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5 from 1 vote

Salmon with Maple Syrup & Rosemary

Servings: 6
Author: Wanda Baker


  • olive oil
  • 2 tbsp maple syrup
  • 2 sprigs fresh rosemary
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 3 lemons
  • 2 full salmon fillets or 6oz per person
  • Aluminum foil


  • Preheat grill to medium. Brush salmon with olive oil and season with salt and pepper to taste.
  • Remove rosemary needles from sprig. Thinly slice one lemon. Cut the other two lemons in half.
  • Sprinkle rosemary on fish, drizzle on a little maple syrup and place cut lemon slices on top.
  • Place salmon skin side down on foil. Fold foil up on sides to create walls keeping juices in. Close lid and grill salmon for 8 to 10 minutes or the rule of thumb is 10 minutes per 1 inch of thickness. It's normally less however since salmon tends to be uneven.
  • Put cut lemon directly on hot grill and cook 3-4 minutes or until lightly charred.
  • Serve with grilled lemon squeezed on top.