Grilled Salmon with Nectarine Salsa is an easy, healthy dinner that cooks in less than 25 minutes! It’s the perfect meal for a summer evening.
If an easy summer meal is what you’re after, Grilled Salmon with Nectarine Salsa is the perfect recipe.
While the salmon cooks on the grill, you can chop the ingredients for the nectarine salsa. Add some grilled asparagus and dinner is done! (Here’s an easy how-to for grilling asparagus).
What you’ll need
- I used Atlantic salmon from the seafood counter at my local grocery store. You could also use frozen salmon—just be sure to defrost it first.
- Nectarines make this recipe uniquely summery. Swap peaches for the nectarines if you wish!
- Cilantro is a love-it or hate-it kind of food. It contributes a nice, fresh flavor to the dish. If you don’t like it, substitute chopped parsley instead.
- Fresh ginger complements nectarines really well. I keep mine in the freezer and grate it with a microplane from frozen. No need to peel it!
How to grill salmon, step-by-step
Start by brushing 4 salmon fillets with canola oil. My grocery store sells pre-portioned salmon fillets, which are more expensive than buying the salmon on its own. So I ask for 1½ lbs of salmon cut from the center, and then cut it myself into four 6-oz fillets.
Put the salmon skin side up on the grill for 3–4 minutes.
Then flip it and cook it skin side down for another 3–4 minutes.
As the salmon cooks, I chop the ingredients for the nectarine salsa: nectarines, yellow onion, jalapeño, fresh cilantro, grated ginger, honey, lemon juice, and salt. You can substitute parsley for cilantro if you don’t like cilantro.
I always cut the seeds and membranes out of the jalapeño, but you could keep them in if you like some heat!
Can I use frozen salmon for this recipe?
Yes! Defrost the salmon overnight in the refrigerator first. I don’t recommend cooking the salmon from frozen (it may cook unevenly on the grill).
What can I use instead of nectarines?
Peaches are a great substitute for nectarines. You don’t need to peel them first. Chopped mango would also be delicious!
I hate cilantro. Do I need it?
Nope! Leave it out, or swap in fresh parsley for the cilantro.
What to serve with salmon
Once the salmon is done, transfer it to a serving platter, and top with the nectarine salsa.
I served the salmon with grilled asparagus (here’s a how-to on the asparagus without any special grilling equipment). White or brown rice would be a great accompaniment!
I love serving this Grilled Salmon with nectarine salsa to guests. It’s easy to make, yet looks impressive, and it’s beautiful on a big white serving platter with extra cilantro for garnish.
If you’re cooking indoors and/or it’s not nectarine season, here’s a similar recipe for winter or spring that my family loves: Salmon with Mango & Avocado Salsa.
If you make this recipe, please comment below and tell me about it—I love hearing from you! Or take a photo before digging in, and post it on Instagram or Pinterest and tag me. I adore seeing your photos. 🙂
Grilled Salmon with Nectarine Salsa
- 4 6 oz salmon fillets
- 1 tablespoon canola oil or vegetable oil
- 2 ripe nectarines finely chopped
- ½ small yellow onion finely chopped
- 1 jalapeño seeds and membranes removed and finely diced
- 2 tablespoon chopped fresh cilantro
- 1 teaspoon grated fresh ginger
- ¼ teaspoon sea salt
- 2 teaspoons honey
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Combine the nectarines, onion, jalapeño, cilantro, ginger, and salt in a medium bowl. Drizzle with the honey and lemon juice. Stir gently to combine.
- Preheat a grill to medium high heat. Brush the salmon fillets on both sides with canola oil. Season with salt and pepper.
- Place the salmon, skin side up, on the grill. Grill for 3–4 minutes with the lid closed, or until grill marks appear and the salmon easily releases from the grill. Carefully flip the salmon and continue cooking, with the lid closed, until the salmon is cooked to your liking. I did another 3–4 minutes for medium well.
- Remove salmon from the grill and place on a serving platter. Top with the nectarine salsa.
- Make sure to use fresh salmon, or defrost it fully in the refrigerator if it's frozen.
- If you don't want the spice, remove the seeds and membranes from the jalapeño before chopping.
- Use a microplane to grate the fresh ginger. I keep ginger in the freezer and grate it from frozen.
- Increase the honey to 1 tablespoon if the nectarines are not very sweet.
- Make ahead: prep the salsa up to 2 hours in advance and refrigerate.
Babatunde Ogundipe says
This one looks great!