Ingredients
- 4 tbsp.butter, melted
- 2 tbsp.honey
- 1tbsp. chipotle chili powder or regular chili powder
- 3 cloves garlic, minced
- Kosher salt
- 4 (6-oz.) skin-on salmon filets
- 1 medium zucchini, chopped
- 1 summer squash, chopped
- 1small red onion, chopped
- 1/4 c. packed basil leaves, torn
- Lime wedges, for serving
Directions
- Heat grill to medium-high. In a small bowl, whisk butter, honey, chipotle chili powder, garlic, and ½ teaspoon salt; set aside.
- Season both sides of salmon with ¾ teaspoon salt.
- In a medium bowl, toss zucchini, summer squash, and red onion with ¼ teaspoon salt.
- Lay four 12”-by-16” pieces of foil on a flat surface.
- Divide vegetable mixture between foil packets, filling up half of the center of each piece of foil. Arrange salmon next to vegetables.
- Drizzle salmon and vegetables with the chipotle sauce (stir to combine before using if separated), dividing evenly. Fold and seal edges of foil to create a packet.
- Grill, covered, until salmon is cooked through and squash is tender, rotating packets half way through, 11 to 14 minutes. Sprinkle with basil and serve with lime wedges.