Whole sockeye or cocho salmon fillets work best for foil-packet grilling. This method creates incredibly moist and perfectly cooked salmon, without needing to heat up your oven! Add any type of fresh herbs you have on hand—whole thyme sprigs or rosemary springs create a lot of flavor as well. Serve salmon with a green bean salad and your favorite grilled summer vegetables for a balanced meal.
Ingredients
1½ pounds
wild salmon fillets
2 tablespoons
extra virgin olive oil
2 tablespoons
finely chopped
fresh dill
2 tablespoons
finely chopped
fresh chives
½ teaspoons
sea salt
½ teaspoons
black pepper
1 large
lemons
cut into wedges
