Mediterranean Grilled Salmon with Chunky Olive Dressing

1. Prepare the Olive Vinaigrette

Combine the chopped olives, extra-virgin olive oil, parsley, minced shallot, and lemon juice in a mixing bowl. Season the mixture with salt and pepper to taste, then set it aside.

2. Preheat the Grill

Preheat your grill to a high temperature if using a gas grill, or set up a modified two-level fire if using charcoal. While the grill heats up, blot the salmon fillet dry with dish towels to remove any excess moisture. If necessary, cut the salmon into four equal pieces.

3. Clean and Oil the Grill Grate

Clean and oil the grill grate. Use a grill brush to clean the grate thoroughly, then use tongs to rub paper towels dipped in vegetable oil over the grate several times. The well-seasoned grate should appear shiny and smooth.

4. Season the Salmon

Season the salmon fillets generously with kosher salt and pepper. Place the salmon fillets on the grill, skin side down. Grill them for about 6 to 8 minutes per side, flipping carefully halfway through. Aim for an internal temperature of around 125°F for medium-rare doneness.

5. Rest the Salmon

Once the salmon is cooked, remove it from the grill and let it rest for a few minutes. This resting period allows the juices to redistribute, ensuring a moist and flavorful bite.

6. Serve with Olive Vinaigrette

To serve, top each salmon fillet with a generous spoonful of the chunky olive vinaigrette or serve it on the side. Enjoy immediately for the best flavor.