Grilled Salmon with Olives and Pine Nuts

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 people

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During our summer trip, a quick detour to a bookstore got me introduced to this fantastic cookbook from Yotam Ottolenghi. Fantastic recipes.  Not only the cookbook introduces me to classic recipes with a spin of new flavors, also to new herbs and spices.

Tonight recipe is the beginning of a new love affair with a cookbook. Easy to put together, 30 minutes,  you cannot beat that, but the flavor was out of this world. I could not stop eating it.

I love olives and capers. Love the sourness of the vinegar. However I also enjoy cooking with raisins. Their sweetness is a well balance with the vinegar.

Have all the ingredients ready before starting to cook. This recipe goes quite fast once you turn your burner on.

TIP: An alternative to searing the salmon on the stove is to bake it in the oven at 375F for 10 to 12 minutes. I actually prefer it. Place the salmon in-top of parchment paper, add salt and pepper for seasoning.  Once the salmon is in the oven, start cooking all the other ingredients. They both will be ready at the same time.

Giangi's Kitchen Signature


Nutrition Facts
Grilled Salmon with Olives and Pine Nuts
Amount Per Serving
Calories 363 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 4g25%
Cholesterol 23mg8%
Sodium 321mg14%
Potassium 272mg8%
Carbohydrates 2g1%
Fiber 1g4%
Protein 9g18%
Vitamin A 235IU5%
Vitamin C 6.3mg8%
Calcium 12mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Grilled Salmon with Olives and Pine Nuts

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 people


Original recipe yields 4 servings

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  • 4 6-ounces each salmon fillets skinless
  • 1/2 cup black raisins
  • 1/2 cup olive oil
  • 4 celery stalks, discard all green leaves, diced
  • 1 ounce pine nuts roughly chopped
  • 3 tablespoons capers
  • 2 tablespoons capers juice
  • 1/4 cup green olives, pitted and chopped
  • 1/4 teaspoon saffron strands placed in 1 tablespoon hot water
  • 2 tablespoons parsley, chopped
  • 1 tablespoon lemon zest
  • 1 tablespoons lemon juice
  • salt
  • pepper


  1. Rehydrate the raisins with hot water in a small bowl with enough water to cover them. 20 minutes meanwhile proceed with the recipe below.

  2. Rub the salmon’s fillets with olive oil and sprinkle generously with salt and pepper.

  3. In a large skillet add 1/3 cup of olive oil over high heat. When hot add the celery and the pine nuts and cook for 4 to 5 minutes stirring constantly. Remove from the heat once the pine nuts start to color. 

  4. Away from the heat add the capers and the juice, the diced olives, saffron strand with the water and a pinch of salt. Drain the raisins and add them to the skillet as well as the parsley, lemon zest and lemon juice. Set aside.

  5. In another skillet add 1 tablespoon olive oil over medium high heat. Sear the salmon fillets, 3 – 4 minutes each side. A bit more if you like the salmon well done. 

  6. Place a salmon fillet on each dish and arrange generously the olive sauce over it.



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