Preparation

• 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.