SWEET N' SOUR GRILLED SALMON

Salmon filets are one of my favorite things to cook on the grill. Grilling salmon my way is quick, easy, and requires zero clean up!

This sweet n’ sour salmon is one of my go-to tried and true recipes & a crowd-pleaser.

The ingredients complement the natural sweetness of wild salmon while giving it a little tangy-ness and spice!

the sweet comes from the sAlmon, honey, and herbs.

The sour comes from the apple cider vinegaR & mix of seasonings.

Here’s what you’ll need:

• Heavy Duty Aluminum Foil

• 2 (3-5 oz) Wild Salmon Filets or 1 Large Wild Salmon Filet

• Honey - 1/4 cup

• Apple Cider Vinegar - 1/4 cup

• Turmeric - 1/4 teaspoon

• Black Pepper - 1/4 teaspoon

• Cayenne Pepper - 1/4 teaspoon

• Handful of Fresh Herbs - your choice
  —Dill, Parsley, Basil, Thyme, & Oregano all pair well with salmon—
  
  

  **Wild salmon has a higher omega 3 to omega 6 fatty acid ratio (1:10) and is naturally higher in minerals, including potassium, zinc & iron than farmed salmon.

  **Farmed salmon is higher in fat, contains much more omega-6 fatty acids, and three times the amount of saturated fat than wild salmon. It also has ~46% more calories because of the extra fat.

  Here is a good article that further compares the nutrition composition of wild salmon & farmed salmon

  
  LET’S GET COOKING!

Step 1: PREP

Lay out a large piece of aluminum foil. You want the foil to be about 4x larger than your salmon filets so it completely encloses the filets without any openings.

Place your salmon filets in the middle of the foil and slightly curl up the sides of the foil so that no liquid runs out onto your countertop when you season the salmon.

Step 2: SEASON

Measure out your ingredients and get seasoning. I like to start with the apple cider vinegar. Pour it evenly onto the filets. You can use your fingers to pat it onto the surface to avoid having it run over onto the foil.

Add the honey. If you’re not fond of measuring (like me), just add a nice drizzle to the filets. Or divide honey so it coats the filets evenly.

Add the turmeric, black pepper, & cayenne pepper.

Then, de-stem your herbs (if they have any stems) & throw the herbs on top. No need to chop up the herbs for this recipe!

Step 3: WRAP THE SALMON

Tightly wrap up your salmon in the tin foil. You want to fold the tin foil over the salmon with the bottom and top excess foil first. Then pinch the foil together on the sides and roll it in towards the salmon to make it nice and tight.

We don’t want any open air pockets so that we create the perfect steam & grill effect!

After sealing up your salmon, start your grill.

We want the grill at about 425 degrees F before putting the salmon on.

Step 4: GRILL

Once the grill reaches about 425 F, place the foiled salmon on the grill.

Close the grill and make note of the time. Salmon does not require much cooking time.

Thin filets may only take 10 minutes so I like to check the salmon at 10 minutes and go from there.

To check the status of your salmon after 10 minutes, grab some tongs, and carefully unwrap the top and bottom folds of tin foil. You can use the tongs to flake a small piece of the salmon. You should be able to tell by the texture and color whether it is close to being done.

If you’ve had it on for 20 minutes.. it’s likely overdone. 10-15 minutes is usually the sweet spot!!

Be careful when taking the foiled salmon off the grill. Make sure the foil is sealed up again so hot juice doesn’t escape.

I like holding a platter in one hand and using the tongs to carry and push the salmon onto the platter.

Voila! Now dig in, enjoy, and throw away the tin foil when you’re finished. Mess free and oh-so tasty!

Have you ever cooked salmon this way? Let me know how you like the recipe in the comments. Enjoy! XOXO