Tender salmon fillets are gently steamed inside a foil parcel with fresh leeks and dill, cooked directly in the embers of the fire for a wonderfully smoky flavour.
Ingredients
about 180g each
trimmed and thinly sliced
roughly chopped
to taste
to taste
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smokeandsoil.com/recipes/fire-baked-salmon-with-leeks-and-dill
by L Field
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Health Notes
Salmon is an excellent source of omega-3 fatty acids, which support heart and brain health.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
450
kcal
40g
protein
10g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
Simple wedges of fresh lemon to accompany grilled dishes.
Prepare the foil parcels
Lay out four large sheets of heavy-duty foil. In the centre of each, place a salmon fillet, skin-side down. Season each fillet generously with salt and pepper. Divide the sliced leeks and chopped dill between the parcels, scattering them over and around the salmon.
Seal the parcels and cook
Dot the top of each salmon fillet with butter. Bring the long edges of the foil together and fold them over several times to create a seal. Then, fold and crimp the short edges to create a completely sealed, airtight packet. Carefully place the parcels directly onto the hot embers.
Cook and rest
Cook for 15-20 minutes, depending on the heat of your fire and the thickness of the salmon. The fish is cooked when it flakes easily with a fork. Carefully remove the parcels from the fire using tongs and let them rest for 5 minutes before opening.
Serve
Serve the salmon straight from the foil parcels, allowing everyone to enjoy the aromatic steam as they are opened. Accompany with lemon wedges for squeezing over and some crusty bread to mop up the buttery juices.
Health Notes
Salmon is an excellent source of omega-3 fatty acids, which support heart and brain health.
Per serving (estimate)
450
kcal
40g
protein
10g
carbs
28g
fat
