Salmon with Lemon, Capers and Rosemary

Total Time:  30 min

Prep:   20 min

Cook:  10 min


Yield: 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 (or dried, if needed)
  • 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 aluminum foil


Brush top and bottom of salmon fillets with olive oil and season with salt, pepper and rosemary. Place each seasoned salmon fillet on a piece of foil large enough to fold over and seal well. With the foil bent slightly upwards around each piece in a containing manner; top each salmon fillet with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine and 1 teaspoon of capers. Wrap the salmon up tightly in the foil packets.

Place a grill pan over medium-high heat or enjoy the outdoors and preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes, without turning, for a salmon fillet that’s approximately 1″ thick. Serve in the foil packets for ease.

Pairs wonderfully with Brown Basmati Rice or some delicious Quinoa. Add your favorite steamed veggies for a quick, easy meal that’s as healthy & nutritious as it is scrumptious!


A Mediterranean diet with fish and olive oil has been shown to improve moods. Olive oil increases serotonin, a chemical in the brain that affects mood levels. Omega-3 in fish helps prevent depression.

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