Recipes

/

Home & Leisure

The Kitchn: The easiest way to serve salmon to a crowd

By Meghan Splawn on

2. Make a large foil package. Your salmon needs some room inside its foil cocoon for air to circulate around it -- an 18-inch foil square should do it. If you've got a narrow roll of foil, don't hesitate to layer two or even three sheets of foil to make it wide enough.

3. Season the salmon, and layer on the butter. Once the salmon is brined and your packet is ready, pat the salmon dry and top with garlic, onions and lemon juice. Before closing up the packet, layer on thinly sliced lemons and pats of butter. Tightly seal the packet before taking it to the grill or sticking it in the oven.

Garlic Butter Salmon in Foil

Serves 6 to 8

2 cups cold water

1 tablespoon kosher salt

1 (2-pound) side salmon, pin bones and scales removed

6 cloves garlic, minced

4 medium scallions, thinly sliced

 

2 tablespoons freshly squeezed lemon juice (from 1 lemon), plus 1 medium lemon, thinly sliced

4 tablespoons (1/2 stick) unsalted butter, thinly sliced

Soak the salmon in salt water for 1 hour. Place the water and salt in 13-by-9-inch baking dish, and stir to dissolve the salt. Place the salmon skin-side up in the brine. Cover and refrigerate for 1 hour. (This step will reduce the white film that comes from baking salmon in a packet.)

Season the salmon. Prepare a large piece of aluminum foil (about 18 inches by 18 inches). Remove the salmon from the brine and pat dry with paper towels. Place skin-side down on the foil. Sprinkle evenly with the garlic and scallions. Drizzle the lemon juice over the salmon.

Layer the butter and lemon on the salmon. Place the lemon slices and butter evenly over the salmon. Fold up two opposite sides of the foil over the center, then pinch them shut and roll them tightly to seal. Repeat with the remaining two sides to completely enclose the salmon in a foil packet. Place on a baking sheet for easy transfer to the grill.

Grill the salmon. Heat an outdoor grill for direct, medium-high heat. Place the salmon packet on the grill; cover, and cook for 15 minutes. Carefully open the packet, cover the grill, and continue to cook until the salmon is pink and registers 135 F, 5 to 8 minutes. Set aside to rest for 5 minutes before serving.

Recipe notes: If you are using an oven, bake the salmon packet on a baking sheet in a 375 F oven for 15 minutes. Carefully open the packet and continue to bake until the salmon is pink and registers 135 F, 5 to 8 minutes. Rest the salmon for 5 minutes before serving. Leftovers can be refrigerated in an airtight container for up to three days.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)


 

 

Comics

Tom Stiglich Mallard Fillmore Luann Master Strokes: Golf Tips Pat Byrnes Rugrats