Freshwater salmon filet or steelhead – 3 pounds (or more if you are lucky)
Extra Virgin Olive Oil – 2 Tablespoons
Unsalted Butter – 2 Tablespoons
Fresh Ground Pepper – To taste
Kosher Salt – To taste
Fresh Lemon, Sliced – 1 each
Sweet Onion, sliced – 1 each
Garlic Clove, pressed or minced – 3 each
Fresh Herbs, various – Suggested herbs: dill, parsley, thyme, rosemary, chives
Dry White Wine (Pinot Grigio, Chardonnay) – 3/4 cup (or whatever momma splashes in there)
Prepare a long sheet of foil with olive oil and butter. Place salmon filet in center of foil and sprinkle with salt and ground pepper. Next, layer with onions, lemon slices, minced garlic and cut up fresh herbs. Add white wine before sealing the fish in a packet by folding the foil. Place on a hot grill and close the lid. Depending on the size of the filet, cooking times vary. I always check on the Steelhead within 10 minutes of placing them on the hot grill because they are smaller and cook quickly. Salmon may take longer, depending on how “done” you like your salmon. Actually, safe serving temperatures for salmon is 145 degrees F. However, my family prefers the salmon to cook longer than that, until the center of the fish flakes when a fork is placed in the middle, probably close to a medium-well. When done cooking to your preference, remove the foil packet from the grill and place it on a platter. Move the cooked onions and herbs to the side, slice and serve the fish.
I often serve this with cooked brown rice and a steamed or grilled vegetable in season.