Indulge in this delightful grilled salmon dish with nectarines and goat cheese, a perfect choice for a light and simple dinner, especially in the warmer months!
If you haven’t tried grilling nectarines or peaches before, now is the time to start. Toss nectarine wedges with maple syrup and a touch of red pepper flakes, then grill them until they turn soft, sweet, and irresistibly delicious.
Pair them with couscous, grilled salmon, and creamy goat cheese. It’s a fresh, visually appealing dish that comes together quickly, making it a definite winner.
Key Ingredients
- Salmon: Any type of salmon fillet works well for this recipe. Opt for salmon with higher fat content like sockeye, king, or coho for a moist and tender result after grilling.
- Nectarines: Grilled stone fruit adds a lovely touch. While nectarines are used in this recipe, peaches or apricots are equally delicious options. Choose ripe but slightly firm fruit for grilling.
- Maple Syrup and Pepper Flakes: Toss the nectarines with these before grilling to caramelize the sugars and add a hint of smokiness.
- Couscous: Any cooked grain or quinoa works perfectly. Couscous, rice, quinoa, or orzo can be used. Before serving, fluff the couscous and mix in some olive oil, lemon juice, and a pinch of salt.
- Goat Cheese: Opt for fresh, soft goat cheese typically sold in logs.
- Basil: Fresh herbs like basil add color and fresh flavor. If basil is unavailable, parsley, cilantro, mint, or dill can be used as substitutes.
Find the full recipe with measurements below.
How to Make Grilled Salmon with Nectarines
Whether using a grill pan indoors or an outdoor grill, this recipe is versatile. Grilling fish can be tricky, so using a grill pan on the stove is the most foolproof option. However, grilling salmon outdoors is also achievable with the tips shared below.
Tip 1: Prepping the grill. For indoor cooking, preheat a grill pan over medium heat. For outdoor grilling, ensure the grill is preheated and the grates are clean to prevent sticking.
Tip 2: Have a fish spatula ready. A flexible fish spatula is handy for flipping the fish without it sticking to the grates.
Tip 3: Keep the salmon skin on and oil the fish. Cooking salmon with the skin on helps retain moisture and tenderness. Before grilling, coat the salmon with oil to prevent sticking.
For salmon with skin, grill skin-side down and oil the fillets before cooking. This helps in preventing sticking and ensures a flavorful outcome.
Tip 4: Grill salmon until an internal temperature of 125°F. Use an internal thermometer to ensure the salmon reaches 125°F, ensuring it’s slightly undercooked in the middle for a perfect finish due to carryover cooking.
Tip 5: Grill the nectarines. After seasoning with maple syrup and red pepper flakes, grill the nectarines until they develop grill marks and a caramelized flavor.
Tip 6: Serve over seasoned couscous. Enhance the couscous with olive oil, lemon juice, salt, and basil for a flavorful accompaniment.
More Summer Dinners
For a variety of healthy fish dinners, explore our collection of top salmon recipes suitable for most nights, even on busy days.
Easy Grilled Salmon with Nectarines
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PREP
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Enjoy this simple grilled salmon with nectarines and goat cheese, seasoned with olive oil, salt, and pepper. Tips for grilling the salmon are provided below. For outdoor grilling, ensure clean grates or use a grill pan. Feel free to swap nectarines with peaches or another stone fruit like apricots.
Serves 4
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.
Nutrition Per Serving
Serving Size
¼ of the recipe (1 fillet, ¾ cup couscous)
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Calories
528
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Total Fat
19.7g
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Saturated Fat
6.3g
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Cholesterol
100mg
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Sodium
560.9mg
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Carbohydrate
40.4g
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Dietary Fiber
2.9g
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Total Sugars
10.4g
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Protein
48.4g