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    Home » Entrees » Seafood Recipes

    Barbecued Salmon in Foil with Tarragon, Chives & Vermouth Recipe

    Published: Jun 9, 2010 · Modified: Jan 18, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 27 Comments

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    Salmon fillet in foil, topped with fresh herbs.

    Barbecued salmon in foil is practically a family tradition! It is simply not a summer meal at my parents' house without a piece of fresh sockeye salmon wrapped in foil and cooked on the barbecue. Unfortunately, fresh salmon is difficult to come by in land-locked Utah. I really must become bosom buddies with someone who will lend me their lear jet to fly off to the coast for a salmon run. Any volunteers?

    In my mum's version of this easy dish, slices of garlic, fresh ginger, and scallion, and a mixture of soy sauce and rice wine are poured over the fish, which is then wrapped in a double layer of foil. While that recipe is a mainstay in our house, I was inspired by the sudden appearance of fresh herbs in our backyard. Thanks to Kalyn of Kalyn's Kitchen's generous offering of fresh tarragon last summer, I was inpsired to make Salmon with Tarragon & Shallot Butter Sauce and plant my own patch of the licorice-flavored herb this year.

    With a sprinkling of fresh chives and garlic, and a healthy allowance of dry vermouth, this salmon produces an ethereal aroma. Take care not to overcook to ensure a moist, tender piece of fish.

    How to Make Barbecued Salmon in Foil:

    Preheat the grill to medium heat.

    Using half of a salmon (about 2 pounds), remove all pinbones and lay the fish on a double sheet of foil.

    Raw salmon fillet on a sheet of foil.

    Rub salmon with 2 tablespoons olive oil. Using 2 tablespoons chopped fresh chives and 1 tablespoon chopped fresh tarragon, sprinkle the herbs over the salmon.

    Fresh tarragon and chives on a black cutting board.

    Sprinkle 1 clove garlic, chopped, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper over the herbs.

    Raw salmon topped with fresh herbs and raw garlic.
    Hello, gorgeous.

    Fold all four sides of the foil up and pour ⅓ cup dry vermouth over the salmon.

    Herb-topped salmon on a sheet of foil.

    Seal the foil by folding it as though you wrapping a present.

    Sealed rectangular foil package.

    Slide the foil packet onto the grill and close the lid. Cook until the salmon is just cooked through (don't let it dry out). My salmon only took 12 minutes, but it will depend on the thickness of the fish.

    Unwrap the salmon from the foil, cut into pieces and serve hot or at room temperature. Serve with lemon wedges.

    If you prefer, the salmon can be baked an oven set at 400 degrees F. Place the foil packet on a baking sheet and cook as directed above.

    Salmon fillet in foil, topped with fresh herbs.

    Salmon fillet in foil, topped with herbs.

    Barbecued Salmon in Foil with Tarragon, Chives & Vermouth

    This easy barbecued salmon in foil is topped with fresh tarragon and chives, and a splash of vermouth.
    5 from 1 vote
    Print Pin Rate
    Course: Entrees
    Cuisine: American
    Keyword: Grilled Fish, Salmon Recipes
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 6 Servings
    Calories: 272kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 1 (2 pound) fillet salmon pinbones removed
    • 2 tablespoons olive oil
    • 2 tablespoons minced fresh chives
    • 1 tablespoons chopped fresh tarragon
    • 1 garlic clove minced
    • ½ teaspoon kosher salt
    • ½ teaspoon ground pepper
    • ⅓ cup dry vermouth
    • lemon wedges
    Prevent your screen from going dark

    Instructions

    • Preheat the grill to medium heat.
    • Lay the salmon on a double sheet of foil and rub it with olive oil. Sprinkle chives, tarragon, garlic, salt, and pepper evenly over the salmon.
    • Fold all four sides of the foil up and pour vermouth over the salmon. Seal the foil by folding it as though you wrapping a present.
    • Slide the foil packet onto the grill and close the lid. Cook until the salmon is just cooked through (don’t let it dry out). My salmon only took 12 minutes, but it will depend on the thickness of the fish.
    • Unwrap the salmon from the foil, cut into pieces and serve hot or at room temperature. Serve with lemon wedges.

    Notes

    Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

    Nutrition

    Serving: 1piece | Calories: 272kcal | Carbohydrates: 1g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 261mg | Potassium: 783mg | Fiber: 1g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. Fuji Mama

        June 19, 2010 at 4:33 pm

        We should just plan a food blogger trip to Alaska to pick up some salmon at the source! This looks fabulous!

        Reply
      2. Judy

        June 13, 2010 at 4:35 pm

        I've never put tarragon with salmon but certainly will now. Looks delicious - thank you!

        Reply
      3. Laurie @simplyscratch

        June 12, 2010 at 3:37 pm

        Stopped by from Tasty Kitchen to check out your site. The salmon looks delicious!! I may have to make it this week!! Great photography too!

        Reply
      4. Maggy@ThreeManyCooks

        June 11, 2010 at 6:08 pm

        This looks great - love salmon on the grill. So healthy, fresh and delicious. Perfect with grilled veggies and potatoes. YUM!

        Reply
      5. Lori Lynn

        June 11, 2010 at 10:22 am

        We are big salmon fans. The flavor combination here sounds delicious.
        LL

        Reply
      6. Julie M.

        June 11, 2010 at 2:08 am

        This looks like it was a beautiful piece of salmon. I loved the way you cooked it! Such a great, light, summer dish.

        Reply
      7. Lydia (The Perfect Pantry)

        June 10, 2010 at 9:23 pm

        Believe it or not, one of my favorite places to buy salmon for the grill is Costco!

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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