Grilled Salmon Packets with Lemons, Capers, and Rosemary

This was one of the first things I ever grilled out on my own as a young twenty-something. I saw Giada De Laurantis making it on the food network and just had to try it. My spin on her Salmon packet has evolved quite a bit over the years. But the flavors and the texture that melts in your mouth make it a crowd favorite. And I'm so grateful to Giada for being an inspiration as I started wanting to cook and experiment more in my youth.



 Grilled Salmon Packets with Lemons, Capers, and Rosemary

4 salmon fillets
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt

1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper

4 tablespoons minced fresh rosemary leaves, plus one sprig for each piece of salmon
8 lemon slices (about 2 lemons)
4 tablespoons fresh lemon juice (about 1 lemon)
1/2 cup Marsala wine

4 tablespoons capers
4 pieces of aluminum foil

1. Brush salmon fillets with olive oil and season with salt, pepper, garlic salt and lemon pepper,  and minced rosemary. If the skin is on, don't worry about removing, if it isn't, brush both sides.
2. Put a piece of salmon in the center of each piece of foil. Make sure the foil is big enough to create a foil packet by folding it together and sealing. Go ahead an start to fold up each side so when you pour the liquid on it so it doesn't go everywhere.
3. Top each piece of salmon with 2 lemon slices, a spring of rosemary, a tablespoon of lemon juice, 2 tablespoons of marsala, and 1 tablespoon of capers
4. Tightly close the foil packets.
5. Grill over medium heat for about 10 minutes, until fish flakes with a fork.
6. Remove from heat, take salmon out of foil, serve immediately.