Serves 4 to 6
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients

1 frozen Alaska Salmon side (1.5 to 2.5 pounds)
Heavy-duty aluminum foil (18-inches wide)
High-heat cooking spray
Oil (olive, canola or grapeseed)
SEASONING OR SPREAD OF CHOICE
 

Directions

Heat grill to medium-high (400°F).  Spray-coat dull side of aluminum foil (18-inch wide sheet, cut 4” longer than salmon side).  Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.  Brush both sides of frozen fish with oil and place on foil (skin side down).  Bring long sides of foil together and fold over several times to seal; roll up short ends to form a packet.  Place packet, seam side down, onto grill grate and cook 8 to 10 minutes.  

Remove packet from grill, open, and add seasoning of choice (below). Crimp loosely to close, and return to grill (seam side up).  Cook an additional 8 to 10 minutes, just until fish is opaque throughout.


ASIAN SEASONING:
2 Tablespoons each: white miso, seasoned rice vinegar, slivered fresh ginger, sliced green onions, sliced onions.  
Salt, to taste, just before serving
OR
2 Tablespoons each white miso and lemon juice
1 Tablespoon chopped chives
1 teaspoon each sesame oil and red pepper flakes
1/2 teaspoon ground ginger
Salt, to taste, just before serving


ADOBO SPREAD:
Juide of 1 lime half
2 Tablespoons chopped canned chiles in adobo sauce
2 teaspoons chopped fresh thyme
1 teaspoon packed brown sugar
Sea salt, to taste, just before serving
1/4 cup chopped parsley or cilantro, just before serving

Squeeze lime juice onto salmon.  Blend canned chiles, fresh thyme and brown sugar.  Spread over cooked side of salmon; close packet lightly and return to grill and cook an additional 8 to 10 minutes, just until fish is opaque throughout.  Season with sea salt and ¼ cup chopped parsley or cilantro just before serving.


THAI SEASONING:
Juice of 1 lime
2 teaspoons Asian chili-garlic sauce
1/4 cup chopped cilantro
1/2 teaspoon each sea salt and brown sugar


SOY-HONEY SEASONING:
Juice of 1 lime
1 Tablespoon honey
2 Tablespoons soy sauce
2 teaspoons wasabi powder or 1 teaspoon wasabi paste


MOROCCAN SEASONING:
2 Tablespoons each harissa and chopped cilantro
1 Tablespoon each chopped parsley and olive oil
Salt, to taste