Easy Grilled Salmon in foil w Lemon Dill Garlic Butter

0/49 from Santa Fe, NM This was easy, yes, but the flavors were the standout. I used garlic powder, out of sheer laziness, and used the juice and zest of one lime, in addition to the lemon. That last squeeze of lemon juice was just right, My foil packet wasn't great, but at least it didn't leak. It was just hard to transfer to/from the grill. We made a hammock out of a longer piece of foil to facilitate lifting. Someone said this was poached salmon, and I agree. It was just right. I think next time I will do the cooking in a 400-degree oven instead of the grill. I didn't think the grilling didn't added anything to the flavor, so why not do it in a hot oven?

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Tear off a large piece of foil according to

Step 2

the length and thickness of salmon

Step 3

(15x15" or larger) and place on a rimmed

Step 4

baking sheet. Place one 1 lb. boneless

Step 5

salmon fillet, preferably skin-on,

Step 6

arranging skin side down if skin is on, in

Step 7

center of foil (the skin will stick slightly to

Step 8

foil and brown while the fish cooks; you

Step 9

want this as it will add to the sauce)

Step 10

Spread garlic butter over fish, then drizzle

Step 11

3 Tbsp. fresh lemon juice on top.

Step 12

Carefully fold one side of foil up and over

Step 13

fish so lemon juice stays contained, then

Step 14

bring other sides up to meet it and fold

Step 15

together to seal, leaving about a 4"

Step 16

opening on top for steam to escape (this

Step 17

will help sauce reduce a bit). Place foil packet on grate and grill until firm, 16-20 minutes. Transfer to cutting board and let fish rest 5 minutes Carefully open & cut fish in half. Transfer to plates; pour left juices over. Drizzle fish with remaining 1Tbsp fresh lemon juice and top with more dill