Salmon is such an amazing fish to work with. Not only is it incredibly rich and delicious, but it’s also full of healthy nutrients. Salmon is a great source of protein and omega-3s, which are known to improve heart health, lower blood pressure and improve HDL levels. Here at Sizzlefish, we leave the skin on the bottom of our salmon fillet portions for two reasons: First, some of the highest omega-3 levels are found in the darker flesh along the central "fat line" next to the skin. Second, cooking this delicate fish with the skin side down as it finishes will help keep it moist throughout, for a perfect presentation.
This recipe may seem a bit involved, but trust us, it’s incredibly simple. Cooking in foil makes things so much easier since you don’t have to clean extra dishes, but it also locks in the flavor and moisture of the salmon fillets while they cook. We grilled the salmon in this recipe, but you can easily bake the fillets in the oven if you don’t have a grill. All you have to do is bake the packets in a preheated 375°F oven for 15-20 minutes, just as you would on the grill. While the fillets cook, you will need to prepare the sauce. Trust us, you will want that velvety drizzle of this sweet salty sauce to finish off the dish. We served ours with a simple sauté of shredded Brussels Sprouts cooked with a splash of olive oil, salt and pepper. Delicious!
4 Large Rectangles of Foil
4 Salmon fillets, skin on
Sea Salt, to taste
Freshly ground black pepper, to taste
1 ½ tsp Olive Oil
½ tsp Paprika
¼ tsp Onion Powder
¼ tsp Garlic Powder
2 TBSP Soy Sauce or Coconut Aminos
1 Orange, juiced
3 TBSP Honey
Orange slices for baking and garnish
2 TBSP Orange Juice
2 TBSP Honey
1 TBSP Soy Sauce or Coconut Aminos
Preheat grill to medium-high heat.
Combine the olive oil, paprika, garlic powder, onion powder, soy sauce or coconut aminos, orange juice, and honey in a small bowl; whisk well to combine.
Slice one orange. Place the orange slices on top of each piece of foil, then place a salmon fillet on top of the oranges. Bring the sides of the foil up a bit so the seasonings don’t fall out.
Season each salmon fillet with salt and pepper.
Evenly distribute the sauce mixture on top of each prepared salmon fillet. Fold the foil over sealing it on all sides to prevent leaking while the salmon cooks.
Prepare the sauce by combining the orange juice, honey and coconut aminos or soy sauce in a small saucepan over low heat. Keep warm while you grill the salmon fillets.
Place the foil packets on the pre-heated grill and cook for 10-15 minutes or until the salmon fillets are cooked through and have reached an internal temperature of 145°F.
When done, remove the packets from the grill. Serve with a drizzle of warm sauce.
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