Grilled Salmon with Nectarine Salsa is an easy summer meal—no need to heat the oven or heat up the house! The savory grilled salmon pairs perfectly with the lightly sweet nectarine salsa. Use peaches instead of nectarines if you wish!
I love grilling in the summertime. In fact, I make it a goal to cook the entire meal on the grill so I don’t have to clean pots and pans.
This Grilled Salmon with Nectarine Salsa is perfect for cooking during the summer. While the salmon cooks on the grill, you can chop the ingredients for the nectarine salsa. I also add some asparagus to the grill to complete the meal (get an easy how-to for grilling asparagus here).
Here’s how I made it:
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.
The salmon goes skin side up on the grill for 3–4 minutes.
And then gets flipped and cooks 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!
Once the salmon is done, transfer it to a serving platter, and top with the nectarine salsa.
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.
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!
If you’re cooking indoors and/or it’s not nectarine season, here’s a similar recipe for winter or spring: Salmon with Mango & Avocado Salsa.
And here’s another recipe for grilled salmon that we love: Grilled Salmon Kabobs with Asian Barbecue Glaze.
Grilled Salmon with Nectarine Salsa
Easy yet impressive, this grilled salmon with nectarine salsa is perfect for summer months when you don’t want to heat up the kitchen!
- Prep Time: 15
- Cook Time: 8
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Grill
- Cuisine: American
- 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.
Increase the honey to 1 tablespoon if the nectarines are not very sweet.
Keywords: salmon, fruit salsa, nectarine salsa