Who says the fish on the grill must be complicated? Our salmon recipe wrapped in sheet is here to demonstrate that the gourmet flavor can present itself in a simple package.
Say goodbye to dry the fiascos of dry and blocked fish. We were there – and it’s not fun, so we have perfected the art of tender and shaky salmon that practically cooks. With only a few simple ingredients and our intelligent sheet method, you will serve the worthy restaurant fish recipes without sweating.
Perfect for demanding evenings or lazy weekend, this recipe offers a large taste with minimum cleaning. We call it Win-Win.
Do you want wet salmon and no cleaning?
Grilling salmon in a sheet is not only simple but also incredibly effective to maintain humidity and instill the fillets with the thin flavors of lemon, dill and herbs.
He leaves the imaginative techniques and expensive gadgets. The lamina package creates an environment full of steam that cooks the salmon evenly, while the butter composed of herbs adds a rich finish that completes the natural flavors of the fish. This method is also excellent for more spicy ideas such as a boil the prawns In individual packages.
This recipe is ideal for a quick dinner or for entertained guests, giving you a tasty and elegant meal with a minimum effort and cleaning.
Ingredients for this grilled salmon recipe
- Salmon fillet, about 0.5 pounds – we are partial to the salmon of the wild Alaska
- Fresh lemon
- Shallot
- White wine or chicken broth
- Fresh dill
- butter composed of herbs – or normal non -salted butter
- Salt and pepper
- Fresh parsley, on outline
How to prepare grilled salmon in a sheet
- Prepare the grill:
- Set your grille for a two-zone fire, aiming at a temperature of 350-375 degrees F.
- Clean and oil the grilled grill.
- Prepare the salmon:
- On a 14 -inch sheet of heavy aluminum sheet, arrange the lemon slices to combine the size of the salmon fillet.
- Shaw the shallots and fresh dill on lemons.
- Place the salmon, the skin downwards, on the lemon bed and shallot. Season with salt and pepper.
- Gently fold the sheet lightly and pour the white wine or broth before completely sealing the package by bending the edges and pinching them closed.
- Grill the salmon:
- Place the foil package on the cooler side of the grill. Close the lid and cook it for 18-20 minutes, or until the internal temperature reaches 145 degrees F, or the salmon bows with a fork.
- Carefully transfer the laminated package to a plate using a long spatula.
- Finish and serve:
- Open the sheet carefully to avoid steam.
- At the top of the salmon with slices of compound butter, recreate the sheet and let it rest for 5 minutes.
- Open the package again, remove the salmon skin if it prefers and transfer the fillet to a service plate.
- Pour the mixture of wine and melted butter on salmon and garnish with fresh parsley and additional black pepper.
Carnivore suggestions for girls for wrapped grid salmon
- Wine selection: Choose a good quality white wine that completes the delicate flavor of salmon. Because it is likely, you will serve it with dinner
- Herbal choices: He experiences with different herbs in compound butter, such as Dragoncello or basil, for a various aromatic profile.
- Seam seal: Make sure the sheet is sealed firmly to keep the steam inside for uniform cooking.
How to serve grilled salmon in a sheet
This dish couples magnificently with light sides such as Roasted green beanszuchinis, grilled asparagusor a fresh salad. It is perfect for a healthy dinner for the week or a special meal, offering a visually captivating and tasty experience with a small confusion.
Leftovers and heating
Wrap any remaining salmon in a sheet and keep it in the refrigerator for a maximum of 3 days.
To heat: Preheat the oven at 300 degrees F. Place the salmon, wrapped in a sheet, in the preheated oven and heat for about 10 minutes until it is hot.
We like to flake the remaining salmon and use it Salmon DIPfolded in dough or beyond Smoked cheese cream.
The salmon grilled in a sheet is the proof of the power of simple ingredients that combine to create a greater dish of the sum of its parts. Following these steps, it is possible to obtain a quality salmon from a restaurant that will surely impress both in flavor and presentation.
Easier recipes of the sheet of sheets
Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐
Create salmon perfectly humid and tasty with our simple method of grilling for foil packages. This technique seal the juices and instill the fish with your choice of herbs and condiments, giving you a delicious meal without confusion that is ideal for the dinners of the week and outdoor meetings.
Prevent the screen from going to sleep
Prepare the grill:
-
Prepare the grid for a two-zone fire for about 350-375 degrees.
-
Look at our notes for gas, coal grid and bonfire.
Prepare the salmon:
-
Arrange the slices of lemon in the center of a 14 “sheet of heavy alinumin sheet, about the size of the fillet.
-
If you have a large fillet, consider cutting in half and create two foil packages for easier management.
-
Place the shlot and the fresh downside on the slices of lemon.
-
Place the salmon fillet, the skin downwards, on the lemons and the shallot.
-
Sprinkle with salt and pepper.
-
Fold the sheet up, a little and carefully add the wine.
-
Then fold the sheet around the fish, folding the long edges on the sides and pinching closed. Then fold the short edges twice, to seal the fish.
Grill the salmon:
-
Place the salmon package on the fresh side of the grill.
-
Close the lid and grill the salmon for 18-20 minutes, or until it reaches 145 degrees F with a digital meat thermometer Or until it is cooked and easily slips with a fork.
-
Use a long spatula to transfer salmon to a sheet from the grill.
-
Peel the sheet carefully and add the fish with the compound butter.
-
Fold the sheet gently back and let it rest for 5 minutes.
Serve:
-
Open the sheet carefully, the steam can be hot.
-
Use a spatula to lift the salmon from the sheet, removing the skin, if you wish and the plating.
-
Sprinkle the salmon with the drips of wine butter and garnish with fresh parsley and just ground black pepper to serve.
- Preheat the grill, clean and oil the grids.
- Create a two -zone fire.
- For a gas gridTurn off one of the three or two of the four burners, close the lid and allow the grid to preheat to 350-375 degrees F.
- For a coal gridArrange the coal on one side of the grill. Cover with the lid and adjust the air intakes. Let the grid preheat to 350-375 degrees F.
- Prepare the salmon as indicated in the sheet sheets.
- When the grill is preheated, place the foil package on the cooler side of the grill, close the lid and let the salmon chefs as indicated.
For a bonfire:
- Build a bonfire and allow the flames to die so that they are bright embers and you can keep your hand only for about 5 seconds 5 inches over the coal.
- Arrange a grid on the fire, so the coal are about 5 inches under the grill.
- Prepare the salmon as direct and place it, wrapped in a sheet, on the grids directly on the fire.
- Cook the salmon in the sheet until it is easily moved with a fork and reaches an internal temperature of 165 ° F, about 20-25 minutes, depending on the heat of the fire.
Wine selection: Choose a good quality white wine that completes the delicate flavor of salmon. Because it is likely, you will serve it with dinner
Herbal choices: He experiments with different herbs in butter composed such as Dragoncello or Basil for a various aromatic profile.
Seam seal: Make sure the sheet is sealed firmly to keep the steam inside for uniform cooking.
Service: 1service | Calories: 252Kcal | Carbohydrates: 7G | Protein: 18G | Fat: 17G | Saturated fat: 8G | Polynsaturo fat: 3G | Monolysatuine fat: 5G | Trans fat: 0.5G | Cholesterol: 77mg | Sodium: 130mg | Potassium: 541mg | Fiber: 2G | Sugar: 2G | Vitamin A: 396Iu | Vitamin C: 30mg | Soccer: 33mg | Iron: 1mg
