Foil Packet Salmon
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 274
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 23
- Cholesterol
- 62
- Sodium
- 317
- Total: 35 min (includes resting time)
- Active: 15 min
Ingredients
One 1-pound piece salmon, skin intact and pin bones removed
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Cajun seasoning
1 lemon, sliced
Directions
Special equipment:
a grill; heavy-duty foil- Heat a grill to medium heat (between 350 and 400 degrees F).
- Pat the salmon dry and place skin-side down on a large piece of heavy-duty foil. Drizzle with the olive oil. Brush the Dijon mustard all over the salmon and sprinkle with the salt, pepper, garlic powder, onion powder and Cajun seasoning. Top with the lemon slices.
- Bring the sides and edges of the foil together to create a pouch. Seal the edges by crimping together.
- Transfer the salmon foil packet to the grill and cook for 15 minutes. Remove from the grill and let sit 5 minutes before unwrapping.