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Grilled Salmon Bundles with Saffron, Tomatoes & Olives

Scott Phillips

Servings: four.



  • 2 medium plum tomatoes, cored and cut into medium dice (about 1 cup)
  • 1/4 cup pitted and coarsely chopped black oil-cured olives (20 to 25 olives)
  • 1/4 cup extra-virgin olive oil
  • 1 Tbs. minced fresh garlic (3 to 4 medium cloves)
  • 1/2 tsp. chopped fresh thyme
  • 1/2 tsp. kosher salt; more as needed
  • Pinch saffron (15 to 20 threads)
  • Freshly ground black pepper
  • Four 6-oz. center-cut, skin-on salmon fillets

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 430
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 105
  • Sodium (mg): 390
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 39


  • Heat a gas grill with all burners on high.
  • In a medium bowl, combine the tomatoes, olives, olive oil, garlic, thyme, salt, saffron, and pepper to taste.
  • Set one piece of salmon, skin-side down, on a 12×18-inch piece of heavy-duty foil; sprinkle lightly with salt and pepper. Spoon a quarter of the tomato mixture over the fish and seal tightly. Repeat to make four packets.
  • Set the foil packets on the hot grate and cook, with the grill covered, until the fish is opaque throughout, about 8 minutes (open a packet and cut into the fish to check). Let the salmon rest for a few minutes before serving.

You can serve the salmon packets warm or at room temperature, but don’t let them sit out for more than about 45 minutes.


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Reviews (5 reviews)

  • hbmoore | 04/22/2018

    Easy delicious recipe. Great for guests. Kids told me it was "fancy restaurant" worthy. One of our many go-to recipes for salmon.

  • HaydnR | 10/22/2016

    Didn't really complement the flavor of the salmon.

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