Grilled rosemary salmon


  • 2 salmon fillets or steaks, preferably fresh and local (3/4 lb each)
  • 1/2 c. orange juice
  • 1/2 c. oil
  • 2-3 additional tbsp. fresh rosemary
  • Rosemary paste:1/2 tsp. rosemary
  • 3 cloves garlic, crushed
  • 1 1/2 tsp. salt


Prepare rosemary paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a plastic container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently.

When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)

Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don’t overcook, will dry out or burn.


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