![Grilled King Salmon with Meyer Lemon Relish Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/csDxVVpkBAOUOBqT7tkNJ_H98kA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/grilled-king-salmon-with-meyer-lemon-relish-FT-BLOG0320-5fbdf486250d4aae8be28405f9ada62b.jpg)
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
-
1/4 cup drained capers, roughly chopped
-
1/4 cup pitted Castelvetrano olives, chopped
-
3 tablespoons chopped fresh flat-leaf parsley, divided
-
1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper
-
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.
Suggested Pairing
Lemony Carneros Chardonnay.