How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Salmon with Tomato-Olive Salsa?

You need 8 ingredients. The key ingredients include: 1 1/2 cups diced seeded plum tomatoes (about 10 ounces), 6 tablespoons olive oil, 12 Kalamata olives or other brine-cured black olives, pitted, chopped, 1/4 cup chopped fresh basil, and more.

Is Grilled Salmon with Tomato-Olive Salsa suitable as seafood?

Yes, Grilled Salmon with Tomato-Olive Salsa falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Grilled Salmon with Tomato-Olive Salsa?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Salmon with Tomato-Olive Salsa Recipe

Name: Grilled Salmon with Tomato-Olive Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups diced seeded plum tomatoes (about 10 ounces); 6 tablespoons olive oil; 12 Kalamata olives or other brine-cured black olives, pitted, chopped; 1/4 cup chopped fresh basil; 2 tablespoons drained capers; 2 large garlic cloves, minced; 1 shallot, finely chopped; 6 6-ounce salmon fillets

Try this homemade Grilled Salmon with Tomato-Olive Salsa recipe the whole family will love. Made with tomatoes, olive oil, olives and fresh basil. Easy …

This Grilled Salmon with Tomato-Olive Salsa relies on simple, everyday ingredients such as olive oil, chopped fresh basil, drained capers and large garlic cloves, minced. It comes together quickly and makes 4 servings, at about 605 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 1/2 cups diced seeded plum tomatoes (about 10 ounces)
6 tablespoons olive oil
12 Kalamata olives or other brine-cured black olives, pitted, chopped
1/4 cup chopped fresh basil
2 tablespoons drained capers
2 large garlic cloves, minced
1 shallot, finely chopped
6 6-ounce salmon fillets

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
605 kcal
Category
Seafood

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