Grilled Salmon with Nectarine and Red Onion Relish



4 servings

Recipe from

Coastal Living


4 (1-inch-thick) salmon fillets (1 1/2 pounds)
1/8 teaspoon salt
1/2 teaspoon freshly ground pepper
Garnish: fresh jalapeño peppers, cut in half lengthwise


Sprinkle salmon fillets with salt and pepper.

Grill, covered with grill lid, over medium-high heat (350° to 400°) about 5 minutes on each side or to desired degree of doneness. Serve immediately with Nectarine and Red Onion Relish. Add halved jalapeno pepper to each plate, if desired.

May 1999
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