Grilled Alaskan Sockeye Salmon with Herbs and Garlic

Ingredients:

• 0.7 kg of Alaskan sockeye salmon
• 1.5 tsp coarse salt
• 0.5 tsp freshly ground black
• 0.5 cups white wine
• 2 tablespoons melted butter or extra-virgin olive oil
• 2 tablespoons minced fresh garlic
• 2 tbsp chopped herbs
• Special equipment: heavy-duty foil

Preparation:

1. Remove the Alaskan sockeye salmon from the refrigerator 15 minutes before cooking. Preheat the grill to 375°F (190°C). Cut two sheets of wide, heavy-duty aluminum foil about 6 inches longer than the fish. Stack the sheets of foil (shiny side down), place them on a baking sheet, and spray generously with cooking spray. Place the fish, skin-side down, in the center of the foil.
2. Lift the sides of the foil up (2-5 cm) so that the sockeye salmon rests in a shallow pan, leaving at least 2 cm around the fish. Sprinkle the fish with salt and black pepper. In a small bowl, combine the wine, butter, garlic, and herbs. Drizzle the mixture over the fish. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the sockeye salmon with foil. Cover the grill with a lid and bake for 10-13 minutes, until the fish is slightly translucent in the center (it will continue to cook when removed from the grill). Remove from the grill and let rest for a few minutes before serving.
3. In the oven.
   
   Bake in the oven at 190°C for 12-15 minutes, until the fish is slightly translucent in the center. Check for doneness after 10 minutes. Be sure to let the sockeye salmon rest for a few minutes before serving.