If you're hunting for a genuine taste of Sweden, this recipe is for you. My Swedish salmon recipe takes you on a journey, featuring salmon fillets individually wrapped in foil and cooked in grill or oven. Infused with the rich flavors of white wine, onion, and dill, this dish encapsulates the essence of Swedish cuisine.
Whether you're hosting a weekend barbecue, a cozy family gathering, or simply seeking to savor the joys of a well-prepared meal, this grilled foil-packed salmon recipe is sure to become a cherished favorite.
This is a recipe that my Swedish friends love to make when we have a barbecue party. I love it since we can prepare the food outside. The salmon becomes tender and juicy since the foil seals all the liquid, and a lovely sauce is prepared inside the foil from the white wine, butter, and spices.
This Swedish salmon dish is so simple to make. Everyone gets their own salmon packet. If your guests drop in at different times, these can be tossed to the grill upon arrival. My favorite part is the easy cleanup.
- Salmon filet
- Spring onion or chives
- Lemon juice or fresh lemon
- Fresh dill
- Dry white wine-I love Riesling
- Butter-this can be replaced with margarine if you need a milk-free option
- Pepper- you can also use lemon pepper or white pepper.
What salmon to choose?
For this recipe, you can use wild or farmed salmon. Also, rainbow trout is an excellent choice. Rainbow trout is a bit firmer in the flesh and is a bit redder in color.
A boneless half-side filet is perfect; of course, you can buy a whole salmon and make some other dishes also. Do remember to ask for the bones with you since you can boil a lovely salmon broth from them. Check that your salmon is fresh.
Here are some more recipe tips on using the rest of the salmon.
- Prepare 6 large sheets of aluminum foil. Cut your fillet into 6 equal-sized pieces. Put your salmon pieces on the foil with the skinside down. Season with salt, pepper, and lemon juice. If you have fresh lemon, you can grate some lemon zest on top with a microplein and squeeze lemon juice on top.
- Cut some spring onion and fresh dill on top. Even scissors can be used as help.
- Add a tablespoon of butter on top of the salmon pieces. Bring the sides of the foil together and splash some dry wine on top, around 2 tbsp.
- Squeeze the sides of the foil to make tight packets. Cook for 10 minutes on the grill if it is fairly hot. Wait a few minutes until the packets are cooler and safer to handle. Perfect for serving with boiled potatoes and a side salad.
What temperature should you grill salmon?
Salmon is an easy fish to prepare, and you don´t need to worry too much about the temperature if you have left the skin facing the grill. Medium heat is best for salmon ranging around 350-425 F. The skin protects the flesh from burning if your grill is too hot. If it has a lower temperature, it just needs a couple more minutes to be done.
How long do you cook salmon on the grill?
Depending on your grill's heat, it takes 7-20 minutes to prepare your aluminum foil packets. You do not flip them.
How to tell when salmon is cooked?
Open the packet and use a fork to see how the flesh looks inside the fillet. If the flesh separates easily and has changed color from red to a more light tone and has the same color throughout, it is done.
What to serve with
- Side salad
- Jogurt sauce with dill and garlic
Scandinavian-style salmon is served with potatoes of course! Potatoes can be boiled with dill, roasted in the oven, or grilled. Even potato mash is absolutely lovely with this salmon recipe.
If you want to prepare your potatoes on the grill, start with them before the salmon packets. I love to prepare my potatoes as small pieces or wedges and have them in small packets. It is good to have two layers of foil since potatoes can burn quite easily, especially on a charcoal grill. -flavor them with butter, salt, and pepper.
Vegetables are a nice addition also. With this dish boiled/grilled asparagus, broccoli, or cauliflower are great.
If you like to serve some additional sauce, here are some tips: A yogurt sauce with some added mayo, fresh dill, red onion, lemon, lemon pepper, salt, sugar, and garlic powder is very nice. Even a cucumber dip like tzatziki is nice. Bearnaise sauce or a classic mustard sauce (hovmästarsås) are good choices. They are though strong in taste and flavor out the subtle tones of the white wine sauce in the fish itself.
If you feel up to making a variation of this recipe, here are some tips and ideas:
- Chili and lime
- Sweet mustard and dill
- Sour cream salmon- make this recipe in packets
Storing and reheating
If you end up with leftovers, you can store the salmon in an airtight container. Throw away the aluminum foil before storing. The salmon keeps 1-2 days in the fridge. You can reheat it, for example, in the microwave.
Some tips on Scandinavian desserts
Swedish salmon in grill
- aluminium foil
- 600 grams salmon
- ½ stick butter, 60 grams
- 3 stems spring onion
- 1 pot fresh dill
- ¾ cup dry white wine
- 2 teaspoon salt
- 2 teaspoon black pepper
- 6 teaspoon lemon juice
- Prepare 6 large sheets of aluminum foil.
- Rinse your salmon fillet in cold water and pat dry. Cut your fillet into 6 equal-sized pieces with a sharp knife. Leave the skin on.
- Put your salmon pieces on the foil with the skin side down. Season with salt, pepper, and lemon juice. (divide the above amount between the salmon slices.)
- Cut some spring onion and fresh dill on top. Even scissors can be used as help. Add 10 grams of butter on top of the salmon pieces. ( a bit less than a tbsp)
- Bring the sides of the foil together and splash some dry wine on top, around 2 tbsp. Squeeze the sides of the foil to make tight packets.
- Cook for 10 minutes on the grill if it is fairly hot, around 400F (200C). You need 15-20 minutes of bake time with a closed lid if the grill has already cooled down.
- Perfect for serving with boiled potatoes and a side salad.