Salmon Packets with Tomatoes and Olives
Salmon 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!
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When I lived at my Salt Lake house, this recipe for Salmon Packets with Tomatoes and Olives was the first recipe I tried when I’d finally gotten my grill out of the neighbor’s garage, where it had been stored when my house was being remodeled. I’d been looking forward to grilling for months, and of course as soon as I took a bite of this salmon, I was immediately a fan of this recipe!
Not only does the foil-packet salmon taste amazing when it’s cooked with the tomato-olive mixture that’s 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.
And this recipe is perfect to make on the grill, but it can also be cooked in the oven if it’s not grilling weather yet where you live. I’ve made these salmon packets over and over for years now, so I’m featuring this favorite recipe as my Friday Favorites pick this week!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- salmon fillets
- cherry tomatoes
- Kalamata olives
- Minced Garlic (affiliate link)
- fresh thyme leaves, or Ground Thyme (affiliate link)
- Saffron (affiliate link) optional but good
- fresh ground black pepper to taste
- Olive Oil (affiliate link)
- Szeged Fish Rub (affiliate link) 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.
Can you make the Salmon Packets without Saffron?
If you don’t have Saffron (affiliate link) and don’t want to buy it to make this recipe, the Salmon Packets will definitely still be delicious without it. Some sources recommend substituting a pinch of turmeric for Saffron if you have that in your spice cupboard.
Can you make Salmon Packets in the oven?
Check out my recipe for Baked Salmon with Pesto and Tomatoes if you want tips for baking these salmon packets in the oven.
How to make Salmon Packets with Tomatoes and Olives:
How to make Salmon Packets with Tomatoes and Olives:(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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 (affiliate link), 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 Low-Carb Meal:
Salmon packets would be a great low-carb dinner with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese, Pan-Fried Asparagus, or Easy Grilled Vegetables.
More Salmon You Might Like:
- Air Fryer Salmon with Mustard-Herb Sauce
- Roasted Lemon Salmon and Asparagus
- Maple Glazed Salmon
- Salmon Tacos with Mexican Slaw
- Slow Cooked Salmon with Butter, Garlic, Capers, and Lemon
Salmon Packets with Tomatoes and Olives
Salmon Packets with Tomatoes and Olives are a perfect easy main dish when you want something that's a bit special.
Ingredients
- 4 salmon fillets (see notes)
- 1 1/2 cup diced cherry tomatoes
- 1/2 cup diced Kalamata olives (see notes)
- 1 T finely minced garlic
- 1 tsp. chopped fresh thyme leaves (see notes)
- small pinch saffron, about 15-20 threads (see notes)
- 1/4 tsp. sea salt
- fresh ground black pepper to taste
- 1/3 cup extra-virgin olive oil
- 1 - 2 teaspoons fish rub (see notes)
Instructions
- Take four salmon fillets out of the fridge and let them come to room temperature while you preheat grill to medium high.
- Cut Kalamata olives (or black olives if you prefer) and cherry tomatoes into quarters.
- Then combine diced tomatoes, Kalamata olives, olive oil, minced garlic, fresh thyme, saffron, and a bit of salt and pepper in a bowl or large measuring cup.
- No problem if you don't have Saffron, just leave it out. If you only have dried thyme, I would use less and grind it up in a Mortar and Pestle (affiliate link).
- Rub the salmon pieces with a teaspoon or two of Szeged Fish Rub (affiliate link) or other fish rub of your choice.
- Tear 8 smallish pieces of foil, just large enough to wrap around the piece of salmon. (It's double-wrapped for the grill which is why you need 8 pieces.)
- Place each piece of seasoned Salmon on two pieces of foil; I sprayed the foil with olive oil before I put the fish on, but I'm not sure it's essential.
- 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. You won't be turning them over, so you don't have to be too careful about the wrapping.
- 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 by opening one packet after about 8 minutes.
- Serve right away and enjoy!
Notes
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:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 679Total Fat: 50gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 144mgSodium: 393mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 52g
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:
These Salmon Packets with Tomatoes and Olives are a perfect entree recipe for low-carb or Keto diets, or for any phase of the original South Beach Diet. Tomatoes do have a few carbs, so 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 Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipes
This recipe was first posted in 2009; it was updated with better photos and nutritional information in 2020 and was updated again with more information in 2023.
36 Comments on “Salmon Packets with Tomatoes and Olives”
Finally, an excuse to us saffron!
thx
Man I can't wait to try this.
sounds wonderfully aromatic and Mediterranean
Anonymous, thanks for letting me know you liked it. And great to hear that it worked okay with dried thyme too.
I loved this dish! I didn't have fresh thyme so I used dry and it worked out nicely. I also cooked the packets in the oven for about 15 minutes on 450 and they turned out perfect. Thanks for the great recipe.
Jeani, so glad you liked it. I agree about the saffron. It adds that "extra something" that you can't quite describe, but you know it's there!
This was absolutely delicious! Five stars! My husband likes to eat a lot of salmon and I was beginning to dread the thought of preparing it; but no longer! I think the saffron is essential to this recipe – it adds a "certain something" to the combination of flavors that might just be another – altough delicious – mediterranean-style dish without it. Thank you so much!
CC, I think your mom's seasonings sound great too! Maybe I'll have to try that.
Belhana, you're welcome.
Prout Italian Cook, I made it again tonight for my dad and he told me over and over how good it was, ending with "the best meal I've had for a long, long time." So I think it's pretty good!
Since there is no grill or stove in the assisted living apartment where my dad lives, I cooked it in a toaster oven preheated to 450, for just over 15 minutes. Very good.
I'm going to make this ASAP! My mouth is watering!
thanks
Kalyn, this sounds fabulous! This would be perfect for a quick weeknight meal. When entertaining, my mum loves to cook a large fillet of salmon in foil. She usually adds soy sauce, whole green onions, and chunks of ginger and garlic. It always turns out tender and tasty.
We love making packets for the grill. I usually do all veggies but I want to try your salmon version! Looks fantastic. Glad you got your grill back:)
great time for grilled salmon. We enjoyed some over a salad last night. We'll have to try it with herbs in foil next time!
I am generally a fan of really simple salmon only because we get such amazing fish this time of year, but I think this deserves a try. Plus I could totally make it in the oven!
That looks and sounds delish! I love cooking with foil packets on the grill. It's a great way to combine flavors for fantastic dishes without having to spend hours marinating. I cannot wait to try this.
Cora, that's just how I felt when I saw the recipe, and it was even better than I expected!
Trish, I use it very sparingly here too, but it really was great in this dish.
Italian Dish, didn't think about that, but yes, another plus!
Lydia, salmon tagine sounds fabulous. I bet you'd like this too.
Joanne, the sound of salmon in a packet with lemon and capers is enticing me. That sounds wonderful too!
The best salmon that I ever made was in a packet with lemon and capers. I would love to try it with the tomatoes and black olives.
This is my kind of dish. I often make a salmon tagine with a chermoula of olives, tomatoes, and garlic. To add the slightly smoky flavor from the grill would make it even more delicious — and very similar to your recipe. I'm bookmarking this one.
Kalyn, not only does this dish look absolutely delicious, but I love that there's no pots and pan to clean up!
That looks scrumptious. I love my salmon and that combo with olives, garlic and thyme is one I have done before too. Saffron is a guarded spice in my home…taken out for special occasions as you are right…tis durn expensive! I use it in my special biryani
Oh my goodness! So many of my favorite flavors in one package – can't wait to make this one!