Feel like fish tonight?🐠This is one of our favorite ways to eat salmon – grilled on the barbie with Mediterranean olive salad on top! It’s super simple to prepare and takes almost no time to get dinner on the table. Just toss the salmon on the barbecue for about 5 minutes and top it with a mixture of Kalamata olives, tomatoes, sun-dried tomatoes, basil and a feta cheese crumbles. It just doesn’t get any tastier or easier than this!
We grill our salmon on aluminum foil for a couple of reasons: one it makes it so easy to remove the skin from the meat, and two, it allows for tenting the fish for the final minutes of cooking to keep it nice and moist. Just cut a piece of foil about twice the length of the fillet and you will have plenty for tenting after the first few minutes of cooking.
We love the Mediterranean flavors of this Kalamata olive and tomato topping with salmon, but it would also be delicious with sea bass or sword fish, too. In fact, we have recently been making this same dish over grilled zucchini for a vegetarian version and it is fabulous! We add sun-dried tomatoes and basil to our topping, but if you’re in a big hurry, you can totally get by with the olives, fresh tomatoes and feta. We like to serve this dish on a bed of arugula, because it’s so pretty, but you can just serve it right on the plate too, and the colors of the fish and the topping will really pop!
Simple Grilled Salmon with Kalamata Olives, Tomatoes & Feta
- Barbecue or Grill
- Aluminum Foil
- 4 salmon fillets, skin on 6-8 oz. each
- 1 tsp. lemon pepper
- 1 cup coarsely chopped, pitted Kalamata olives
- 1 cup chopped cherry tomatoes
- 1/4 cup chopped sun-dried tomatoes drain oil if packed in oil
- 1/2 cup crumbled feta cheese
- 4 basil leaves, snipped or chopped
- 1/4 tsp. paprika for sprinkling over cooked fish for added color
- 1 lemon, cut into wedges for garnish
- Preheat barbecue to medium-high. Cut 4 pieces of aluminum foil large enough to lay fish fillets on top of and then to tent over fillet.
- Place fish fillets on foil, skin side down. Sprinkle fillets with lemon pepper.
- In a medium bowl, mix olives, tomatoes, sun-dried tomatoes, basil and feta. Set aside.
- Place foil with fish, foil side down on the preheated grill and cook for 2-3 minutes to get some color on the fish. Then, loosely tent the fillets with the extra edges of foil and continue to cook for another 2-4 minutes, depending upon the thickness of the fillets. Cook to your desired doneness.
- Remove foil with fish from grill. Using a metal spatula, remove the fish meat from the skin. Place the fish fillet on the plates and top with the olive-tomato mixture. Garnish each plate with a lemon wedge and eat it while it’s hot!