This recipe combines the rich flavors of salmon with the savory crunch of pancetta and the creamy tang of herb-infused cheese, all grilled to perfection.
Preheat your grill to high heat.
Ensure the grill is clean and well-oiled to prevent sticking.
Cut four sheets of heavy-duty foil, large enough to wrap each salmon fillet.
Using heavy-duty foil ensures the packets hold together during grilling.
Place each salmon fillet on a sheet of foil. Drizzle with olive oil and sprinkle with black pepper.
You can add a squeeze of lemon juice for extra freshness.
Top each fillet with a slice of crispy pancetta and a generous spoonful of herb cheese.
Ensure the toppings are evenly distributed for consistent flavor.
Wrap the foil around the salmon, leaving a small opening at the top for steam to escape.
Leave some space inside the packet for the heat to circulate.
Place the packets on the grill and cook for 8-10 minutes, or until the salmon is opaque and flakes easily.
Avoid overcooking to keep the salmon moist and tender.
Carefully open the packets and transfer the salmon to serving plates. Garnish with cherry tomatoes.
Serve immediately for the best taste and texture.
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