Grilled Garlic Butter Salmon with Rosemary
Salmon fillets coated in a garlic, lemon, and rosemary paste, misted with butter flavored spray, and grilled until flaky.
Equipment
- Grill or grill pan
- Small mixing bowl
- Metal spatula
- Instant-read thermometer
Ingredients
Main Ingredients
- 4 salmon fillets 6 ounces each, skin on
- 2 cloves garlic minced
- 1 tbsp fresh lemon juice from about 1/2 lemon
- 1 tbsp fresh rosemary finely minced
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 can butter flavored cooking spray used for the pan and fillets
Instructions
Cooking
- Heat and grease. Preheat the grill to medium high and spray the grill pan well with butter flavored cooking spray.
- Make the paste. Mix the garlic, lemon juice, rosemary, salt, and pepper into a thick paste, spread it over the salmon, and chill for 20 minutes.
- Spray and set. Mist each fillet with butter flavored spray about four times and place them on the hot pan.
- Grill the first side. Cook covered for 4 to 5 minutes, then flip the fillets and spray the cooked side again.
- Finish. Grill 6 to 8 minutes more until flaky and 145 degrees F in the center, then rest 2 minutes.
Notes
Substitutions: Brush with 1 tablespoon melted unsalted butter in place of the spray for a richer finish.
Tips: Chill the paste 20 minutes so it clings, grease the pan well, and check doneness with a thermometer.
Storage: Refrigerate leftovers in an airtight container for up to 3 days and reheat to 165 degrees F.