Grilled Salmon with Speedy Tomato-Olive Relish

Grilled Salmon with Speedy Tomato-Olive Relish cover

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Grilled Salmon with Speedy Tomato-Olive Relish

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Ingredients

Warning0 allergens identified

Grilled Salmon with Speedy Tomato-Olive Relish

1 ¼ pounds salmon fillets(four, 5-ounce, center-cut fillets with skin on; Atlantic, wild king/Chinook, or Coho; at least A34 inch thick but preferably about 1 1/4 inches thick)

½ tsp salt

¼ tsp black pepper

2 tablespoons pine nuts

10 ounces cherry tomatoes(or small pear-shaped tomatoes; 10 ounces is 2 cups; cut in half or quarters)

¼ cup chopped fresh parsley

¼ cup olives(sliced pitted green or black olives such as castelvetrano or kalamata)

1 tbsp capers(rinsed)

1 tbsp balsamic vinegar

1 tbsp extra-virgin olive oil(plus more for the grill grate)

1 clove garlic(minced)

Set salmon on a plate and season with salt and pepper. Let salmon stand at room temperature about 20 minutes. Meanwhile, prepare a grill for two-zone medium heat grilling (350° to 450°F). For gas, preheat the grill with all the burners on, then turn off the center burner or one of the side burners. The area with no heat underneath it is indirect heat. For charcoal, ignite half a chimney of charcoal. Spread lit coals over only half of the fire grate; the area with no coals is for indirect heat. Set the cooking grate in place and let heat 10 minutes.

As the grill heats, make the relish. Toast pine nuts in a small skillet over medium heat, stirring often, until lightly browned and aromatic, 5 minutes. (Watch carefully, as pine nuts burn easily). Once toasted, place in a medium bowl.

Add the tomatoes, parsley, olives, capers, balsamic vinegar, 1 tablespoon olive oil, and garlic to the bowl with the pine nuts. Stir to combine, and then set aside.

Just before cooking, oil the cooking grate to keep the fish from sticking. Use tongs to hold a small wad of paper towel slicked with a little olive oil and rub the towel over the grates on the cool side of the grill.

With a metal spatula, lay the salmon skin side down on the cooler, indirect heat side of the grill, opposite the flames. Then cover the grill. This makes the grill like an oven. Grill until the salmon is opaque and flakes easily when you press it with your finger, 5-10 minutes, depending on the heat of the grill and the thickness of the fillets. A thermometer inserted into the thickest part of the fillet should read 120? for medium-rare (pearly); or cook it longer if you prefer. You can also slide a paring knife or metal cake tester into the fillet, then withdraw it and touch the metal: if it’s cool, keep grilling. If it’s quite warm, you’re good to go.

Serve the salmon with the relish on the side or spooned over the top.

Nutrition

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Tips & Tricks (5)

Master Indirect Heat Placement 🔥
Oil your grill grates and position salmon skin-side down on the cooler side opposite the flames, maintaining a steady 400°F zone for perfectly buttery, never-dry flesh in 12-15 minutes.
Dry Your Salmon Properly 💧
Pat salmon fillets completely dry with paper towels 10 minutes before grilling to ensure better browning and prevent the skin from sticking to the grates.
Make Relish Just Before Serving 🍅
Prepare the tomato-olive relish no more than 15 minutes before plating to keep cherry tomatoes crisp and prevent excess liquid from pooling, which dilutes the bright Mediterranean flavors.
Toast Pine Nuts for Maximum Crunch 🌰
Lightly toast pine nuts in a dry skillet for 2-3 minutes before adding to the relish to unlock their nutty flavor and ensure they retain their textural contrast against the soft salmon.
Balance Balsamic and Acid 🍶
Reduce balsamic vinegar slightly over heat to intensify its sweetness, then taste and adjust with fresh lemon juice to brighten the relish and prevent it from becoming too heavy on the finished dish.