Photo of Rosemary Grilled Salmon by WW

Rosemary Grilled Salmon

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