It doesn’t get much easier than this. Seriously, this Grilled Foil Salmon with Lemon, Capers and White Wine recipe is ready to go on the grill in 5 minutes and it’s ready to eat in 15. The flavors are awesome, it feeds a crowd and is perfect for a hot summer night when turning on the oven is unbearable.
Want to know a secret? I don’t really like seafood. Or fish. Or anything that lives in the water for that matter. Don’t even get me started on seaweed….If it’s super fresh and I have my own
ramekin small bucket of butter to go with, I can usually be swayed to take a few bites but for the most part, I stick to the land animals. I blame it on the fact my mom made me eat fish sticks one too many times as a kid. Any thing that is remotely fishy takes me back to that mid week dinner that I know was quick for her but unfortunately left me scarred. And it’s unfortunate for my husband because he would eat fish at every meal if he could. Given my distaste for fish and the fact we live in a landlocked state, I just don’t prepare it at home that often.
Especially salmon. Of all the fishes to prepare at home, salmon is at the bottom of my list. It always ends up stinking up the house and that really bums me out. I make a ton of salmon and other fish for clients throughout the year so I know how to make and I make it enough that I know how to make it taste good. I just don’t like to make it at home. Call me lazy or stubborn, I’ll own both. BUT- a huge but here- I’m trying to make myself like seafood. A late in life convert if you will. I’ve been making it more and more at home so that not only my husband is taken care of but I don’t want my boys to be finicky like their mama.
My secret to not gagging when I make salmon? PUT IT ON THE GRILL.
I love this recipe for so many reasons. It is a cinch to prepare- with ingredients I almost always have on hand- and it is a zero clean up kind of meal. It’s super easy to adapt the recipe to the number of people you’re feeding and let’s just cut to the chase, IT DOESN’T STINK THE HOUSE UP! Three cheers for that alone. While I can’t tell you that I’m a total convert…yet….recipes like these are a step in the right direction. I love the flavor combo- white wine, capers and lemon get me every time- and if anything, I’ll just keep making it until I do like it. I read somewhere that kids have to eat something like 10 times before deciding if they really like it or not. I’m taking the 6 year old approach. I’ll keep you posted on how that turns out!
In the meantime, hope you’re gearing up for a great week. We just got back from an epic camping trip so for the next few days I’ll be cleaning up that mess and digging myself out of a pile of laundry.
Thanks for reading, everyone! xo, Kelley
A super quick and easy salmon recipe to throw on the grill!
- 1 large 2 lb salmon fillet about 3/4 inch thick
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, thinly sliced
- 1/4 cup white wine
- juice from one lemon (about 3 tablespoons)
- 1 heaping tablespoon capers
- 2 large pieces of aluminum foil
- Heat grill to medium-high.
- Place one piece of foil on a large baking sheet. (This will make it easier to transport to grill.) Crimp the foil at the sides so that the wine and lemon juice don't spread.
- Place salmon, skin side down, on foil. Drizzle salmon with olive oil and sprinkle with salt and pepper. Place lemon slices atop salmon. Sprinkle salmon with white wine, lemon juice and capers.
- Place the other piece of foil over the salmon and make a large packet with a tight seal.
- Place salmon on grill and cook, with the grill cover down, for 10-20 minutes depending on how hot your grill gets and how thick your salmon is. (Mine grill gets to about 450 degrees and I cook the salmon for about 13 minutes.)