The Best Recipes for Scott's Grilled Salmon

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Scott's Grilled Salmon

"This is my favorite salmon recipe that I put together in college. This can be done on the grill or in the oven. By pairing salmon with rich/tangy lemon, rosemary and garlic sauce, this is a great summertime meal. Serve with grilled/baked veggies (I prefer broccoli, Brussels sprouts or green beans). Enjoy!"

Ingredients :

• Salmon:
• 4 (6 ounce) salmon fillets
• 2 teaspoons seafood seasoning (such as Old Bay®), or to taste
• salt and ground black pepper to taste
• 1/2 cup freshly squeezed lemon juice
• 4 teaspoons extra-virgin olive oil, or to taste
• 4 teaspoons white wine, or to taste
• 8 slices fresh lemon
• 2 teaspoons capers
• 4 sprigs fresh rosemary
• Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon zest
• 2 tablespoons chopped fresh rosemary
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions :

Prep : 15M	Cook : 4M	Ready in : 20M

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Season salmon with seafood seasoning, salt, and black pepper. Arrange salmon in the center of a large piece of aluminum foil; add lemon juice, 4 teaspoons olive oil, and white wine. Top each fillet with 2 lemon slices, capers, and a fresh rosemary sprig. Fold three of the sides of the foil toward the middle, creating a foil bag.
• Whisk mayonnaise, mustard, 2 tablespoons olive oil, lemon zest, chopped rosemary, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl until sauce is smooth.
• Cook salmon on the preheated grill until fish flakes easily with a fork, 5 to 10 minutes. Serve sauce alongside cooked salmon.

Notes :

• Salmon can be made with or without the skin attached.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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