4 6-ounce) skinless salmon filletskosher salt and freshly ground pepper4 sprigs fresh rosemary1 Tbsp crushed red pepper flakes (or sliced red chile, if you have it)½ cup extra-virgin olive oil2 cup dry white wine1 cup torn fresh basil leaves
- Preheat a grill or grill pan to medium-high heat.
- Season the salmon on both sides with salt and black pepper. Lay out 4 large pieces of aluminum foil. In the center of each piece, put piece of salmon, 1 sprig rosemary, 3⁄4 teaspoon red pepper flakes, and 2 tablespoons olive oil. Evenly distribute the garlic among the piles and season with salt and black pepper. Bring up all 4 corners of the foil to begin to form a pouch. Before sealing, add 1⁄2 cup white wine to each packet. Tightly seal the packets.
- Put the packets on the grill and close the lid (or cover, if using a grill pan). Cook until hot throughout, about 4 minutes. Remove from the grill, open, and top each with 1⁄4 cup basil. Serve immediately.