Grilled salmon recipe marinated fish

GRILLED SALMON in a FOIL POUCH

Crank up that grill and let's start smokin'! It's too hot to cook inside, but you're sick of hamburgers. Grilled Salmon is quick & easy, and good for you too. Get ready for an awesome summer meal!

Quick & Easy Grilled Fish

Are you sick of hamburgers and hot dogs on the grill? Steak and chops sound better, but don't you crave grilled fish and seafood once in a while? I do, but I tend to be a lazy griller if I can get away with it! That's when I turn to Marinated Grilled Salmon and Grilled Yellowfin Tuna. Both are awesome summer meals, and it looks like you've been slaving away in the kitchen for hours, when in fact you haven't.

I've had some inquiries as to how I prepared this delightfully moist and delicious fish. But, I have a confession to make. I cheated and used a package mix and then folded it up in a foil pouch! That's it! A very simple but elegant meal! So easy in fact, that you could whip it up during the week and have it on the table in no time flat. Cleanup is a breeze as there are no fishy pans to wash, just throw away the foil and put the dishes in the dishwasher. This menu is also elegant enough for company when paired with a great bottle of Viognier wine!

Grilled Salmon Dinner Menu

• California Viognier, slightly chilled
• Tossed Organic Mesclun Salad with Sun Dried Tomato Dressing
• Toasted French Bread
• Marinated Grilled Salmon with Yellow Peppers, Sliced Onion and Red-ripe Tomatoes
• White Jasmine Rice

 Marinated Grilled Salmon

• 1 package McCormick Grill Mates Zesty Herb Marinade
• 3 Tablespoons oil
• 3 Tablespoons Vinegar (I use apple cider vinegar)
• 1/3 cup water
• 1 1/2 pounds Atlantic Salmon, skinned and filleted
• 1 large onion, sliced thick
• 1 large colored pepper, sliced
• 6-8 small tomatoes (not cherry tomatoes), halved

 How to Grill Salmon in a Foil Pouch

• Place the marinade ingredients into a large, quart size Ziploc bag and swish around to mix.
• Rinse the salmon and slide into the bag and seal. Turn the bag over a few times, making sure the marinade coats the fish on all sides.
• Let the salmon marinate in the bag, refrigerated, for 30-45 minutes.
• In the meantime, slice onion, peppers and tomatoes and set aside.
• Turn your outdoor grill on high heat and close the cover.
• When the salmon is ready, slide it out onto a very large piece of heavy duty foil. Arrange the vegetables on top of the salmon.
• Fold up and seal the foil into a neat "package", crimping the sides up so that the marinade and juices don't leak out.
• Place the foil pouch on the grill rack, close the cover and lower the heat to medium.
• Meanwhile, following directions on the package for 4 guests, put a pot of jasmine rice on the stove to cook. White Jasmine rice normally takes 20 minutes after it comes to a boil, so time your dinner accordingly.
• Grill the fish for 20-30 minutes. Depending on your grill, this may take more or less time. Check the fish once or twice during grilling, being careful not to burn yourself with the hot steam that will escape the pouch. The salmon will be done when it just starts to flake. DO NOT overcook. The salmon will continue to cook a few minutes longer inside the pouch.
• Serves 4.