BBQ Salmon Recipe In Foil

Foil is easy to use to barbecue your salmon. It is light-weight, inexpensive, widely available, can be used to cook a variety of meals, and cleanup is extremely easy. Just roll the foil up and toss in the garbage. You can even eat right out of the foil packet if you want. We give you an easy to follow BBQ Salmon Recipe In Foil.

Here are some tips for using foil to barbecue Salmon:

• Foil cooking depends on moisture inside the foil packet, so make sure that the folds of your foil packet are tight and that the food you are cooking has sufficient moisture.


• Cooking time will vary depending on the temperature of the coals. Make sure to cook your salmon sufficiently.


• You can also put newspaper between the layers of aluminum foil to help keep your salmon from burning.


• For quick foil meals, microwave the salmon before wrapping in aluminum foil.


• If you need to warm something up, wrap it in foil and put it near the edge of the fire, turning occasionally.


• Use heavy-duty foil. While a bit more expensive, the extra thickness will help keep your salmon from burning and will conduct the heat better. Two layers are best.


• Combine this useful tips with our BBQ Salmon Recipe In Foil.

GET COMPLETE BBQ RECIPE E-BOOK!

BBQ Salmon Recipe In Foil Ingredients

• 1/4 lb Pacific salmon, such as Coho


• Cooking spray or oil


• 2 tbsp (25 mL) butter, melted


• 2 cups (500 mL) brown sugar, packed


• 2 tsp (10 mL) dry mustard


• 2 tbsp (25 mL) lemon juice


• 1 tsp (5 mL) celery seed


• 1 tsp (5 mL) ground thyme


• 2 tbsp (25 mL) whole rosemary leaves


• 1 large ripe tomato

GET COMPLETE BBQ RECIPE E-BOOK!

Preparation of BBQ Salmon Recipe In Foil:

• First thing to start our BBQ Salmon Recipe In Foil is Clean & fillet salmon, carefully removing centre bones.

• Light barbecue grill and pre-heat with lid closed so that thermometer rises to 450 degrees. Cover a cookie sheet with enough heavy duty/barbecue strength foil that will allow you to create a pinch-shut "tent" over the salmon fillets. Spray foil lightly with oil or cooking spray, such as Pam.

• Place salmon fillets skin side down in center of prepared foil. Brush melted butter over the pink/red flesh of the salmon.

• In a small bowl, mix together the brown sugar and dry mustard. Evenly spread the sugar/mustard mix over the flesh of the fillets. Drizzle the lemon juice over the sugar/mustard coated filets, 1 tbsp per fillet.

• In a small bowl, mix together the celery seed, thyme and rosemary leaves. Sprinkle herb mix evenly over the fillets.

• Cut the tomato into slices and place over top of the fillets. Fold up the ends of the foil over the fish and pinch the foil shut so that the fish is enclosed in a "packet" of foil, making sure there is air space between the top of the foil and the fillets.

• Take your cookie sheet out to your barbecue and carefully transfer the foil packet onto the grill. After putting the fish packet on the grill, turn down the barbecue setting to medium flame and close lid. Cook fish packet for 12 minutes

• After 12 minutes, open the barbecue and carefully open the fish packet (watch for hot steam!) to expose top of the fillets. Cook for another 5 minutes with the fish uncovered, but close the barbecue lid. After 5 minutes, open lid again and carefully slide foil back onto the cookie sheet to bring in to divide into servings.

• We like to serve this with fresh vegetables such as crisp sauteed green beans & almond slivers.

• Blanche green beans for 2 minutes, drain & transfer to wok and lightly saute with butter for 4 minutes. And the ever popular, basic, foil-wrapped baked russet potato - also done on the barbecue, for 20-30 minutes for these depending on size. Poke-test the potatoes with a fork to check if done (put these on the barbecue 15 minutes before fish). Make sure to make good dessert to be served with your homemade meals based on our BBQ Salmon Recipe In Foil.