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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 the Diet-Type Index 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.



  • 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


  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.


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.

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

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

    Karina, glad you like it!

  2. 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.)

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

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

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

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

  7. 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!

  8. Sounds perfect dish for the whole family.

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

  10. 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!

  11. 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 🙂

  12. Hello Kaylin

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

    from Karly

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

  14. Tartelette, thanks so much! I really appreciate your comment.

  15. Always looking for new ways to fi salmon, beyond salsa and I love it. Thanks for the recipe! I read your blog almost daily but very seldom leave a comment and I vow to remedy that in honor of your 2 year WHB anniversary. I love your blog Kalyn.

  16. Cate, thanks. I bet Nicholas would like it too.

    Alisha, me too. It was great.

    Janelle, agree and agree!

    Dolores I bet it would be great with halibut too.

    Mrs. G, sure. Unfortunately I have converted what would have been your bed into a place to take photos, but there’s a sofa bed.

  17. I didn’t think you could top your last zucchini recipe, but then here you go. Can I live at your house?

  18. I flagged this recipe in Fine Cooking last week, planning to pair it with halibut. I’m glad to hear it worked out well for you!

  19. I really enjoy Fine Cooking too! What a great find!

    Anything with olives, capers, parsley, etc., etc. can’t help but be good:).

  20. Wow .. this looks great. I just love the taste of kalamata olives and capers together so I’m going to have to try this one.

  21. Looks delicious … and perfect for this still-hot weather we’re having.

  22. Pam, it was in an article with three other types of sauce for fish. The others looked good too, but this one looked best to me. (I love that magazine!)

    Mike, olives are good in everything!

    Kevin, thanks. It was a great combo.

    Tanna, it was such a perfect match with the tomato/olive/caper flavor and the salmon.

  23. You do have a genius for salmon! It is obviously perfect with this relish!

  24. This relish sounds amazing. Just look at all of that great flavour.

  25. You had me at olives 🙂

    Looks delicious

  26. Everything in this relish sounds great! I don’t know how I missed this recipe in Fine Cooking, it has all of my favorites!

  27. Valli, it was really good. I think it would be good on lots of things!

    EMWK, thank you!

    Kelly, I just love capers too. I really like chicken picatta.

    Maria, the eggplant was also from Fine Cooking! (That’s the photo I showed you.)

    Lydia, definitely one of my favorites too (which is probably obvious if you look at my recipe archives.)

    Lisa, I think a blender would work. I might add some of the lemon juice with the sun-dried tomatoes to get them chopped up before adding the other things. It’s quite a thick sauce, but a good blender should be able to handle it. Thanks for the reminder about blenders. I’ll edit that in.

  28. You mentioned that you need a food processor, but if you don’t have one would a blender work?

  29. Salmon stands up so well to sauces that are acidic — lemon, vinegar, capers, olives, etc. It really helps cut the oiliness of the fish. There’s no way you could grill salmon that I would not love — it is my absolute favorite.

  30. I am always looking for new ways to spice up my salmon, this relish looks great! The eggplant in the background also looks tasty! Fine Cooking is a great place to find recipes, thanks for sharing!

  31. That looks delicious. I have a newfound taste for capers and I’d like to incorporate it into my recipes more.

  32. I love the combination of those ingredients, and topping them on salmon sounds perfect!
    Btw, do drop by to my blog to pick up your award? 🙂

  33. The relsih sounds perfect for the salmon dish. It would envelope it with all it’s robust flavours. I can also envision it on crostini or chicken. Mmmm!!!

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