Ingredients:

  • 4 (6-ounce) salmon fillets, skin on or off (about 170g each)
  • 2 tablespoons olive oil (30ml)
  • 1 lemon, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh herbs (dill, parsley, or thyme), chopped (30ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 4 large sheets of heavy-duty aluminum foil (approx. 12x12 inches)

Instructions:

  1. Preheat grill to medium heat (around 375°F/190°C). Clean grill grates.
  2. Place each salmon fillet on a separate sheet of aluminum foil.
  3. Drizzle each fillet with olive oil, then sprinkle with minced garlic, salt, and pepper.
  4. Top each fillet with lemon slices and chopped fresh herbs.
  5. Fold the foil over the salmon, creating a sealed packet. Fold the edges over themselves to ensure a tight seal, leaving some room for steam.
  6. Place the foil packets on the preheated grill.
  7. Grill for 12-15 minutes, depending on the thickness of the fillets.
  8. Carefully open one of the foil packets and check the salmon for doneness. It should be opaque and flake easily with a fork. Use a meat thermometer if desired; internal temperature should reach 145°F (63°C).
  9. Carefully remove the foil packets from the grill and let rest for a few minutes before opening and serving.