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"This is the perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad." — CHEDDAR97005
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1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
coarse salt to taste
1 tablespoon olive oil, or as needed
Simple and great recipe as is. Want to improve the flavor throughout the fish? Either make a parchment or tinfoil bag to seal everything up in. The juices steam through the fish continuously, keeping it more tender and letting the flavors soak through.
Make sure you coat the salmon evenly with lemon and rosemary. Otherwise the taste of the salmon will range widely from one part of the salmon cut to another. Parts topped with lemon slices were a little too lemony/sour while the parts that weren't had a very strong fish taste...
324 Ratings
Very delicious and simple recipe. Loved it. I did rub the olive oil on the fish, added a bit of lemon juice, and then added salt pepper and garlic before adding the fresh herbs and lemon. So good. Very impressed.
This turned out great. I made a few minor changes. I took the suggestion of a previous reviewer and brushed the fish with olive oil. I used crushed rosemary on it rather than fresh (I knew the fresh would smell delicious but was afraid it wouldn't add enough flavor) and drizzled on a tiny bit more oil. I then sprinkled 2 tablespoons of white wine on it. It was very light and flavorful!
I made this for Valentine's Day dinner as suggested by the Allrecipes Newsletter. It turned out wonderful! The flavors were amazing and complimented eachother well. In addition to using extra virgin olive oil I also added some garlic & oregano flavored olive oil. I highly recommend this recipe and hope to make it again soon.
My husband loved this recipe. I did marinate it in white wine, and put sea salt and fresh ground pepper on the iron skillet before putting the salmon on. Drizzled olive oil as well. Served it over wilted spinach and yukon gold potatoes.
This was excellent! I thought that 20 minutes was a bit much for the thickness of my fillet, so I used the 10 minutes per inch of thickness rule and then just checked it until it was done.
Very good! I squeezed extra fresh lemon on the salmon, because I didn't think just placing the slices around the lemon gave it enough lemon flavor. Will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Rosemary Salmon
Serving Size: 1/2 of a recipe Servings Per Recipe: 2 Amount Per Serving Calories: 257 Calories from Fat: 162
Make this healthy dish with your favorite wild salmon.
See how to make quick-and-easy salmon burgers.
See how to make a moist salmon fillet baked in parchment paper.
