Don’t get me wrong, I adore grilling salmon on a cedar plank, or even directly on the grill grates, but sometimes you dry out the fish that way if you’re not paying attention. Throwing the salmon into a foil packet, along with something to keep it moist and something to add flavor works perfectly, and is more forgiving of a little negligence.
My favorite for years has been to make Cajun rubbed salmon, but just as often I’ll throw some garlic, lemon slices, and basil on top. Experiment with some flavor combinations and find one you and your family will love!
Gross. It did taste pretty good, but obviously I’ve learned a lot in three years. Mostly, never use these horrible plates.
A cost friendly way to make this dinner is to buy a large filet of fresh salmon, and cut it into filets yourself.
Alternatively, and how I usually make this meal, is by using frozen salmon filets.
Preheat grill to medium-high heat. Stack two pieces of aluminum foil (shiny side up) and drizzle with a little bit of olive oil, which will help the fish from sticking.
Set the fish on top of the oil and rub with Cajun seasoning. If you don’t have any, you can quickly make some with a combination of salt, cayenne, paprika, pepper, oregano, and garlic powder.
Thinly slice a stick of butter, and place 3 slices on top of the salmon. Fold the foil up around the fish, and roll it down to seal it. It doesn’t have to be a perfect seal, since we won’t be flipping it over, but you don’t want moisture escaping.
Place on preheated grill and cook for 10-15 minutes.
When you’re ready to check for doneness, carefully open one of the packets and spear the fish with a fork. It should flake easily and be pink (not red) inside. Alternatively, use an instant-read meat thermometer. It will be done at 145°. Take off of the heat and let sit for a few minutes.
This is the best summer dish, and it’s perfect for an easy weeknight dinner. Salmon goes with most sides, and the gorgeous color really pops when you plate the fish on a green vegetable.