Grilled salmon with strawberry-scallion tapenade makes for a simple yet elegant weeknight meal that requires just a handful of ingredients. Whether using an outdoor grill or indoor grill pan, this easy summer main will quickly become a family favorite. I hate to choose favorites, but this may be new favorite salmon recipe. The chunky tapenade strikes the perfect balance of savory, sweet, bright, and acidic, making it the ultimate topper for just about anything fresh off the grill.
I’m also thinking it would make a mighty delicious bruschetta topping mixed with some whipped feta or fresh mozzarella. Now that’s what I’m talkin’ about.Coming off the heels of 4th of July weekend where beer, ice-cream, and BLT’s were consumed in abundance, this is exactly the kind of meal I’m craving—one that’s brimming with heart-healthy fats, quality protein, and summer-fresh produce.
And one that’s not going to take me hours to prepare and twice as long to clean up because its summer and the living (and cooking) should be easy. I’ve got you, friends. If you’re typically not a fan of fruit-filled salsas and tapenades, I will say that this one hits the savory side much harder than the sweet. The briny olives and wealth of aromatics temper the berries’ sweetness beautifully. If you happen to have an abundance of fresh basil on hand (’tis the season!), feel free to swap out either the parsley or cilantro for basil.
As far as which olives to use, I’m a loyalist to Castelvetranos. They’re mild, sweet, buttery, and not aggressively salty. If you can find them fresh at the olive bar in your local grocery store, amazing. If not, they’re typically always available jarred in the olive and pickle aisle. And in just about 20 minutes flat, you’ve got your go-to-main not only for your upcoming cookout—but the rest of summer. Fill up the rest of the plate with grilled veggies, a crisp garden salad, or your favorite potato salad and you’re golden.
Cheers to an awesome week, friends!
- ¾ cup diced strawberries
- ¼ cup finely chopped scallions
- ¼ cup pitted and chopped castelvetrano olives
- 2 Tbsp. fresh chopped parsley
- 2 Tbsp. fresh chopped cilantro
- 3 Tbsp. red wine vinegar
- 2 tsp. lower-sodium soy sauce or tamari
- 4 Tbsp. extra-virgin olive oil, divided
- 4 (6-oz.) skin-on salmon fillets
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- Combine strawberries, scallions, olives, parsley, cilantro, vinegar, soy sauce, and 3 Tbsp. of the oil in a bowl; toss to combine. Set aside.
- Coat salmon fillets with remaining 1 Tbsp. oil. Season flesh evenly with salt and pepper.
- Heat an outdoor grill or indoor cast iron grill pan over medium-high. Place salmon fillets, flesh-down, on grill grates. Cook 3 to 4 minutes, until grill marks appear. Flip and cook an additional 3 to 4 minutes, depending on thickness, until cooked through.
- Transfer salmon to a serving platter. Spoon tapenade overtop.