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Salmon Packets with Tomatoes and Olives are so flavorful from the thyme, garlic and saffron that seasons the tomato-olive mixture. No worries if you don’t have saffron though, it will still be delicious without it!
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When I lived at my Salt Lake house, this recipe for Salmon Packets with Tomatoes and Olives was the first recipe I tried when I’d finally gotten my grill out of the neighbor’s garage, where it had been stored when my house was being remodeled. I’d been looking forward to grilling for months, and of course as soon as I took a bite of this salmon, I was immediately a fan of this recipe!
Not only does the foil-packet salmon taste amazing when it’s cooked with the tomato-olive mixture that’s seasoned with thyme, garlic, and saffron, but this recipe is so simple you can have it on the table in less than 30 minutes. And no worries if you don’t have the optional saffron, I’m sure this combination will taste wonderful without it.
And this recipe is perfect to make on the grill, but it can also be cooked in the oven if it’s not grilling weather yet where you live. I’ve made these salmon packets over and over for years now, so I’m featuring this favorite recipe as my Friday Favorites pick this week!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- salmon fillets
- cherry tomatoes
- Kalamata olives
- Minced Garlic (affiliate link)
- fresh thyme leaves, or Ground Thyme (affiliate link)
- Saffron (affiliate link) optional but good
- fresh ground black pepper to taste
- Olive Oil (affiliate link)
- Szeged Fish Rub (affiliate link) or other fish rub of your choice
What is Saffron?
Saffron is the most expensive spice in the world, made from the dried stigma of the Saffron Crocus. Although it’s expensive, it’s used in very small amounts, so a tiny container like this will flavor many dishes. It has a slightly bitter, musty flavor that’s hard to describe, but it’s used in beloved dishes all over the middle east and southern Europe like Saffron Chicken, Paella, and Saffron Rice. Here is more information about Saffron and a good close-up of the Saffron threads.
Can you make the Salmon Packets without Saffron?
If you don’t have Saffron (affiliate link) and don’t want to buy it to make this recipe, the Salmon Packets will definitely still be delicious without it. Some sources recommend substituting a pinch of turmeric for Saffron if you have that in your spice cupboard.
Can you make Salmon Packets in the oven?
Check out my recipe for Baked Salmon with Pesto and Tomatoes if you want tips for baking these salmon packets in the oven.
How to make Salmon Packets with Tomatoes and Olives:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Take four salmon fillets out of the fridge and let them come to room temperature while you preheat grill to medium high.
- Cut olives and cherry tomatoes into quarters.
- Combine diced tomatoes, olives, olive oil, Minced Garlic (affiliate link), fresh thyme, saffron, and a bit of salt and pepper in a bowl or large measuring cup.
- Rub the salmon pieces with Szeged Fish Rub (affiliate link) or other fish rub of your choice.
- Tear 8 pieces of foil. (It’s double-wrapped for the grill so that’s why you need 8 pieces.)
- Place each piece of seasoned Salmon on two pieces of foil.
- Top each piece of salmon with 1/4 of the tomato olive mixture.
- Then loosely fold over the top pieces and ends of the foil to make a flat packet to sit on the pre-heated grill.
- Our salmon was perfectly cooked in 10 minutes on the grill, but if you like your salmon less well-done you might want to check after about 8 minutes.
- Serve right away and enjoy!
Make it a Low-Carb Meal:
Salmon packets would be a great low-carb dinner with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese, Pan-Fried Asparagus, or Easy Grilled Vegetables.
More Salmon You Might Like:
Ingredients
- 4 salmon fillets (see notes)
- 1 1/2 cup diced cherry tomatoes
- 1/2 cup diced Kalamata olives (see notes)
- 1 T finely minced garlic
- 1 tsp. chopped fresh thyme leaves (see notes)
- small pinch saffron, about 15-20 threads (see notes)
- 1/4 tsp. sea salt
- fresh ground black pepper to taste
- 1/3 cup extra-virgin olive oil
- 1 – 2 teaspoons fish rub (see notes)
Instructions
- Take four salmon fillets out of the fridge and let them come to room temperature while you preheat grill to medium high.
- Cut Kalamata olives (or black olives if you prefer) and cherry tomatoes into quarters.
- Then combine diced tomatoes, Kalamata olives, olive oil, minced garlic, fresh thyme, saffron, and a bit of salt and pepper in a bowl or large measuring cup.
- No problem if you don’t have Saffron, just leave it out. If you only have dried thyme, I would use less and grind it up in a Mortar and Pestle (affiliate link).
- Rub the salmon pieces with a teaspoon or two of Szeged Fish Rub (affiliate link) or other fish rub of your choice.
- Tear 8 smallish pieces of foil, just large enough to wrap around the piece of salmon. (It’s double-wrapped for the grill which is why you need 8 pieces.)
- Place each piece of seasoned Salmon on two pieces of foil; I sprayed the foil with olive oil before I put the fish on, but I’m not sure it’s essential.
- Top each piece of salmon with 1/4 of the tomato olive mixture.
- Then loosely fold over the top pieces and ends of the foil to make a flat packet to sit on the pre-heated grill. You won’t be turning them over, so you don’t have to be too careful about the wrapping.
- Our salmon was perfectly cooked in 10 minutes on the grill, but if you like your salmon less well-done you might want to check by opening one packet after about 8 minutes.
- Serve right away and enjoy!
Notes
I would use salmon fillets that are about 6-8 oz. each. I used Szeged Fish Rub (affiliate link) but use any fish rub of your choice. Use regular black olives if you prefer. Use more or less olives to taste. If you don’t have fresh thyme I would use a Mortar and Pestle (affiliate link) to grind the dried thyme. The saffron is optional, but use it if you have some.
Recipe adapted slightly from Fine Cooking Grilling 2008.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 679Total Fat: 50gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 144mgSodium: 393mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 52g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Salmon Packets with Tomatoes and Olives are a perfect entree recipe for low-carb or Keto diets, or for any phase of the original South Beach Diet. Tomatoes do have a few carbs, so use a bit less tomatoes if you prefer.
Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipes
This recipe was first posted in 2009; it was updated with better photos and nutritional information in 2020 and was updated again with more information in 2023.
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