Grilled Orange-Rosemary Salmon
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5 from 1 vote

Grilled Orange-Rosemary Salmon

The robust flavors of orange and rosemary are delicious with the perfectly grilled sweet salmon.
Course Main Dish
Cuisine American
Keyword orange, salmon, seafood
Prep Time 5 minutes
Cook Time 20 minutes
Soaking Time 1 hour
Total Time 1 hour 25 minutes
Servings 4
Author Wendy O


  • 2 cedar planks
  • 2 salmon fillets about 6 ounces each
  • salt
  • garlic powder
  • 2 sprigs fresh rosemary roughly chopped
  • 2 large oranges


  • Soak cedar planks for about an hour.
  • Preheat grill to medium-high.
  • Sprinkle salmon with salt and garlic powder. Rub each fillet with half of the rosemary and leave on for cooking. Cut 1 orange in half and squeeze each half over one of the salmon fillets.
  • Place salmon on planks and grill salmon until it is opaque and flaky. About 12-20 minutes (depending on how thick the fillets are). Keep a spray bottle nearby for flareups because the plank will probably catch fire a little bit.
  • While the salmon is cooking. Slice the second orange into slices and lightly grill on both sides. It creates a whole other level of flavor for the salmon.
  • Serve salmon over rice, with grilled orange slices over the top and any leftover fresh rosemary you have left.