Salmon with Lemon, Capers, and Rosemary

Salmon with Lemon, Capers, and Rosemary

This is my STANDARD salmon recipe and it’s literally the easiest, quickest, healthiest meal you will everrrrrr whip together! Accompany with broiled asparagus; DONE! Prior to this preparation style, my Brother HATED salmon! True story! So definitely try this–even if you’re weary about Salmon. I suggest Organic Alaskan or Sockeye with the skin removed–and donʻt forfeit the Marsala or White wine…so pick some up if you’re out.. it really makes a difference and is why I’m so in love with it!


  • 4 (6-ounce) salmon fillets (I have the fish monger take the skin off)
  • 1/4 cup organic coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • 8 lemon slices (about 2 lemons)
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup Marsala wine (or white wine)
  • 4 teaspoons capers
  • 4 pieces of aluminum foil


Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.


Do you have a favorite Salmon Recipe? Will you try this one?


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