Salmon with Tomato Olive Relish
Use the grill or the Air Fryer for this Salmon with a tasty Tomato and Olive Relish that perfectly enhances the flavor of the salmon.
This Salmon with Tomato Olive Relish is absolutely delicious; I hope you can tell that from the photo! The recipe started out as Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish (and if anyone was a fan of that recipe you can find the printer-friendly recipe at that link.) But through the years I stopped using high-carb sun-dried tomatoes and replaced them with diced fresh tomatoes. And although I’m still a fan of Grilled Salmon, these days I usually make easier Air Fryer Salmon instead.
So when it came time to update the photos for this recipe it evolved into the delicious Air Fryer Salmon you see here, served with a delicious relish that had fresh tomatoes, Kalamata olives (or black olives), green onion, capers, and parsley. I’ll give you cooking instructions for the grill or the Air Fryer so you can take your pick. We swooned over this when we tested the recipe; hope you try it if you like these ingredients!
What Air Fryer did I use?
I love my Cuisinart Convection Air Fryer Toaster Oven which is what I used for this recipe. This air fryer has a larger basket, which made it easy to fit a piece of pita bread, but I haven’t tried cooking two pitas at once. (Air fryer links are affiliate links. Use Air Fryer Recipes to see the other Air Fryer recipes on this site.)
What Else Could You Eat with the Tomato and Olive Relish?
I think the Tomato and Olive relish would also be amazing served with any grilled fish, roasted fish, grilled chicken, roasted chicken, grilled pork chops or pork roast. I love it when I find a combination that is versatile like that!
How to Make Salmon with Tomato Olive Relish:
(Scroll down for complete recipe with nutritional information.)
- Start by letting the fish come to room temperature while you preheat grill.
- Preheat Air Fryer to 400F/200C if your Air Fryer recommends it.
- Rub salmon with olive oil and season with Szeged Fish Rub (affiliate link).
- Chop up tomatoes, olives, green onion, and parsley, and measure out the capers.
- I used my Food Processor (affiliate link) to chop together the relish ingredients, but you could chop this up by hand.
- Put tomatoes, olives, green onion, capers and parsley into the food processor and process in short pulses, about 8 times.
- Then add lemon juice, olive oil, salt, and pepper and process until ingredients are as finely chopped as you prefer.
- Transfer relish to a bowl or large measuring cup.
- To cook salmon on the grill, lay fish at an angle and cook until you see grill marks when you lift the corner.
- Then rotate the fish so it’s at an angle in the other direction and cook until you have criss-cross grill marks.
- Carefully turn the fish over and cook just until it’s barely firm on the second side.
- For Air Fryer, turn air fryer to 400F/200C if you aren’t already preheating.
- Put salmon pieces in Air Fryer basket. I can fit four pieces in my Cuisinart Convection Air Fryer Toaster Oven (affiliate link), which is one reason I love it so much.
- Cook 6 minutes, then check for doneness by pressing down on the fish with a finger.
- It should feel barely firm but not hard when it’s done. (Thicker pieces of fish might take a minute or two longer to cook.)
- Serve the salmon hot, with Tomato Olive Relish spooned over the fish.
Make it a Low-Carb Meal:
More Tasty Ideas for Fish:
I'm crazy about Szeged Fish Rub (affiliate link), but use any type of fish seasoning you prefer. I used my fresh-frozen lemon juice. This relish will keep a few days in the refrigerator, and I think it would be good on other types of fish, grilled chicken, or grilled pork chops as well. Original recipe slightly adapted from Fine Cooking Magazine, this version with Air Fryer option and using fresh tomatoes created by Kalyn and Kara. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Serving Size: 1
Amount Per Serving: Calories: 932Total Fat: 66gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 50gCholesterol: 216mgSodium: 563mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 77g
I'm crazy about Szeged Fish Rub (affiliate link), but use any type of fish seasoning you prefer. I used my fresh-frozen lemon juice. This relish will keep a few days in the refrigerator, and I think it would be good on other types of fish, grilled chicken, or grilled pork chops as well.
Original recipe slightly adapted from Fine Cooking Magazine, this version with Air Fryer option and using fresh tomatoes created by Kalyn and Kara.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Salmon with Tomato Olive Relish like this would be perfect for any phase of the original South Beach Diet, although the relish is relatively high in fat so you might want to use less olive oil for South Beach. This tasty recipe is also suitable for low-carb or Keto diets and is gluten-free, Paleo, or Whole 30 approved.
Find More Recipes Like This One:
Use Air Fryer or Grilling to 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.
Historical Notes for this Recipe:
This recipe was first posted in 2007 in a version that used sun-dried tomatoes in the relish. The recipe was updated with a healthier relish option, new photos, and nutritional information in August 2020.