- Heartbeet Kitchen’s spicy grilled salmon in foil
Heartbeet Kitchen’s spicy grilled salmon in foil
Filets of high quality, wild caught salmon, cooked gently from the steam of a foil packet, dressed in a garlicky, spicy butter then finished with fresh lime juice. An incredibly easy recipe that’s perfect for grilling beginners and experts alike, Twin Eagles Partner Heartbeet Kitchen’s Spicy Grilled Salmon in Foil is ready in just 20 minutes on your Twin Eagles grill!
“One of the things I love about my 36” Twin Eagles Outdoor Gas Grill is its versatility. I can count on it to make something as elevated as Rotisserie Prime Rib, or something quick on a weeknight, like this grilled salmon. I’m able to control the heat easily, which is important for cooking the salmon gently. The control panel actually illuminates to provide a precise control knob setting. And best of all, it has interior lights with a hood-activated light switch for nighttime grilling, which we’ve fully embraced.”
—Amanda Paa of Heartbeet Kitchen
Heartbeet Kitchen’s foolproof recipe features a spicy garlic butter made with chili powder and sriracha spread onto the salmon filets before wrapping them in foil. Amanda says this is what keeps the salmon moist and flavorful, and that “the lime juice at the end of cooking brightens the salmon, and provides the acid needed to round out the dish.” Simply mouthwatering.
2 (6 ounce) wild salmon filets with skin on
3 tablespoons very soft butter
3/4 tablespoon harissa powder
1/2 teaspoon sriracha
2 cloves garlic, minced (2 large cloves or 3 small)
1 shallot, thinly sliced
1 lime, 1/2 of it thinly sliced, the other half reserved for the juice
Preheat your grill to 400ºF. (Lid closed)
Pat salmon filets dry with a paper towel and sprinkle with salt. Mix butter ingredients together, and use a knife to spread the butter onto the filets evenly.
Pull out a piece of foil, about 18-20 inches long. Place lime slices in the middle of the foil, then put the salmon on top of the lime slices. Top with shallot slices.
Fold each side of the foil up and over the salmon, so that the salmon is fully enclosed and the sides are tucked underneath, sealing to create a “package”.
Set foil package on grill and cook for 6-7 minutes with lid closed. Open foil and check temperature, removing once salmon reaches 125ºF.
Amanda says, “I prefer my salmon cooked to 125-130ºF (medium-rare to medium), which is when it becomes flaky and moist. If you want to cook your salmon to 145ºF, you will have a very firm, well done piece of fish.”