Grilling foods in foil traps moisture and concentrates flavors. This grilled lemon rosemary salmon is cooked in a foil pouch, and has great flavor from the herbs and lemon. Fresh ingredients will give the best flavor to your foods, so use the freshest herbs you can find for this dish.
The salmon fillet you use does not have to be skinless. In fact, cooking
salmon with the skin left on adds flavor and help retain its moisture.
For this recipe, you will need...
Place the fillet skin side down on a sheet of foil.
Season lightly with salt and pepper. Top the fish with fresh rosemary,
sage leaves, lemon slices and pats of butter. Bring two edges of the
foil together over the salmon and fold them together, leaving open space
between the foil and the top of the fillet. Seal the ends of the foil
Preheat the grill to a medium-high temperature. Place the foil-wrapped salmon into the grill and close the cover. Cook the grilled lemon rosemary salmon for 3 minutes per half-pound, or until the flesh is opaque and can be flaked with a fork.
Check the thickest part of the fish for doneness, Taking it of the grill
when the salmon looks a little under-cooked in the center of the
thickest part. The fish will continue cooking after it's removed from
the grill, and will be perfectly done after resting for a few minutes.
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