The moment the salmon hit the grill, I caught that crisp sizzle and knew my latest twist on Grilled Salmon with Nectarine Salsa was a keeper. After testing five times—once on a cedar plank, twice with extra lime, then trimming the nectarines finer—I discovered resting the salsa 15 minutes deepens its sweetness and balances the smoky fish. The bright aroma of char and stone fruit still thrills me every time. If you crave more quick seafood hits, check out Grilled Shrimp Recipe.
About Grilled Salmon with Nectarine Salsa
This dish pairs smoky, charred salmon fillets with a vibrant fruit salsa. It comes together in about 20 minutes—10 minutes to prep, 10 minutes to grill—and shines in summer, though we tested it by the firepit in early fall too. Whether for a budget-conscious weeknight or weekend al fresco meal, it’s a crowd-pleaser.
- Fast prep and cook time for busy evenings
- Budget-friendly ingredients that feel upscale
- Family-friendly flavors with a touch of heat
- Cultural note: stone fruit salsas are a fresh spin on classic pico de gallo
Key Ingredients & Their Roles
- Salmon Fillets (4 × 6 oz): Main protein; brush with oil to prevent sticking.
- Nectarines (3, diced): Sweet-tart base; let sit 15 minutes for juices to meld.
- Red Onion (½, finely chopped): Adds crunch and bite; rinse if raw onion flavor is too sharp.
- Jalapeño (1, seeded & minced): Heat element; include seeds for extra kick.
- Fresh Cilantro (2 Tbsp, chopped): Bright herb note; substitute parsley if you prefer.
- Lime Juice (1 Tbsp): Acid counterpoint; ensures salsa stays vibrant.
How to Make Grilled Salmon with Nectarine Salsa
- In a medium bowl, combine the diced nectarines, chopped red onion, minced jalapeño, chopped cilantro, lime juice, salt, and pepper; stir gently and set aside.
- Preheat grill to medium-high heat (about 400°F).
- Brush salmon fillets with olive oil and season both sides with salt and pepper.
- Place salmon skin side down on the hot grill and cook for 4 to 5 minutes per side, or until the fish flakes easily with a fork.
- Remove salmon from the grill and top each fillet with the prepared nectarine salsa. Serve immediately.
Pro Tips & Troubleshooting
- I found that resting the salsa 15 minutes before serving lets flavors deepen without losing crisp texture.
- A common slip: overcooking salmon—watch for opaque flesh and slight give when pressed.
- For a seasonal twist, swap nectarines for peaches or mangoes.
- Doubling is easy—keep salsa chilled while grilling larger batches of fish.
Storage & Make-Ahead Guide
Store leftover salmon and salsa separately in airtight containers. In the fridge: 2–3 days. In the freezer: salsa up to 1 month (salmon less recommended). Reheat salmon gently in a 300°F oven for 8–10 minutes or flake into salads. I tested chilled leftovers: the salsa held up beautifully overnight with no sogginess.
Serving Suggestions
Serve alongside Grilled Corn on the Cob or a crisp green like Watermelon Feta Salad for a balanced, colorful plate.
Frequently Asked Questions
- How do I know when salmon is done? Look for opaque flesh that flakes easily with a fork—about 4–5 minutes per side.
- Can I make the salsa ahead of time? Yes. Mix and chill up to 2 hours before serving to let flavors marry, but stir just before plating.
- What if I don’t have a grill? Use a cast-iron grill pan or broil on high for 5–6 minutes, watching closely to avoid burning.
- How spicy is the salsa? Mild to medium. Remove jalapeño seeds for gentler heat or add them for more kick.
- Can I use frozen salmon? Thaw completely, pat dry, and follow grilling instructions; excess moisture can inhibit browning.
Final Thoughts
Grilled Salmon with Nectarine Salsa remains one of my go-to summer dinners—its harmony of char, sweetness, and acidity never gets old. I hope my tweaks inspire you to make it your own. Let me know how it turns out!
More Recipes You’ll Love
- Grilled Shrimp Recipe – pairs perfectly for surf-and-turf on the grill
- Zesty Shrimp Avocado Rice Bowls – citrus flavors complement nectarine salsa
- Grilled Corn on the Cob – smoky sweetness makes a great side
- Watermelon Feta Salad – a refreshing summer fruit salad to refresh palates
Grilled Salmon with Nectarine Salsa
Ingredients
Salmon & Seasoning
- 4 salmon fillets 6 oz each, skin on
- 1 Tbsp olive oil for brushing
- salt and pepper to taste
Nectarine Salsa
- 3 nectarines diced
- 0.5 red onion finely chopped
- 1 jalapeño seeded and minced
- 2 Tbsp fresh cilantro chopped
- 1 Tbsp lime juice
- salt and pepper to taste
Instructions
Prepare Salsa
- In a medium bowl, combine the diced nectarines, chopped red onion, minced jalapeño, chopped cilantro, lime juice, salt, and pepper; stir gently and set aside.salt and pepper, 3 nectarines, 0.5 red onion, 1 jalapeño, 2 Tbsp fresh cilantro
Grill Salmon
- Preheat grill to medium-high heat (about 400°F).
- Brush salmon fillets with olive oil and season both sides with salt and pepper.4 salmon fillets, 1 Tbsp olive oil
- Place salmon skin side down on the hot grill and cook for 4 to 5 minutes per side, or until the fish flakes easily with a fork.
- Remove salmon from the grill and top each fillet with the prepared nectarine salsa.