Preheat the grill to about 375 degrees over medium to medium-high heat.
Place the salmon filet on a large piece of heavy-duty foil.
Drizzle olive oil over and under the salmon. Use a brush to spread the oil evenly.
Sprinkle the salmon with your favorite seasonings.
Seal the foil up to form a packet. Join ends together. Fold and seal, repeat these steps until excess foil is used. Then repeat on both sides to form a sealed envelope. See the above photos for a diagram of this process.
Place the salmon on the grill lengthwise. Cook for 7 - 8 minutes.
Turn the foil packet around so the back is now the front. Cook for another 7 - 8 minutes.
Remove the salmon and carefully open the foil packet. Be careful of steam releasing from the packet.
This method works great with both salmon and steelhead.
You can also prepare this in the oven. To do this, simply place the foil packet on a cooking sheet in a 375-degree oven. Bake for about 20 minutes.
We have used garlic 'n herb seasoning, a seasoning made for seafood, and dried dill with some salt and pepper for this recipe.
We usually serve the salmon directly from the foil. Any leftovers are moved to a plate and covered with plastic wrap before placing it in the refrigerator. Leftover Salmon is fantastic on a salad the next day.