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.
Servings: 6 Servings
Calories: 272kcal
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
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
