Salmon with Lemon, Capers and Rosemary

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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.


  1. 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.
  2. 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.
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