Balsamic and Rosemary Grilled Salmon

79 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 50 min

“This is a quick and easy way to grill salmon. It's wonderful served with baked asparagus with balsamic butter sauce and boiled new potatoes!” - by joyfuljoyous

Ingredients

4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced

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Metric US

Original recipe yields 4 salmon fillets

Directions

Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Nutrition

Amount Per Serving (4 total)

Calories
280 cal
14%

Fat
21.1 g
32%

Carbs
2.2 g
< 1%

Based on a 2,000 calorie diet

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Reviews (79)

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linda

Jan. 7, 2008

"This was fabulous. I didn't have sea salt so I just used regular salt. I also used dried rosemary. I poached the salmon on the stove top with the marinade and a bit of water since I don't have a grill..." See more. The flavour of the marinade really came through, but it didn't overpower the salmon. "

cathy

May. 19, 2008

"Made this recipe as is, but doubled the recipe and put all ingredients in a blender to save time on mincing garlic and chopping rosemary. Marinated salmon in a ziplock bag for about 2-1/2 hours and t..." See morehen grilled it. It was perfect! Taste was wonderful. Everyone loved it. No leftovers!!! "

Georgia

Feb. 19, 2008

"Delicious! I made this for my boyfriend on Valentines and he couldn't stop talking about it. I don't have a grill so I cooked it in a pan with a little olive oil on medium heat, making sure to cook it..." See more mainly on the non-skin side so it kept it really moist. The flavor was light and the addition of the sea salt really boosted the complexity without overpowering the taste of the salmon. I'll certainly make this one again!"

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