- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Floral and lightly acidic salsa brings out the buttery, rich flavors of grilled King salmon. Salmon is meaty enough to stay intact on a grill and gets meltingly tender as it cooks. Serve leftover salsa with grilled lamb, chicken, or pork.
Ingredient:
- 1 teaspoon Meyer lemon zest plus 1/2 cup finely chopped Meyer lemon segments, divided
- 1/4 cup finely chopped shallot
- 2 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon granulated sugar
- 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup drained capers, roughly chopped
- 1/4 cup pitted Castelvetrano olives, chopped
- 3 tablespoons chopped fresh flat-leaf parsley, divided
- 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper
- 1 pinch of cayenne pepper
- 6 (5-ounce) skin-on king salmon fillets
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon black pepper
