Salmon Foil Packets with Tomatoes and Olives
Salmon Foil Packets with Tomatoes and Olives are so flavorful from the thyme, garlic and saffron that seasons the tomato-olive mixture. No worries if you don’t have saffron though, it will still be delicious without it!
When I lived at my old house, this was the first recipe I tried when I’d finally gotten my grill out of the neighbor’s garage, where it had been stored for a very fun reason. I’d been looking forward to grilling for months, and of course as soon as I took a bite of the salmon from these Salmon Foil Packets with Tomatoes and Olives, I was immediately a fan of this recipe! And I’ve made it quite a few times since then. And every time I made it I wished it had better photos for the blog, so I am so happy to finally get them updated!
Not only does the foil-packet salmon taste amazing when it’s cooked with the tomatoes-olive mixture seasoned with thyme, garlic, and saffron, but this recipe is so simple you can have it on the table in less than 30 minutes. And no worries if you don’t have the optional saffron, I’m sure this combination will taste wonderful without it.
I’m guessing some people might like the sound of this but don’t have a grill, but you can definitely make it in the oven. I’d use the cooking time and temperature from Baked Salmon with Pesto and Tomatoes (and that’s another amazingly tasty foil-packet dinner with salmon that could also be cooked on the grill.) Enjoy everyone!
What ingredients do you need for this recipe?
- salmon fillets
- cherry tomatoes
- Kalamata olives
- minced garlic
- fresh thyme leaves, or ground dried thyme
- saffron, optional but good
- sea salt
- fresh ground black pepper to taste
- extra-virgin olive oil
- Szeged Fish Rub or other fish rub of your choice
What is Saffron?
Saffron is the most expensive spice in the world, made from the dried stigma of the Saffron Crocus. Although it’s expensive, it’s used in very small amounts, so a tiny container like this will flavor many dishes. It has a slightly bitter, musty flavor that’s hard to describe, but it’s used in beloved dishes all over the middle east and southern Europe like Saffron Chicken, Paella, and Saffron Rice. Here is more information about Saffron and a good close-up of the Saffron threads.
How to make this recipe:
(Scroll down for complete recipe with nutritional information.)
- Take four salmon fillets out of the fridge and let them come to room temperature while you preheat grill to medium high.
- Cut olives and cherry tomatoes into quarters.
- Combine diced tomatoes, olives, olive oil, minced garlic, fresh thyme, saffron, and a bit of salt and pepper in a bowl or large measuring cup.
- Rub the salmon pieces with Szeged Fish Rub (affiliate link) or other fish rub of your choice.
- Tear 8 pieces of foil. (It’s double-wrapped for the grill so that’s why you need 8 pieces.)
- Place each piece of seasoned Salmon on two pieces of foil.
- Top each piece of salmon with 1/4 of the tomato olive mixture.
- Then loosely fold over the top pieces and ends of the foil to make a flat packet to sit on the pre-heated grill.
- Our salmon was perfectly cooked in 10 minutes on the grill, but if you like your salmon less well-done you might want to check after about 8 minutes.
- Serve right away and enjoy!
Make it a Meal:
This would be great with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese or Easy Grilled Vegetables for a low-carb meal.
More Salmon You Might Like:
I would use salmon fillets that are about 6-8 oz. each. I used Szeged Fish Rub (affiliate link) but use any fish rub of your choice. Use regular black olives if you prefer. Use more or less olives to taste. If you don't have fresh thyme I would use a Mortar and Pestle (affiliate link) to grind the dried thyme. The saffron is optional, but use it if you have some. Recipe adapted slightly from Fine Cooking Grilling 2008. 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: 679Total Fat: 50gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 144mgSodium: 393mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 52g
I would use salmon fillets that are about 6-8 oz. each. I used Szeged Fish Rub (affiliate link) but use any fish rub of your choice. Use regular black olives if you prefer. Use more or less olives to taste. If you don't have fresh thyme I would use a Mortar and Pestle (affiliate link) to grind the dried thyme. The saffron is optional, but use it if you have some.
Recipe adapted slightly from Fine Cooking Grilling 2008.
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 Foil Packets with Tomatoes and Olives are a perfect entree recipe for any phase of the original South Beach Diet, or any other low-carb eating plan. Tomatoes do have a few carbs, so just use a bit less tomatoes if you prefer.
Find More Recipes Like This One:
Use Grilling Recipes 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 might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipes
This recipe was first posted in 2009; updated with better photos and nutritional information July 2020.