Prep Time
20 Mins
Serves: 4

This sweet and tangy nectarine salsa is the perfect complement to the quick-grilled salmon. This simple dish is chock-full of nutrient-rich superfoods like salmon, bell pepper, nectarines, olive oil, and fresh herbs. Sweet, ripe peaches are a delicious substitute for nectarines.
Way to grill: direct high heat (450° to 550°F)
Grilling time: 8 to 11 minutes

How to Make It

Step 1

In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.

Step 2

Prepare the grill for direct cooking over high heat.

Step 3

Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil. Brush the cooking grates clean. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and cook them to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates. Serve warm with the salsa.

Weber's Way to Grill

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Ratings & Reviews

Easy and Fast

July 27, 2015
Wonderful recipe. I did not have chervil but since it is referred to as French Parsley I just added a little regular parsley. I think it would be good on pork or chicken also. Will make again.

seaside725's Review

January 04, 2014
This is an outstanding salmon dish. You can add as much or as little salsa to your fillet. I served it with a salad and rice. I will definitely be making this again.

atarajadidapur's Review

April 26, 2011
colourfull and tasty

CAgirlinIA's Review

August 07, 2010
VERY tasty. My only mistake was not seeding the jalapeno so it was quite spicy - I'm not sure you need both the jalapeno and the pepper flakes in the salsa but regardless, it was great!

Holley's Review

June 01, 2010