Salmon Fillets with Walt Garrison BBQ Rub


  • 20 asparagus spears, trimmed

  • 4 6-oz. skin-on salmon fillets

  • 4 tbsp. butter, divided

  • 2 lemons, sliced




1. Lay two pieces of foil on a flat surface. Place five spears of asparagus on foil and top with a fillet of salmon, 1 tablespoon butter, two slices lemon, and sprinkle Walt Garrison BBQ Rub. Loosely wrap, then repeat with remaining ingredients until you have four packets total.

2. Heat grill on high. Add foil packets to grill and grill until salmon is cooked through and asparagus is tender, about 10 minutes.

3. Let rest 5 minutes before serving.