Ingredients:

  • 4 Salmon Fillets (approx. 6 oz / 170g each)
  • 1 large Fresh Lemon (thinly sliced, plus zest for garnish)
  • 2 tablespoons Fresh Dill, chopped
  • 1 tablespoon Fresh Parsley, chopped
  • 2 cloves Garlic, minced finely
  • 4 teaspoons Extra Virgin Olive Oil
  • Salt (Kosher or Sea), to taste
  • Freshly ground Black Pepper, to taste
  • ¼ cup Thinly Sliced Red Onion
  • 8 Cherry Tomatoes, halved
  • Heavy-duty aluminum foil

Instructions:

  1. Preheat the grill to medium heat (about 375°F / 190°C). Tear off four large, sturdy squares of heavy-duty foil (about 18x18 inches / 45x45 cm).
  2. Prepare the herb mixture: In a small bowl, combine the minced garlic, chopped dill, chopped parsley, 1 teaspoon of olive oil, salt, and pepper. Mix well.
  3. Assemble the base: Lay one foil square flat. Place one salmon fillet in the centre. Drizzle the fish lightly with remaining olive oil and season again with a pinch of salt/pepper.
  4. Layer the aromatics: Top the salmon fillet evenly with the herb mixture. Arrange the thin onion slices and halved cherry tomatoes around the fish. Place 2-3 thin slices of fresh lemon directly on top of the fish.
  5. Seal the packet: Bring the long edges of the foil up together over the fish. Crimp the edges tightly to seal, then fold the sides over several times to create a fully sealed pouch, ensuring a little headspace.
  6. Grill: Place the sealed packets directly onto the preheated grill grates. Close the lid and grill for 12–18 minutes, depending on salmon thickness.
  7. Check for doneness: The salmon is done when it flakes easily with a fork (internal temperature should reach 145°F / 63°C). Avoid opening the packet until the end to retain steam.
  8. Serve: Carefully remove the packets using tongs. Place the entire packet on a plate, then carefully peel back the foil to release the aromatic steam before serving directly from the wrapper.