All Year
1 hour
Serves 4
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Grilled Salmon with Balsamic and Rosemary Marinade

Grilled Salmon with Balsamic and Rosemary Marinade


  • 4 4oz Wild salmon fillets
  • French Fleur de Sel Sea Salt, to taste
  • 0.25 cup Lemon Juice
  • 1 clove Garlic, minced
  • 1 sprig Fresh rosemary, minced
  • 1 Lemon, cut into wedges
  • Rosemary sprigs (for garnish)
  • 3 Tbsp medium robust olive oil
  • 4 Tbsp Traditional 18 Year Balsamic Vinegar


  • 1. Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together the balsamic vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove salmon from marinade. Discard remaining marinade. Place the salmon fillets on the preheated grill for about 4 minutes. Resist the urge to move the fish - you want to develop nice grill marks! Carefully flip the fish and cook until it is opaque. ‚Ä®Serve with lemon wedges and garnish with rosemary sprigs.

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Recipe Products

  • Traditional 18-Year Balsamic Vinegar

    Traditional 18-Year Balsamic Vinegar

    Pick A Size - 200 mL or 375 mL or 750 mL:

  • French Fleur De Sel Sea Salt

    French Fleur De Sel Sea Salt