Honey Crusted Salmon in Foil

Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
9
Serves:
8
Advertisement

ingredients

  • 2 lbs skinless salmon fillet, thawed,rinsed and dried
  • 2 tablespoons butter (about 2 condiment packets)
  • 12 cup lemon juice (about 8 condiment packets)
  • 12 cup honey (about 8 condiment packets)
  • 2 teaspoons salt
  • 14 teaspoon black pepper
  • 14 teaspoon paprika
  • 14 teaspoon shrimp boil seasoning
  • 14 cup honey mustard dressing (about one salad serving packet)
Advertisement

directions

  • Use doubled, heavy aluminum foil cut into large 2 foot rectangle.
  • Spray foil with cooking spray.
  • Dust foil with a pinch of each seasoning.
  • Place equal portions of the fish fillets on foil pan.
  • In a saucepan, melt margarine.
  • Add lemon juice, honey, salt, pepper, and spices.
  • Stir to blend well.
  • Fold the foil around the filets like a pan side to keep juices from draining.
  • Crimp corners of rectangle to seal.
  • Pour honey butter mixture over the fish, sprinkle with paprika, and shrimp seasoning.
  • Place on medium hot grill.
  • DO NOT TURN THE FILETS WHILE COOKING!
  • Cover with a second loose piece of foil to steam top of fish and grill for 8-10 minutes.
  • Remove foil and grill for 4-6 minutes more until top of fish is firm.
  • Puncture foil bottom with skewer or fork in two or three places to drain excess juices into the fire.
  • USE CAUTION AND AVOID FLARE UPS!
  • Check filet bottoms with spatula.
  • Grill for 2-4 minutes more to give the bottom of the filets a deep golden crust.
  • Fish should flake easily when done.
  • Remove from foil with non-stick spatula.
  • Serve filet slices with honey mustard dressing drizzle.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This recipe is always a hit with our tailgate crowd. I wrote the recipe for camping, as well as for backyard cooking.
     
  2. Wow! Delicious and moist. I did not have honey mustard dressing so just added 2 tablespoons of mayonnaise and mustard which curdled- next time I would just put in mustard. There was lots of sauce which maybe could be reduced to half if you did not plan on using--say over rice? Also, when we make this again we will put it in an aluminum foil container-the tin foil approach was pretty flimsy. Thanks Major Woods for posting. Made for My-3-Chefs '08.
     
Advertisement

RECIPE SUBMITTED BY

I am writing a new camping recipe book for the Boy Scouts. I have over 11 years of camp cookery experience and would love to see your favorite camping recipes.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes