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1.
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Prepare the sauce: Place oil in a saucepan over medium heat.
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Add the onion and cook, stirring, until just beginning to brown, about 5 minutes.
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Add the garlic and cook 1 minute more.
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Raise the heat to medium-high and add the tomatoes, chopped thyme, lemon zest, and half of the olives, capers, and peppers.
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Simmer briskly, stirring, for about 5 minutes to evaporate some of the liquid.
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Reduce the heat to medium-low, stir in 1 cup water and simmer for 15 minutes.
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Taste and season with salt.
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Cool.
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2.
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Preheat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot.
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Reduce the heat on one side of the gas grill to medium-low or set up the charcoal grill for indirect cooking by banking all of the coals to one side, leaving the other half of the grill empty.
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Set the cooking grate in place, cover the grill and let the grate heat for 5 minutes.
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3.
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Oil the grill and both sides of each salmon steak; sprinkle fish with salt.
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Cook the salmon over the hottest part of the grill for about 4 minutes, until nicely browned underneath.
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Carefully flip over the fish onto the cooler side of the grill; cook 2 to 4 minutes more for medium-rare.
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4.
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Spoon the sauce into a deep platter and nestle the fish in it.
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Let stand at room temperature for about an hour to bring together the flavors of the fish and the sauce.
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5.
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To serve, sprinkle the fish with remaining olives, capers, and peppers; garnish with the thyme sprigs.
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Serve immediately.
