Chef Beck's Grilled Salmon with Tomato Caper Relish

Chef Beck Recipes Seafarer's Catch Box


Salmon Filets – thawed overnight in fridge

Pan Spray

Salt and Pepper

Tomato Caper Relish

2-3 Tomatoes – quartered/seeded/diced

1 8oz jar capers – drained and rinsed and chopped

½ cup diced onion

1 Tablespoon fresh chopped parsley

1 Tablespoon honey

2 Tablespoons balsamic vinegar 

Salt and pepper to taste 


  1. Follow the recipe for Tomato Caper Relish, cover and refrigerate.
  2. Heat grill to medium high heat.
  3. Take salmon out of packaging and pat dry with a paper towel. Season with salt and pepper.
  4. Just before putting on the grill, spray the salmon with pan spray.
  5. Place flesh side down on the hottest part of the grill. Cook for 3-4 minutes per side for a total of 8 minutes on the grill. Or until the internal temperature reaches 145 degrees.
  6. In a medium sized bowl, combine tomatoes, capers, onions, parsley, honey, balsamic vinegar, salt, and pepper.
  7. Top salmon with Tomato Caper Relish.

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	Chef Beck

Chef Beck

Chef Evan Becker is a graduate of Le Cordon Bleu Culinary Institute and is currently a member of Feeser’s Sales Team. Evan has worked as an Executive Chef for Sodexo, a Sous Chef for Doubletree Resorts, and a Banquet Chef for the Fairmont in Pittsburgh. He resides in Lancaster, PA, enjoys being outside, and is a huge fan of hunting and fishing.

“The journey of a thousand miles begins with one step” Lao Tsu

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