Salmon in a Foil Packet


This one got it’s start on the Food Network site, thanks to Giada De Laurentis. Normally we would have done something like this inside, in the oven, with parchment , but it’s summertime, so we wanted to enjoy some outdoor cooking and we decided to use the grill. While we still could have used parchment, we decided instead on the durability provided by some heavy duty foil. And don’t get me wrong, you can still do this in the oven with foil, as Giada does.

We really like this salmon dish. Like many of the recipes on this site, it’s easy, quick, and almost foolproof.  Oh yeah, and it’s delicious too. So, let’s get started.

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Use These…
  • 3 – 4 salmon filets (6 – 8 ounces each)
  • 3 Tbsp unsalted butter
  • Olive oil
  • 3 tomatoes
  • 2 shallots
  • 2 Tbsp fresh lemon juice
  • 1 tsp dried Oregano
  • 1 tsp dried thyme
  • Kosher salt
  • Fresh ground black pepper
  • Heavy duty aluminum foil

 

Do This…

Set up the grill for indirect heat and let it come up to 400 F.

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While the grill is coming up to temperature rub the salmon with olive oil and sprinkle with some kosher salt and fresh ground black pepper, then chop the tomatoes and shallots.

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Add the tomatoes, shallots, lemon juice, oregano and thyme to a medium sized mixing bowl.

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Add some kosher salt and fresh ground black pepper to taste, and then about 2 Tbsp of olive oil. Mix together gently.

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Rip off enough pieces of heavy duty foil for each filet, then lay the salmon out diagonally, oiled skin side down, on each sheet.

Fold the corners up on each sheet and crimp together to create a bowl around the salmon.

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Spoon the tomato\shallot mixture over the top of each filet.

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Crimp the tops of the foil sheets together and roll down to completely enclose the food.

Place the packets over the indirect heat, close the cover and let bake for 25 – 30 minutes.

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You can serve the packets directly, or pull the salmon pieces out the foil and plate normally.  Just a warning though, you may lose the skin in the foil if you serve it this way.

Salmon in a Foil Packet

Use These…
  • 3 – 4 salmon filets (6 – 8 ounces each)
  • 3 Tbsp unsalted butter
  • Olive oil
  • 3 tomatoes
  • 2 shallots
  • 2 Tbsp fresh lemon juice
  • 1 tsp dried Oregano
  • 1 tsp dried thyme
  • Kosher salt
  • Fresh ground black pepper
IMG_20160611_220007-01
Do This…
  1. Set up the grill for indirect heat and let it come up to 400 F.
  2. While the grill is coming up to temperature rub the salmon with olive oil and sprinkle with some kosher salt and fresh ground black pepper, then chop the tomatoes and shallots.
  3. Add the tomatoes, shallots, lemon juice, oregano and thyme to a medium sized mixing bowl. Add some kosher salt and fresh ground black pepper to taste,  and then about 2 Tbsp of olive oil. Mix together gently.
  4. Rip off enough pieces of heavy duty foil for each filet, then lay the salmon out diagonally, oiled skin side down, on each sheet.
  5. Fold the corners up on each sheet and crimp together to create a bowl around the salmon.
  6. Spoon the tomato\shallot mixture over the top of each filet.
  7. Crimp the tops of the foil sheets together and roll down to completely enclose the food.
  8. Place the packets over the indirect heat, close the cover and let bake for 25 – 30 minutes.
  9. You can serve the packets directly, or pull the salmon pieces out the foil and plate normally. Just a warning though, you may lose the skin in the foil if you serve it this way.

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