Grilled Salmon with Brown Rice

Classic recipe for perfect foil-packet grilling.

April 16, 2012

Serves: 2
Prep: 5min
Cook: 30min
Total: 35min


  • 1/2 cup brown rice
  • 2 salmon fillets (5-6 ounces each)
  • 2 sprigs rosemary
  • 1/4 cup lemon juice
  • Salt
  • Ground black pepper

1. Cook the rice according to package directions.

2. Meanwhile, preheat the barbecue or gas grill to high.

3. Place each salmon fillet on a piece of foil, then sprinkle with equal parts rosemary and lemon juice and season with salt and pepper to taste. Fold the foil over the fish and wrap tightly, crimping the sides as you go to form a packet. Place the fish on the grill and cook for 9 to 12 minutes. Turn the packets over, then grill for 5 minutes longer. Remove from the grill and very carefully open the packets—they will release a lot of steam.

4. The fish is done when it is opaque. Serve over the rice.

Nutritional Facts per serving

Calories 423.2 cal
Fat 12.3 g
Saturated Fat 2 g
Cholesterol 93.6 mg
Sodium 156.5 mg
Carbohydrates 38.8 g
Total Sugars 1.1 g
Dietary Fiber 2.1 g
Protein 37.6 g

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