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.
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.
Sprinkle 1 clove garlic, chopped, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper over the herbs.
Fold all four sides of the foil up and pour 1/3 cup dry 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.
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.
Barbecued Salmon in Foil with Tarragon, Chives & Vermouth
- 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.
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