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Grilled Salmon With Tomatoes and Capers

Grilled Salmon With Tomatoes and Capers


  • 1 1/2 pints grape tomatoes, quartered
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons capers, rinsed and chopped
  • 1 tablespoon extra-virgin olive oil
  • Zest and juice of 11/2 lemons
  • 3/4 teaspoon salt, plus more for seasoning
  • 3/8 teaspoon freshly ground black pepper, plus more for seasoning
  • 6 4 ounces salmon fillets
  • Watercress, for garnish


  1. Preheat a grill to medium. In a medium bowl, combine tomatoes, garlic, parsley, capers, olive oil, lemon zest, lemon juice, 3/4 teaspoon salt, and 3/8 teaspoon pepper. Season salmon on both sides with salt and pepper, and place each fillet on a sheet of aluminum foil. Top with tomato mixture, dividing it evenly among the fillets.
  2. Fold foil over salmon to make six packets. Place them on the grill and cover; cook 10 to 12 minutes. Remove salmon from packets and garnish with watercress.


  • Recipe provided by chef Katie Lee, author of Endless Summer Cookbook.

Nutrition Information

Per serving: 204 kcal cal., 10 g fat (1.5 g sat. fat), 496 mg sodium, 1 g fiber, 24 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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