• 1/4 cup Finely chopped fresh rosemary
  • 3 Tbsp. Minced fresh garlic
  • 1 tsp. Kosher or sea salt
  • 1/2 tsp. Pepper blend seasoning
  • 1 Tbsp. 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


Prep Time
15 minutes
Cook Time
15 minutes
  1. In a small bowl, blend rosemary, garlic, salt, and pepper. Stir in 1 tablespoon olive oil to make a thick paste.
  2. 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.
  3. 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.