Salmon with Lemon, Capers, & Rosemary

Salmon with Lemon, Capers, & Rosemary

I don’t know about you, but I am always looking for simple and healthy salmon recipes. A few weeks ago, I came across Giada De Laurentiis’s recipe for “Salmon with Lemon, Capers, and Rosemary” on the Food Network website. I have been dying for the opportunity to try it. So on a recent to Costco trip, I was able to purchased some Atlantic salmon farmed in Norway. It is rated by the Seafood Watch as a “good alternative.” I have their app on my cell and I don’t buy any fish unless it is recommended by them.

As luck would have it, I had all the ingredients at home—even the fresh ones, lemon and rosemary. Apparently, capers don’t go bad, because they are in a brine of vinegar; so I was all set to prepare this delicious dish! What makes this recipe dummy proof is that you cook the fish in foil packets in a pan over the cooktop or just on the grill. It comes out very moist and tasty! I guarantee you won’t be disappointed!
Salmon with Lemon, Capers, & Rosemary


Salmon with Lemon, Capers, & Rosemary


  • 4 (6 ounce) salmon fillets
  • ¼ cup organic extra-virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • 8 lemon slices (about 2 lemons)
  • ¼ cup lemon juice ( about 1 lemon)
  • ½ cup Marsala wine or white wine
  • 4 teaspoons capers
  • 4 pieces of aluminum foil


  1. Brush the tops and bottoms of the fillets with olive oil. Sprinkle with salt, pepper, and rosemary. Place each piece of salmon in the center of the foil—large enough to fold and seal.
  2. Place two slices of lemon on each fillet, sprinkle with 1 tablespoon lemon juice and 2 tablespoons wine, and finally, add 1 teaspoon capers.
  3. Wrap up the fish tightly in the foil.
  4. Over medium-high heat in a large pan or over the grill, cook the fish for 10 minutes for 1-inch thick salmon. (I cooked my fish for 8 minutes, because it was thinner).
  5. Serve immediately in foil packets or remove from packets, making sure you pour all the juices over the fish.


Salmon with Lemon, Capers, & Rosemary

Salmon with Lemon, Capers, & Rosemary


10 thoughts on “Salmon with Lemon, Capers, & Rosemary

  1. Delicious, I would eat salmon farmed in Norway, I read an article about salmon that you should stay away from and Alaska was in the list contaminated radioactive water. Love how simple and easy this recipe is: looks wonderful!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s