Salmon fillets should be brushed with olive oil on the top and bottom and seasoned with salt, pepper, and rosemary. On a sheet of foil big enough to fold over and seal, place each piece of seasoned salmon. Two lemon slices, one tablespoon of lemon juice, two tablespoons of wine, and a teaspoon of capers should be placed on top of each piece of salmon. Salmon should be tightly packaged in foil.
Set a gas or charcoal grill to high heat or place a grill pan over the heat. For a piece of salmon that is an inch thick, place the foil packets on the hot grill and cook for 10 minutes. In the foil packages, serve.
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