- 3 to 4 cloves garlic, minced
- 1 teaspoon lemon juice
- 2 tablespoons extra virgin olive oil
- 4 6-ounce wild Alaskan salmon fillets, skin on
- Freshly ground pepper
- 4 to 6 whole sprigs of rosemary, soaked in water for 1/2 hour
- 4 fresh lemon wedges
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.