2poundssalmonChinook, Coho, and event Atlantic salmon all work well
salt & pepper
4Tablespoonsbutter1/2 stick, melted
1thinly slicedlarge lemon
3Tablespoonsfinely chopped dillde-stemmed
Heat grill to medium heat.
Salt and pepper both sides of the salmon.
Place salmon onto a large sheet of aluminum foil that is large enough to wrap around the salmon.
Bring the sides of the foil up to create a barrier so that the next few ingredients won't spill out.
Slowly pour melted butter evenly over the salmon.
Sprinkle minced garlic and chopped dill evenly over salmon.
Place lemon slices over the salmon.
Fold up foil edges and corners gently around the salmon. You don't want to pack it in tightly - just lightly so that the entire salmon is covered but has a little bit of breathing room between the meat and the foil.
Grill at medium heat for about 15-18 minutes. The salmon should just be cooked through, so feel free to check on it at about the 13-14 minute mark by carefully pulling back an edge of the foil. Don't stick your face right over it though, because HOT steam will be released! Just peek at it to see if it's just cooked through.
You can substitute dill for other herbs, such as rosemary, thyme, or tarragon. You can also add chopped parsley as an additional herb for more zing!
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