Basil Grilled Salmon

January 01, 2013


For tomato tapenade

Combine all ingredients in a medium bowl. Season with salt. Refrigerate for at least 2 hours.

For marinade

Combine basil, parsley, garlic, oil, pepper, and salt in a small bowl. Pour over salmon and marinate in refrigerator for at least 2 hours, up to overnight.

Heat gas grill to high. Cook salmon, flesh side down, until nicely charred, 3–5 minutes with grill covered. Flip and cook until skin is crispy, about 4 minutes with grill covered. Serve topped with tomato tapenade and over cooked quinoa, if desired.

Serves 2

Courtesy of Carmel Café: Cooper Creek Blvd, Sarasota;


tomato tapenade
  • 1 large tomato, chopped (about 1 cup)
  • ¼ cup pitted kalamata olives, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons thinly sliced basil
  • 1 tablespoon minced red onion
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons finely grated orange zest, from 1 orange
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 1 clove garlic, minced
  • ½ cup extra virgin olive oil
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon kosher salt, plus more as needed
  • 2 salmon fillets, with skin (about 1 pound)
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