I cant think of a single thing I don’t heart about this Grilled Salmon Puttanesca. Not only is it ready in just 30 minutes, but it’s so saucy and loaded with garlic, capers and olives! Serve it over pasta or keep it gluten-free and serve it over zucchini noodles instead.
I know I built up this Salmon recipe yesterday by saying it would be a burst-your-pantyhose-off-excited-about-good recipe. And you’re probably thinking, really? That good? These pantyhose are pretty tight. And by tight you mean tight both ways, as in tight cool, and tight snug. Really that good Katie? It would take a lot to burst them right off. But I mean it, I think you guys may freak out a little bit about it. That’s all I am saying. It is like a perfect storm of good stuff all in one.
First of all there are the capers. Sigh. Capers. I love them. They are like muddy green salty little gems of deliciousness put on this earth for the sole purpose of delighting the palate and making all things fishy or funky at one with my mouth.
Second we have the olives. I am of the ilk, whom (which? that?) can stand at the open refrigerator and inhale an entire, okay maybe only a half, jar of olives in one blow. I think I am a salty sweater. Gross! Sorry. Moving on.
Third, yeah yeah, you thought the third thing may be where I mention the garlic and tomatoes together in perfect harmony. But actually I am going to say, the third thing in this perfect storm of pantyhose bursting is that this sauce is ready in about the same time it takes to get the coals ready for the grilling. It is not the old school simmering on the back burner tomato sauce that requires (gagging here a bit as I say this) tasting off the wooden spoon as we stir business. Not that at all. This sauce is fast, and it tastes f-ing good. Oh snap.
Fourth there are the capers. Oh wait, I already said that. Did I mention how much I love capers? Are you with me people?
Fifth, there is the magic of grilling the salmon and it does not stick to the grill. I repeat, it does not stick to the grill. No aluminum foil. No cedar plank. Nada. To get this desired effect you have to stick by the rules though, K? Here is the concept: Preheat the heck out of the grill grates with direct heat under it, then cook the salmon on the hot grill grate with indirect heat. I tested it with both gas and charcoal, and it works both ways. I included notes for either way.
So what else is there to say? Get ye to the fish monger! And hold on to your pantyhose.
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You’ll love this 30 minute Grilled Salmon Puttanesca with garlic, tomatoes, olives and capers. Super easy to make and it doesn’t stick to the grill. Serve it over pasta or keep it gluten-free and serve it over zucchini noodles instead.
Ingredients
- 1 ¼ pound boneless salmon filet, skin removed cut into 4 equal pieces
- 1 tablespoon extra-virgin olive oil, divided
- ¼ teaspoon coarse kosher salt
- 1 small onion, diced
- 1 tablespoon finely chopped garlic
- 3 tablespoons dry red wine, such as Pinot Noir or Chianti
- 1 15-ounce can diced tomatoes, preferably fire roasted
- ¼ cup coarsely chopped pitted olives, such as Kalamata
- 1 tablespoons capers
- 1 tablespoon chopped fresh oregano
- Freshly ground pepper to taste
- ½ cup chopped parsley
Instructions
- Preheat grill to high heat. If using charcoal grill place grill grate over the fire to preheat. Coat salmon with 1 teaspoon olive oil. Sprinkle salt over the salmon.
- Meanwhile, heat the remaining 2 teaspoons oil in a medium heavy-bottomed saucepan over medium heat. Add onion and garlic, and cook, stirring often until the onion is soft and translucent and just starting to brown, 6 minutes. Add wine, increase heat to high and cook, stirring often until the wine is mostly evaporated, about 3 minutes. Add tomatoes, olives, capers, oregano and pepper and bring to a simmer, stirring occasionally. Simmer until thickened slightly, about 5 minutes.
- Once grill is hot, if using gas grill with three burners, turn off one burner and reduce other two burners to medium-high. For a two burner gas grill turn off one and leave the other on high. If using a charcoal grill, empty coals from chimney onto one side or rake coals to one side of the kettle. Place grill on top of coals and let pre-heat for a minute. Rotate grill grate so hottest part is over the cooler side. Place fish, skinned side up, on the side of the grill with no heat under it. Place cover on grill (with vents open if using kettle grill) and allow the fish to cook, undisturbed until cooked to desired doneness, 6 to 10 minutes.
- Serve salmon with sauce topped with parsley.
Nutrition
- Serving Size: 4 ounces salmon, 1/4 cup sauce
- Calories: 300
- Sugar: 3 g
- Sodium: 1007 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 29 g
Delicious and it’s so colorful!I love to eat spices foods.I think this recipe also added in my list.gonna to try this.
Thanks so much Sara!
puttanesca is one of my favorite Italian sauces!! frankly I think it’s one of the least appreciated, too, so love that you are finding new ways to use it 🙂
Puttanesca was one of the first things I ever learned how to cook. I will never get sick of the flavors.
Salmon being one of my favorite fish this is a must try. Looks delicious.
I love salmon too. And thankfully it is a fish that my whole family enjoys. I love it in the summer when you can find fresh wild salmon at all the markets. It is the best! Thanks for stopping by Don.
I ditched the pantyhose many moons ago but I have no doubt they’d be bursting if I was wearing WHEN I make this.
Oh my goodness. Ha ha. So much funnier than socks right?
This looks so delicious! I love it…and I love your easy to follow directions on grilling the salmon…thanks for sharing!
So glad to hear you think the instructions are clear, I went around and around trying to make them clear. Thanks so much Jodee
Oh I think my pantyhose would be a bursting. This looks sensational. On my must try list.
Ha ha Norma. It cracks me up every time I hear that. Thank you so much for the compliment.
I want to dig in!! This looks incredible, Katie.
Thanks so much Angie. Glad you like the looks of it.
I’m always looking for new ways to prepare salmon and this looks so delicious and satisfying! Pretty, too 🙂
Thank you Sues. I love this new way of cooking the salmon. I already have some ideas for other toppings to try with this technique.
Oh dear – capers AND olives AND salmon – seriously, plates are so overrated – I would be standing over the grill with the pan of olives/capers and inhaling the salmon right there!
Oh my Shashi, this made me laugh out loud. Thank you for making me giggle. Hope you have a great day.
It looks awesome. You must be rich!. I love it.
Katie, I apologize for being AWOL the last few weeks. Life has gotten the best of my schedule! Anyway, I’m back with a lot of catching up to see what you’ve been cooking. We eat salmon almost every week and I’m loving the puttanesca sauce. And I’m with ya on the capers… Great recipe!!
Hi Bill! I have been missing you. I know how summer gets so I am with you! I am already scheming up another caper recipe for next week. Ha ha.
This looks delicious. Is there a reason the skin needs to be removed? I like the skin on my salmon, but wasn’t sure if you think it could remain on or if it needed to be removed for this recipe. Thanks!!
There is no reason, other than I prefer it taken off. If you don’t mind it, then by all means, save the step of skinning the salmon. Enjoy Todd!
Excellent to hear! Thanks for getting back to me Katie!