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Grilled Salmon with Tomato-Caper Vinaigrette

Grilled Salmon with Tomato Caper Vinaigrette

Spicy grilled salmon gets topped with fresh tomato caper vinaigrette. 
Course Main Course
Cuisine American
Prep Time 35 minutes
Cook Time 8 minutes
Total Time 43 minutes
Servings 4 serves 4
Calories 504kcal



  • 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


  • 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.


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.  


Calories: 504kcal | Carbohydrates: 4g | Protein: 34g | Fat: 38g | Saturated Fat: 5g | Cholesterol: 93mg | Sodium: 192mg | Potassium: 1061mg | Fiber: 1g | Sugar: 2g | Vitamin A: 935IU | Vitamin C: 14.8mg | Calcium: 34mg | Iron: 2.1mg