Salmon with Anchovy Olive Tapenade

I love to eat salmon. Actually, I love the idea of eating salmon. All those good omega 3’s. Lately, I’ve been on a quest to create salmon toppings that disguise the fishy flavor. Here’s one that worked well.

Salmon with Anchovy Olive Tapenade

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Servings 4


  • 4 (4 ounce) fillets wild salmon
  • ¼ cup lemon juice, freshly squeezed
  • 1 tablespoon salted anchovies, chopped
  • 1 tablespoon rosemary, minced
  • 1 cup black kalamata olives, pitted
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil


  • Rinse salmon fillets, place in a 7 x 11 inch baking dish and drizzle with lemon juice
  • In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste
  • Spread paste over fillets and marinate 2- 6 hours; if short on time, skip marinating time
  • Bake at 350°F for 15-20 minutes
  • Serve
Prep Time 20 mins
Marinate Time 2 hours
Cook Time 15 mins
Total Time 2 hrs 35 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

This gluten-free salmon recipe is great, though particularly tasty in summer when the salmon can be grilled outdoors instead of baked in the oven.


7 responses to “Salmon with Anchovy Olive Tapenade”

  1. Hi Elana! I absolutely love your cookbooks. Your recipes have been so wonderful to try and have become my family’s staples. I give your books as gifts all the time. Can you tell me where you purchase your wild salmon? I live in Boulder as well, finding a good source for wild salmon in this land locked state is a challenge. Would so appreciate any help you can provide. Thank you for your help and all that your do to bring awareness to food allergies and the power to fight disease through good nutrition and lifestyle changes. I’m 51, living with MS and Fibromyalgia.

    • Anna, I buy my wild salmon at Whole Foods or Alfalfa’s in Boulder. I’m so happy to help bring awareness the power to fight disease through good nutrition and lifestyle changes and I love having readers like you who get it! Thanks for letting me know that you absolutely love my cookbooks :-)

  2. Hmmm… Fish should not taste fishy…if it is fresh. Fish is typically frozen right after being caught. It is best to buy it and eat it the same day your fishmonger puts it out. (Never eat fish the day after you buy it.) If fish tastes fishy it is old.

  3. Stacie, what a great question, unfortunately, I don’t. I usually buy my olives at Whole Foods at their olive bar –way overpriced.

  4. I love salmon and olive tapenade-must be delish! Do you have a good source for olives in bulk? The little jars of organic olives can get quite pricey.

    • Costco sells black Kalamata olives, pitted in 2-pound plastic tubs. Look for it near the refrigerated deli meats. I find these Kalamatas of pretty good quality. I haven’t looked at the price recently, but anything in a 2-pound tub at Costco is probably cheaper than anywhere else, right?

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Recipes » Dinners » Salmon with Anchovy Olive Tapenade