Perfectly grilled salmon is finished with a bright tomato-caper vinaigrette in this simple weeknight grilling recipe.
The salmon stays rich and moist and pairs wonderfully with sweet ripe tomatoes and tangy capers. This easy preparation quickly becomes a favorite for summer grilling.
Summer grilling is effortless—especially with a gas grill that heats quickly and cooks fish evenly. This grilled salmon recipe is fast enough for weeknights: whisk the vinaigrette and let the flavors meld while you quickly grill the fish.
Light, healthy, and impressive, it looks like a restaurant dish but is simple to make at home.
Ingredients.
- Tomatoes – any variety will work, but ripe summer tomatoes offer the best flavor.
- Red onion – finely chopped; for extra zing, use quick-pickled red onions.
- Capers, extra virgin olive oil – capers add a bright, salty note.
- Vinegar – sherry vinegar is called for, but use what you have; an infused vinegar can be lovely.
- Fresh thyme and basil – finely chopped for herb flavor.
- Salmon – fattier farmed salmon grills especially moist, but any quality salmon works.
Tips for easy grilling.
This recipe is a great example of straightforward weeknight cooking. The vinaigrette comes together in minutes: combine tomatoes, red onion, capers, vinegar, olive oil, herbs, salt, and pepper, then let it rest at room temperature so the flavors meld. You can make it ahead and refrigerate; bring it to room temperature and whisk before serving.
With this vibrant vinaigrette, the salmon needs only a light brush of olive oil and a sprinkle of salt and pepper.
Grilling the salmon – The recipe suggests cooking one side and then flipping, but many fillets cook perfectly without a flip. Grill skin-side down to reduce sticking; while this won’t give top grill marks, it helps keep the fish intact and cooks the skin nicely.
This preparation was inspired by an older Bobby Flay cookbook, but the method is straightforward and adaptable.
The tomato-caper vinaigrette also works beautifully on other grilled fish or chicken. It’s bright, light, and healthy.
Perfectly grilled salmon topped with a tangy homemade tomato vinaigrette—simple, fresh, and delicious.
More salmon recipes.
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Recipe.
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Grilled Salmon with Tomato Caper Vinaigrette
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 freshly ground black pepper
Salmon
- 4 8-ounce salmon fillets with skin
- canola oil (for brushing)
- salt and freshly ground black pepper
Instructions
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Combine all vinaigrette ingredients in a medium bowl and let sit at room temperature for at least 30 minutes to allow flavors to meld. If stored in the fridge, bring it to room temperature and whisk before serving.
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Preheat the grill to medium-high heat.
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Brush salmon on both sides with oil and season with salt and pepper. Grill skin-side down for 3–4 minutes (this was sufficient in my test). If desired, turn and move the fillets to a cooler part of the grill and cook for an additional 3–4 minutes until done to your preference.
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Serve the salmon topped with the tomato-caper vinaigrette.
Notes
Using a mix of heirloom tomatoes creates a colorful, flavorful vinaigrette.
If making the vinaigrette ahead, keep it refrigerated briefly; tomatoes can become mealy if stored too long in the fridge.
Equipment
Nutrition
This recipe was originally published in 2015 and updated for 2023.