Ingredients
Equipment
Method
Preparation Steps
- Thaw the salmon fillets overnight in the refrigerator or under cool running water for 10-15 minutes.
- Preheat your grill to medium heat (375-400°F).
- Melt the butter and stir in minced garlic and honey.
- Zest and juice the lime into the butter mixture, then add chopped cilantro, salt, and pepper.
- Prepare a large piece of foil, spoon the cilantro-lime mixture in the center, and layer sliced summer squash on top.
- Place the thawed salmon fillet on top, drizzle with remaining sauce, and seal the foil packet tightly.
- Place the sealed foil packet on the grill and cook for about 15 minutes, checking for doneness.
- Once cooked, open the packet carefully and serve over jasmine rice or pasta, drizzling with pan juices.
Nutrition
Notes
Ensure to use quality salmon for optimal flavor and health benefits. Adjust cooking time based on fillet thickness.
