Grilled Salmon with Preserved Lemon and Green Olives

2018-04-08T16:48:27-05:00April 8th, 2018|Recipes|0 Comments

Author: Food & Wine


Grilled Salmon with Preserved Lemon and Green Olives

Total Time: 30 MIN Serves : 6


  • 1/4 preserved lemon pulp discarded and peel minced (see Note)
  • 1 small shallot minced
  • 1/4 cup chopped parsley
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • One 2-pound center-cut salmon fillet with skin
  • Salt and freshly ground white pepper
  • 8 large green olives such as Cerignola, halved and pitted


  1. Light a grill or heat a grill pan. In a bowl, mix the preserved lemon with the shallot, parsley and 1 tablespoon each of the oil and lemon juice. Using a knife, make 1-inch-deep slits in the salmon skin, 1 inch apart. Rub the preserved lemon mixture into the slits. Rub the remaining 2 tablespoons of oil all over the salmon, then drizzle the fish with the remaining 2 tablespoons of lemon juice; season with salt and white pepper.
  2. Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes. Turn the salmon and grill until just cooked through, 3 to 4 minutes longer. Transfer the fish to a platter, skin side up. Scatter the olives over the fish. Cut the salmon crosswise into 6 pieces and serve.

Recipe Notes

The seasoned salmon can be refrigerated for up to 4 hours. Preserved lemons are a Moroccan ingredient made from lemons that have been cured in lemon juice and salt. Look for them at specialty-food shops.

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