Abigail Stark

Simple, fresh, and ready in under 30 minutes, this grilled salmon is one of those recipes that feels fancy without requiring much effort. The vegetables become tender in the buttery juices while the honey caramelizes slightly, creating a sweet, savory glaze with just a touch of heat.

Ingredients-

Serves 2

2 salmon fillets (about 6 ounces each)

1 medium zucchini, sliced into ¼-inch rounds

½ sweet onion

diced 2 tablespoons butter

divided 2 tablespoons local honey

2 to 3 teaspoons Fish Monger seasoning (or your favorite seafood seasoning)

¼ teaspoon red pepper flakes (more if you like extra heat)

1 tablespoon olive oil (optional, for the vegetables) Salt and black pepper, to taste if needed

Lemon wedges, for serving

Instructions-

Preheat your grill to medium heat (around 375–400°F). Tear off two large sheets of heavy-duty aluminum foil. Divide the zucchini slices and diced onion between the foil sheets, creating a bed for each salmon fillet. If desired, drizzle the vegetables with a little olive oil and season lightly.

Place a salmon fillet on top of each vegetable bed. Sprinkle each fillet generously with Fish Monger seasoning. Top each piece with a tablespoon of butter. Drizzle each fillet with about a tablespoon of local honey. Finish with a pinch of red pepper flakes. Fold the foil tightly into sealed packets, leaving a little room inside for steam to circulate.

Grill for 12–15 minutes, depending on the thickness of the salmon. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Carefully open the foil packets, allowing the steam to escape.

Serve immediately with fresh lemon wedges and spoon the buttery juices over the salmon and vegetables.

Tips-

Yellow squash works beautifully alongside or in place of zucchini.

Add thin lemon slices inside the packet for extra brightness.

Serve with rice, roasted baby potatoes, grilled sourdough, or a simple garden salad.

Fresh herbs like dill or parsley make a beautiful finishing touch.