Grilled Honey Chipotle Salmon Foil Packets With Summer Squash

Ingredients

4 tbsp. butter, melted

2 tbsp. honey

1 tbsp. 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

1 small red onion, chopped

1/4 c. packed basil leaves, torn

Lime wedges, for serving

Preparation

Step 1Heat grill to medium-high. In a small bowl, whisk butter, honey, chipotle chili powder, garlic, and ½ teaspoon salt; set aside.Step 2Season both sides of salmon with ¾ teaspoon salt. In a medium bowl, toss zucchini, summer squash, and red onion with ¼ teaspoon salt.Step 3Lay 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.Step 4Grill, 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.

The honey chipotle sauce has a very slight heat to it. If you prefer a milder sauce, use regular chili powder and a pinch of smoked paprika to mimic the chipotle’s smokiness without the spice. If you like intensity and can stand the heat, add up to 2 tablespoons of the chipotle chili powder.  While the packets are great on the grill, they can also be prepared in the oven. Bake the prepared foil packets on a rimmed baking sheet sheet tray in a 425º oven for 16 to 20 minutes.