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Laying a sheet of foil down that is longer than your fish, spray foil with cooking spray. Place salmon on the foil, skin side down. Season fish with salt and pepper. Place pats of butter along top of fish, then sprinkle with brown sugar. Top with slices of lemon, onion, and sprigs of fresh rosemary. Place another piece of foil on top and crimp tightly along all four edges, you don’t want any of the juices to seep out while cooking. Keep packet loose against the top of the fish.
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Preheat grill to medium heat. Using indirect heat*, place foil packet skin side down on the grill. Cook fish for 12 to 18 minutes, thickness of the fish will determine cooking time. Do not flip the packet! To check doneness, carefully open packet and check the thickest part of the fish, it should flake and have little translucency. If using an instant read thermometer, take fish out at 140 degrees, it will continue to cook while resting to the recommended 145 degrees. Careful not to overcook.
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Remove from grill and let rest for 5 minutes before serving. Cut into serving size pieces or slide whole onto platter and serve garnished with fresh rosemary and lemon wedges for an impressive presentation.
*Indirect Grilling
Indirect grilling calls for cooking on the opposite side of the heat source and not directly over the flame. With a gas grill, once the grates are heated, turn off the heat for the burners you will place the food over. For a charcoal grill, once the coals have heated up, push them to one side and cook food on the opposite side.
Shop Ingredients
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Directions
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Laying a sheet of foil down that is longer than your fish, spray foil with cooking spray. Place salmon on the foil, skin side down. Season fish with salt and pepper. Place pats of butter along top of fish, then sprinkle with brown sugar. Top with slices of lemon, onion, and sprigs of fresh rosemary. Place another piece of foil on top and crimp tightly along all four edges, you don’t want any of the juices to seep out while cooking. Keep packet loose against the top of the fish.
-
Preheat grill to medium heat. Using indirect heat*, place foil packet skin side down on the grill. Cook fish for 12 to 18 minutes, thickness of the fish will determine cooking time. Do not flip the packet! To check doneness, carefully open packet and check the thickest part of the fish, it should flake and have little translucency. If using an instant read thermometer, take fish out at 140 degrees, it will continue to cook while resting to the recommended 145 degrees. Careful not to overcook.
-
Remove from grill and let rest for 5 minutes before serving. Cut into serving size pieces or slide whole onto platter and serve garnished with fresh rosemary and lemon wedges for an impressive presentation.
*Indirect Grilling
Indirect grilling calls for cooking on the opposite side of the heat source and not directly over the flame. With a gas grill, once the grates are heated, turn off the heat for the burners you will place the food over. For a charcoal grill, once the coals have heated up, push them to one side and cook food on the opposite side.