Salmon With Lemon Capers and Rosemary

Salmon With Lemon Capers and Rosemary

Time: 20 mins


  • 4 (6 ounce) salmon fillets
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon minced fresh rosemary leaf
  • 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 aluminum foil


  • 1 Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
  • 2 Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
  • 3 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.
  • 4 Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • 5 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.
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