RecipesCooking Techniques

Grilled King Salmon with Meyer Lemon Relish

Grilled King Salmon with Meyer Lemon Relish

Floral and lightly acidic salsa brings out the buttery, rich flavors of grilled King salmon. Salmon is meaty enough to stay intact on a grill and gets meltingly tender as it cooks. Serve leftover salsa with grilled lamb, chicken, or pork.


  • 1 teaspoon Meyer lemon zest plus 1/2 cup finely chopped Meyer lemon segments, divided
  • 1/4 cup finely chopped shallot
  • 2 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon granulated sugar
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1/4 cup drained capers, roughly chopped
  • 1/4 cup pitted Castelvetrano olives, chopped
  • 3 tablespoons chopped fresh flat-leaf parsley, divided
  • 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper
  • Pinch of cayenne pepper
  • 6 (5-ounce) skin-on king salmon fillets
  • 2 teaspoons fresh thyme leaves
  • 1/4 teaspoon black pepper


  1. Combine lemon segments, shallot, 1 teaspoon salt, and sugar in a medium bowl. Gently whisk in 1/3 cup olive oil; stir in capers, olives, 2 tablespoons parsley, Aleppo, and cayenne. Set aside.
  2. Preheat grill to very high (500°F). Brush salmon with remaining 2 tablespoons olive oil; season with thyme, pepper, lemon zest, remaining 1 tablespoon parsley, and remaining 1 1/2 teaspoons salt. Grill salmon, skin sides down, covered, until skin is golden and crispy, about 3 minutes. Flip fish, and grill, uncovered, to desired degree of doneness, 2 to 3 minutes for medium-rare.
  3. Transfer fillets to dinner plates, and top evenly with relish.

You Might Also Like...