Grilled Salmon with Speedy Tomato-Olive Relish Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Grilled Salmon with Speedy Tomato-Olive Relish

Roberts: "Wonderful. Easy and very tasty. Will chop up the…" Read More
Read Directions
Add to Meal Planner
Grilled Salmon with Speedy Tomato-Olive Relish

Add to Meal Planner


Grilling salmon gently over indirect heat — opposite the flames — gives you buttery flesh, with no worries about dryness or possible harsh flavors that can happen when you grill salmon right over the flames. Top the fish with a quick, Mediterranean-inspired relish of fresh tomatoes and briny olives and capers, and you’re all set for a summery dinner on the patio. The recipe is a Yummly original created by Sara Bir.


  • 1 1/4 lb. salmon fillets (four, 5-ounce, center-cut fillets with skin on; Atlantic, wild king/Chinook, or Coho; at least ¾ inch thick but preferably about 1 1/4 inches thick)
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. pine nuts
  • 10 oz. cherry tomatoes (or small pear-shaped tomatoes; 10 ounces is 2 cups; cut in half or quarters)
  • 1/4 cup chopped fresh parsley
  • 1/4 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 garlic clove (minced)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. 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.
    2. 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.
    3. 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.
    View 3 More StepsDiscover more recipes from Yummly

    NutritionView More

    Unlock full nutritional details with subscription

    Calories380Calories from Fat230
    Total Fat26g40%
    Saturated Fat5g25%
    Trans Fat
    Calories from Fat230
    Total Carbohydrate5g2%
    Dietary Fiber1g4%
    Vitamin A20%
    Vitamin C35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Roberts a month ago
    Wonderful. Easy and very tasty. Will chop up the topping to make it easier to eat on top
    Reviewer Profile Image
    Cassie Rowan 2 months ago
    It was quite salty but paired well with a fresh salad. I would like to do it again but with katamala olives instead of green.
    Reviewer Profile Image
    Charette 4 months ago
    Love it! Great recipe if you want to try something different, the capers and pine nuts make a great taste.
    Reviewer Profile Image
    Melissa 4 months ago
    So good!!! Definitely going to do it again!!
    Reviewer Profile Image
    Kevin 4 months ago
    Great relish! I’m going to use it on chicken too!