BBQ Newspaper Baked Salmon - Everyday BBQ

Cut thick slices through the skin side of the salmon fillets.

Toast pine nuts to enhance flavor.

Chop a generous handful of chives and flat leaf parsley and add to a bowl.

Mince 3 cloves of garlic and add to the bowl with the herbs.

Add a good shake of capers and a little bit of olive oil to the bowl.

Stir the mixture to combine.

Lay a large sheet of baking paper on a surface and place one salmon fillet skin side down on it.

Spoon the herb stuffing over the top of the first salmon fillet, spreading it to the edges.

Place the second salmon fillet on top, turning it so the thick side matches the thin side of the first fillet.

Wrap the salmon tightly in the baking paper.

Wrap the parcel in several layers of newspaper for insulation.

Dip the wrapped parcel quickly in water to add moisture.

Set up the grill in a 50/50 setting with charcoal on one side and nothing on the other.

Place the salmon parcel on the indirect side of the grill, away from direct heat.

Cook the salmon for about 45 minutes, monitoring the temperature with a Weber Connect smart grilling hub.

Prepare a dressing by mixing Greek yogurt, lemon zest, pepper, and a pinch of Maldon salt in a bowl.

Wait until the salmon reaches an internal temperature of 60 degrees Celsius.

Remove the salmon from the grill and cut it through the middle to check for doneness.

Equipment Needed

Allergens