Grilled Salmon with Balsamic and Rosemary Marinade

Featured by Keller Estate in the Pinot Noir Wine Club.


A quick way to make your salmon perfect every time! Serve with lemon wedges and garnish with rosemary sprigs.

Yield: 4
Prep Time: 35 Minutes
Cook Time: 5 Minutes


• Four 4-oz wild salmon fillets
• Course sea salt to taste
• 4 tablespoons balsamic vinegar
• 3 tablespoons Extra Virgin Olive Oil
• 1/4 cup lemon juice
• 1 clove garlic, minced
• 1 sprig fresh rosemary, minced
• 1 lemon, cut into wedges
• Rosemary sprigs for garnish


Season salmon fillets to taste with sea salt, and place into a shallow, glass dish.

Whisk together the balsamic vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove salmon from marinade. Discard remaining marinade.

Place the salmon fillets on the preheated grill for about 4 minutes. Resist the urge to move the fish - you want to develop nice grill marks! Carefully flip the fish and cook until it is opaque.

Recommended Pairings


2013 Pinot Noir
92 Points
$32.00 $26.00 x 2


2014 Pinot Noir
93 Points
$64.00 $52.00 x 2


2013 Pinot Noir
93 Points
$30.00 $26.00 x 2


2012 Pinot Noir
92 Points
$44.00 $39.00 x 2


2013 Pinot Noir
Special Selection
$36.00 $20.00 x 2


2013 Pinot Noir
92 Points
$45.00 $38.00 x 2