Time 30m Yield 4 Number Of Ingredients 6 Steps:
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place salmon piece on center of each sheet. Brush 1/2 tablespoon oil over both sides of each salmon piece. Sprinkle each piece with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place about 3 lemon slices flat or overlapping on each piece. Bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on grill over medium-low heat. Cover grill; cook 13 to 16 minutes, rotating packets 1/2 turn after about 7 minutes, until salmon flakes easily with fork. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Sprinkle with parsley.
Time 25m Yield 4 servings. Number Of Ingredients 9 Steps:
Prepare campfire or grill for medium heat. Spread butter in the center of each of 4 pieces of a double thickness of foil (about 12 in. square). Place 1 salmon fillet in the center of each; sprinkle with salt and pepper. Top with onion, garlic, dill, basil and lemon. Fold foil around fillets; seal., Place packets on a grill grate over a campfire or grill. Cook until fish just begins to flake easily with a fork, 8-10 minutes. Open carefully to allow steam to escape.
Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon over salmon. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Prepare a grill for medium-high heat. Toss the onion, lemon and garlic with a generous pinch each of salt and pepper. Spread the mixture in the center of a 24-inch-long piece of heavy-duty foil. Put the salmon on top of the onion mixture, drizzle with the butter and sprinkle with the Italian seasoning and a generous amount of salt and pepper. Bring the 2 long sides of foil together and fold over twice to seal. Bring the ends of the foil in and crimp to seal, leaving a bit of room for steam to circulate inside. Place the packet on the grill and cook for 10 to 15 minutes. Careful of the steam, open the packet and check the salmon. It should be mostly opaque with a slightly rosy center. Transfer the package to a cutting board and set aside for about 5 minutes. Cut the salmon into 4 equal pieces and transfer to 4 plates. Evenly spoon the onions, lemons and collected juices over the salmon.
Time 2h15m Yield 2 Number Of Ingredients 8 Steps:
Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.
Time 29m Yield 4 Number Of Ingredients 8 Steps:
Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots. Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.
