This is a sponsored post written by me on behalf of Shaw’s Supermarket. All opinions are 100% mine.
Cilantro Lime Grilled Salmon in Foil is a simple healthy meal with quick and easy clean-up. In this dish, Open Nature® Wild Sockeye Salmon is topped with freshly chopped cilantro, lime, honey, and garlic. The salmon is wrapped in foil along with summer squash and grilled.
It’s nutritious, delicious, and a breeze to make!
GRILLED SALMON IN FOIL
Grilling salmon in foil packets with summer vegetables is one of the easiest healthy dinners you can make. The flavors meld beautifully and a delicious pool of tasty sauce is created right in the packet. Simply plate the fish and veggies with rice or pasta and drizzle the sauce over the top, for a complete meal.
The individually sealed wild salmon fillet servings from Open Nature and the use of foil make this recipe not only super easy to make, but also to clean-up.
HOW TO MAKE CILANTRO LIME SALMON ON THE GRILL
Let’s make some of these enticing wild salmon and vegetable packets.
The recipe serves two and takes about 20-25 minutes to prepare. If you need more servings simply get more two packs of the salmon. Use the servings adjuster in the recipe card to update other ingredient measures.
INGREDIENTS
All you need to prepare this meal:
- a package of Open Nature® Wild Caught Sockeye Salmon Fillets (contains 2 fillets)
- butter
- minced garlic
- honey
- a lime
- fresh chopped cilantro
- sea salt and pepper
- sliced summer squash
Two pieces of foil to wrap the dinners in.
PREPARATION
Thaw the salmon fillets overnight in the refrigerator or under gently running water.
Preheat your grill to medium or roughly 375-400 degrees F.
Melt the butter and add the garlic and honey. Stir.
Zest the rind of one lime into the butter, set the lime aside. Add the chopped cilantro, along with salt and pepper to taste.
Quarter the zested lime and squeeze the juices into the bowl. Mix well.
Swirl a spoonful of the mixture onto the center of a foil piece. Arrange a layer of the sliced summer squash, then place a salmon fillet over the vegetables. Next scoop cilantro sauce onto the salmon. Use all of the topping between the two fillets.
Fold the sides of the foil in and pinch to seal and create packets. Grill for about 15 minutes.
Times will vary, based on actual temperature of grill and thickness of the salmon fillets. I check mine shortly before 15 minutes and reseal if more cooking is required.
Serve the Cilantro Lime Salmon Fillets and summer squash over your choice of rice or pasta. Make sure to pour the juices over the top to serve as a sauce.
OVEN VERSION
Some days are not well-suited for grilling. If you need to prepare your sockeye salmon in the oven, simply follow along with the directions for the grill but place the foil packets on a sheet pan and pop in a preheated oven (400 degrees F). The packets will be ready in about 15 minutes.
OPEN NATURE SEAFOOD
All Open Nature® labeled seafood is wild caught with no preservatives.
Open Nature® Responsible Choice seafood is sustainably sourced. The labeling ensures us that the Seafood products we are buying have been raised or caught in ways that help safeguard future supplies, helping to keep ocean ecosystems thriving.
The respected non-profit sustainable seafood consultancy FishWise is the company’s longtime partner in these extensive efforts to offer responsibly and sustainably sourced seafood.
I shopped at my local Shaw’s Supermarket, but you can also find Open Nature® Wild Caught Sockeye Salmon Fillets exculsively at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Star Market, Tom Thumb and Vons.
Shaw’s Supermarket also offer Grocery Delivery and DriveUp & Go™ for convenient ways to shop! I actually had mine delivered.
Equipment
- foil
Ingredients
- 12 oz package of Open Nature® Wild Caught Sockeye Salmon Fillets contains 2 fillets
- 2 tbsp butter
- 1 clove garlic minced
- 1 tbsp honey
- 1 lime
- 1/4 cup fresh chopped cilantro
- sea salt and pepper to taste
- 1 summer squash sliced
Instructions
- Thaw the salmon fillets overnight in the refrigerator or under gently running water.
- Preheat your grill to medium or roughly 375-400 degrees.
- Melt the butter and add the garlic and honey. Stir.
- Zest the rind of one lime into the butter, set lime aside. Add the chopped cilantro, along with salt and pepper to taste. Quarter the zested lime and squeeze the juices into the bowl. Mix well.
- Swirl a spoon of the mixture onto the center of a foil piece. Arrange a layer of the sliced summer squash, then place salmon over the vegetables. Next scoop the cilantro sauce onto the salmon.
- Fold the sides of the foil in and pinch to seal.
- Grill for about 15 minutes. Times will vary, based on actual temperature of grill and thickness of the salmon fillets. I check mine shortly before 15 minutes and reseal if more cooking is required.
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