1
medium lemon, cut into 1/8-inch slices (about 12)
2
tablespoons finely chopped fresh parsley
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Steps
1
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place salmon piece on center of each sheet. Brush 1/2 tablespoon oil over both sides of each salmon piece. Sprinkle each piece with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place about 3 lemon slices flat or overlapping on each piece.
2
Bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3
Place packets on grill over medium-low heat. Cover grill; cook 13 to 16 minutes, rotating packets 1/2 turn after about 7 minutes, until salmon flakes easily with fork.
4
To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Sprinkle with parsley.
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Sprinkle the salmon with toasted white and black sesame seeds before serving.
Look for wild salmon from Alaska in the summer time, farmed Scottish salmon year-round, or steelhead trout (which has the same red, rich flesh like salmon). When you cut the fillet into pieces make the thinner end, closest to the tail, into wider pieces. Put the thicker pieces on the grill for a few minutes before placing the thinner pieces.
Open one packet to check for doneness. Carefully unwrap one fold (steam will be hot). Check doneness and carefully refold if more cooking time is needed.
Try to find salmon fillets that are cut into an even thickness so they will all be ready at the same time.
Use heavy-duty foil for the most secure packets.
To store fresh herbs, wrap in slightly damp paper towels, place inside a resealable food-storage plastic bag and refrigerate.
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