Grilled Herbed Whole Salmon

1. 1

   Rinse any ice glaze from frozen salmon under cold water and pat dry.

2. 2

   Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Coat top layer with nonstick cooking spray.

3. 3

   Lay half of onions lengthwise across foil. Place salmon over onions.

4. 4

   Squeeze lemon on both sides of fish. Sprinkle dry seasoning onto salmon.

5. 5

   Place fresh herbs over, under and into belly cavity (if fish is not frozen).

6. 6

   Lay out remaining two sheets of foil, double thickness and coat top layer with nonstick spray and place coated side face down onto herbs and salmon.

7. 7

   Roll up, crimp, and seal all sides to form packet.

8. 8

   Cook frozen salmon over medium-hot grill (450 F), 5-6 inches from heat for 50-60 minutes, turning packet every 15 minutes.

9. 9

   Cook until fish is opaque throughout.

10. 10

    Cook fresh or thawed salmon over medium grill (400 F) 5-6 inches from heat for 45-55 minutes, turning packet over every 15 minutes. Cook until opaque throughout.

* Per serving · 4 servings · Values may vary.

No additional tips available.