Ingredients:

  • 4 (6 oz / 170 g) salmon fillets, skin-on or skinless
  • 3 tbsp (42 g) brown sugar, packed
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) fresh lemon juice
  • 2 cloves (6 g) garlic, minced
  • 2 tbsp (28 g) unsalted butter, melted
  • 1/2 tsp (3 g) smoked paprika
  • 1/4 tsp (1.5 g) black pepper
  • 1 lemon, thinly sliced into rounds
  • 1 tbsp (4 g) fresh parsley, chopped

Instructions:

  1. Tear four large sheets of heavy-duty foil (approx. 12x18 inches).
  2. In a small bowl, whisk together brown sugar, soy sauce, lemon juice, minced garlic, melted butter, paprika, and pepper until the sugar is mostly dissolved.
  3. Place one salmon fillet in the center of each foil sheet. Spoon the glaze generously over the top of each fillet, ensuring the sides are coated.
  4. Top each fillet with one or two lemon slices.
  5. Fold the sides of the foil up and over the salmon, meeting in the middle. Fold the ends tightly to create a sealed pouch, leaving about an inch of headspace above the fish for steam circulation.
  6. Preheat your grill to medium-high heat (approx. 400°F / 200°C).
  7. Carefully place the packets directly on the grill grate. Close the lid to maintain a steady oven-like environment and grill for 10–12 minutes.
  8. Remove the packets using tongs. Use a meat thermometer to ensure the thickest part of the fish reaches 135°F (57°C) for medium or 145°F (63°C) for well-done.
  9. Garnish with fresh parsley and serve.