Salmon with Lemon, Capers and Rosemary

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 4 -ounce skinless salmon fillets, about 1 inch thick
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • 4 lemon slices
  • 4 tablespoons lemon juice (from 1 large lemon)
  • 8 tablespoons Marsala wine
  • 4 teaspoons capers, drained and rinsed
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Directions

Put each salmon fillet on a piece of foil large enough to fold over and seal. Brush the salmon on both sides with olive oil; season with 1/2 teaspoon each salt and pepper, and the rosemary. Top each fillet with 1 lemon slice, 1 tablespoon lemon juice, 2 tablespoons wine and 1 teaspoon capers. Wrap the salmon tightly in the foil packets.

Put the foil packets on the hot grill pan or grill rack and cook until medium, 8 to 10 minutes. Transfer the foil packets to plates or shallow bowls and serve, letting everyone open the foil.

Photograph by Kana Okada


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