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King Salmon with Tomato-Anchovy Vinaigrette

By Travis Haugen From Moveable Feast Season 3, Ep.8
Mike Yamin

Servings: 6

Although quick enough for a busy weeknight, this grilled salmon dish will also impress guests. Be sure to use wild king salmon, also called chinook, for the best flavor.


  • 2 large ripe beefsteak tomatoes (about 13 oz. each), coarsely chopped
  • 2 anchovy fillets, finely chopped
  • 1/2 cup coarsely chopped Kalamata olives
  • 1 large clove garlic, finely chopped
  • 1-1/2 Tbs. capers, coarsely chopped
  • 1/4 cup lightly packed fresh parsley leaves, coarsely chopped
  • 1-1/2 Tbs. fresh lemon juice
  • 1/4 cup extra-virgin olive oil; more for grilling the salmon
  • Kosher salt and freshly ground black pepper
  • 6 6-oz. pieces skin-on king salmon fillets

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 110
  • Sodium (mg): 680
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 40


  • Heat a gas or charcoal grill to medium high (400°F to 475°F).
  • In a large bowl, combine the tomatoes, anchovies, olives, garlic, capers, parsley, lemon juice, and oil. Season to taste with salt and pepper. Set aside.
  • Brush the salmon with oil, season generously with salt and pepper, and transfer to the grill. Cook until medium rare, 3 to 4 minutes per side.
  • Serve with the tomato-anchovy vinaigrette.


Recipe adapted from Moveable Feast with Fine Cooking.

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