Coho Salmon in Foil

An easy week night family meal at home, camping or a no-fuss lunch prep recipe, place the salmon into foil and then customize your veggie choice to suit your taste! On the BBQ or in the oven – it comes together quickly and with no major clean up – thats a win / win in our books!

Our friend and Chef Cory Walby of Saturday Night Test Kitchen in partnership with Go Wild BC Salmon, created this dish with our delicious coho salmon, but you can sub in any of the 5 species of salmon we carry.

Ingredients

• 1 4oz portion of wild Skipper Otto salmon (coho was used in photo)
• 1/4 tsp sea salt (fine)
• 1/4 tsp cracked pepper
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika

Then add vegetable medley (feel free to subsititute)

• 4 mini potatoes – cut and quartered
• 4 patty pan squash – smaller in size, halved or quartered
• 3 larger cherry tomatoes – halved
• 1 Tbsp butter
• 1 garlic clove – finely diced
• 1 tsp chopped chives
• chopped parsley – garnish

Directions

1. Preheat the bbq to 375 degrees – cooking directly over the heat  (note: more foil packs, mean more burners on)
2. Cut an 18 inch piece of aluminum foil, and place ingredients in the center
3. Place salmon in the middle of the foil, season with salt, pepper, oregano and paprika
4. Around the outside of the salmon, place all cut vegetables, and dot the butter around the vegetables, and sprinkle garlic and chives on top
5. To fold the foil pack, pull in the sides of the foil over the salmon and fold tightly. Next pull the other two sides together over the foil and fold tightly. Leave a small gap in the foil to allow some of the steam from the pack to release while cooking (note: you want to retain the liquid as much as possible)
6. Once the BBQ has come to temperature, place the foil packs on the heated grill and allow for direct cooking for 10-12 minutes. Close the lid.
7. After 10-12 minutes, open the grill and open the foil slightly and test the salmon and vegetables with a fork. If it needs a few more minutes, close the foil up and cook to your liking.
8. Once the salmon is cooked, remove the foil pack from the grill, and allow to sit for 3 minutes before plating
9. To serve, remove the contents from the foil pack and plate. Pour the juices from the pack over the salmon and garnish with fresh parsley.

Additional notes: Keep in mind – the cooking time for salmon is roughly 10-15 minutes depending on the thickness, so whatever vegetables you include in the foil pack, ensure they will cook in the same amount of time.

Servings: recipe is portioned per person – scale accordingly

Cook time: 15-20 minutes depending on thickness of filet (prep time 10 minutes)

Source: Chef Cory Walby – check him out on Instagram at @saturday_night_test_kitchen and Go Wild BC Salmon