Grilled Salmon with Tomato Compote and Basil Oil
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes and tastes restaurant quality. The salmon is packed with omega 3 fatty acids that are wonderful for your heart and brain, and the bright tomato compote with fresh basil oil brings such vibrant flavor without any complicated techniques. What I love most is that you probably have most of these ingredients already in your kitchen, so it's both simple and economical. The whole meal feels elegant enough to impress guests, but honestly, it's so easy that you'll find yourself making it again and again.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- ¾ kgcherry tomatoes(halved)
- 3garlic cloves(minced)
- 237 mlfresh basil(packed leaves)
- 118 mlextra virgin olive oil
- 3 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼red onion(thinly sliced)
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonhoney
Detail level
Instructions
- 1
Prepare the basil oil by blending fresh basil with 0.25 cup of olive oil and 1 tablespoon of lemon juice until smooth. Strain through fine mesh and set aside.
Tip: Make the basil oil ahead of time for deeper flavor development.
- 2
Heat a large grill or grill pan to medium-high heat. Pat salmon fillets dry with paper towels and brush lightly with remaining olive oil.
Tip: Dry fish ensures better skin crisping and prevents sticking.
- 3
Season salmon fillets generously with sea salt and black pepper on both sides. Place skin-side down on the hot grill for 5-6 minutes without moving them.
Tip: Resist the urge to flip early; this develops a flavorful crust.
- 4
Carefully flip the salmon and grill for another 4-5 minutes until the flesh flakes easily with a fork and reaches your desired doneness.
Tip: The internal temperature should reach 145°F for medium doneness.
- 5
While the salmon finishes cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add minced garlic and red onion slices, sautéing for 2 minutes until fragrant.
Tip: Watch the garlic carefully to prevent burning.
- 6
Add halved cherry tomatoes to the skillet along with balsamic vinegar and honey. Stir gently and cook for 4-5 minutes until the tomatoes just begin to break down but retain their shape.
Tip: The compote should be warm and slightly jammy, not completely disintegrated.
- 7
Season the tomato compote with a pinch of sea salt and black pepper, then stir in the remaining lemon juice for brightness.
Tip: Taste and adjust seasonings as needed for balance.
- 8
Transfer grilled salmon to serving plates and spoon the warm tomato compote over each fillet. Drizzle generously with basil oil and serve immediately.
Tip: Add a fresh basil leaf on top as an elegant garnish.
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