Dill and Basil Grilled Salmon

Rating 4.5 out of 5

Warm weather and a break in the rain clouds means grilling time! Brian found a simple grilled fish recipe on backpacker.com and wanted to try it out. Backpacker admits the recipe is more for car camping than backpacking so I figured it would be perfect at home on the charcoal grill. We served it with a side of sweet potato fries and green beans.

Ingredients

2 tablespoons olive oil
Salt and black pepper
2 salmon fillets
1 tablespoon lemon juice
1/2 white onion, chopped
2 tablespoons chopped garlic
1 tablespoon chopped fresh basil
3 tablespoons chopped fresh dill (we used Penzeys Parisien Bonnes Herbes)
1 large lemon, sliced

Directions

1. Start your charcoal.

2. For each fillet, take a sheet of foil and pour 1 tablespoon of olive oil on it.

3. Sprinkle lightly with salt and pepper. Lay your salmon fillet on the oil, then pour the other tablespoon of olive oil on the surface and sprinkle lightly with salt and pepper. Squeeze some lemon juice on top. Throw your onion on top of that, along with your garlic and basil. Sprinkle with the dill, then place the sliced lemon on top of everything. Place another piece of foil on top and seal the edges of the top and bottom pieces of foil.

4. Grill over indirect heat for 35 minutes (or over a fire using a backpacker's grill), or until the salmon is cooked to your liking.