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.

Grilled King Salmon with Meyer Lemon Relish Recipe
Photo: Victor Protasio
Total Time:
20 mins


  • 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.

Suggested Pairing

Lemony Carneros Chardonnay.

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