Salmon cooks quickly and is loaded with protein as well as omega-3 fatty acids, which promote heart health. But fish can be a bit more unforgiving when you’re cooking it on the grill, compared to steaks or burgers. With a little foil and your favorite spices, you can grill your salmon and eat it too.
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Fire up your grill and allow to fully heat up. Adding food to an underheated grill can extend cooking time and make foods stick.
Season salmon fillets as desired, using such flavorings as lemon pepper, barbecue sauce and spicy seafood seasonings.
Pull out your aluminum foil. Ideally, you should use heavy-duty foil on the grill, but doubling two sheets of regular foil will work, as well. You’ll need about a foot-long sheet for each salmon fillet.
Spray foil sheets with non-stick cooking spray or a light coating of olive oil. This will keep your salmon from sticking.
Place your salmon, skin side down, in the center of the foil sheet. Pull the sides of the foil up around the salmon a little bit to form a make-shift bowl. Add any spices, veggies or liquids such as soy sauce, lemon juice or cooking wine.
Join the long sides together up and around the salmon completely. Fold the foil sides together to create a seal and prevent them from coming apart.
Repeat this folding step with the short ends of the foil. This creates a sealed packet that will hold in your salmon, along with the added ingredients, while cooking.
Place the packets on your grill in an area of indirect heat, ideally on the top shelf. Avoid extremely hot areas right above the flames.
Close the lid to your grill and cook for roughly 10 to 20 minutes. Check each packet for doneness after 10 minutes. Your salmon is ready when it's light pink and moderately resilient to the touch when pressed. Once done, let salmon stand for a few minutes, then open up the packets completely and enjoy.