- Prep Time
- 4 6 ounces 1-inch-thick salmon fillets, skin on and at room temperature
- 1/2 cup ranch dressing
- 3 slices bacon, cooked and crumbled
- 1/4 crumbled feta cheese
- 2 tomatoes, chopped
Preheat a grill to high. Cut four 8-by-12-inch sheets of heavy-duty foil. Place each salmon fillet skin side down on a sheet; top each with 2 tablespoons ranch dressing, 1 tablespoon bacon and 1 tablespoon feta; season with pepper. Fold up the sides of the foil, leaving the top exposed. Place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes. Serve topped with the tomatoes.