Balsamic & Rosemary Grilled Salmon

I am loving this season of grilling and we have been using our grill almost every day this summer. One thing we are trying to eat more of is seafood.  I have finally converted the shrimp-haters over to the dark side of shrimp loving,  and now I was determined to get our whole family to enjoy salmon.  You see, my husband and I are big fans, but the kids didn’t seem to enjoy this dish as much.

When I ran across this recipe for non-fishy tasting salmon, I decided to give the marinade a try. It is a bonus that we have planted several rosemary plants and I was able to snip a bit off for the meal. Oh, how I love summer and the beautiful benefits of having a small garden!

Ideally, mix and pour the marinade over your fish around lunchtime to give it the best flavor. I continue to be a fan of the stackable disposable containers for marinating the meat and easy transport.

The fish is surprisingly flavorful with a marinade with so few ingredients. The marinade masks the usual fishy taste. The rosemary added a depth of flavor that did not overpower the fish, but only seemed to compliment it beautifully. I added a little squirt of lemon at the end to add another addition of fresh taste and to brighten the flavor of the fish after pulling it off the grill.

The verdict from the entire family was that this was a fish recipe worth repeating…and often!

Balsamic and Rosemary Grilled Salmon (courtesy of

4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced

Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes (ideally three to four hours).  Preheat an outdoor grill for medium-high heat, and lightly oil grate.  Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side. (Side Note- I used thawed frozen salmon fillets from Aldi and they only need three minutes on each side. The cooking time may need to be adjusted depending on the size of your fillet)

Serve with a little baked brown rice and roasted green beans for a well-rounded and light summer meal!

Published June 14, 2010 by:

Amy Allen Clark is the founder of You can read all about her here.

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