Olive Salsa with Baked Salmon

My colleague goes on an annual fishing trip to Alaska, typically in the early Summer months. He comes back with an abundance of great fish, and often brings them in to work and tells us to grab what we want. Salmon and halibut are typically available for the taking. There is something about fresh fish that is unlike anything you would typically buy at the market. Maybe it is the simple idea that he caught them, reeled them in, and had them packaged all in a days work. Who knows.

So as I was looking at this large piece of salmon, I thought that as much as I love cooking salmon, I wanted to make something with it. Something that would bring the simple flavor of salmon up to the next level. I immediately thought of a salsa, and the freshness alone of the salsa would bring a nice punch of additional flavor, and was I ever right.

Olive Salsa Recipe

The funny thing is that while creating the salsa, I knew right away that if my wife found out there were olives in it, that she probably would not try it. My wife, as lovely as she is, and as daring as she is when trying new foods, simply does not like olives. I, on the other hand, love olives, any type, and whether they are stuffed, or floating in a cocktail, I love them.

This simple salsa, granted I cooked everything on a medium-high heat in a dry cast iron skillet, really made a killer salsa, and one that married well with baked salmon.

Ingredients for the Olive Salsa:

  • 2 roma tomatoes, halved
  • 3 tomatillos, husked and halved
  • 4 cloves of garlic, lightly smashed
  • 2 serrano chili peppers, stems removed (remove seeds if you cannot handle the heat)
  • 1 onion, halved
  • 12 large green olives, pitted
  • small handful of cilantro, rough chop
  • 1 tsp garlic salt
  • juice of 1/2 lime
  • 1 tsp sugar
  • splash of white vinegar

Begin by getting your large cast iron skillet on a medium to high heat. Add the tomatoes, tomatillos, onion, garlic, and serrano peppers. Cook until you get a nice char on all of the items. Once charred, remove from the heat and toss them into a blender, or food processor.

Toss in the cilantro, lime juice, salt, sugar, vinegar, and olives. Blend until you have a nice puree of all of the ingredients. Taste, and salt accordingly.

Ingredients for the Baked Salmon:

  • 3 Salmon filets, skin on, bones removed, cleaned and patted dry
  • 3 tbsp of unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lemon, zested, and juiced
  • 1 tsp dried basil leaves
Baked Salmon with Olive Salsa Recipe

Preheat your oven to 450 degrees. Add the salt, pepper, basil, lemon zest, and lemon juice to the butter. Brush the butter mixture on both sides of the fillets, and add them to the preheated oven on a greased baking sheet, skin side down. Cook for 13-16 minutes, or until the fillet is nice and flaky. Serve with the olive salsa (recipe above).
You now have a rocking salsa that can be used much like any other salsa, but trust me, it goes great with baked fish. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

6 thoughts to “Olive Salsa with Baked Salmon”

  1. I have never seen an olive salsa like this before and it looks amazing. I’m a huge fan of olives as well, and it blows my mind that people dislike them so strongly. Hopefully your wife was brave enough to try your creation.

    Can’t wait to try this!

  2. Thank you for the recipe. As I am reading the post, I can’t help myself to want this for lunch. How can a salmon wouldn’t be mouth- watering when you know it’s cooked fresh, and the olives salsa oh lalala By the way, you said you wife ate the salsa, does she have an idea that it has olives on it? 🙂


  3. This salsa sounds wonderful. Have you ever tried the green olive tampanade that they sell on the Whole Food’s olive bar? I would love to figure out how to make that…Maybe you could give it a stab…

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