Grilled Salmon In Foil with Lemons and Rosemary

Grilling fish can be tricky, but the secret to making it easy as can be? Foil packet salmon. By adding white wine and aromatics like rosemary, lemons and capers to foil packets with salmon, the heat of the grill steams all of those flavours together and cooking the fish delicately. This recipe results in the most tender, flavourful salmon - in just mere minutes. And no need to worry about fish sticking to the grill.

4 (6 oz) salmon fillets
¼ cup extra-virgin olive oil
½ tsp. kosher salt
½ tsp. black pepper, freshly ground
1 Tbsp. fresh rosemary leaves, minced
8 slices lemon (about 2 lemons)
¼ cup lemon juice, freshly squeezed (about 1 lemon)
½ cup Marsala wine or white wine
4 tsp. capers
4 pieces aluminum foil

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 Tbsp. of lemon juice, 2 Tbsp. of wine, and 1 tsp. of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1" thick piece of salmon. Serve in the foil packets.

Makes 4 servings.