An aluminum foil pouch is an easy and mess free way to smoke the salmon for this grilled salmon recipe.
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1 medium (1 cup) tomato, chopped
1 small (1/2 cup) onion, chopped
1 small (1 cup) cucumber, chopped
2 tablespoons rice wine vinegar
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon sugar
1 cup hickory chips, soaked in water 30 minutes, drained
1 (2 to 3 pound) salmon skin-on fillet
2 tablespoons Land O Lakes® Butter, melted
1 tablespoon chopped fresh dill weed
*Substitute 1 teaspoon dried dill weed.
Combine all salsa ingredients in bowl. Cover; refrigerate until serving time.
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Place soaked hickory chips onto18-inch square of heavy-duty aluminum foil; seal tightly forming a packet. Cut 5 or 6 (1-inch) slits in top of packet using a sharp knife. Place packet onto heated side of grill. Heat 10 minutes.
Brush salmon on both sides with melted butter; sprinkle with salt. Place salmon onto grill opposite heat, skin-side down. Grill 30-40 minutes or until salmon is no longer translucent and flakes easily with fork. Sprinkle salmon with dill during last 5 minutes of grilling time.
Portion salmon by cutting to, but not through, skin. Use spatula to lift portions from skin to serving plates; top each serving with salsa.
For a pretty party appetizer, serve grilled salmon cold topped with salsa and surrounded by crackers or thinly sliced buttered cocktail rye bread. Remove skin from salmon before chilling.