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Salmon Grilled with Rosemary Oil

Herb flavored oils are an excellent seasoning for fish, whether grilled or sautéed. They add flavor without overpowering the subtle flavor of the fish. Rosemary is used in this recipe, but a variety of fresh herbs can be used (e.g., basil, oregano, thyme, or dill).

Skinless salmon fillet


Black pepper

Prepare the rosemary oil (recipe follows). Prepare the grill for direct cooking over a hot fire. Remove the dark strip of meat down the center of the skin side of the fillet.

Salmon fillets are long and cutting them in half will facilitate their handling with a turner. Brush the fillet with the seasoned oil and season with salt and pepper.

Grill the fish directly over the fire for 4 minutes per side. A large, thick fillet may require 4 1/2 minutes per side, depending upon its thickness. Salmon should not be over cooked.

Rosemary Oil

1/4 cup olive oil

5 to 6 springs (4 to 5 inches long) fresh rosemary

Combine the oil and rosemary in a small pan, press the rosemary down so it is covered with oil simmer on low hear (barely bubbling) for 10 minutes, then set off the heat for 1 to 2 hours. Remove the rosemary before brushing it on the fish. Do NOT save any leftover oil.

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