Lemon & Rosemary Salmon
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Lemon & Rosemary Salmon
Print Recipe
Recipe Notes

4 (6 ounce) salmon fillets
1⁄4 cup Olive Gourmet Eureka Lemon Olive Oil
1⁄2 teaspoon salt
1⁄2 teaspoon fresh ground black pepper
1 tablespoon minced fresh rosemary leaf
8 lemon slices (about 2 lemons)
1⁄4 cup lemon juice (about 1 lemon)
1⁄2 cup Marsala wine (or white wine)
4 teaspoons capers

4 pieces aluminum foil

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.

Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.

Top  each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

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