Grilled Salmon With Lemon-Rosemary Marinade & Sauce

1. 1

   Cut salmon into 4 portions and place in a shallow dish.

2. 2

   Wisk lemon juice, olive oil, chopped fresh rosemary, garlic, salt and freshly ground pepper to taste in a small bowl.

3. 3

   Use 2 tablespoons of the lemon juice mixture to marinate the salmon.

4. 4

   Cover and marinate in the refrigerator for 20 to 30 minutes.

5. 5

   Stir 4 tsp chopped pitted Kalamata olives into the remaining lemon juice mixture for sauce.

6. 6

   While salmon marinates, heat grill to medium-high.

7. 7

   Just before cooking, lightly oil grill rack by rubbing a piece of oil-soaked paper towel over surface (use tongs to hold paper towel).

8. 8

   Do not spray a hot grill with cooking spray; it could cause an explosion.

9. 9

   Place salmon pieces skin side up, on grill.

10. 10

    Close lid and cook for 4 minute.

11. 11

    Using two metal spatulas, carefully turn salmon pieces over; cook just until opaque in the centre and fish flakes when tested with a fork 4 to 8 minutes longer, depending on thickness.

12. 12

    Serve the salmon with the sauce and lemon or lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.