Easy Grilled Salmon with Nectarines
- PREP 15min
- COOK 15min
- TOTAL 30min
We keep the salmon simple with olive oil, salt, and pepper for this recipe, but add flavor with grilled nectarines and creamy goat cheese. We’ve offered tips for grilling the salmon in the recipe below. If using an outdoor grill, make sure your grates are very clean; otherwise, use a grill pan (either on the grill or on the stove). Feel free to swap nectarines with peaches or another stone fruit (apricots would be lovely).
You Will Need
1 ½ pounds center-cut salmon, skin-on, cut into 4 filets, about 6 ounces each
Extra-virgin olive oil
Salt and freshly ground black pepper
2 medium nectarines or peaches, pits removed and cut into wedges
1 ½ tablespoons maple syrup
½ teaspoon gochugaru or crushed red pepper flakes
3 cups cooked couscous, quinoa, or rice
½ lemon, juiced
4 ounces fresh goat cheese
Large handful of basil leaves, chopped
Directions
1Prepare a grill for cooking over medium heat. If using an outdoor grill, make sure the grates are very clean to help prevent the fish from sticking. If grilling inside, heat a lightly oiled, well-seasoned grill pan over medium-high heat.
2Pat the salmon fillets dry with paper towels. Brush both sides generously with olive oil and season with salt and pepper (oiling the fish itself, rather than just the grates, is the best way to ensure the salt and pepper adhere and the fish won’t stick).
3Grill the salmon skin-side down first—leaving the skin on to protect the delicate flesh from the heat—for 5 to 6 minutes per side. When flipping, a thin, flexible fish spatula works best. If you feel resistance when trying to slide the spatula under, do not force it; give it another minute to release naturally from the grates. Cook until it flakes easily with a fork. (If you have one, take the salmon off the heat when an internal thermometer reads 125°F.)
4Meanwhile, toss the nectarine wedges with 1 tablespoon of olive oil, maple syrup, and crushed red pepper flakes. Place on the grill and cook until warmed through and grill marks appear, about 2 minutes per side.
5In a medium bowl, toss the warm cooked couscous or rice with a drizzle of olive oil, the juice from half a lemon, a pinch of salt, and half of the chopped basil.
6Serve the salmon on a bed of seasoned couscous, topped with the grilled nectarines, a few crumbles of goat cheese, and the remaining fresh basil.
Adam and Joanne's Tips
- The nutrition facts provided are estimates.