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Grilled Lemon Rosemary Salmon
Grilling foods in foil traps moisture and concentrates flavors. This grilled lemon rosemary salmon is cooked in a foil pouch, and has great flavor from the herbs and lemon. Fresh ingredients will give the best flavor to your foods, so use the freshest herbs you can find for this dish.
Grilled Lemon Rosemary Salmon
The salmon fillet you use does not have to be skinless. In fact, cooking salmon with the skin left on adds flavor and help retain its moisture. For this recipe, you will need...
- One fillet of salmon, 2 to 3 pounds
- One lemon, sliced
- Fresh rosemary and sage
- Two tablespoons of butter
- Salt and pepper
- Heavy duty aluminum foil
Place the fillet skin side down on a sheet of foil. Season lightly with salt and pepper. Top the fish with fresh rosemary, sage leaves, lemon slices and pats of butter. Bring two edges of the foil together over the salmon and fold them together, leaving open space between the foil and the top of the fillet. Seal the ends of the foil pouch.
Preheat the grill to a medium-high temperature. Place the foil-wrapped salmon into the grill and close the cover. Cook the grilled lemon rosemary salmon for 3 minutes per half-pound, or until the flesh is opaque and can be flaked with a fork.
Check the thickest part of the fish for doneness, Taking it of the grill when the salmon looks a little undercooked in the center of the thickest part. The fish will continue cooking after it's removed from the grill, and will be perfectly done after resting for a few minutes.
