Grilled Salmon with Nectarine Salsa
This quick 20-minute summertime recipe brings together charred salmon fillets with a bright nectarine salsa that balances sweet, tart, and spicy flavors.
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.
Notes
After resting the salsa for 15 minutes, flavors deepen and textures meld.
Store leftover salmon and salsa separately for best results; keep in the fridge up to 3 days.
Try using sliced peaches in place of nectarines for a sweet twist.