Ingredients
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2 medium lemons, thinly sliced, plus 1 lemon cut into wedges for garnish
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20-30 sprigs (about 1 bunch) mixed fresh herbs, plus 2 tablespoons chopped, divided
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1 clove garlic
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¼ teaspoon salt
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1 tablespoon Dijon mustard
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1 pound center-cut salmon, skinned
Directions
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Preheat grill to medium-high.
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Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef's knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.
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Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).
