Heat olive oil in a small pan over medium heat. Add freshly crushed garlic, basil, and rosemary and heat mixture for about 3 minutes (stop before the garlic turns brown and crispy). Allow infusion to cool slightly and brush on to the salmon filets. Lightly salt and pepper the filets and place on a HOT grill (I use the top rack on a gas grill...a charcoal grill would be better). Cook until fish is firm (time will vary depending on heat of the grill).

Alternately, you can place the filets on a piece of aluminum foil on the grill surface. This will prevent them from sticking to the grill but will not allow for a slightly crispy surface. ~ Chris Broomell