Tue, 21 Apr 2026 19:08:09 -0700WeeblyWed, 01 Apr 2020 15:15:39 GMThttps://www.pagesinmypassport.com/grilled-salmon-with-lemon-relish/grilled-salmon-with-meyer-lemon-relish

Ingredients

• 1 teaspoon Meyer lemon zest plus 1/2 cup finely chopped Meyer lemon segments, divided. You can use regular lemon if you can't find Meyer lemon.
• 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

How to Make It
Step 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.

Step 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.

Step 3    
​Transfer fillets to dinner plates, and top evenly with relish.

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