Dinner Recipes

Grilled Salmon with Castelvetrano Relish

This beautiful salmon is dinner party magic. The preparation is simple: a little olive oil, some lemon zest, and 20 minutes on the grill. When it comes out, you slather it in a bright green relish made with Castelvetrano olives, parsley, shallots, and garlic. There’s also some champagne vinegar in there, which is key. The relish is so pretty on the coral salmon, and my gosh, every bite is phenomenal. The salmon is crispy and unbelievably tender, and the relish is its perfect bright, briny companion.

It’s the perfect dish for summer entertaining. Don’t forget to chill the sauv blanc!

Grilled Salmon with Castelvetrano Relish



Grilled Salmon with Castelvetrano Relish


For the salmon:

3 lb skin-on salmon fillet
2 Tbsp extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Zest of 1 lemon
Lemon wedges, for serving

For the Castelvetrano relish:

½ cup extra virgin olive oil
2 Tbsp champagne vinegar
1 cup Castelvetrano olives, crushed, pitted, and rough chopped
1 bunch parsley, rough chopped
1 shallot, minced
1 garlic clove, grated
Kosher salt, to taste
Freshly ground black pepper, to taste


  1. To grill the salmon: Heat a grill to 500°. Push the bed of charcoal to one side of the grill, or if using a gas grill, heat one burner over high heat to create one side with direct heat and another side with indirect heat.

  2. Pat the salmon dry with paper towels. Drizzle 1 tablespoon of the olive oil on a large sheet pan and place the salmon skin side down on the pan. Slide the salmon around to coat the skin in oil. Drizzle the remaining 1 tablespoon of olive oil over the salmon. Season with salt, black pepper, and the lemon zest.

  3. Transfer the salmon to the grill over indirect heat and cover. Cook for 15 to 20 minutes, or until the skin is slightly charred and the salmon is opaque.

  4. To make the Castelvetrano relish: In a medium bowl, combine the extra virgin olive oil, champagne vinegar, olives, parsley, shallot, and garlic. Season with salt and black pepper, and stir to combine.

  5. When the salmon is cooked, carefully slide it onto a clean sheet pan or serving platter.

  6. Spoon the relish over the salmon and serve immediately with the lemon wedges.

  7. Leftover salmon and relish can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe adapted from: Craving California

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