Servings: 6
Prep Time: 15 Min.
Cook Time: 13 Min.

+ 1-1/2 lb. Alaska Sockeye Salmon, fresh or thawed
+ heavy-duty aluminum foil
+ cooking spray
+ 1-1/2 tsp. kosher salt
+ 1/2 tsp. freshly-ground black pepper
+ 1/2 c. white wine
+ 2 Tbsp. melted butter or extra-virgin olive oil
+ 2 Tbsp. finely minced fresh garlic
+ 2 Tbsp. chopped fresh herbs

1. Remove Alaska Sockeye salmon from refrigerator 15 min. before cooking. Heat grill to 375°F.
2. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-in. longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1-2-in.) to make a shallow pan around the salmon, leaving at least a 1-in. margin around the fish. Season salmon with salt and pepper.
3. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid.
4. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10-13 min., cooking just until fish is lightly translucent in the center--it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.

* Cook's Tip: Check salmon for doneness at 10 min.

* Variation: Roast in an oven preheated to 375°F, cooking 12-15 min., until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.

* Recipe courtesy of Alaska Seafood Marketing Institute

Calories: 272;   Total Fat: 13g;   Saturated Fat: 4g;   Cholesterol: 84mg;   Total Carbs: 2g;   Fiber: 0g;   Protein: 29g;   Sodium: 729mg;