Best Lemon Rosemary Salmon Recipes

SALMON WITH LEMON, CAPERS, AND ROSEMARY

Steps:

• 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.

LEMON ROSEMARY SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
• Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

GRILLED SALMON WITH LEMON-ROSEMARY MARINADE & SAUCE

Steps:

• Cut salmon into 4 portions and place in a shallow dish.
• Wisk lemon juice, olive oil, chopped fresh rosemary, garlic, salt and freshly ground pepper to taste in a small bowl.
• Use 2 tablespoons of the lemon juice mixture to marinate the salmon.
• Cover and marinate in the refrigerator for 20 to 30 minutes.
• Stir 4 tsp chopped pitted Kalamata olives into the remaining lemon juice mixture for sauce.
• While salmon marinates, heat grill to medium-high.
• Just before cooking, lightly oil grill rack by rubbing a piece of oil-soaked paper towel over surface (use tongs to hold paper towel).
• Do not spray a hot grill with cooking spray; it could cause an explosion.
• Place salmon pieces skin side up, on grill.
• Close lid and cook for 4 minute.
• Using two metal spatulas, carefully turn salmon pieces over; cook just until opaque in the centre and fish flakes when tested with a fork 4 to 8 minutes longer, depending on thickness.
• Serve the salmon with the sauce and lemon or lime wedges.

FOIL WRAPPED SIDE OF SALMON WITH LEMON AND ROSEMARY

Steps:

• Preheat the oven to 425 degrees F.
• Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
• Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.

SALMON WITH LEMON, CAPERS AND ROSEMARY

Steps:

• Put each salmon fillet on a piece of foil large enough to fold over and seal. Brush the salmon on both sides with olive oil; season with 1/2 teaspoon each salt and pepper, and the rosemary. Top each fillet with 1 lemon slice, 1 tablespoon lemon juice, 2 tablespoons wine and 1 teaspoon capers. Wrap the salmon tightly in the foil packets.
• Put the foil packets on the hot grill pan or grill rack and cook until medium, 8 to 10 minutes. Transfer the foil packets to plates or shallow bowls and serve, letting everyone open the foil.

GRILLED LEMON-ROSEMARY SALMON WITH CREAMY HORSERADISH-SCALLION SAUCE & GRILLED PEACHES

Steps:

• For the Salmon: In a small bowl, combine the rosemary, dill, garlic, zest, sugar, salt, pepper, and just enough olive oil to bring the mixture all together. Place the salmon, skin-side down, on an oiled piece of foil. Sprinkle lemon juice onto the foil. Rub the rosemary mixture into the fillets. Allow the fish to marinate, at room temperature, for 30 minutes while the grill heats and the sauce is made. For the sauce: Combine sour cream, horseradish, scallion, lemon juice, sugar, salt and pepper, and set aside. Cook the salmon: Place the foil-wrapped woodchips in the BBQ. Place the foil with salmon on a pre-heated, medium heat, gas or charcoal grill. Place the rosemary and thyme sprigs around the salmon. Close the lid and grill until cooked through, 10-15 minutes, depending on the thickness of the fillets. Remove the salmon, and while the fish is resting for 5 minutes, grill the peaches until charred on each side. Plate the salmon and serve with the creamy sauce and peeled, sliced grilled peaches.

WILD SALMON WITH ROSEMARY SWEET POTATOES AND LEMON ASPARAGUS

Steps:

• Preheat the oven to 425 degrees. Cut a piece of parchment paper to fit a shallow baking pan.
• Wash the sweet potatoes. Slice the potatoes and onions 1/4-inch thick.Put sweet potatoes and onions on the baking sheet in a single layer.Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes.
• Meanwhile, mix the garlic,mustard, lemon juice, and rosemary to make a paste and set aside.
• Remove the sweet potatoes and onions from oven (keep in the baking pan). Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon.
• Return the pan to oven and roast for 12 minutes. Salmon is done when the flesh flakes with gentle pressure.

FOIL WRAPPED SIDE OF SALMON WITH LEMON AND ROSEMARY

Steps:

• Preheat the oven to 425 degrees F / 220 degrees Celsius.
• Rinse salmon fillet under cold running water and pat dry.
• Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends.
• Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down.
• Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil.
• Fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
• Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.

LEMON ROSEMARY SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange half the lemon slices in a single layer in a baking dish.
• Layer with 2 sprigs rosemary, and top with salmon fillets.
• Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices.
• Drizzle with olive oil.
• Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

FOIL WRAPPED SIDE OF SALMON WITH LEMON AND ROSEMARY

Steps:

• Preheat the oven to 425 degrees F. Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package. Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.

ROASTED MISO SALMON WITH LEMON AND CILANTRO WITH ROSEMARY ROASTED YUKONS

Steps:

• Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
• Season salmon with salt and black pepper and place in roasting pan. In a small bowl, whisk together lemon juice, rice wine and miso paste. Brush mixture all over salmon in pan.
• In a large bowl, combine potatoes, oil, garlic, rosemary, and salt and black pepper to taste. Toss to coat potatoes. Arrange potatoes alongside salmon (or on a separate baking sheet if there's not enough room).
• Roast salmon and potatoes 20 to 25 minutes, until fish and potatoes are fork-tender.
• Serve 4 of the salmon fillets with the cilantro sprinkled over top and all of the potatoes on the side. Reserve remaining salmon for salad.

SALMON WITH LEMON CAPERS AND ROSEMARY

Steps:

• 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.

LEMON ROSEMARY SMOKED SALMON CUPCAKE

Steps:

• For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
• In a medium mixing bowl, combine and sift the flour, rosemary, baking powder and salt, and set aside. In another mixing bowl, combine the sugar and eggs. Using an electric hand mixer, beat on medium-high speed until blended. Add the oil and vanilla and beat together for 1 minute. Add the flour mixture a little at a time, alternating with the buttermilk and lemon mixture. Start and end with the flour mixture. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
• For the filling: Whip the mascarpone until creamy. Add in the lemon juice and lemon zest. Mix in the smoked salmon. Place into a piping bag and put in the refrigerator until ready to use.
• For the frosting: Whip together the cream cheese, cream and broth until light and fluffy. Add in a handful of the chopped chives. Place into a piping bag fitted with a large round tip.
• Once the cupcakes have cooled, pull out the centers with a cupcake corer. Fill the cupcakes with the smoked salmon filling. Pipe the frosting onto the cupcake and garnish with lemon zest, rosemary pieces and some rolled up smoked salmon.

LEMON ROSEMARY SALMON

Steps:

• 1. Preheat oven to 400 degrees F (200 degrees C). 2. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil. 3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

SALMON WITH LEMON, CAPERS, AND ROSEMARY

Steps:

• 4 (6-ounce) salmon fillets 1/4 cup extra-virgin olive 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

FOIL WRAPPED SIDE OF SALMON WITH LEMON AND ROSEMARY

Steps:

• Preheat the oven to 425 degrees F.
• Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
• Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.

SALMON WITH LEMON CAPERS AND ROSEMARY

Steps:

• 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.

LEMON-ROSEMARY SALMON

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Make a thick layer of potatoes in the pot and season lightly with salt and pepper. Lay the salmon on top. Spray the salmon with olive oil; then sprinkle the fish with lemon zest.
• Trim the top and bottom of the squash and cut into wedges like a pizza. Scatter the squash in the pot, followed by the mushrooms.
• Snap the tough ends from the asparagus and arrange the stalks next, topping with rosemary sprigs.
• Cover and bake for about 25 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 276
• Protein: 27g
• Carbohydrates: 22g
• Fat: 9g
• Cholesterol: 62mg
• Sodium: 58mg
• Fiber: 3g