This salmon is roasted in what looks like a foil “canoe”. It has a bread crumb crust baked on top that holds in moisture and flavour, while it imparts the lovely tastes of dill and horseradish as it grills.
Photo by Michael Olson. Adapted from ‘Anna & Michael Olson Cook at Home’ (Whitecap Books), 2005.
Preheat your grill to medium. Lay out 2 sheets of heavy foil each a little longer than the length of the salmon fillet. Place the salmon on the foil.
Stir the bread crumbs, dill, horseradish, vodka (if using), melted butter, lemon zest and salt. Squeeze the lemon juice over the salmon and then pack the bread mixture on top in an even layer. Crimp the foil edges just over the salmon to make a ridge that will prevent any juices from escaping. The salmon package will resemble a little canoe.
Place the salmon on the grill and close the lid. Cook for 8 minutes for medium doneness and about 11 minutes for well done.
Remove the salmon using 2 spatulas and place on a serving tray or platter. Decorate around the foil with dill sprigs and lemon wedges, and serve.