Instructions
- Heat grill to medium-high (400F). Spray-coat dull side of aluminum foil (18-inch wide sheet, cut 4 longer than salmon side). Rinse any ice
- glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of frozen fish with oil and place on foil
- (skin side down). Bring long sides of foil together and fold over several times to seal; roll up short ends to form a packet. Place packet,
- seam side down, onto grill grate and cook 8 to 10 minutes.
- Remove packet from grill, open, and add seasoning of choice (below). Crimp loosely to close, and return to grill (seam side up). Cook an
- additional 8 to 10 minutes, just until fish is opaque throughout.
- GREEK SEASONING:
- 1/2 cup each feta cheese and chopped Roma tomatoes
- 1/4 cup chopped olives
- 1 Tablespoon each chopped fresh oregano and thyme
- Sea salt and pepper, to taste
- MEDITERRANEAN SEASONING:
- 2 Tablespoons each fresh lemon juice and olive oil
- 1 teaspoon each garlic salt and Dijon mustard
- 1/4 teaspoon fresh ground pepper or chili flakes
- 1/4 cup chopped herbs: choice of fresh dill, parsley, summer savory, chervil or lemon-thyme
- 2 green onions, chopped OR 2 Tablespoons chopped chives
- LATIN SEASONING:
- 2 teaspoons each cumin and chili powder
- 1 teaspoon each coriander and sea salt
- 1/2 teaspoon each cinnamon, red pepper flakes and black pepper
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