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.
(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.