Salmon for Supper

These salmon steaks get wrapped in foil with a vermouth-butter sauce, sliced potatoes layered right on top, and grilled over coals or baked in the oven. It’s a full dinner sealed in one packet, and that foil does serious work trapping steam so the fish stays moist while the potatoes cook through.

The sauce is worth noting. Butter melted into vermouth with orange zest and lemon juice creates a bright, herbaceous glaze that’s more complex than a standard lemon-butter. The vermouth brings a subtle botanical note that pairs naturally with salmon’s rich oil.

Brush both sides of each steak before layering on the potato slices. The potatoes need direct contact with the butter mixture and the fish to pick up flavor as they steam.

Seal the foil tightly. Any gaps let steam escape, and without that trapped moisture, the potatoes won’t soften and the salmon dries out.

Pro Tips

• Slice the potatoes paper-thin (about ⅛ inch) so they cook through in the same time as the fish. Thick slices will still be crunchy when the salmon is done.
• Check the salmon at 10 minutes on the grill. It’s done when it flakes easily with a fork at the thickest part.
• Let the foil packets rest unopened for 2 minutes after removing from heat. The carryover cooking finishes the job gently.

Variations

• Replace vermouth with dry white wine or even a splash of gin for a different botanical angle.
• Swap russet potatoes for sweet potato slices, which pair beautifully with the orange zest.
• Add thin lemon rounds on top of the potatoes for extra citrus punch and a pretty presentation when you open the packet.