Rosemary Grilled Salmon
Rich flavor and an even richer concentration of healthy omega-3 fatty acids make salmon a Northwest favorite for summertime barbecues. Wild salmon from the cold, clear waters of Northern Alaska is exceptional and needs only a few simple ingredients to make it a delicious meal. This grilling method infuses the salmon with the flavor of fresh rosemary.
- 3 to 4 cloves garlic, minced Add to list
- 1 teaspoon lemon juice Add to list
- 2 tablespoons extra virgin olive oil Add to list
- 4 6-ounce wild Alaskan salmon fillets, skin on Add to list
- Freshly ground pepper Add to list
- 4 to 6 whole sprigs of rosemary, soaked in water for 1/2 hour Add to list
- 4 fresh lemon wedges Add to list
Combine the garlic and lemon juice with the olive oil and brush generously on the fillets. Season to taste with a fresh grinding of pepper.
Lay the rosemary sprigs on a hot grill and place the salmon fillets, skin side down, on top of the rosemary. Cover the grill and cook the fillets for about 10 to 12 minutes, or until the salmon is done through. The rosemary will brown and lightly smoke the salmon, infusing it with a delightful herb flavor.
Remove the skin from the fish and discard it and the rosemary. Garnish salmon with fresh lemon wedges.
If you prefer to roast the salmon, do not soak the rosemary. Preheat your oven to 425 degrees. Scatter the rosemary sprigs over a sheet pan and place the seasoned filets on top. Cook for 12-15 minutes or until the sections of salmon begin to separate when pressed. Remove the skin from the filets and discard it and the rosemary.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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