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Grilled Salmon with Lemon-Rosemary Sauce

Recipe Date:
July 24, 2018
Serving Size:
4
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 Lemon
  • 3 tbsps Extra Virgin Olive Oil
  • 1 tbsp Fresh Rosemary, chopped
  • 2 Garlic, minced
  • 1/4 tsp Salt & Fresh Ground Pepper, to taste
  • 1 lb Salmon Fillet
Directions
  1. Cut salmon into 4 portions and place in a shallow dish.
  2. Juice one lemon into a small bowl and add olive oil, chopped fresh rosemary, garlic, salt and freshly ground pepper to taste.
  3. Cut the other lemon into wedges or rounds for serving.
  4. Use 2 tablespoons of the lemon juice mixture to marinate the salmon.
  5. Cover and marinate in the refrigerator for 30 minutes.
  6. While salmon marinates, heat grill to medium-high.
  7. Right before cooking, lightly oil grill rack by rubbing a piece of oil-soaked paper towel over surface (use tongs to hold paper towel).
  8. Place salmon pieces on grill, skin side up.
  9. Close lid and cook for 4 minutes.
  10. Using two metal spatulas, carefully turn salmon pieces over; cook just until opaque in the centre and fish flakes when tested with a fork 4 to 8 minutes longer, depending on thickness.
  11. Serve the salmon with the remaining sauce and lemon wedges.

Pair with 2016 Holdredge Sonoma Coast Pinot Noir The True