The richness of perfectly grilled salmon is a perfect pairing for the fresh vinaigrette in this Grilled Salmon and with Tomato Caper Vinaigrette.
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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 weeknight grilling so much more approachable. Like this Salmon with Tomato Caper Vinaigrette from Bobby Flay’s Boy Gets Grill
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. 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.
Looking for some other salmon recipes: Seared Salmon with Mango Salsa and Chile Rubbed Salmon with Toasted Corn Vinaigrette.
Grilled Salmon with Tomato Caper Vinaigrette
Ingredients
Vinaigrette
- 3 ripe beefsteak tomatoes cored, seeded and diced
- 1/4 red onion finely chopped
- 2 tablespoons capers drained
- 1/4 cup sherry vinegar
- 1/2 cup extra virgin olive oil
- 2 teaspoons finely chopped thyme leaves
- 2 tablespoons chopped basil leaves
- salt and fresh ground black pepper
Salmon
- 4 8-ounce salmon filets with the skin
- canola oil
- salt and fresh ground black pepper
Instructions
- 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.
Nutrition
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Foodie Friday |
Country Cook Weekend Potluck
Thank you for sharing your yumminess at the Thursday Favorite Things blog party. Pinned and feature today Hugs!
Your Salmon looks delicious with the Tomato Caper Vinaigrette. Hope you have a fantastic weekend and thanks so much for sharing your awesome post with us here at Full Plate Thursday. We hope to see you again real soon.
Miz Helen
This looks delicious Pam and we get beautiful salmon from the pristine waters of Tasmania.
Oh yummy. One of my favorite meals. I love all things salmon.
Have a fabulous day. ☺
This is beautiful Pam! 🙂 A gas grill is on my wishlist, but not anytime soon 🙁 But till then a girl can dream right? That salmon looks so beautiful!!
That vinaigrette! The capers are totally doing it for me. And I love Salmon always and forever. Sooooo, grilling question. Did you close the grill on this salmon? Do you ever? What’s your criteria? One day I’ll own a grill and I want to be prepared. Thanks for linking up at #SaucySaturdays.
I always close the grill. I think everything cooks more evenly that way.
Definitely putting this recipe on the summer rotation. It reads and loos delicious.
The tomato caper vinaigrette sounds delicious, and this salmon looks amazing!
I am intrigued by this vinaigrette, it sounds delicious! I bet it would pair well with other recipes as well. As soon as I get my hands on some salmon, I’m going to try this! Have a great weekend Pam! 🙂
My mom has a gas grill now, but they did used to have charcoal and YES grilling was an ordeal. Love the simplicity of this! Plus anything with capers is something I want to be eating.
That’s a beautiful dish, Pam. Love the tomato vinaigrette!