Grilled Salmon with Burst Tomatoes
This Grilled Salmon with Burst Tomatoes is one of those recipes that proves you don't need a long ingredient list to make an incredibly flavorful dinner! Fresh cherry tomatoes slowly cook down into a sweet, jammy topping with garlic and shallots while the salmon grills until perfectly flaky. Finish it off with plenty of basil, and you've got a healthy summer dinner that feels fancy without much effort.
Equipment
- spatula
- paper towels
- fish spatula
Ingredients
- 4, 5-6oz salmon filets (Atlantic, NOT wild -- skin on)*
- avocado oil
- kosher salt & black pepper to taste
- 1 lb cherry tomatoes
- 1 large shallot thinly sliced
- 3 garlic cloves minced
- fresh basil leaves optional, for garnish
Instructions
- First, pat your salmon dry really well on all sides. Then, brush both sides generously with oil and season the top side with kosher salt & black pepper. Set aside.4, 5-6oz salmon filets, avocado oil, kosher salt & black pepper
- Preheat your grill to about 450F (roughly medium-high heat). Place a cast iron pan onto your grill while it's preheating.
- Once the grill and pan are hot, add enough oil to coat the bottom of the pan. Then, add cherry tomatoes & sliced shallot and season with kosher salt & black pepper to taste. Stir. Cover the grill and let cook for ~20 minutes, stirring occasionally, until burst & jammy. In the last 2 minutes, stir in the garlic.avocado oil, kosher salt & black pepper, 1 lb cherry tomatoes, 1 large shallot, 3 garlic cloves
- When the tomatoes have 10 minutes left, grease the grates on the other side of your grill. My favorite method is to dip a paper towel in a high smoke-point oil (such as avocado oil) and use tongs to rub the paper towel over the grates. Place your salmon filets skin-side down and let cook, undisturbed for about 8 minutes (these timings are for fillets that are approximately 1¾ inches thick. If your fillets are thinner, begin checking them around 5–6 minutes).
- Carefully flip the salmon and cook for an additional 2 minutes, or until done through. If the skin sticks to the grates when flipping, simply slide your spatula between the flesh and the skin, leaving the skin behind on the grill. Remove the salmon from the grill.
- Top the salmon filets with burst cherry tomatoes & fresh basil leaves. Enjoy!fresh basil leaves
Video
Notes
*NOTE: I highly recommend using thick, center-cut pieces of salmon for the best results. The timing instructions for this recipe are based off of salmon filets that are about 1 3/4" thick. You may need to reduce the cook time by several minutes if you're using thinner salmon filets. For this reason, I also don't recommend using wild salmon as it's thinner and will dry out very quickly. Even if you're not a fan of the skin, I highly recommend keeping it intact for this recipe because it acts as a natural barrier between the grill and the salmon. The skin may stick (in which case you can discard it), but the flesh will remain intact and delicious! NUTRITION INFORMATION: The nutrition information listed below is an estimate per serving, assuming that you use 5oz salmon filets and about 2 tbsp of avocado oil in total for this recipe.
Nutrition
Calories: 291kcal | Carbohydrates: 6g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 76mg | Potassium: 972mg | Fiber: 1g | Sugar: 3g | Vitamin A: 612IU | Vitamin C: 27mg | Calcium: 36mg | Iron: 2mg