Summertime entertaining just got easier with this delicious salmon recipe. Coated in a bright herb butter and cooked gently over indirect heat, the salmon comes out moist and flavorful every time. Cooking it on foil ensures there is no sticking or flare-ups and best of all, there's plenty for a crowd.
Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
Add the herbs, lemon zest and juice and shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside.
Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil skin-side down and crimp the sides so they form a rim. Spread half the herb butter on top of the salmon and sprinkle lightly with salt.
Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered and basting with any extra herb butter halfway through, until the salmon is cooked through, about 20 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges and the remaining herb butter on the side.
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