Grilled Salmon with Tomatoes & Basil

Simple to prepare – beautiful to serve to your guests.


2 Cloves of garlic, minced
1 Tsp Extra virgin olive oil
1 Tsp Kosher salt, divided
1/3 C Plus ¼ C thinly sliced fresh basil, divided
2 Medium tomatoes, thinly sliced
¼ Tsp Freshly ground pepper
1 Whole Wild salmon fillet (about 1 ½ pounds)



  1. Preheat grill to medium.
  2. Mash minced garlic and ¾ tsp salt on a cutting board with the side of a chef’s knife or a spoon until a paste form. Transfer to a small bowl and stir in oil.
  3. Check the salmon for pin bones and remove if necessary. Measure out a piece of heavy-duty foil large enough for the salmon fillet. Coat the foil with cooking spray.  Place the salmon skin-side-down on the foil and spread the garlic mixture over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining ¼ tsp salt and pepper.
  4. Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10-12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining ¼ cup basil.