Salmon with Nectarine Salsa

Servings: 4 | Preparation time: 20 minutes | Grilling time: 8 to 11 minutes



  • 4 salmon fillets (with skin), each 6 to 8 ounces and about 1 inch thick;
  • 1 tablespoon fresh lime juice;
  • ¼ teaspoon crushed red pepper flakes;
  • ½ teaspoon kosher salt;


  • 2 nectarines, about 1 pound total, cut into ½-inch dice;
  • ½ cup ¼-inch-diced red bell pepper;
  • ¼ cup ¼-inch-diced red onion;
  • ¼ cup finely chopped fresh chervil leaves;
  • 1 jalapeño chile pepper, seeded and finely diced;
  • 2 tablespoons finely chopped fresh mint leaves;
  • 1 tablespoon honey;
  • ¼ teaspoon kosher salt;
  • ¼ teaspoon crushed red pepper flakes;



  1. In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F).
  3. Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.
  4. 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 over and continue cooking 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.

Bon appetit!


[Recipe source: Weber’s Way to Grill™ by Jamie Purviance]

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