A Word From The Cook
“My dad loves to grill salmon in foil. I followed in his footsteps with this Lemon and Caper Salmon, steamed with a little wine, and dill on the grill!”
- 2 Pounds Fresh Salmon (preferably wild, sustainable seafood)
- Extra Virgin Olive Oil to coat salmon
- Salt, pepper, and garlic powder to season salmon steaks
- 6 Tablespoons capers
- 1 Lemon, sliced thinly
- 8-10 Sprigs fresh dill
- 1/4 Cup dry white wine
- A piece of foil large enough to hold and enclose the salmon steaks, without liquid dripping out
- Step 1 – Season Salmon
- Heat grill to 450 degrees (high heat).
- Place foil on a cookie sheet.
- Place salmon steaks in the middle of foil , skin side down. Foil should be large enough to wrap around fish, creating a tight tent that will hold the juices in on the bottom, and allow steam to circulate inside.
- Season salmon by drizzling olive oil generously over fish, then sprinkling salt, pepper, and garlic powder on fish.
- Top with capers, lemon slices, and dill.
- Step 2 – Fold Foil Around Salmon
- Pull sides of foil up around fish, creating a boat.
- Pour wine into the boat around the fish.
- Bring sides and top of foil together and secure it over the top of the fish, to create a steam packet.
- Step 3 – Grill and Serve!
- Place foil packet directly onto hot grill for approximately 12-15 minutes. Salmon cooks fast inside the foil packet.
- Open foil packet to check doneness.
- Salmon will be pink when it's done.
- Serve immediately.
- (If you prefer to replace the cooked dill with fresh dill for plating and presentation feel free.)
- This dish goes beautifully with garlic mashed potatoes.