Watch TODAY All Day! Get the best news, information and inspiration from TODAY, all day long

Scott Conant's Grilled Salmon with Asparagus Tapenade
Scott Conant's Grilled Salmon, Grilled Peach & Cherry Salad, Little Gem Salad
Nathan Congleton/TODAY
print recipe
(9 rated)
Cook time:
Prep time:

I love this dish because it's seasonal, healthy and easy to enjoy. It's a great dish for a broad spectrum of guests. It's not often you can find a single dish that checks all the boxes and makes people happy.

Technique tips: To get nice grill marks on your salmon don't season it until right before you plan on cooking it. This will help avoid any moisture being released.

It's important to get a firm flesh fish. Something flaky, like cod or halibut, won't grill nicely.

Try grilling your fish with the skin on. I like the crispy texture and char flavor. Also, the skin helps hold it together so it doesn't fall apart on the grill.

Swap option: If you don't have salmon, try this dish with tuna steak or even grilled chicken.


  • Asparagus tapenade

    • 4 cups finely chopped grilled asparagus
    • 2 cups diced pickled pearl onions or pickled shallots
    • 1/2 tablespoon crushed red pepper flakes
    • 1/4 cup red wine vinegar
    • 1/2 cup extra virgin olive oil
    • Kosher salt, to taste
  • Salmon

    • Four to six 6-ounce portions fresh salmon filet, skin off, room temperature
    • Extra virgin olive oil
    • Kosher salt, to taste


For the asparagus tapenade:

In a bowl, lightly toss asparagus with salt and chill. Once chilled, stir in the red pepper flakes, vinegar and extra virgin olive oil. Season with salt to taste.

For the salmon:

Preheat grill to 400°F. Once hot, rub the flesh side of the salmon with oil and season with salt. Grill 7-9 minutes over indirect heat.

To serve:

Serve the salmon, grilled side up, and top it with the asparagus tapenade.

Related video

Closed Captioning
apply | reset x

Scott Conant makes simple grilled salmon and summer salad

Play Video - 3:45