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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

June 16, 2011 at 9:42 AM

Zesty foil wrapped salmon versatile at home or on the next camping trip

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As the summer salmon fishing seasons nears with all the coastal ports opening this Saturday for hatchery-marked chinook, I’m sure there will be plenty of salmon fillets hitting the cutting boards from here on out.

With that in mind here is an easy to make salmon recipe that can be cooked at home in an oven, on the grill or on the hot coals of a campfire.

Foil Wrapped Side of Salmon with Lemon and Rosemary

Ingredients

1 whole side salmon, scaled, with skin, pin bones removed (2½ to 3 pounds)

2 tsp. kosher salt

1 tsp. freshly ground white pepper

1 tsp. coarsely chopped fresh rosemary leaves

1 lemon, very thinly sliced

1/2 small red onion, thinly sliced

8 cloves garlic, thinly sliced

1/4 C extra-virgin olive oil

Directions

Preheat the oven or grill to 425 degrees F. or get that campfire stoked.

Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary.

Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.

Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.

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