First Up
03:35
First Up
Salmon With Lemon and Capers 03:35
For a fast meal, toss packets of Salmon With Lemon and Capers on the grill.
Now Playing
02:19
Now Playing
How To: Grill Salmon 02:19
Avoid fish-grilling pitfalls with our essential salmon-grilling tips.
Now Playing
03:26
Now Playing
Grilling Basics 03:26
Be a grillmaster with tips for grilling over direct and indirect heat.
Now Playing
01:35
Now Playing
Washing and Chopping Herbs 01:35
Avoid bruising with our tips for washing and chopping herbs.
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
Categories:
More from:
