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Rosemary Salmon with Lemon & Capers

Grilled salmon fillets with rosemary, lemon, and capers.

This Rosemary Salmon with Lemon & Capers is a delightful and easy-to-prepare dish. The salmon fillets are brushed with a blend of olive oil, rosemary, and seasonings, then topped with lemon slices, white wine, and capers, and grilled in foil packets for a flavorful and moist meal.

Author: Palmer’s Direct To You Market

Ingredients

Scale

4 (8 oz) salmon fillets

4 tsp capers

2 lemons, sliced

0.5 cup white wine

0.25 cup lemon juice

1 tbsp rosemary, minced

0.25 cup olive oil

Salt and pepper, to taste

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Instructions

1. Preheat Grill: Preheat your grill to medium-high heat.

2. Season Salmon: Brush all sides of the salmon fillets with olive oil, and season with salt, pepper, and minced rosemary.

3. Prepare Foil Packets: Place each fillet on a piece of tin foil large enough to fold over and cover the fillet. Top each fillet with two lemon slices, 1 tbsp of lemon juice, 2 tbsp of white wine, and 1 tsp of capers.

4. Seal Packets: Fold the foil over the salmon and roll or fold the sides tightly around the salmon to create a sealed foil pouch.

5. Grill Salmon: Place the packets on the grill and cook for 13 minutes.

6. Serve directly from the packets or transfer to plates and top with the white wine lemon sauce. Enjoy!

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.

Rosemary Salmon with Lemon & Capers