Rosemary grilled salmon

SmartPoints® value per serving
Total Time
38 min
6 min
10 min
Time for a cook-out! Grill this impressive dish with all your guests watching. In a little over 30 minutes, guests can feast on this delicious herby grilled fish. They will muse at your use of whole rosemary sprigs to flavor the fish and create an attractive aroma. Firm-fleshed fish is always the best choice for grilling. Salmon, halibut, catfish, arctic char, and brook trout are all good choices. Keep in mind that thinner fillets or steaks take less time to cook. Use your grill to finish the meal by adding some fresh asparagus, red bell pepper halves (no stems or seeds) and/or thinly sliced potatoes. Grill until tender, turning frequently.


Cooking spray

1 spray(s)

Lemon zest

2 tsp, grated

Fresh lemon juice

¼ cup(s)

Olive oil

1 Tbsp


2 tsp, fresh, chopped

Rosemary sprig

6 item(s)

Table salt

¾ tsp

Black pepper

¼ tsp

Uncooked wild pink salmon fillet(s)

36 oz, 6 (6-ounce steaks)


6 slice(s), (1/4 inch thick)


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