Salmon With Lemon, Capers and Rosemary

August 23, 2022


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


  1. 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.
  2. 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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