Lemon Butter Salmon with Veggies
WITH WILD SALMON STEAKHOUSE
Campfire veggies in foil get a sophisticated upgrade with citrusy lemon butter salmon.
STEP 1: Heat gas grill on medium or charcoal grill until coals are ash white.
STEP 2: Cut two sheets of foil about 12 inches long. Spray foil with non-stick cooking spray.
STEP 3: Boil water and add salt. Add corn and cook for ten minutes.
STEP 4: Cut vegetables and place in a bowl. Add cooked corn, butter, lemon zest and seasonings. Toss to coat.
STEP 5: Remove skin from Wild Salmon Steakhouse. Reserve marinade.
STEP 6: Divide the vegetable mixture over foil and top with salmon. Use reserved marinade to top salmon.
STEP 7: Squeeze fresh lemon over the top of each packet.
STEP 8: Fold the foil packet crosswise over the salmon mixture to completely cover the food. Roll the top and bottom edges to seal.
STEP 9: Place foil packet on the grill and cook until just cooked through, about 15-20 minutes.
STEP 10: Serve with lemon slices and additional sides of melted butter.
- 12 Morey’s Wild Salmon Steakhouse fillets
- 2 Tbsp. butter, melted
- 1 Tbsp. freshly grated lemon zest
- 1 Tbsp. Fisherman’s Wharf seasoning (or seasoning of your choice)
- 8 oz. (10 to 16 spears) fresh asparagus, cut into thirds
- 4 ears of corn, cleaned and cut into thirds
- 1/2 pound red potatoes, cut into 1-inch cubes
- 1 cup fresh broccoli, diced
- 1/2 cup thinly sliced onion
- 2-3 lemons
- Salt and freshly ground black pepper
Additional Product Options
Belgian Style Lambic
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