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Grilled Salmon with Tomatoes & Basil

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Servings: 4
  • Course: Main Dish

This recipe is so beautiful and yet so simple to prepare—it’s perfect for entertaining. You just spread a side of salmon with minced garlic, sprinkle with fresh basil, then layer sliced tomatoes on top. Put it on the grill for 10 minutes and you’re done!

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds Wrap® Heavy Duty Aluminum Foil is ideal to use when you're making heartier meals or foil packets for the grill.

Ingredients

  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 whole wild salmon fillet (also called a “side of salmon,” about 1 1/2 pounds)
  • ⅓ cup plus 1/4 cup thinly sliced fresh basil, divided
  • 2 medium tomatoes, thinly sliced
  • ¼ teaspoon freshly ground pepper
  • Reynolds Wrap® Heavy Duty Aluminum Foil

Directions

Step 1

Preheat grill to medium.

Step 2

Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.

Step 3

Check the salmon for pin bones and remove if necessary. Measure out a piece of Reynolds Wrap® Heavy Duty Aluminum Foil large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.

Step 4

Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.

Check Filet for Bones

Small white pin bones may still be in the salmon fillet. To remove the bones, place your hand underneath the fillet to bend it up slightly, exposing the row of bones running down the length—they will poke out of the flesh and point at an angle toward the wider end of the fillet. Grasp each bone with a clean pair of tweezers or needle-nose pliers and gently pull it out in the direction of the wide end of the fillet.

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