Perfectly grilled salmon is topped with a tangy tomato caper vinaigrette in this easy weeknight grilling recipe! The salmon is rich and moist and pairs perfectly with the sweet tomatoes and the tart capers. This will become your favorite grilled salmon recipe!
Using a Gas Grill to Grill Fish
When you have a gas grill, grilling is not any more difficult than turning on a stove. As a matter of fact, it might even be easier because there are usually no pots or pans involved. I love my gas grill.
I know to some it’s sacrilegious to even call it grilling without wood or charcoal, but if I had to mess with that every time I wanted to grill, there wouldn’t be much grilling going on around here. Plus a gas grill makes easy weeknight grilling so much more approachable.
The gas grill is especially useful when grilling fish, like salmon. Fish grills so quickly, it seems like so much work to get a fire going to just grill something for less than 10 minutes.
How to Make This Easy Grilled Salmon Recipe
This is a perfect example of easy weeknight grilling – or easy weekend grilling. Perfectly ripe tomatoes, red onions and capers are paired with fresh herb vinaigrette. You can make that ahead of time and store in the fridge until you’re ready to grill the salmon, then just bring it to room temperature.
With this flavorful vinaigrette, the salmon doesn’t need anything more than a little olive oil and salt and pepper.
Grilling Salmon – The directions on the recipe are to cook the salmon on one side and then flip and cook on the other. My salmon filets were cooked perfectly without the flip, so you can decide whether to flip or not. Also, I grill my salmon skin side down. You don’t get the grill marks on top of the salmon, but you don’t have to worry as much about it sticking to the grates.
I found this recipe in an old Bobby Flay cookbook – Boy Gets Grill, which you can only get used or on the kindle.
More Salmon Recipes
If you’re looking for even more delicious salmon recipes, be sure and follow my Salmon Recipes Board on Pinterest.
Grilled Salmon with Tomato Caper Vinaigrette
- 4 8-ounce salmon filets with the skin
- canola oil
- salt and fresh ground black pepper
- Combine all the ingredients for the vinaigrette in a medium bowl. Let sit at room temperature for at least 30 minutes. If made in advance, store in fridge and remove and let come to room temperature and mix well before serving.
- Heat the grill to medium-high heat.
- Brush the salmon on both sides with oil and season with salt and pepper. Grill skin side down for 3-4 minutes (this was enough for me). Turn and move to a cooler part of the grill to cook for 3-4 more minutes.
- Serve the salmon with the vinaigrette over the top.