- 4 wild-caught Alaskan sockeye salmon fillets
- 2 tbsp lemon juice
- 1 tbsp sweet basil
- 1 tbsp granulated garlic
- 1 tbsp parsley
- Black pepper
- 6 of Olive Oil Divine's Pimento Stuffed Queen Olives, chopped
- 1 tomato, diced
- 1 red onion, diced
- 1 English cucumber, diced
- 3 sprigs of dill
- Olive Oil Divine's Mission Extra Virgin Olive Oil
Mix your basil, lemon juice, granulated garlic, and parsley in a bowl.
Brush your salmon fillets with Mission EVOO and black pepper. Place in a baking dish and pour the lemon marinade over the fish. Refrigerate for about 30 minutes while you preheat your grill to high.
Mix the olives, tomato, red onion, cucumber, and dill, and set this aside.
Place the herb-coated side of the fillets on the hot grill and cook until the edges turn white. Flip and cover with foil.
Reduce the heat and cook for 4 more minutes until the fish reaches 145 degrees Fahrenheit. The fish should be opaque and flaky. Serve the fish and top with the tomato mix.