Grilled Salmon With Tomato-Basil Relish


Keller + Keller Photography


  • 2 pounds Atlantic salmon, preferably skin-on
  • 2 teaspoons sesame oil
  • 1/4 teaspoons dried rosemary
  • Salt and freshly ground black pepper
  • 1 lemon wedge
  • 2 ripe tomatoes, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced basil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • Salt and freshly ground black pepper


1. Make salmon: Prepare a medium-high fire in a gas or charcoal grill. Brush both sides of salmon with sesame oil. Sprinkle flesh side with rosemary and season with salt and pepper. Squeeze lemon over salmon; grill salmon until it flakes with a fork, 4 to 6 minutes per side.

2. While salmon is cooking, make relish: Combine tomatoes, olive oil, vinegar, basil, garlic and cumin in a small bowl. Season with salt and pepper and stir.

3. Serve salmon hot off the grill with relish on the side.


  • Active:
  • Total:
  • Yield: Serves 6

Nutritional Information

Calories per serving: 261
Fat per serving: 14g
Saturated fat per serving: 2g
Cholesterol per serving: 83mg
Fiber per serving: 1g
Protein per serving: 31g
Carbohydrate per serving: 2g
Sodium per serving: 167mg
Iron per serving: 1mg
Calcium per serving: 27mg

Good to Know

You can sub in another fatty fish, like mackerel, bluefish, herring, or striped bass.
Jennifer Trainer Thompson Adapted from Fresh Fish. Copyright © Jennifer Trainer Thompson. Used with permission from Storey Publishing.