Ingredients Seafood Fish Salmon Grilled King Salmon with Meyer Lemon Relish 4.5 (2) 2 Reviews Floral and lightly acidic salsa brings out the buttery, rich flavors of grilled King salmon. Salmon is meaty enough to stay intact on a grill and gets meltingly tender as it cooks. Serve leftover salsa with grilled lamb, chicken, or pork. By Suzanne Goin Suzanne Goin Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two best-selling cookbooks. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio Total Time: 20 mins Yield: 6 Ingredients 1 teaspoon Meyer lemon zest plus 1/2 cup finely chopped Meyer lemon segments, divided 1/4 cup finely chopped shallot 2 1/2 teaspoons kosher salt, divided 1/2 teaspoon granulated sugar 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided 1/4 cup drained capers, roughly chopped 1/4 cup pitted Castelvetrano olives, chopped 3 tablespoons chopped fresh flat-leaf parsley, divided 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper Pinch of cayenne pepper 6 (5-ounce) skin-on king salmon fillets 2 teaspoons fresh thyme leaves 1/4 teaspoon black pepper Directions Combine lemon segments, shallot, 1 teaspoon salt, and sugar in a medium bowl. Gently whisk in 1/3 cup olive oil; stir in capers, olives, 2 tablespoons parsley, Aleppo, and cayenne. Set aside. Preheat grill to very high (500°F). Brush salmon with remaining 2 tablespoons olive oil; season with thyme, pepper, lemon zest, remaining 1 tablespoon parsley, and remaining 1 1/2 teaspoons salt. Grill salmon, skin sides down, covered, until skin is golden and crispy, about 3 minutes. Flip fish, and grill, uncovered, to desired degree of doneness, 2 to 3 minutes for medium-rare. Transfer fillets to dinner plates, and top evenly with relish. Suggested Pairing Lemony Carneros Chardonnay. Originally appeared: April 2020 Rate It Print