Floral and lightly acidic salsa brings out the buttery, rich flavors of grilled King salmon. Salmon is meaty enough to stay intact on a grill and gets meltingly tender as it cooks. Serve leftover salsa with grilled lamb, chicken, or pork.
Ingredients:
1 teaspoon meyer lemon zest plus 1/2 cup finely chopped meyer lemon segments, divided
1/4 cup finely chopped shallot
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon granulated sugar
1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon aleppo pepper or 1/4 teaspoon crushed red pepper
1 pinch of cayenne pepper
6 (5-ounce) skin-on king salmon fillets
2 teaspoons fresh thyme leaves
1/4 teaspoon black pepper
Directions:
Combine lemon segments, shallot, 1 teaspoon salt, and sugar in a medium bowl. Gently whisk in 1/3 cup olive oil; stir in capers, olives, 2 tablespoons parsley, Aleppo, and cayenne. Set aside.
Preheat grill to very high (500°F). Brush salmon with remaining 2 tablespoons olive oil; season with thyme, pepper, lemon zest, remaining 1 tablespoon parsley, and remaining 1 1/2 teaspoons salt. Grill salmon, skin sides down, covered, until skin is golden and crispy, about 3 minutes. Flip fish, and grill, uncovered, to desired degree of doneness, 2 to 3 minutes for medium-rare.
Transfer fillets to dinner plates, and top evenly with relish.
