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Rosemary Grilled Salmon

Rosemary grilled salmon

1
Points® value
Total Time
38 min
Prep
6 min
Cook
10 min
Serves
6
Difficulty
Easy
Firm-fleshed fish is always the best choice for grilling. Salmon, halibut, catfish, arctic char, and brook trout are all good choices.

Ingredients

Cooking spray

4 spray(s)

Lemon zest

2 tsp, grated

Fresh lemon juice

¼ cup(s)

Olive oil

1 Tbsp

Rosemary

2 tsp, fresh, chopped

Rosemary sprig

6 item(s)

Table salt

¾ tsp

Black pepper

¼ tsp

Uncooked wild pink salmon fillet

36 oz, 6 (6-oz) pieces

Lemon

6 slice(s), about 1/4-inch-thick each

Instructions

  1. In a small bowl, stir together lemon zest and juice, oil, chopped rosemary, salt, and pepper. Arrange the salmon in a shallow baking dish; drizzle with the lemon-juice mixture. Refrigerate for 15 minutes.
  2. Meanwhile, spray the grill rack with cooking spray. Preheat the grill to medium-high or prepare a medium-high fire.
  3. Using tongs, push 3 rosemary sprigs through grill rack onto lit burners. Place the salmon and the lemon slices on the grill rack and grill until the fish is just opaque throughout and the lemon is lightly charred along the edges, about 5 minutes per side. Discard the marinade. Transfer the salmon to a platter; top with the grilled lemon slices and the remaining 3 rosemary sprigs.
  4. Per serving: 1 garnished salmon steak

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