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BBQ Salmon With Sun-Dried Tomato Salsa


2 lb boneless, skinless salmon fillet
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh herbs, dill, tarragon, mint, thyme
Salt and pepper to taste

Sun-dried tomato salsa:

Makes about cup

cup sun-dried tomatoes
cup chopped black olives
2 cloves garlic
1 tablespoon chopped fresh basil
2 tablespoons olive oil
1 tablespoon balsamic vinegar


Place salmon on oiled foil. Sprinkle with lemon juice, herbs, salt, pepper and remaining oil.

Enclose with foil. Place on grill and close lid.

Grill for 8 to 12 minutes or until white juices just begin to appear.

For sun-dried tomato Salsa: Chop tomatoes, olives, garlic and basil by hand or in a food processor until chunky. Stir in olive oil and balsamic vinegar.

Remove salmon from grill, unwrap, slide onto serving platter and serve with the salsa.  

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