Salmon with Lemon, Capers and Rosemary

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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.