Grilled Salmon Salmoriglio with Olives
Salmon salmoriglio is a Sicilian-inspired grilled salmon recipe featuring a fresh lemon, garlic and herb marinade with briny olives. Made with whole, minimally processed ingredients, this bright Mediterranean dish is compatible with AIP, Paleo and Whole30.
Ingredients
- ¼ cup fresh lemon juice
- ½ cup fresh parsley, loosely packed
- ¼ cup fresh oregano, loosely packed
- 2 cloves garlic
- ½ cup olive oil, divided
- 1 tsp Kosher salt, divided
- 1½ lb salmon, about four filets
- ¼ cup pitted green olives, such as Castelvetrano or Picholine
- Lemon wedges for garnish
Instructions
- In a food processor, blend lemon juice, parsley, fresh oregano, garlic, ⅓ cup of olive oil, and ½ teaspoon of salt until the herbs are finely chopped and the mixture is pourable.
- Spoon half of the sauce over the salmon. Add an additional ½ teaspoon of salt and toss to coat.
- Refrigerate to marinate for 30 minutes to one hour.
- Add the olives to the remaining sauce in the processor and pulse until finely chopped, then stir in the remaining olive oil to loosen as needed.
- Season with salt or an extra squeeze of lemon, to taste.
- Heat a cast-iron grill pan or outdoor grill and cook the salmon 4-6 minutes per side, until the internal temperature reaches 120°–125° for medium or 140°–145° for well done. Discard the marinade.
- Transfer the salmon to a serving platter and spoon the olive and herb sauce over, with additional sauce on the side for dipping and sliced lemons, if desired.