Cut the fish into 4 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish
To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium hot coals until the fish flakes easily (allow 4 to 6 minutes per 1/2 inch of thickness) If the fish is more than 1 inch thick, gently turn in halfway through grilling
To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4 inch from the heat for 4 to 6 minutes per 1/2 inch thickness. If the fish is more than 1inch thick, gently turn it halfway through broiling
To serve, top the fish with capers, if using, and garnish with rosemary spring, if desired
Serving
Suggestions
Steamed asparagus, tossed salad
Originally Submitted
1/15/2009
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