Fresh herbal flavor is the main feature of this herbed salmon recipe. It's best when used with good quality Pacific or Atlantic salmon. What gives this dish its great flavor is how the herbs are used with the fish.
Use the following ingredients on one 2 to 4 pound salmon side, skin on and pin bones removed.
Lay out a piece of aluminum foil that's 1 foot longer than the filet. Spread the butter onto the salmon's skin, and place the fish on the foil, skin side down. Salt the salmon then sprinkle on the dill weed. Layer on the parsley, rosemary and onions, then brings the sides of the foil together and fold together, making a foil packet. Roll the ends to seal.
If you're able to plan ahead, place the foiled fish into the fridge and leave it there overnight so the herb flavors can permeate the salmon. If not, just commence with grilling.
Preheat your grill to medium. Place the foil wrapped salmon on the grate, cover the grill, and cook for 15 to 20 minutes. Carefully open up the foil packet to expose the top of the herbed salmon.
The salmon is done when the flesh just reaches the point where it can be flaked apart with a fork. It should still look a little pink in the middle, as it will continue cooking a bit after it's remove from the grill. Remove all of the herbs from the salmon before serving.
Offer lemon wedges for those that like a bit of squeezed lemon over their fish.