Grilled Salmon With Rosemary Sbd Recipes

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.

BALSAMIC AND ROSEMARY GRILLED SALMON

Steps:

• 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.

ROSEMARY GRILLED SALMON

Steps:

• Combine the garlic and lemon juice with the olive oil and brush generously on the fillets. Season to taste with a fresh grinding of pepper.
• Lay the rosemary sprigs on a hot grill and place the salmon fillets, skin side down, on top of the rosemary. Cover the grill and cook the fillets for about 10 to 12 minutes, or until the salmon is done through. The rosemary will brown and lightly smoke the salmon, infusing it with a delightful herb flavor.
• Remove the skin from the fish and discard it and the rosemary. Garnish salmon with fresh lemon wedges.
• If you prefer to roast the salmon, do not soak the rosemary. Preheat your oven to 425 degrees. Scatter the rosemary sprigs over a sheet pan and place the seasoned filets on top. Cook for 12-15 minutes or until the sections of salmon begin to separate when pressed. Remove the skin from the filets and discard it and the rosemary.

GRILLED SALMON

Steps:

• Place salmon in shallow dish. Combine the remaining ingredients. Set aside 1/4 cup for basting; pour the remaining marinade over salmon. Cover and refrigerate for 30 minutes. , Drain, discarding marinade. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.

GRILLED SALMON WITH ROSEMARY( SBD)

Steps:

• Cut the fish into 2 equal protions; combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl; brush the mixture onto the fish.
• To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray; Grill over medium-hot coals until fish flakes easily(allow 4-6 minutes per 1/2 inch of thickness),If fish is more than 1 inch thick, gently turn it over halfway through grilling.
• To broil, spray the rack of the broiler pan with olive oil cooking spray and arrange fish on it, broil 4 inches from the heat for 4-6 minutes per 1/2 inch of thickness.
• To Serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.

GRILLED SALMON WITH ROSEMARY (SOUTH BEACH PHASE I)

Steps:

• Cut the fish into 4 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
• To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.
• To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4-6 minutes per 1/2" thickness. If the fish is more than 1" thick, gently turn it through broiling.
• To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.

GRILLED SALMON WITH MAPLE SYRUP & ROSEMARY

Steps:

• Preheat the grill to medium.
• Line a baking sheet with a large sheet of aluminum foil.
• Lay the salmon fillet, skin side down, on the foil.
• Generously brush olive oil all over the salmon flesh.
• Brush the salmon with maple syrup.
• Season the fish with salt and pepper.
• Sprinkle the minced rosemary on top.
• Arrange the lemon slices on top of the salmon.
• Fold the foil up on the sides to create walls to keep the juices from spilling out.
• Keeping the foil under and around the salmon, carefully slide the salmon onto the hot grill.
• Close the grill lid and grill salmon for 8 to 10 minutes, or until internal temperature is 145°F. Carefully remove the salmon from the grill and set aside.
• Place the lemon halves directly on the hot grill and grill for 3 to 4 minutes or until the flesh is lightly charred.
• Squeeze the grilled lemons over the top of the salmon and garnish with a sprinkling of minced fresh rosemary.
• Serve hot.