Grilled Salmon With RosemaryCredit: screenshot, By Alpha from Melbourne, Australia [CC-BY-SA-2.0 (

Grilling salmon is really one of the easiest ways to cook it.  One of the best salmon recipes includes doing just that.

Salmon is a full-flavored, dense fish, and when done right, it not only retains its juices, but it also locks-in the smoky flavor that's so desirable in cooking on the grill.

Below is one of the most simple, but best tasting salmon recipes:


  • (1) 8 ounce salmon filet
  • 1/4 cup light olive oil
  • (1) small sprig fresh rosemary
  • (2) tablespoons sea salt
  • pinch of ground pepper
  • (1) clove garlic, minced
  • (2) squares of high quality, thick aluminum foil
  • lemon

Preparation and cooking time is about 30-40 minutes.

This recipe does not need much preparation time, but the important part of it is to make sure all ingredients are fresh.

Your local grocer's seafood counter is the best place to find fresh salmon that has not been either artifically colored or overprocessed. There are different types of salmon, like coho, or silver (better known as "sockeye"), salmon.

Types of SalmonCredit:

Coho can have a distinct full-flavor and ask your grocer about flavors, depending on your taste. Salmon that comes from a certified sustainable and organic farm, is just as healthy and good for you as wild salmon,  these days.

I recommend light olive oil, in my opinion it better allows the full-flavored notes of the fish to come through. I also recommend fresh rosemary. A few leaves from the sprig will do, otherwise, it will overwhelm the palate.

Fresh Rosemary for Grilled SalmonCredit:


1. Room-temperature salmon

Make sure you've allowed the salmon to come to room temperature, before you grill it.

2. Fire-up the grill

 The coals should be mostly charred, prior to cooking.

3. Mince garlic and remove rosemary from sprig and set aside


4. Prepare salmon

Salmon FiletCredit:

Do not de-bone the fish, and  also, do leave the skin on. It will be wrapped in aluminum foil, and placed on the grill wrapped in the foil. This technique is a quick-and-dirty derivation of "pit cooking", which is a slow-cooking, ancient process for getting the best-tasting and juiciest meat.

  • First, rub the fish with sea salt.
  • Place the filet on two squares of aluminum foil.
  • Drizzle light olive oil on fish
  • Add pepper, garlic, rosemary
  • Wrap fish in aluminum foil, leaving empty space. Do not fold it snugly, but leave space between the meat and foil.
Wrap Salmon In FoilCredit: TJ Mool

5. Place fish in the aluminum foil on grill, skin-side down, and cover the grill with lid

Again, you're not placing it directly on the grill. The benefit of this is a juicier filet, with a smoky flavor, without charring the fish. Some people prefer to use a griddle, to avoid any sparking if the fire's still too hot.  But do still wrap the fish in foil.

Salmon In Foil On GrillCredit: T. Mool


  • Medium: approximately 15-20 minutes
  • Medium to Well done: approximately 20-25 minutes

Serve with lemon and enjoy!



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