Rosemary grilled salmon
2 tsp, grated
Fresh lemon juice
2 tsp, fresh, chopped
Uncooked wild pink salmon fillet(s)
36 oz, 6 (6-ounce steaks)
6 slice(s), (1/4 inch thick)
- 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.
- Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
- 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.
- Per serving: 1 garnished salmon steak