{"id":2744,"date":"2026-10-09T22:36:00","date_gmt":"2026-10-09T22:36:00","guid":{"rendered":"https:\/\/www.lapergolamarseille.fr\/sauce-saumon-grille\/"},"modified":"2026-10-09T22:36:00","modified_gmt":"2026-10-09T22:36:00","slug":"grilled-salmon-sauce","status":"publish","type":"post","link":"https:\/\/www.lapergolamarseille.fr\/en\/grilled-salmon-sauce\/","title":{"rendered":"Sauce for Grilled Salmon: Warm Proven\u00e7al Vinaigrette"},"content":{"rendered":"<p class=\"wp-block-paragraph\">For grilled salmon, the ideal sauce is a warm Proven\u00e7al vinaigrette: diced tomatoes, black olives, capers, shallots, and basil, simply warmed in olive oil. Light and cream-free, it adds the acidity and aroma that enhance the smoky flavor of the grill.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">There are still some beautiful tomatoes at the Noailles market in October: let's enjoy them under the pergola.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for 4 people<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 salmon fillets with skin, 150 g each<\/li>\n\n<li>1 tablespoon olive oil for cooking<\/li>\n\n<li>3 very ripe tomatoes, about 350 g<\/li>\n\n<li>1 shallot<\/li>\n\n<li>12 black olives from Nice or Nyons, pitted<\/li>\n\n<li>1 tablespoon capers<\/li>\n\n<li>1 clove of garlic<\/li>\n\n<li>1\/2 bunch of basil<\/li>\n\n<li>10 cl of extra virgin olive oil<\/li>\n\n<li>The juice of half a lemon<\/li>\n\n<li>Fleur de sel, freshly ground pepper<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For 2 people, halve all the quantities and use just one large tomato.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation:<\/strong> 20 min \u00b7 <strong>Cooking:<\/strong> 12 min<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Step-by-Step Recipe<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Score the skin of the tomatoes in a cross pattern, plunge them into boiling water for 30 seconds, then into ice water. Peel them, remove the seeds, and dice the flesh into 5-mm cubes.<\/li>\n\n<li>Finely chop the shallot, slice the olives into rounds, coarsely chop the capers, and crush the garlic clove with the flat side of a knife.<\/li>\n\n<li>In a small saucepan, combine the olive oil, shallot, olives, capers, and garlic. Heat for 4 to 5 minutes over very low heat: the oil should become warm and take on the flavors of the other ingredients, but never fry.<\/li>\n\n<li>Remove the garlic from the heat, add the tomatoes and lemon juice, and season with salt and pepper. Keep the saucepan on the edge of the grill so the sauce stays warm.<\/li>\n\n<li>Heat a cast-iron grill, a plancha, or the barbecue over high heat. Pat the steaks dry, brush them with oil, and season them lightly with salt.<\/li>\n\n<li>Place them skin-side down and let them cook for 4 minutes without touching them, then flip them over and cook for 2 to 3 minutes. The flesh should remain pearly white in the center, with an internal temperature of around 50 \u00b0C.<\/li>\n\n<li>Add the chopped basil to the sauce at the last minute. Arrange the steaks on the plate and spoon the virgin olive oil over them.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1256\" height=\"795\" src=\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/sauce-saumon-grille-2.webp\" alt=\"Preparing the sauce for grilled salmon: diced tomatoes, olives, capers, basil, and chimichurri\" class=\"wp-image-2693\" srcset=\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/sauce-saumon-grille-2.webp 1256w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/sauce-saumon-grille-2-300x190.webp 300w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/sauce-saumon-grille-2-1024x648.webp 1024w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/sauce-saumon-grille-2-768x486.webp 768w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/sauce-saumon-grille-2-18x12.webp 18w\" sizes=\"auto, (max-width: 1256px) 100vw, 1256px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">My Cooking Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Alternative herb chimichurri: Chop 1 bunch of flat-leaf parsley, 2 tablespoons of fresh oregano, 2 cloves of garlic, and a pinch of chili pepper by hand. Mix with 3 tablespoons of red wine vinegar and 10 cl of olive oil, season with salt, and let sit for 20 minutes.<\/li>\n\n<li>Our local twist: Replace the oregano in the chimichurri with a little savory, the \"p\u00e8bre d\u2019a\u00ef\" from our hills.<\/li>\n\n<li>When tomatoes are out of season, use 250 g of cherry tomatoes cut into quarters\u2014they're much tastier than round winter tomatoes.<\/li>\n\n<li>In a skillet, the same principle applies: a very hot nonstick skillet, 4 minutes on the skin side, 2 minutes on the flesh side.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Under the pergola: how to serve<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">With this salmon, I serve grilled zucchini, Camargue rice, or a few golden panisses\u2014just to stay in the Marseille spirit. In the glasses, a Bandol ros\u00e9 or a Cassis white\u2014in moderation. It\u2019s not exactly rocket science to make, and yet everyone thinks you spent the afternoon in the kitchen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can chop the tomatoes, olives, and shallot 2 or 3 hours in advance and keep everything refrigerated, then let it come to room temperature at the last minute. Leftover virgin olive oil can be stored in the refrigerator for 24 hours and makes a fantastic pasta sauce. Come on, let\u2019s get cooking\u2014the grill is hot.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Your Questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">What's the best sauce for grilled salmon?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A tangy, cream-free sauce that doesn't overpower the grilled flavor: Proven\u00e7al \"vierge,\" chimichurri, or salsa verde. Cream makes an already fatty fish even heavier. Warm \"vierge\" remains my favorite, since it also serves as a garnish.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What sauce goes well with pan-fried salmon?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The same method works perfectly. Once the steaks are cooked, deglaze the pan with a splash of lemon juice and pour the pan juices into the sauce\u2014it adds depth. For a sauce with more body, opt for a lemon-cream reduction instead.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What sauce goes well with baked salmon?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\"La vierge ti\u00e8de\" also goes very well with roasted salmon. You can also cook the fish directly in a sauce made with mustard, honey, and white wine, which reduces in the pan. Both recipes are simple and don't call for cream.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What simple sauce goes well with salmon?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The classics of home cooking are still lemon-cream sauce and mustard-dill sauce. If you\u2019re looking for something lighter and more flavorful, Proven\u00e7al vinaigrette is a crowd-pleaser\u2014even for those who usually turn their noses up at fish.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How do you make a light sauce for grilled salmon?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Reduce the olive oil to 6 tablespoons and add 2 tablespoons of the juice from the tomatoes. Keep the lemon, capers, and herbs\u2014they\u2019re what give it all its flavor. You\u2019ll end up with a fresher sauce, almost like a salsa.<\/p>","protected":false},"excerpt":{"rendered":"<p>Tomatoes, black olives, capers, and basil warmed in olive oil: this Proven\u00e7al sauce vierge brings out the flavor of grilled salmon\u2014without a drop of cream.<\/p>","protected":false},"author":2,"featured_media":2692,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_lapergola_no_dropcap":false,"_lapergola_seo_title":"","_lapergola_seo_description":"","_lapergola_noindex":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-2744","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-de-cuisine-et-pergola"],"_links":{"self":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/comments?post=2744"}],"version-history":[{"count":0,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2744\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media\/2692"}],"wp:attachment":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media?parent=2744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/categories?post=2744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/tags?post=2744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}