Serves 4
Prep Time 15 minutes
Cook Time 15 minutes

1/4 cup finely chopped fresh rosemary
3 Tablespoons minced fresh garlic
1 teaspoon kosher or sea salt
1/2 teaspoon pepper blend seasoning
1 Tablespoon olive oil
4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
Canola oil or nonstick cooking spray
1 lemon, cut in wedges 


In a small bowl, blend rosemary, garlic, salt, and pepper.  Stir in 1 tablespoon olive oil to make a thick paste.  

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.  Press rub mixture firmly onto cut sides of each steak/fillet (not skin); let salmon rest 5 minutes before cooking.  

Heat grill or broiler/oven to medium-high heat.  Brush grill surface with canola oil or coat broiling pan with cooking spray.  Grill or broil 12 to 15 minutes for frozen salmon OR 8 to 9 minutes for fresh/thawed fish, turning once during cooking.  Cook just until fish is opaque throughout.  Serve with lemon wedges.