Season salmon fillets liberally with sea salt and fresh cracked black pepper. Spread 1 tablespoon (15 g) of dijon mustard on the tops of each salmon fillets.
Layer 2 lemon slices, a sprig of tarragon and dill, a few slices of shallot, 1 tablespoon (15 g) of butter, and some garlic on each salmon fillet. Splash the tops of the fillets with a big gulp of olive oil.
Wrap salmon fillets individually in aluminum foil.
Put aluminum foil wrapped salmon directly on the fire.
Cook for 20 minutes, or until fish is cooked.
Season salmon fillets liberally with sea salt and fresh cracked black pepper. Spread 1 tablespoon (15 g) of dijon mustard on the tops of each salmon fillets.
Layer 2 lemon slices, a sprig of tarragon and dill, a few slices of shallot, 1 tablespoon (15 g) of butter, and some garlic on each salmon fillet. Splash the tops of the fillets with a big gulp of olive oil.
Wrap salmon fillets individually in aluminum foil.
Put aluminum foil wrapped salmon directly on the fire.
Cook for 20 minutes, or until fish is cooked.
