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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Plank-Grilled Salmon with Grape Relish

Serve this dish with pinot noir. Briny olives, sweet grapes, and rich salmon match well with the wine's balance of earthiness and acidity. Substitute picholine or other green olives, if necessary.

Cooking Light JUNE 2011

  • Yield: 4 servings (serving size: 1 fillet and about 1/3 cup relish)
  • Hands-on: 22 Minutes
  • Total: 1 Hour, 22 Minutes


  • 1 (15 x 6 1/2 x 3/8-inch) alder wood grilling plank
  • 4 (6-ounce) wild Alaskan salmon fillets
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 tablespoon butter
  • 1/3 cup chopped leek
  • 3 tablespoons chopped shallots
  • 1 cup seedless red grapes, quartered
  • 12 Castelvetrano olives, pitted and chopped
  • 4 teaspoons red wine vinegar


1. Immerse and soak plank in water 1 hour; drain.

2. Preheat grill to medium-high.

3. Place plank on grill rack; grill 3 minutes or until lightly charred. Sprinkle fillets with pepper and salt. Carefully turn plank over using sturdy long-handled tongs. Place fillets, skin-side down, on charred side of plank. Grill 12 minutes or until desired degree of doneness.

4. Melt butter in a small skillet over medium-high heat. Add leek and shallots; sauté for 2 minutes. Stir in grapes and olives; remove from heat. Stir in vinegar. Serve with salmon.

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 18.3g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 5.4g
  • Protein: 39.3g
  • Carbohydrate: 10.4g
  • Fiber: 0.6g
  • Cholesterol: 115mg
  • Iron: 2.1mg
  • Sodium: 412mg
  • Calcium: 40mg

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Plank-Grilled Salmon with Grape Relish Recipe