Although quick enough for a busy weeknight, this grilled salmon dish will also impress guests. Be sure to use wild king salmon, also called chinook, for the best flavor.
Ingredients
2 large ripe beefsteak tomatoes (about 13 oz. each), coarsely chopped
2 anchovy fillets, finely chopped
1/2 cup coarsely chopped Kalamata olives
1 large clove garlic, finely chopped
1-1/2 Tbs. capers, coarsely chopped
1/4 cup lightly packed fresh parsley leaves, coarsely chopped
1-1/2 Tbs. fresh lemon juice
1/4 cup extra-virgin olive oil; more for grilling the salmon
Kosher salt and freshly ground black pepper
6 6-oz. pieces skin-on king salmon fillets
Instructions
Heat a gas or charcoal grill to medium high (400°F to 475°F).
In a large bowl, combine the tomatoes, anchovies, olives, garlic, capers, parsley, lemon juice, and oil. Season to taste with salt and pepper. Set aside.
Brush the salmon with oil, season generously with salt and pepper, and transfer to the grill. Cook until medium rare, 3 to 4 minutes per side.