Grilled Salmon with Tomatoes & Basil

Grilled Salmon with Tomatoes & Basil

17 Reviews
From: EatingWell Magazine July/August 2010

This recipe is so beautiful and yet so simple to prepare—it's perfect for entertaining. You just spread a side of salmon with minced garlic, sprinkle with fresh basil, then layer sliced tomatoes on top. Put it on the grill for 10 minutes and you're done!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 whole wild salmon fillet (also called a “side of salmon,” about 1 1/2 pounds; see Tips)
  • 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
  • 2 medium tomatoes, thinly sliced
  • 1/4 teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Preheat grill to medium.
  2. Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef's knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
  3. Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular 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 all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
  4. Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.
  • Tips: Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch,
  • Depending on how your side of salmon was prepared at the market, small white pin bones may still be in the fillet. We suggest removing them before you cook the fish. To remove the bones, place your hand underneath the fillet to bend it up slightly, exposing the row of bones running down the length—they will poke out of the flesh and point at an angle toward the wider end of the fillet. Grasp each bone with a clean pair of tweezers or needle-nose pliers and gently pull it out in the direction of the wide end of the fillet.

Nutrition information

  • Per serving: 248 calories; 10 g fat(2 g sat); 1 g fiber; 3 g carbohydrates; 35 g protein; 32 mcg folate; 80 mg cholesterol; 2 g sugars; 0 g added sugars; 1084 IU vitamin A; 12 mg vitamin C; 86 mg calcium; 1 mg iron; 367 mg sodium; 799 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable, 5 lean meat

Reviews 17

September 20, 2015
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By: Healthy is Tasty
Moist and Easy, Perfectly Grilled Salmon Great for when it's too hot to cook indoors, this second time I used it for salmon tacos. The beauty of this recipe is the thin sliced tomatoes hold the moisture in while grilling. I used a grill with holes in it instead of the foil. By heating the grill to very hot, then using a paper towel soaked in corn oil, the salmon didn't stick. My salmon steaks were very thick and needed extra grilling, which I did for the entire time on the unlit side of the gas BBQ. In spite of the extra time, they were so moist. Please use fresh basil, so much better than dried. Pros: Stays moist, perfect flesh when using wild caught salmon
September 05, 2015
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By: EatingWell User
too much garlic i suggest that you grill the salmon first to 3/4 of the way and then put the tomatoes on. Use 1/2 the garlic. Pros: easy to prep Cons: tomatoes limit the cooking temp, makes mushy salmon
July 23, 2015
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By: EatingWell User
This is delicious and elegant Made this tonight - I got a bunch of fresh basil in my farm shares and some native tomato - so I went and bought 2 pieces of Wild King salmon (very expensive, yikes!) but I wanted to make a nice meal for my husband. I thought I'd have some trouble grilling on the foil and then getting if off but had no problem at all. I cooked it like 14 minutes as the pieces were fairly thick and I don't like my fish raw-ish, man, they came out beautiful! I served them w/ lemon wedge, fresh avocado and some thin, salted cucumbers (also in the farm share!) in sour cream. Served it with a nice chardonnay - I will make this again! I may not spring for the super expensive salmon but it was worth every penny. My husband absolutely LOVED it.
April 17, 2014
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By: LeAnna Quartuccio
Most often repeated Eating Well recipe! I have made this dish going on three times now since I first made it a month ago. It is just perfect! So easy, fresh and healthy! I highly recommend splurging and getting a good, thick cut of salmon fresh from the seafood counter for this (none of those freezer-packed filets) if you can afford it. Pros: easy, few ingredients, fresh, delicious, healthy Cons: good salmon can be a little pricey
August 30, 2013
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By: Healthy is Tasty
Moist, Tender and Gorgeous I had fresh home grown tomatoes and basil. I shopped for fresh (not frozen) WILD salmon. I got a long fillet and followed the tip to remove a few minor bones. Mine looked as good as the photo and tasted even better. I served it to company and they loved it. We also had fresh green beans, corn on the cob, crusty fresh sourdough bread and a green salad. Pros: Easy, Easy, Easy and fast!
July 20, 2012
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By: EatingWell User
Absolutely my favorite way to eat Salmon...My tomatoes, basil and garlic and the best Salmon I can buy!
May 28, 2012
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By: EatingWell User
Easy and delicious So easy and delicious! I have celiac disease and this is another wonderful gluten free recipie.This also produced a very elegant plated meal perfect for company. I cooked it in foil on the gas grill using wild king salmon. It was perfection! Pros: Gluten free
July 02, 2011
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By: yuki
Great Summer Night Dinner! You must use the wild caught salmon. Much much better flavor! I don't have a grill either so I baked it in the oven with my vegetables. (I had Eatingwell's roasted cauliflower) I had my oven at 450F and baked salmon for 20 minutes. Pros: Easy to cook.
November 17, 2010
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By: EatingWell User
I have never liked salmon... until now! I used sustainable wild-caught Alaskan Sockeye Salmon. Instead of grilling, I put the salmon in foil and baked at 350 degrees for about 45 minutes. I also did not have "fresh" basil, so I used organic dried basil. Superb!