Preheat the grill to medium heat.

Using half of a salmon (about 2 pounds), remove all pinbones and lay the fish on a double sheet of foil.

Rub salmon with 2 tablespoons olive oil. Using 2 tablespoons chopped fresh chives and 1 tablespoon chopped fresh tarragon, sprinkle the herbs over the salmon.

Sprinkle 1 clove garlic, chopped, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper over the herbs.

Hello, gorgeous.

Fold all four sides of the foil up and pour 1/3 cup dry vermouth over the salmon.

Seal the foil by folding it as though you wrapping a present.

Slide the foil packet onto the grill and close the lid. Cook until the salmon is just cooked through (don’t let it dry out). My salmon only took 12 minutes, but it will depend on the thickness of the fish.

Unwrap the salmon from the foil, cut into pieces and serve hot or at room temperature. Serve with lemon wedges.

If you prefer, the salmon can be baked an oven set at 400 degrees F. Place the foil packet on a baking sheet and cook as directed above.

Barbecued Salmon in Foil with Tarragon, Chives & Vermouth

1/2 salmon (about 2 pounds), pinbones removed
2 tbsp olive oil
2 tbsp chopped fresh chives
1 tbsp chopped fresh tarragon
1 clove garlic, chopped
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/3 cup dry vermouth
Lemon wedges

Preheat the grill to medium heat.

Lay the salmon on a double sheet of foil and rub it with olive oil. Sprinkle chives, tarragon, garlic, salt, and pepper evenly over the salmon.

Fold all four sides of the foil up and pour vermouth over the salmon. Seal the foil by folding it as though you wrapping a present. Slide the foil packet onto the grill and close the lid. Cook until the salmon is just cooked through (don’t let it dry out). My salmon only took 12 minutes, but it will depend on the thickness of the fish.

Unwrap the salmon from the foil, cut into pieces and serve hot or at room temperature. Serve with lemon wedges.

Serves 6.