Ingredients
- 1-1/2 1-1/2 pounds Alaska Sockeye Salmon, fresh or thawed
- Heavy-duty aluminum foil
- Cooking spray
- 1-1/2 teaspoons 1-1/2 teaspoons kosher salt
- 1/2 teaspoon 1/2 teaspoon freshly ground black pepper
- 1/2 cup 1/2 cup white wine
- 2 Tablespoons 2 Tablespoons melted butter or extra-virgin olive oil
- 2 Tablespoons 2 Tablespoons finely minced fresh garlic
- 2 Tablespoons 2 Tablespoons chopped fresh herbs*
- *Use whatever herbs you like or have on hand, such as dill, basil, parsley, rosemary, tarragon, cilantro, oregano or thyme.
Servings:
Units:
Instructions
- Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375F.
- Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a
- baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and
- ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt
- and pepper.
- In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any
- remaining liquid.
- Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon.
- Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center it will finish cooking from
- retained heat. Remove from the grill and let rest a few minutes before serving.
- Cooks Tip: Check salmon for doneness at 10 minutes.
- Variation: Roast in an oven preheated to 375F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon
- rest a few minutes before serving.
Share this Recipe
