Alaska Sockeye Salmon with Herbs and Garlic

Ingredients

• 1 1/2 pounds Alaska sockeye salmon, fresh or thawed
• Cooking spray
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup white wine
• 2 tablespoons melted butter or extra-virgin olive oil
• 2 tablespoons finely minced fresh garlic
• 2 tablespoons chopped fresh herbs

Preparation

1. Remove salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F.
2. Cut 2 pieces of wide, heavy-duty aluminum foil about 6 inches longer than salmon side. Stack foil pieces (shiny side down) on baking sheet and spray generously with cooking spray. Place salmon, skin side down, in middle of foil. Fold foil sides and ends up (1–2 inches) to make shallow pan around salmon, leaving at least a 1-inch margin around fish. Season salmon with salt and pepper.
3. In small bowl, mix together wine, butter, garlic and herbs. Spoon mixture over top of salmon, drizzling with any remaining liquid.
4. Carefully transfer foil pan to center of preheated grill. Do not cover salmon with foil or close foil over salmon. Close grill cover and cook 10–13 minutes, cooking just until fish is lightly translucent in center — it will finish cooking from retained heat. Remove from grill and let rest a few minutes before serving.

Preparation Time

15 minutes

Cook Time

13 minutes

Serves

4 - 6

Notes, Tips & Suggestions

Cook’s tip: Check salmon for doneness at 10 minutes.

Source

Alaska Seafood Marketing Institute

© 2015 All rights reserved.