Grilledbeersalmonpackets Recipes

LEMONY GARLIC BUTTER GRILLED SALMON IN FOIL PACKETS

Steps:

• Cut four pieces of heavy duty aluminum foil into 14-inch lengths.
• Toss green beans with 2 teaspoons olive oil and season with salt and pepper to taste. Divide into four portions and layer in center of each piece of foil. Place a salmon fillet on top of each pile of green beans.
• In a small bowl, add melted butter, lemon juice, lemon zest, garlic, salt, and pepper. Whisk everything together, and pour over each piece of salmon. Pull the foil edges together and scrunch them up to seal each packet.
• To grill these packets: Preheat the grill to medium-low heat and place the packets directly on the grill. Close the grill cover and cook for 13-16 minutes (or until the salmon is cooked through and flakes easily), making sure to rotate the packets 1/2 turn about 7 minutes into the cooking time.
• To bake these packets: Place side by side on a baking sheet and bake in an oven preheated to 400 degrees until salmon has cooked through and flakes easily, about 20-25 minutes.
• Carefully unwrap each packet before serving. Season with additional salt and pepper to taste. Sprinkle with chopped fresh dill, if desired, and garnish with lemon wedges.

GRILLED SALMON FOIL PACKETS

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.

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.

BEER SALMON

Steps:

• Preheat grill to medium-high heat.
• Using aluminum foil, create an oblong cooking tray (approximately 13 inches by 8 inches by 2 inches) to be placed directly on grill.
• Place salmon fillet in center of tray.
• Season first with garlic salt, sprinkle with brown sugar, and then cover with pieces of butter.
• Top with sliced red onions.
• Pour beer of choice into tray to just below the highest point of the fillet.
• Cover tray with aluminum foil to envelope fish completely.
• Place tray on grill, cover with lid, and grill for approximately 8 minutes or until just cooked through.

BEER AND LIME MARINATED SALMON

Steps:

• Combine lime juice, beer, soy sauce, ginger, and garlic.
• Mix well.
• Place salmon fillets in shallow glass dish and pour marinade over top.
• Turn pieces several times to coat; cover and refrigerate overnight.
• Preheat oven, broiler or grill.
• Remove salmon from marinade; discard marinade.
• Broil, bake or grill for about 10 minutes (for 1" thick fillets) or until fish flakes in center.
• Serve hot garnished with diced bell pepper, lime zest and pepper on top.

LEMON-DIJON GRILLED SALMON FOIL PACKET

Steps:

• Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon over salmon. Fold foil around 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.