Salmon with Tomato Olive Relish – Kalyn’s Kitchen

posted by Kalyn Denny on August 24, 2020

Use the grill or the Air Fryer for this Salmon with a tasty Tomato and Olive Relish that perfectly enhances the flavor of the salmon.

PIN Salmon with Tomato and Olive Relish to try it later!

Salmon with Tomato and Olive Relish photo of finished dish with Air Fryer rack in back

This Salmon with Tomato Olive Relish is absolutely delicious; I hope you can tell that from the photo! The recipe started out as Grilled Salmon with Sun-Dried Tomato, Olive, Caper, and Parsley Relish (and if anyone was a fan of that recipe you can find the printer-friendly recipe at that link.) But through the years I stopped using high-carb sun-dried tomatoes and replaced them with diced fresh tomatoes. And although I’m still a fan of Grilled Salmon, these days I usually make easier Air Fryer Salmon instead.

So when it came time to update the photos for this recipe it evolved into the delicious Air Fryer Salmon you see here, served with a delicious relish that had fresh tomatoes, Kalamata olives (or black olives), green onion, capers, and parsley. I’ll give you cooking instructions for the grill or the Air Fryer so you can take your pick. We swooned over this when we tested the recipe; hope you try it if you like these ingredients!

What Else Could You Eat with the Tomato and Olive Relish?

I think the Tomato and Olive relish would also be amazing served with any grilled fish, roasted fish, grilled chicken, roasted chicken, grilled pork chops or pork roast. I love it when I find a combination that is versatile like that!

Salmon with Tomato Olive RelishSalmon with Tomato Olive Relish process shots collage

How to Make Salmon with Tomato Olive Relish:

(Scroll down for complete recipe with nutritional information.)

  1. Start by letting the fish come to room temperature while you preheat grill.
  2. Preheat Air Fryer to 400F/200C if your Air Fryer recommends it.
  3. Rub salmon with olive oil and season with Szeged Fish Rub (affiliate link). 
  4. Chop up  tomatoes, olives, green onion, and parsley, and measure out the capers.
  5. I used my Food Processor (affiliate link) to chop together the relish ingredients, but you could chop this up by hand. 
  6. Put tomatoes, olives, green onion, capers and parsley into the food processor and process in short pulses, about 8 times.
  7. Then add lemon juice, olive oil, salt, and pepper and process until ingredients are as finely chopped as you prefer.
  8. Transfer relish to a bowl or large measuring cup.
  9. To cook salmon on the grill, lay fish at an angle and cook until you see grill marks when you lift the corner.
  10. Then rotate the fish so it’s at an angle in the other direction and cook until you have criss-cross grill marks.
  11. Carefully turn the fish over and cook just until it’s barely firm on the second side. 
  12. For Air Fryer, turn air fryer to 400F/200C if you aren’t already preheating.
  13. Put salmon pieces in Air Fryer basket. I can fit four pieces in my Cuisinart Convection Air Fryer Toaster Oven (affiliate link), which is one reason I love it so much.
  14. Cook 6 minutes, then check for doneness by pressing down on the fish with a finger.
  15. It should feel barely firm but not hard when it’s done. (Thicker pieces of fish might take a minute or two longer to cook.)
  16. Serve the salmon hot, with Tomato Olive Relish spooned over the fish.

Salmon with Tomato Olive Relish finished dish on serving plate

Make it a Low-Carb Meal:

For a delicious low-carb meal serve with something like World’s Easiest Grilled Vegetables, Greek Cauliflower Rice Bake, or Roasted Zucchini and Mushrooms with Feta!

More Tasty Ideas for Fish:

Air Fryer Salmon with Mustard Herb Sauce 
The Best Low-Carb Fish and Seafood Recipes from Kalyn’s Kitchen
Soy-Grilled Mahi Mahi with Asian Dipping Sauce

Ingredients

Ingredients

  • 4 salmon fillets
  • 1 T olive oil, for rubbing salmon
  • 2 tsp. Szeged Fish Rub, for rubbing salmon (see notes)

Relish Ingredients

  • 1 cup coarsely chopped tomatoes
  • 1/2 cup drained and pitted Kalamata olives
  • 2 T chopped green onion
  • 2 T capers
  • 2 T chopped parsley (or more)
  • 2 1/2 T fresh lemon juice (see notes)
  • 5 T extra virgin olive oil
  • sea salt and fresh ground black pepper to taste

Instructions

  1. Start by letting the fish come to room temperature while you rub the grill with oil or spray with nonstick grilling spray and preheat to medium-high heat.
  2. For the Air Fryer, preheat to 400F/200C if your Air Fryer recommends it.
  3. Then rub both sides of the salmon with olive oil and season with a generous amount of Szeged Fish Rub (affiliate link). I like this fish rub so much I buy it in packages of six at Amazom.com and give it away to friends, but use any fish rub you prefer.
  4. Chop up the tomatoes, olives, green onion, and parsley, and measure out the capers.
  5. I used my Food Processor (affiliate link) to chop together the relish ingredients, but we agreed that you could chop this up by hand.
  6. Start by putting tomatoes, olives, green onion, capers and parsley into the food processor. and process in short pulses, about 8 times.
  7. Then add lemon juice, olive oil, salt, and pepper and process until ingredients are as finely chopped as you prefer. (This was less than 30 seconds for me.)
  8. Transfer the relish to a bowl or large measuring cup.
  9. To cook salmon on the grill, lay fish on an angle and cook until you see grill marks when you lift the corner of one piece, about 3 minutes.
  10. Then rotate the fish so it’s at an angle in the other direction and cook 3 minutes more on the same side (until you have criss-cross grill marks.)
  11. Carefully turn the fish over and cook just until it’s barely firm on the second side. (Cooking time will be not more than 10 minutes, depending on how thick the salmon is and how done you prefer your fish.)
  12. For Air Fryer, turn air fryer to 400F/200C if you aren’t already preheating.
  13. Put salmon pieces in Air Fryer basket. I can fit four pieces in my Cuisinart Convection Air Fryer Toaster Oven (affiliate link), which is one reason I love it so much.
  14. Cook the fish 6 minutes, then check for doneness by pressing down on the fish with a finger. It should feel barely firm but not hard when it’s done. (Thicker pieces of fish might take a minute or two longer to cook.)
  15. Serve the grilled or Air Fryer salmon hot, with a generous amount of the Tomato Olive Relish spooned over the fish.

Notes

I’m crazy about Szeged Fish Rub (affiliate link), but use any type of fish seasoning you prefer. I used my fresh-frozen lemon juice. This relish will keep a few days in the refrigerator, and I think it would be good on other types of fish, grilled chicken, or grilled pork chops as well.

Original recipe slightly adapted from Fine Cooking Magazine, this version with Air Fryer option and using fresh tomatoes created by Kalyn and Kara.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:

Calories: 932Total Fat: 66gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 50gCholesterol: 216mgSodium: 563mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 77g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Salmon with Tomato Olive Relish thumbnail image of finished dish

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Salmon with Tomato Olive Relish like this would be perfect for any phase of the original South Beach Diet, although the relish is relatively high in fat so you might want to use less olive oil for South Beach. This tasty recipe is also suitable for low-carb or Keto diets and is gluten-free, Paleo, or Whole 30 approved.

Find More Recipes Like This One:
Use Air Fryer or Grilling to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2007 in a version that used sun-dried tomatoes in the relish. The recipe was updated with a healthier relish option, new photos, and nutritional information in August 2020.

Salmon with Tomato Olive Relish Pinterest image

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