Salmon with Lemon, Capers, and Rosemary


Total Time:30 min

Prep:20 min

Cook:10 min

4 servings


  •  4 (6-ounce) salmon fillets
  •  1/4 cup extra-virgin olive oil
  •  1/2 teaspoon salt
  •  1/2 teaspoon freshly ground black pepper
  •  1 tablespoon minced fresh rosemary leaves
  •  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 of aluminium foil


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