Heat oil in a Dutch oven over medium heat until hot. Add onion, and cook, stirring often, 5 minutes or until lightly browned; add garlic, and cook 1 minute. Add tomato, chopped thyme, lemon rind, half of olives, half of capers, and half of jalapeños. Bring to a boil; reduce heat, and simmer, stirring often, 5 minutes or until liquid evaporates. Add 1 cup water, and simmer 15 more minutes. Stir in 1 teaspoon salt. Let sauce cool.
Coat sides of salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt. Grill, covered, over medium-high heat (350º to 400º) 4 minutes on each side or to desired degree of doneness. Spoon sauce into serving dish; place salmon on sauce. Sprinkle with remaining olives, capers, and jalapeños. Garnish, if desired.
Topolobampo and Frontera Grill, Chicago