Lemon Salmon with Capers and Rosemary

Ingredients

  • 4 (6-ounce) salmon fillets
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • 8 lemon slices (about 2 lemons)
  • ¼ cup lemon juice (about 1 lemon)
  • ½ cup Marsala wine (or white wine)
  • 4 teaspoons capers
  • 4 pieces of aluminum foil

Directions

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.

  • Source: Giada De Laurentiis
  • Prep Time: 20min
  • Cook Time: 10min
  • Total Time: 30min
  • Recipe Yields: 4 servings
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