Grilled Salmon with Tomato Caper Vinaigrette

Grilled salmon on a platter topped with tomato vinaigrette.

Grilled Salmon with Tomato Caper Vinaigrette

Spicy grilled salmon gets topped with fresh tomato caper vinaigrette makes an easy weeknight grilling recipe!

Course Main Course

Cuisine American

Prep Time 35

Cook Time 8

Total Time 43

Servings serves 4

Calories 504kcal

Equipment

Boy Meets Grill

Ingredients

Vinaigrette

3 ripe beefsteak tomatoes cored, seeded and diced
¼ red onion finely chopped
2 tablespoons capers drained
¼ cup sherry vinegar
½ 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.

Notes

Note - my salmon was cooked in 3-4 minutes on one side. I did not need to flip it.

A variety of heirloom tomatoes makes a colorful vinaigrette.

If you need to make it ahead of time you can store it in the fridge, but I wouldn't keep it in the fridge for long, tomatoes get mealy when they are refrigerated.

Nutrition