Rating: 4.78 stars
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

This is my favorite salmon recipe that I put together in college. This can be done on the grill or in the oven. By pairing salmon with rich/tangy lemon, rosemary and garlic sauce, this is a great summertime meal. Serve with grilled/baked veggies (I prefer broccoli, Brussels sprouts or green beans). Enjoy!

Recipe Summary test

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Salmon:
Sauce:

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat, and lightly oil the grate.

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  • Season salmon with seafood seasoning, salt, and black pepper. Arrange salmon in the center of a large piece of aluminum foil; add lemon juice, 4 teaspoons olive oil, and white wine. Top each fillet with 2 lemon slices, capers, and a fresh rosemary sprig. Fold three of the sides of the foil toward the middle, creating a foil bag.

  • Whisk mayonnaise, mustard, 2 tablespoons olive oil, lemon zest, chopped rosemary, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl until sauce is smooth.

  • Cook salmon on the preheated grill until fish flakes easily with a fork, 5 to 10 minutes. Serve sauce alongside cooked salmon.

Cook's Note:

Salmon can be made with or without the skin attached.

Nutrition Facts

575 calories; protein 36.9g; carbohydrates 10g; fat 43.3g; cholesterol 85.1mg; sodium 893.8mg. Full Nutrition
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