makes 4-6 servings
1 20-oz wild-caught Alaskan salmon fillet
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon herbes de Provence
½ teaspoon dried rosemary
1 clove garlic, minced
sea salt
freshly ground black pepper
1. In a small bowl or measuring cup, whisk together the olive oil, balsamic vinegar, herbes de Provence, dried rosemary, and minced garlic.
2. Place the fillet skin side down on a sheet of aluminum foil. Season liberally with sea salt and freshly ground black pepper.
3. Carefully pour the marinade over top the fish. Use a brush to evenly coat the fish, if necessary.
4. Fold the aluminum foil over the fillet to form a tightly-closed packet. Place the prepped fillet (I put mine on a baking sheet) in the fridge and allow to marinate for at least 30 minutes.
5. Cook the fillet in the foil packet on an outdoor grill for 15-20 minutes, or until the fish is opaque and flaky.