The butter melts down into the fish creating a delicious, herb-infused sauce while it cooks away on the grill.

My in-laws brought over a big piece of wild salmon a few weeks ago, and I wanted to do something simple with it.

I’ve baked salmon in foil packets before, but I thought it would be fun to try grilling it this time around.

This salmon was super simple to put together. I just made an assembly line of foil sheets and topped each with the same items before wrapping ’em up for the grill.

I forgot to spray the foil, so the skin stuck to it, which was a major bummer for my salmon skin-loving hubby. Next time, I’ll brush or drizzle a little oil on it first.

A photo posted by Ashley Covelli (@bigflavors) on Aug 19, 2016 at 3:46pm PDT

I had some corn and veggies that we cooked on the bottom rack of the grill while the packets were cooking away up top.

I also served it with some leftover grain salad that was hanging out in the fridge.

It was a nice, light meal. The salmon was beautifully flaky, and the simple mix of thyme and green onion was perfect with the lemon.

We all enjoyed having the butter melt down into the fish and make a bit of a sauce at the bottom of the packets.

It was a great summer meal, and one that would be easily customizable based on what ingredients you have on hand and how many people you want to serve.

Grilled Salmon Foil Packets with Lemon-Thyme Butter

Description

The butter melts down into the fish creating a delicious, herb-infused sauce while it cooks away on the grill.

Scale

Ingredients

For each packet:

Aluminum foil (about 12-14 inches long)
Peanut oil or non-stick spray (optional)
1 skin-on salmon fillet (around 4–6 ounces)
1 green onion, split in half lengthwise, white and light green portion cut into 1-inch lengths, darkest green tops chopped for garnish
3 thin slices of lemon
2–3 sprigs fresh thyme
1 tablespoon unsalted butter
Kosher salt & freshly cracked black pepper

Instructions

Preheat grill to medium heat.
Lay foil sheets out in a row on your workspace, being sure not to overlap them. Brush the middle of each with a little oil or spray with non-stick cooking spray if you want to eat the salmon skin (this will help prevent it from sticking).
Place a salmon fillet in the center of each piece of foil. Top with the long pieces of green onion, lemon slices, thyme and butter. Season with salt and pepper. To close the packet, bring the right and left sides together and fold down, sealing, and then fold up each end to seal. Repeat with remaining packets.
Place packets on upper rack of preheated grill, close, and let cook 10-12 minutes, or until they reach your desired degree of doneness.
Transfer each foil packet to a plate, carefully open, and garnish with remaining chopped green onion.