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First Up
Salmon With Lemon and Capers 03:35
For a fast meal, toss packets of Salmon With Lemon and Capers on the grill.
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How To: Grill Salmon 02:19
Watch this video explaining how to avoid the stumbling blocks of grilling salmon. Learn the difference between salmon steaks and fillets. Note: Steaks are preferable for grilling. Wild caught is best for flavor and sustainability.
1. Buy skin-on Salmon to hold fish together.
2. Place salmon on oiled heated grill.
3. Once salmon releases itself from grill, flip.
4. Let salmon rest 10 minutes when done.
5. Serve with a little lemon.
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Salmon with Lemon, Capers, and Rosemary
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 377 calorie
- Total Fat
- 25 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 94 milligrams
- Sodium
- 451 milligrams
- Carbohydrates
- 2 grams
- Dietary Fiber
- 0 grams
- Protein
- 34 grams
- Sugar
- 1 grams
Ingredients
4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
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 of aluminum foil
Directions
- 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 the 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.
My Private Notes
Show:
Everyday Italian
Episode:
Summer Beach Party
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