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- 4 4 - 5 ounces fresh skinless salmon fillets, about 1-inch thick
- 1/8 teaspoon salt and ground black pepper
- 3 tablespoons bottled barbecue sauce
- 2 nectarines, pitted and chopped
- 3/4 cup fresh raspberries
- 1/4 cup coarsely chopped toasted pecans
- Lemon wedges
1. Rinse fish; pat dry with paper towels. Sprinkle salmon with 1/8 teaspoon each salt and pepper. Brush 2 tablespoons of the barbecue sauce on both sides of the salmon.
2. For charcoal grill, cook salmon on greased grill rack directly over medium coals for 8 to 12 minutes or until salmon flakes when tested with a fork, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon on greased grill rack over medium heat. Cover and grill as above.)
3. For raspberry salsa, in medium bowl combine nectarines, raspberries, pecans, and the remaining 1 tablespoon barbecue sauce. Serve salmon with salsa and lemon wedges.
- Servings Per Recipe 4,
- cal. (kcal) 317,
- Fat, total (g) 18,
- chol. (mg) 67,
- sat. fat (g) 3,
- carb. (g) 17,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 6,
- fiber (g) 4,
- sugar (g) 10,
- pro. (g) 24,
- vit. A (IU) 340,
- vit. C (mg) 24,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 3,
- sodium (mg) 271,
- Potassium (mg) 655,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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