Save on Pinterest

Grilled Salmon with Chorizo-Olive Sauce

Every one of the ingredients in this recipe brings a ton of flavor. Both chorizo and salmon cook in a hurry, and garlic and citrus go beautifully with them, too. —Charlene Chambers, Ormond Beach, Florida
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 3 links (3 to 4 ounces each) fresh chorizo
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/4 cup chopped pitted green olives
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 salmon fillets (6 ounces each)


  • Remove chorizo from casings. In a large ovenproof skillet on a stove or grill, cook and stir chorizo, green onions and garlic over medium-high heat until cooked through, 4-6 minutes, breaking chorizo into crumbles; drain.
  • Reduce heat to medium. Add tomatoes, olives and orange zest; stir to combine. Sprinkle salt and pepper over salmon.
  • On a greased grill rack, grill salmon, covered, over medium heat until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with chorizo mixture.
Nutrition Facts
1 salmon fillet with 1/2 cup sauce: 545 calories, 36g fat (10g saturated fat), 142mg cholesterol, 1355mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 43g protein.

Recommended Video


Click stars to rate
Average Rating:
  • slt220yahoo
    Jun 15, 2020

    There are so many reasons to love this recipe! (I am surprised there aren't any reviews!) Simple ingredients, easy and quick enough for a weeknight dinner - and most of all -TERRIFIC flavor! The method I prefer to use to cook salmon is to heat a cast-iron skillet in a cold oven to 450. When temp is reached, carefully place fillets, skin side down, in the skillet and return to the oven. Cook for 15 minutes. Perfect results every time! I love the spicy, bold flavor of chorizo sausage with the saltiness of green olives. You can taste a hint of orange but it's not overpowering. It's there - but it's not distracting. This is a restaurant-style recipe, in my opinion. I like to serve it next to a rice timbale (or, rice that was molded from being pressed into a measuring cup then inverted, or 'turned out' onto plates.) I like to incorporate different textures in my cooking so I sprinkle some chopped toasted walnuts over everything for a nice, crunchy finishing touch. Try this recipe. I am telling you - you'll love it!