Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup unsalted butter
- 1/4 cup fresh lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Aluminum foil
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season salmon fillets with salt and pepper.
3. Cut four sheets of aluminum foil, large enough to wrap each fillet.
4. Place each fillet on a sheet of aluminum foil and fold up the edges to create a shallow dish.
5. In a small saucepan, melt butter over medium heat.
6. Add minced garlic and cook for 1-2 minutes until fragrant.
7. Remove from heat and stir in lemon juice and chopped parsley.
8. Spoon the lemon butter sauce over each salmon fillet.
9. Wrap the aluminum foil around the salmon fillets, making sure they are tightly sealed.
10. Place the foil-wrapped salmon fillets on the grill and cook for 10-12 minutes.
11. Carefully remove the foil-wrapped salmon fillets from the grill and let them rest for 5 minutes.
12. Open the foil packets and transfer the salmon fillets to a serving platter.
13. Spoon any remaining lemon butter sauce over the salmon fillets.
14. Garnish with additional chopped parsley and lemon wedges, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 22g
Protein: 34g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 120mg
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish fillets.
- Butter can be substituted with olive oil or coconut oil.
- Lemon juice can be substituted with lime juice or orange juice.
- Fresh parsley can be substituted with dried parsley or any other fresh herbs.
Variations:
- Add sliced lemons or onions to the aluminum foil packets for extra flavor.
- Use a different type of sauce, such as teriyaki or honey mustard.
- Top the salmon fillets with sliced avocado or mango for a tropical twist.
Tips and tricks:
- Make sure the aluminum foil packets are tightly sealed to prevent any steam from escaping.
- Let the salmon fillets rest for 5 minutes after cooking to allow the juices to redistribute.
- Use a meat thermometer to ensure the salmon fillets are cooked to an internal temperature of 145°F.
Storage instructions:
Leftover salmon fillets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the salmon fillets in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the grilled salmon fillets on a bed of rice or quinoa and garnish with chopped parsley and lemon wedges.
Garnishes:
Chopped parsley and lemon wedges
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
Roasted asparagus, roasted Brussels sprouts, green salad
Troubleshooting advice:
If the salmon fillets are sticking to the aluminum foil, lightly grease the foil with cooking spray or olive oil.
Food safety advice:
Make sure the salmon fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Grilled salmon is a popular dish in many cultures, including Scandinavian and Pacific Northwest cuisine.
Flavor profiles:
The grilled salmon has a smoky and slightly charred flavor, while the lemon butter sauce adds a tangy and buttery flavor.
Serving suggestions:
Serve the grilled salmon with a side of roasted vegetables and a glass of white wine for a complete meal.
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