We walked into the produce section and were hit like a truck with the sweet scent of peaches and nectarines. We just had to buy some. Well, lots of them. Left with a big bowl of nectarines in the kitchen, we quickly got to work on this simple, fresh grilled salmon with grilled nectarines and creamy goat cheese.
The salmon is simply grilled — only with salt, pepper and olive oil. Then, nectarines are tossed in sweet maple syrup and a pinch of red pepper flakes. So good.
Simply Grilled Salmon Recipe
You can grill salmon one of two ways — outside or indoors on a cast iron grill pan. If you are outside, prepare the grill for cooking over medium-hot charcoal or moderate heat for gas grills. For an indoor cast iron grill pan it should be lightly oiled, well-seasoned and over medium-high heat.
To prepare the salmon, rub with a little olive oil then season with salt and pepper. Simple.
Grill salmon, flesh sides down, 3 to 4 minutes. Flip then grill until just cooked through, another 4 to 5minutes more.
How to Grill Nectarines (Or Peaches)
To grill nectarines, remove the pit/seed then cut into eight wedges. Toss with a little olive oil then add some maple syrup and a pinch of red pepper flakes — this makes them a little sweet with a spicy kick.
You can actually grill the fruit at the same time as the salmon. Grill until you begin to see grill marks and they are warmed through — about 2 minutes on each side.
Serve it Up
Once the grilled salmon and nectarines are done you can serve alongside a salad or do what we did and serve on a bed of couscous with a big slice of goat cheese. Delicious.
To serve, top the salmon with a bit of goat cheese and a few ribbons of fresh basil alongside rice, with a green salad or with couscous!
You May Also Like
- Try our Sour Cream Baked Salmon Recipe — it’s made in the oven and is so easy.
- Take a look at our Simple Baked Salmon with Lemon, or see all of our salmon recipes.
- You could also try this Grilled Salmon Recipe with Lime Butter Sauce from Epicurious.
- Or Slow Roasted Salmon from Cooking with Amy.
- Two 6-ounce skinless salmon fillets (1-inch thick)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 nectarine, pit removed and cut into 8 wedges
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1/4 teaspoon crushed red pepper flakes
- 1 cup cooked couscous
- 2 1-ounce slices/rounds creamy goat cheese
- 4 basil leaves, cut into thin strips
- olive oil to drizzle on top
- Prepare grill for cooking. If using outdoor gril, you will need medium-hot charcoal grills or moderate heat for gas grills. If grilling inside, heat a hot lightly oiled well-seasoned grill pan over medium-high heat.
- Rub salmon fillets with olive oil and season, on both sides, with salt and black pepper.
- Grill salmon on lightly oiled grill rack 4 minutes. Turn fillets over and grill until just cooked through and salmon can be easily flaked with a fork, 4 to 5 minutes more.
- In the meantime, toss nectarine wedges with olive oil, maple syrup and crushed red pepper flakes.
- Grill until just warmed through and grill marks begin to appear, about 2 minutes on each side. (This can be done at the same time as or after grilling the salmon — if after, keep the salmon covered in aluminum foil while the nectarines cook).
- Serve salmon over a bed of couscous and top with grilled nectarines, goat cheese, strips of fresh basil and a light drizzle of olive oil.