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Serves 4 Servings


  • 2 pound salmon fillets
  • 2 pound olive oil
  • 2 pound kosher salt
  • 2 pound black pepper
  • 1 cup celery
  • 1/2 cup red onion
  • 2 tablespoon dill
  • 2 tablespoon capers
  • 2 tablespoon raspberry vinegar
  • 2 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper


Baking Directions:

Most salad recipes require making the salad first and then the vinaigrette.

At Barefoot Contessa we often just toss all the ingredients together and get the same delicious flavor with less work and fewer bowls.

And sometimes the result is even magical like the combination of grilled salmon and raspberry vinegar.

Cut the salmon fillets crosswise into 4-inch-wide slices.

Rub them with olive oil and sprinkle with salt and pepper.

Brush the cooking surface with oil to prevent the fish from sticking.

Cook the fillets on the grill for 5 to 7 minutes on each side, until they are rare.

Be sure they are still rare on the inside.

Remove to a plate, wrap with plastic, and chill in the refrigerator until cold and very firm.

When the fillets are cold, remove any skin that hasn’t come off during grilling.

Break the fillets into very large flakes and put them into a bowl, adding any juice that has collected at the bottom of the plate.

Add the celery, red onions, dill, capers, raspberry vinegar, olive oil, salt, and pepper to taste.

Mix well and serve cold or at room temperature.