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Kalyn's Kitchen

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. (This recipe is low-carb if you ignore the spaghetti salad in the photo!) Use Seafood Recipes to find more recipes like this one.

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Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish from KalynsKitchen.com

I first posted  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 Grilled Salmon with Sun-Dried Tomato Relish 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.)

Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish found on KalynsKitchen.com

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 Blenderto 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 Grilled Salmon with Sun-Dried Tomato Relish hot, with a generous amount of the sun-dried tomato relish spooned over.

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

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.

Ingredients:

Ingredients

  • 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)

Relish Ingredients

  • 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

Directions:

  1. Take salmon out of the fridge and let it come to room temperature.
  2. 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.
  3. Preheat grill to medium-high.
  4. Put sun-dried tomatoes into food processor or immersion blender with steel blade, and process about 30 seconds.
  5. Add olives, red onion, and capers, and process about 30 seconds more.
  6. Add all remaining ingredients and process about one minute, or until ingredients are uniform size and well combined.
  7. When you’re ready to cook the fish, rub both sides with olive oil and season generously with the Szeged Fish Rub.
  8. Lay fish pieces at an angle across the grill grates and cook 3-4 minutes (or until you see grill marks.)
  9. Rotate fish so it’s at an angle in the opposite direction and cook 3-4 minutes more (until you see criss-cross marks.)
  10. Carefully turn fish over and cook a few more minutes on the other side, just until it feels firm to the touch.
  11. Cooking time will be about 10 minutes total, depending on the thickness of the fish and how done you prefer your salmon.
  12. Don’t overcook.
  13. Serve the relish over grilled fish.

Notes:

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.

Equipment:
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.)

Recipe slightly adapted from Fine Cooking Magazine.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish like this would be perfect for any phase of the South Beach Diet and this tasty recipe is also low-carb, low-glycemic, gluten-free, Paleo, or Whole 30 approved.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish found on KalynsKitchen.com

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36 comments on “Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish”

  1. Hi Kalyn,
    I’m new to your website and new t my doctor-recommended South Beach Diet. I tried the salmon with the relish. Excellent. So to take it to the next level, I ordered the  Szeged Fish Rub.from Amazon through your site. I was surprised to see that sugar is the #2 ingredient in the rub. Doesn’t seem like this is really an SBD phase 1 recipe with the rub.

    Could you clarify?

    Thanks!

    • The amount of rub you’re using on one piece of fish is probably only about one-fourth of a teaspoon, so that isn’t adding much sugar to an individual serving. Personally I wouldn’t worry about that small amount and I doubt the South Beach Diet would either, as many products with minimal amounts of sugar are still considered to be phase one. But that is your choice of course.

      •  Thanks for the prompt and thoughtful reply! As I said, I am just getting started with SBD and am probably going overboard.

        Thanks again!

  2. JoJo, the Cold Spaghetti Salad recipe is not posted yet, but will be coming soon.

    Karina, glad you like it!

  3. That relish has all my favorite flavors. I love it when faves co-mingle. (And thank you for the inspiration- I need to eat more salmon.)

  4. I am always looking for new salmon recipes. What is the pasta dish with it? Love all your recipes!

  5. Thanks TW. I just ate the rest of it last night on my last piece of salmon.

  6. You're right – I would LOVE this relish on chicken as well as fish. Such beautiful photos!

  7. Thanks Lydia! There was plenty of room for improvement, that's for sure!

  8. As much as I love this recipe, I think my favorite thing is seeing the original photograph. You have acquired mad photo skills since 2007!

  9. Sounds perfect dish for the whole family.

  10. Wolfenlion, so glad you liked it, and I love the idea of using this relish on pork chops; will have to try that!

  11. Oh how delicious!! I grilled salmon and pork chops over a charcoal grill and used your relish as a topping. I'm talking melt in your mouth goodness!! (I grilled the salmon on top of a piece of foil so that it didn't stick and I brushed it with olive oil first.)

    Next I'm going to try your recent post using the tent method and tomato/olive topping. I happen to have olives left over!

  12. That looks great!! Loved your blog, loved your food..wish you happy blogging. I invite you to visit my blog if you want to try some Moroccan recipes and gourmets 🙂
    http://www.andaluss.wordpress.com

  13. Hello Kaylin

    This grilled salmon dish was lovely, as my pussy cat loved it 🙂

    from Karly

  14. This sounds delicious. I make a pasta sauce with similar ingredients so having it on fish will definitely work for me.

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