Easy Citrus Herb Foil Grilled Salmon
Create a stunning seafood dinner in less than 30 minutes with this easy citrus herb foil grilled salmon recipe, using Reynolds Wrap ® Non-Stick Foil.
Servings: 6
Ingredients
- 2 sheets Reynolds Wrap® Non-Stick Foil
- 3 lb salmon fillets
- 2 tsp olive oil
- pinch kosher salt
- pinch coarse black pepper
- 3 lemons
- 3 tangerines
- 2 tbs fresh herbs (oregano, thyme, rosemary)
- 1/4 cup pistachios
Finishing Touches
- 1 tbsp butter melted
- pinch cayenne pepper optional
- pinch flake sea salt optional
Instructions
- Heat the grill to medium heat, about 350F degrees.
- Tear off two sheets of Reynolds Wrap® Non-Stick Foil. They should be about 1 inch larger than your fillet on all sides.
- Making sure the dull (non-stick) side is up, fold the edges up to form a rim all the way around.
- Place a salmon fillet on each piece of foil.
- Drizzle olive oil on each fillet. Cut the lemon and tangerine in half. Using just one half, squeeze juice over each fillet. Sprinkle with salt and pepper.
- Cut the rest of the citrus into slices. Layer along the salmon.
- Roughly chop the fresh herbs and add alongside the citrus. Sprinkle the nuts next to those.
- Place the salmon-topped foil onto the grill. Cook for 10 minutes, or until the internal temperature in the thickest part reaches 145F degrees.
- Remove from the grill. For added flavor, you can drizzle with melted butter and sprinkle with a pinch of cayenne and flake sea salt.
Nutrition
Calories: 421kcal | Carbohydrates: 12g | Protein: 47g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 130mg | Sodium: 119mg | Potassium: 1319mg | Fiber: 3g | Sugar: 6g | Vitamin A: 595IU | Vitamin C: 42mg | Calcium: 65mg | Iron: 2mg