TheKitchn.com

Tender, flaky salmon drenched in garlic butter is, hands down, the best thing to cook on your grill. It's exactly what you need to break up the tired cycle of burgers, chicken and hot dogs, and it's by far the easiest way to serve salmon to a crowd.

Salmon can be intimidating to buy and cook (especially a large side of it), but this smart technique is totally foolproof. That's right -- seasoning salmon with garlic, lemon and butter and wrapping it tightly in foil guarantees success every single time.

What is salmon in foil?

Salmon in foil is essentially a large-scale version of salmon en papillote, which is a fancy way of saying salmon "steamed in pouch." There are plenty of reasons to love pouch cooking, especially when it comes to fish: You can prepare it in advance, it's easy to grill or bake, it cooks evenly, and cleanup is a breeze.

What to look for when buying a side of salmon

Purchasing a whole side of salmon -- about 2 pounds and enough to feed a small crowd -- can feel more intimidating than buying individual fillets, but it's actually straightforward. Remember that color and smell are the best indicators of quality. Contrary to popular belief, farmed salmon is a perfectly fine option, as is frozen. When buying fresh salmon, the most important factor is that it's sustainably raised (your fishmonger will be able to tell you). If you opt for frozen salmon, be sure to purchase a Marine Stewardship Council-certified label brand.

You'll want the salmon to have a vibrant pink hue, and it should smell clean but not fishy. Ask the fishmonger to remove the scales and pinbones for you, which will get you one step closer to cooking when you get home.

3 key steps for the best salmon in foil

1. Give the salmon a quick brine. The first step is to submerge the salmon in a salt-water brine, which both seasons the salmon and reduces the amount of white albumin that often cooks out of the fish. An hour of brining will give you time to chop the garlic and onions and heat the grill.

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