON IN FOIL



Grilled Salmon in Foil image

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

1 ½ cups brown sugar
1 teaspoon sea salt
1 teaspoon lemon-pepper seasoning
1 teaspoon seasoned salt
2 (1 pound) fillets salmon fillets, cut in half
aluminum foil
½ cup olive oil
1 teaspoon liquid smoke, or more to taste

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 PAELLA FOIL PACKS



Grilled Salmon Paella Foil Packs image

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

3/4 teaspoon saffron threads, if desired
4 large green onions, finely chopped (1/3 cup)
4 large cloves garlic, finely chopped
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon sweet smoky Spanish paprika or any sweet paprika
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 skinless salmon fillets (5 oz each)
1 can (14 oz) chicken broth
8 servings cooked instant brown rice
1 package (12 oz) fully cooked linguiça or andouille sausage links
4 medium plum (Roma) tomatoes, seeded, chopped
2 medium red bell peppers, diced 1/4 inch
1 cup lightly packed fresh Italian (flat-leaf) parsley, chopped

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

GRILLED SALMON AND RICE FOIL PACKS



Grilled Salmon and Rice Foil Packs image

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

2 cups uncooked instant rice
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup (from 10-ounce bag) matchstick-cut carrots
4 (4 to 6 ounces each) salmon fillets
1 teaspoon lemon pepper seasoning salt
1/2 teaspoon salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices

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

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