Salmon with Rosemary and Capers

Growing up in the Philippines, salmon was a luxury.  It is very expensive and you can hardly get it fresh.  There are times that the closest you can get to fresh salmon is salmon lox.  Even that was expensive.  When I started working for a food manufacturing company as Brand Manager, I was given the chance to join trade shows.  This is where I met a lady who supplied Norwegian Salmon to almost all restaurants and hotels in the city.  We became close, that every time I have a craving for salmon sushi,  I would call her and purchase salmon straight from her home.  From then on, I have always craved for this fish, cooked or uncooked.

Here is a simple dish using what I had on hand (except for the salmon). It only takes 10-15 minutes to marinate and another 10-15 minutes in the oven (depending on how thick the salmon is)

Typically, this dish is grilled over coals (and only takes 5 minutes).  But it was too hot outside.

Anyway,  here it is!


* 2 lbs. salmon fillet, cut 2-inches wide

* 1/4 cup extra-virgin olive oil

* 1/2 tsp salt (adjust it to you taste)

* 1/2 tsp freshly ground pepper (I used white pepper but black pepper is fine)

* 1 tbsp minced fresh rosemary leaves

* juice of 1 lemon

* 3 tbsps Marsala wine (substitute -dry white wine or sherry)

* 4 tsps capers

* 8 lemon slices (about 2 lemons)

Other items we will need:

baking brush

parchment paper

4 pieces of aluminum foil (big enough to wrap one cut of salmon)

4 pieces of parchment paper (optional)


Wash the salmon fillets and dry it with paper towels.  Line aluminum foil pieces on a flat surface. Place a piece of parchment in each foil. Put the salmon pieces on the parchment lined aluminum foil.

Brush all sides of the salmon slices with olive oil.  Season with salt and pepper. Drizzle with Marsala wine (or dry white wine/sherry) and lemon juice.  Add the minced rosemary and capers then top each fillet with 2 lemon slices.

Close the aluminum foil packet and let the salmon marinate for 15 minutes.

Place foil packets on a baking sheet. Bake for 10 minutes (depending on how thick your salmon is).  After 10 minutes, open the foil, turn the baking sheet and broil for the last 5 minutes.  Leave the oven door partially open to prevent the salmon from burning.

You can also cook this on the grill for 5-10 minutes (again depending on how thick the salmon is).

Let the salmon fillets cool for 5 minutes before serving.



Marinating it for at least 15 minutes will give the salmon a very good flavor.  Specially the lemon and the salt.

When cooking in the oven, turn the baking pan to make sure that the salmon is cooking evenly.  Some ovens have uneven heat.

Don’t worry if white stuff are coming out of the salmon.  It is the fat albumen and it will not affect the taste.  This is normal specially if you have a good fatty salmon.  Remember, this is your healthy Omega 3!

Broiling the fillets on the last 5 minutes gives the salmon it golden color. Just make sure you leave the oven door partially open to prevent burning.  Don’t leave your salmon when you are broiling it or else it will burn.  Watch it closely.

Serve with a side of steamed vegetables or with a salad with vinaigrette dressing.


2 thoughts on “Salmon with Rosemary and Capers

  1. i made this last night…didn’t burn the salmon fillets, i guess i got lucky. hehe. but instead of lemons i used our local kalamansi. and thank God I had dry white wine in the ref, and oh, mccormick rosemary is also good but of course, fresh herbs are always the best! i could’ve emailed you a photo of my own version of your dish but i already ate halfway through it before i thought of that…next time, though. thanks for this dish! love, love it!!! 🙂

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