Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish
I love this Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish and the relish perfectly enhances the flavor of grilled salmon. And this tasty fish is low-carb, gluten-free, South Beach Diet Phase One, Paleo, or Whole 30 approved. (Please ignore the spaghetti salad in the photo for some of those diets!) Use the Recipes-by-Diet-Type Index to find more recipes like this one.
I first posted this Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish
back in 2007, when my beloved Fine Cooking magazine
had a feature about sauces to finish off grilled fish, and I thought this recipe idea sounded especially interesting. I made the sun-dried tomato relish, with slight changes to the recipe, and I loved the way it enhanced the salmon. When I made this back then, I gave some to my (former) neighbor Brooke
, and within a day she had e-mailed to ask for the recipe!
I highly recommend you try this delicious way to add that special something to grilled salmon, and I think it would taste wonderful on other types of fish or chicken breasts too. I’m consistently happy with recipes I find in Fine Cooking, and this recipe is something I’ll be making over and over. Here’s my version of this delicious relish and grilled salmon combination. And if you’re serving this for a low-carb meal, please ignore the spaghetti salad in the photo and serve with something like World’s Easiest Grilled Vegetables or Easy Low-Carb Cucumbers Caesar!
(Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish was updated April 2013 with better photos and step-by-step photos.)
My method for grilling salmon starts with letting the fish come to room temperature while you rub the grill with oil and preheat. Then rub both sides of the salmon with olive oil and season with a generous amount of Szeged Fish Rub
. (I like this fish rub so much I buy it in packages of six at Amazom.com and give away to my friends, but you can use any fish rub you like.)
I used the bowl of my Immersion Blender
to chop together the relish ingredients, but when I made it again with Jake, we agreed that you could chop this up by hand. (This is half the recipe, enough for several pieces of salmon.)
These next photos were taken in bright sun on the new deck so excuse the photography, but they do show the process. (Remember, you have rubbed the grill grates with a high smoke-point oil like Grapeseed oil and preheated it to medium high before you put the fish on.) Lay fish on an angle and cook until you see grill marks, about 3-4 minutes.
Then rotate the fish so they are going at an angle in the other direction and cook 3-4 minutes more on the same side (until you have criss-cross grill marks.)
Carefully turn the fish over and cook just until it’s barely firm on the second side. (Cooking time will be around 10 minutes, depending on how thick the salmon is and how done you prefer your fish.)
Serve hot, with a generous amount of the sun-dried tomato relish spooned over.
Sun-Dried Tomato, Olive, Caper, and Parsley Relish for Grilled Salmon
(Makes enough for at least 6 pieces of fish, recipe slightly adapted from Fine Cooking Magazine.)
This recipe will come together quickly with a Food Processoror in the bowl of an Immersion Blender, but you could also chop the ingredients by hand. (In response to a question, I am editing to say you could also probably make this in a good quality blender if you add some liquid to the tomatoes when you process them first.)
1/2 cup sun-dried tomatoes packed in oil, room temperature (I drained off most of the oil)
1/4 cup drained and pitted Kalamata olives
1 T chopped red onion (or the white part of green onions will work)
1 T capers
2 T chopped parsley (or more)
(original recipe had chopped oregano too)
2 1/2 T fresh lemon juice
5 T extra virgin olive oil
sea salt and fresh ground black pepper to taste
high smoke point oil such a Grapeseed oil, for rubbing on grill grates before heating
1 piece of salmon per person (This makes enough relish for at least 6 pieces of salmon)
olive oil, for rubbing salmon
Szeged Fish Rub, for rubbing salmon (or use any type of fish seasoning you like)
Take salmon out of the fridge and let it come to room temperature. Make sure grill grates are clean, then pour a little Grapeseed oil (or other high smoke point oil) on a paper towel and wipe the grill grates until they are coated with oil. Preheat grill to medium-high.
Put sun-dried tomatoes into food processor or immersion blender with steel blade, and process about 30 seconds. Add olives, red onion, and capers, and process about 30 seconds more. Add all remaining ingredients and process about one minute, or until ingredients are uniform size and well combined.
When you’re ready to cook the fish, rub both sides with olive oil and season generously with the fish rub. Lay fish pieces at an angle across the grill grates and cook 3-4 minutes (or until you see grill marks.) Rotate fish so it’s at an angle in the opposite direction and cook 3-4 minutes more (until you see criss-cross marks.) Carefully turn fish over and cook a few more minutes on the other side, just until it feels firm to the touch. Cooking time will be about 10 minutes total, depending on the thickness of the fish and how done you prefer your salmon. Don’t overcook.
Serve the relish over grilled fish. This relish will keep at least a week in the refrigerator, and I think it would be good on other types of fish, grilled chicken, or grilled vegetables as well.
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Fish with a relish like this would be perfect for any phase of the South Beach Diet and this tasty recipe is also low-carb, Keto, low-glycemic, gluten-free, Paleo, or Whole 30 approved.
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More Tasty Ideas for Grilled Fish:
Grilled Halibut with Garlic Cilantro Sauce ~ Kalyn’s Kitchen
Marinated Grilled Pacific Salmon ~ Christine Cooks
Grilled Salmon with Asian Dipping Sauce ~ Kalyn’s Kitchen
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