I picked up some wild salmon at the market and wanted to try grilling it on our new gas grill. I’d only used a cast-iron grill pan before, so I enlisted Dino to supervise while I learned the ropes of a full-size grill.
I didn’t want the fish to stick to the grates, so I tried a parchment-paper method I’d read about. It turned out perfectly — easy, no sticking, and the grill survived!
📖 Recipe
Parchment Grilled Salmon with Lemon and Dill
Grilling salmon in parchment paper is a simple way to get a tender, flavorful fish without it sticking to the grates.
Big Flavors from a Tiny Kitchen – Ashley Covelli
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Ingredients
- 12 ounces wild salmon cut into 2 fillets
- 6 slices lemon
- 4 sprigs fresh dill
- extra-virgin olive oil
- kosher salt and freshly cracked black pepper
Instructions
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Preheat the grill to medium heat.
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Cut two squares of parchment paper a few inches larger than each fillet. Place three lemon slices on each square, then set the salmon fillets on top with the skin side down. Drizzle with olive oil, season with kosher salt and freshly cracked black pepper, and top each fillet with two sprigs of fresh dill.
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When the grill reaches 375–400°F, turn off one burner to create an indirect heat zone. Place the parchment-wrapped salmon on the unlit side of the grill and close the lid. Cook until the salmon reaches your preferred doneness — about 10 minutes for medium-rare, depending on thickness. Remove and serve hot.
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