Ingredients
2lbsside of salmon,boneless and skinless
4tbspbutter
8clovesgarlic, peeled and roughly chopped
¼cupdry white wine
2tbspfreshly-squeezed lemon juice
salt and pepper
¼cupchopped fresh Italian parsley
¼cupthinly-sliced green onions
Preparation
Heat oven to 375 degrees F. Or heat a grill to medium heat.
Line a large baking dish with a large piece of aluminum foil.
In a small saucepan, heat butter over medium-high heat until melted. Stir in the garlic and cook for 1 to 2 minutes until fragrant. Remove from heat and stir in the white wine and lemon juice.
Using a pastry brush, brush the butter mixture on the foil until it is evenly covered. Lay the salmon out on the foil.
Then pour the remainder of the butter-garlic mixture on top of the salmon and brush it around until it evenly covers the salmon. Season the salmon evenly with a few generous pinches of salt and pepper.
Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed.
Bake for 14 to 15 minutes, or until the salmon is almost completely cooked through.
Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed.
Change the oven setting to broil, then return the fish to the oven and broil for 3 to 4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through.
If you grill the salmon, carefully transfer the packet of salmon to the grill, and grill for 12 to 14 minutes, or until the salmon is almost completely cooked through.
Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. Continue cooking for 3 to 4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through.
Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley and green onions, and serve immediately.
