Practically everyone who’s had dinner at my house has had my Rosemary Grilled Salmon. I make it all the time because I don’t have to think twice about it and it always turns out perfect. This recipe easily doubles or halves. You can even make just one packet for yourself!
I often pair this main course with grilled asparagus and either rice, couscous, or foil packet potatoes. I’m a big fan of grilling all components of dinner so I have no dishes! If you loathe dishes like me and would rather spend more time drinking wine with your guests than standing over a stove, you too will serve this again and again.
Rosemary Grilled Salmon
4 6-oz salmon filets
1/4 cup olive oil
4 sprigs rosemary
Sea salt, pepper
- Preheat grill to about 350 degrees. Cut 4 piece of aluminum foil and spray with non-stick cooking oil.
- Lay a salmon fillet on each piece of foil. Drizzle generously with olive oil and season with sea salt and pepper. Lay 3 slices of lemon on top of each salmon then lay a sprig of rosemary on top of the lemon slices. Securely wrap each foil packet so that the juices don’t run out while cooking.
- Toss foil packets on the preheated grill and cook for about 10-15 minutes, until salmon can be easily flaked with a fork. Twelve is usually the sweet spot but start checking it after ten. Remove foil packets from the grill and let rest in the packet for a couple of minutes. You can serve it right in the packet if it strikes your fancy!
This recipe was featured in my Summer Garden Party paired with grilled onions. Read all about the menu here.
Watch me make it:
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