• 1 salmon fillet for 2 to 3 people • 1 tablespoon of olive oil • salt • freshly ground pepper • 1 tablespoon of lemon juice • 2 shallots, finely chopped • Parsley
Preparation of recipe
Cut the foil large enough to completely cover a net. Pour the olive oil and the lemon juice and dip the tenderloin on all sides. Place the skin underneath. Season with salt and pepper and sprinkle with parsley. Sprinkle the shallots on top. Close well and macerate for 30 minutes before putting on the BBQ over low heat on the top rack, lid closed. During cooking, turn the foil occasionally. Cook for 20 or 25 minutes.
Note: The amount of lemon equals the juice of 1/2 fresh lemon. You can serve this salmon with baked potatoes or a packet of vegetables (butter, onions, carrots and potatoes) that will take the same cooking time.
Tip: You do not like salmon? Replace with any fish of your choice (cod, bream, sea bass, sea bass, etc ...)
Ideal wine to accompany your Barbecued Salmon Papillote: