Scott's Grilled Salmon

This is my favorite salmon recipe that I put together in college. This can be done on the grill or in the oven. By pairing salmon with rich/tangy lemon, rosemary and garlic sauce, this is a great summertime meal. Serve with grilled/baked veggies (I prefer broccoli, Brussels sprouts or green beans). Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 575 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons lemon zest
• ¼ teaspoon ground black pepper
• 2 tablespoons chopped fresh rosemary
• ½ cup mayonnaise
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 2 teaspoons capers
• 2 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 4 sprigs fresh rosemary
• 2 teaspoons seafood seasoning (such as Old Bay®), or to taste
• 4 (6 ounce) salmon fillets
• ½ cup freshly squeezed lemon juice
• 4 teaspoons extra-virgin olive oil, or to taste
• 4 teaspoons white wine, or to taste
• 8 slices fresh lemon

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat, and lightly oil the grate.

Step 2

Season salmon with seafood seasoning, salt, and black pepper. Arrange salmon in the center of a large piece of aluminum foil; add lemon juice, 4 teaspoons olive oil, and white wine. Top each fillet with 2 lemon slices, capers, and a fresh rosemary sprig. Fold three of the sides of the foil toward the middle, creating a foil bag.

Step 3

Whisk mayonnaise, mustard, 2 tablespoons olive oil, lemon zest, chopped rosemary, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl until sauce is smooth.

Step 4

Cook salmon on the preheated grill until fish flakes easily with a fork, 5 to 10 minutes. Serve sauce alongside cooked salmon.