This is the easiest and most delicious way to cook salmon!
After one bite Jake said even people who don’t like salmon will like this. I hope he’s right.
So here’s a taste test. If you’re not a salmon lover, try cooking it like this and let me know.
And remember, salmon is one of those foods that are really good for you…loaded up with Omega 3.
- a great piece of fresh wild-caught salmon (1 lb.)
- lemon pepper
- Emeril’s original seasoning
- good extra virgin olive oil
- a sprig of fresh dill
I like to buy my salmon at the Laguna Farmer’s Market on Saturday, but if you can’t get there, just make sure you get a nice center cut.
Place the salmon on a large piece of foil. Season with lemon pepper, Emeril and lay the dill sprig across the top. Drizzle with a little olive oil.
Now for the fun part. Cover with a second sheet of aluminum foil and seal tightly on all sides. MAKE SURE YOU HAVE A TIGHT SEAL.
Place on a pre-heated grill and cook on medium high heat for 12-15 minutes. You may have to experiment with the time depending upon your grill and the heat factor. It’s better to undercook because you can always put it back on the grill if it’s not done. But if it’s overcooked, there’s no way to fix it.
The foil will puff up as it cooks and this makes a nice presentation when you bring it inside and impress your guests.
Let is sit for a minute to rest, then slice open the foil and wow your friends.
Today I served it on a bed of arugula and added fresh pineapple, blueberries (from the garden) and raspberries.
Jake had it for lunch. It was a big hit and he was a happy boy!
Tags: dill-infused salmon