Grilled Maple Ginger Salmon with Nectarine Salsa
Grilled Maple Ginger Salmon with Nectarine Salsa is the kind of dish that turns a simple summer evening into something special. It’s quick enough for a weeknight yet vibrant and elegant enough for guests. The salmon is marinated in a subtly sweet and savory blend of maple syrup, fresh ginger, soy sauce, and lime, then grilled to smoky perfection. The bold flavors of the marinade create a deliciously caramelized crust that pairs beautifully with the light, juicy brightness of the fresh nectarine salsa.
Sweet, ripe nectarines are diced and tossed with red onion, lime juice, herbs, and just a touch of jalapeño for a balanced salsa that cuts through the richness of the fish. The contrast of warm, flaky salmon and cool, tangy fruit salsa makes every bite refreshing and satisfying.
Not only is this dish packed with flavor, it’s also full of anti-inflammatory nutrients and omega-3 fatty acids from the salmon—great for heart, brain, and bone health. Paired with the vitamin C–rich nectarines and a touch of fresh herbs, this recipe brings together taste and nutrition in perfect harmony.
Serve it with quinoa, leafy greens, or grilled vegetables for a colorful, wholesome meal that celebrates the best of the season.
Grilled Maple Ginger Salmon with Nectarine Salsa
Ingredients
- 2 salmon fillets (5–6 oz each), skin-on or skinless
- 1½ tbsp maple syrup
- 1 tbsp soy sauce
- juice of 1 lime
- 1/2 tbsp grated fresh ginger
- 1 small garlic clove, minced
- ½ tsp toasted sesame oil
- Pinch of red pepper flakes (optional, for heat)
- Juice of 1 lime
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- 1 tsp raw honey
- Pinch of sea salt
- 1 large ripe nectarine, diced
- ¼ cup sweet red bell pepper, finely chopped
- 1 tbsp red onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- Optional: 1 tsp jalapeño, finely minced (for heat)
Instructions
- Whisk together maple syrup, soy sauce, lime juice, ginger, garlic, sesame oil, and red pepper flakes in a small bowl. Place salmon in a shallow dish or zip-top bag, pour marinade over top, and refrigerate for 30 minutes, turning once if needed.
- While the salmon marinates, make the salsa. Whisk the lime juice, balsamic vinegar, olive oil, honey and salt in a bowl. Add the nectarine, pepper, onion, cilantro, and jalapeño if using. Toss gently and set aside to let the flavors meld.
- Preheat the grill (or grill pan) to medium-high and oil the grates. Remove salmon from marinade and place on the grill, skin-side down if applicable. Grill for 3–4 minutes per side, or until just cooked through and nicely charred.
- Plate the grilled salmon and top with generous spoonfuls of nectarine salsa. Serve with a side of quinoa, rice, or grilled vegetables.
Notes
- Tip: If using skin-on salmon, grill mostly skin-side down and flip only once to avoid sticking.
- Pairs deliciously with Grilled Black Pepper Asparagus with Sweet & Spicy Glaze.