Dive into a culinary adventure with our mouthwatering Olive and Sundried Tomato Grilled Salmon! This Mediterranean-inspired dish is not just a feast for the eyes but also a delight for your taste buds. With just 25 minutes from prep to plate, you can impress family and friends with a healthy, vibrant meal that bursts with flavor. Imagine tender, flaky salmon topped with a zesty mix of sundried tomatoes and olives, perfectly grilled to create a deliciously crispy exterior. Ready to elevate your dinner game? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1/2 cup sundried tomatoes, chopped
- 1/4 cup olives, pitted and sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the salmon fillets by patting them dry with paper towels to ensure a crisp exterior when grilling.
- In a small mixing bowl, combine chopped sundried tomatoes, sliced olives, olive oil, and lemon juice to create a vibrant Mediterranean-style topping.
- Season the salmon fillets generously with salt and freshly ground black pepper on both sides.
- Preheat your grill or grill pan to medium-high heat, ensuring the cooking surface is clean and lightly oiled to prevent sticking.
- Place the salmon fillets skin-side down on the hot grill, cooking for approximately 4-5 minutes until the bottom develops a golden-brown crust.
- Carefully flip the salmon and cook for an additional 3-4 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork.
- During the last minute of cooking, spoon the sundried tomato and olive mixture over the salmon to warm and integrate the flavors.
- Remove the salmon from the grill and let it rest for 2-3 minutes to allow the juices to redistribute.
- Plate the salmon and garnish with additional fresh herbs like parsley or basil if desired, serving immediately while hot.
Tips
- Choose Fresh Salmon: Opt for fresh, high-quality salmon fillets for the best flavor and texture. Look for bright, firm flesh with a mild scent.
- Pat Dry: Before seasoning, make sure to pat the salmon dry with paper towels. This step is crucial for achieving that coveted crispy skin on the grill.
- Customize the Topping: Feel free to add your favorite herbs or spices to the sundried tomato and olive mixture. Fresh basil or oregano can enhance the Mediterranean flavors even further.
- Preheat the Grill: Make sure your grill is preheated to medium-high heat before adding the salmon. This ensures a nice sear and prevents sticking.
- Use a Fish Spatula: When flipping the salmon, use a fish spatula for better control and to prevent the fillets from breaking apart.
- Check for Doneness: The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Use a meat thermometer for accuracy.
- Let it Rest: Allow the salmon to rest for a few minutes after grilling. This helps the juices redistribute, keeping the fish moist and flavorful.
- Garnish for Presentation: A sprinkle of fresh herbs like parsley or basil not only enhances the flavor but also adds a beautiful touch to your plated dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 36g
Fat: 22g
Saturated Fat: g
Cholesterol: 95mg
