Recipe for salmon in foil on the grill. archived

No real recipe, but I'd consider removing the foil and just putting cooking spray on the grill. You'll get better flavor, and salmon shouldn't flake and fall into the flames. Baste with melted butter and a dry white wine, and plate with a sauce of lemon juice, dill, maybe pepper.

We've been doing salmon, drizzling with a little flavored Olive oil ( blood orange has been the favorite so far), sprinkling with a little salt, pepper and garlic powder and then chopping onions, tomatoes and a green veg ( zucchini seems to work best) and wrapping all in foil on the grill. You sometimes need to add a few drops of water (maybe up a taplespoon worth) if you have been very light on the oil. Tastes really good and so easy.

Man, buy some of those little cedar planks at the grocery. Put a little olive oil on the fish, get the grill going. Put the fish on the plank and put the plank right on the grill, cover and depending on how hot your grill is and how well done you like salmon, probably 20 minutes but I'll defer to google. I like mine pretty rare.

Those planks changed the way we ate salmon!

Best Regards,
Ron Carter

Important details I had forgotten but you can use almost any type of marinade or just the oil (We never wanted it to flake, that's how rare we like it)

Directions


1.Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.

2.In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.

3.Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.

4.Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
-Ron

This is my favorite salmon recipe courtesy Ina Garten:

Ingredients
Marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Marinate for about 5-10 mins (not longer or fish will get mealy). Leave the skin on the salmon, make sure the grill is oiled to prevent sticking and cook about 4-5 mins each side. I have made this in the no-stick foil when I want a prettier presentation and the flavor is fine.

I bought the planks a few years ago and finally used it over Memorial Day weekend, soaked for several hours.

I wasn't crazy about the rub I used (a bobby flay recipe with coffee!) but thought the salmon came out perfectly. I also like it just cooked and the trick is to take it off a little early because it continues cooking off the heat. (I see Ron said that as well.)

Shop rite has had approx 2.5 lb pieces of wild caught salmon, with skin on, frozen for a great price, as well as frozen cut portions. Just defrost. (In fridge overnight or under cool running water.)

My favorite salmon recipe is ALSO from Ina but wow, this is amazing:

http://www.foodnetwork.com/recipes/ina-garten/elis-asian-salmon-recipe.html

i make foil pockets...i first put soy vey teriyaki, some garlic, white wine..or orange juice in a glass measuring cup...then pour over the salmon, fold up, and grill. best. meal. ever.

Not a fan of fish in foil. It tends to come out more like poached fish rather than grilled.

I use a grill cover which provides a solid surface, but with holes to allow circulation of heat. This makes it easy to keep the fish intact and to get a good crispiness on the skin. I usually coat the salmon in a thin layer of mayonaise mixed with a bit of lemon juice, salt, pepper and lots of dill. I grill over a high heat to crisp the skin and get a good sear, and getting a nice medium rare on the inside.

Yum, gonna have to get me some salmon.

I agree, cooking in foil definitely makes it more like steamed as opposed to it having the grilled texture. Not that it's bad, just different.

When I use the foil I don't close it - I simply use it to help with not sticking to the grill. I cook on high heat so even with the foil I get grilled flavor and crisp skin and the skin doesn't end up stock to the bbq.

I just spray the foil with canola oil and wrap the salmon in it. I like mine with pesto.

It's definitely a different taste in the foil. I like it grilled also. When we have been doing it in the foil lately with the tomatoes and flavored oil, though, it has been really yummy

Squeezed whole lemon
Honey
Chopped Garlic
Trader Joe's General Tsao Sauce

Coat with pesto, spray Pam directly on the fish and grill. Never sticks..oh actually I turn the middle burner of the grill off and just keep the front and back ones on high-medium. You can cook directly on the grates or get a grill "pan" from bed, bath, and beyond.

Wow. Lots to choose from. Thanks.

I'm hungry!

We use this one. I usually do not like salmon, but I love this recipe.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-with-lemon-capers-and-rosemary-recipe.html