Roasted Salmon Cooked in Foil Recipe

We return this week with a new episode of SOIGNE for Roasted Salmon Cooked in Foil Recipe.  I had a lot of fun making this one, because gosh dang it do I love salmon.  My wife doesn’t even like salmon and she loved this.  Maybe it’s because I slightly masked it with a delicious cucumber, radish and dill salad that goes right on top.  In addition I threw everything I could at this salmon to make it taste good so the whole family would eat it.  I put on olive oil, salt and pepper, parsley, dill, lemons, butter, the kitchen sink!!!  The cool part about this Roasted Salmon Cooked in Foil Recipe is that it feeds the whole family and clean up is minimal!  You literally just throw the foil away and that’s it. In any event, give this one a try, and if you missed last week’s SOIGNE, check out Grilled Turkey Burger Recipe with Pineapple.

A few pictures below…

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You can really see the caramelization on the bottom of the salmon, so delicious!

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And of course a pretty picture for your to pin!

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5 from 1 reviews
Roasted Salmon Cooked in Foil Recipe
 
Get outside to the grill and make this delicious Roasted Salmon Cooked in Foil Recipe with Cucumber and Dill Salad that is sure to impress.
Ingredients
For the Salmon:
  • 3 pound skin on side of salmon
  • 4 tablespoons of olive oil
  • juice of 2 lemons
  • small bunch of fresh parsley
  • small bunch of fresh dill
  • 3 ounces of unsalted butter cut into small chunks
  • Kosher salt and fresh cracked pepper to taste
For the Cucumber Salad:
  • 1 cup of sour cream
  • 2 thinly shaven cucumbers
  • 1 bunch of thinly shaven radishes
  • ¼ cup of capers
  • juice of 1 lemon
  • 2 tablespoons of chopped fresh dill
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Cucumber salad: In a large bowl whisk together the sour cream, capers, lemon juice, dill, salt and pepper, and fold in the cucumbers and radishes. Keep cool.
  2. Salmon: drizzle 2 tablespoons of olive oil in a small pool on a large sheet on heavy duty aluminum foil along with some salt and pepper.
  3. Place the salmon skin side down right on the olive oil and drizzle on top the remaining olive oil and season with salt and pepper.
  4. Next squeeze on the lemon juice and add the lemons with the juice squeezed out right on top of the salmon followed up with the parsley, dill and butter.
  5. Fold up all sided of the foil to make a tent. Place the foil tent on a very hot grill (450° to 550°) and cook for 10 to 12 minutes. After that time open up the tent to help brown the top of the salmon for 4 to 6 minutes.
  6. Remove the salmon from the foil and serve with the cucumber salad.

 

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