Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon/15ml olive oil, extra virgin
  • 1 lemon, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons/30ml fresh dill, chopped (or 1 tablespoon/15ml dried)
  • 1/4 teaspoon/1.25ml salt
  • 1/4 teaspoon/1.25ml black pepper
  • 1/4 cup/60ml dry white wine or chicken broth (optional)
  • Vegetables like asparagus spears, zucchini slices, or bell pepper strips (optional)

Instructions:

  1. Preheat your grill to medium-high heat (around 375-400°F/190-205°C).
  2. Cut four large sheets of aluminum foil, approximately 12x12 inches (30x30cm) each. Lightly brush the center of each sheet with olive oil.
  3. Place a salmon fillet in the center of each foil sheet. Top with lemon slices, minced garlic, dill, salt, and pepper. Add a splash of white wine or chicken broth, if using. Arrange any vegetables around the salmon.
  4. Fold the foil over the salmon, creating a tightly sealed packet. Crimp the edges together to prevent steam from escaping. Ensure there’s some room inside the packet for the steam to circulate.
  5. Place the foil packets directly on the preheated grill grates.
  6. Grill for 12-15 minutes, or until the salmon is cooked through. The salmon should flake easily with a fork, and an instant-read thermometer inserted into the thickest part should register 145°F (63°C).
  7. Let the packets rest for a few minutes before opening. (Carefully, as the steam will be hot!)
  8. Open the foil packets carefully and serve the salmon immediately.