Rating: 4 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 10 Ratings

This grilled salmon is served with a refreshing salsa recipe that combines nectarines, blueberries, pecans, and barbecue sauce, prepared from start to finish in less than 30 minutes.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

17 mins


Ingredient Checklist


Instructions Checklist
  • Rinse fish; pat dry with paper towels. Lightly sprinkle salmon with salt and pepper. Place 2 tablespoons of the barbecue sauce in small bowl; brush sauce on both sides of the salmon.

  • 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.)

  • For nectarine salsa, in medium bowl combine nectarines, blueberries, pecans, and the remaining 1 tablespoon barbecue sauce. Season with salt. Serve salmon with salsa and lemon wedges. Serves 4.

Nutrition Facts

318 calories; fat 17g; cholesterol 66mg; saturated fat 3g; carbohydrates 17g; mono fat 7g; poly fat 6g; insoluble fiber 3g; sugars 11g; protein 24g; vitamin a 291.5IU; vitamin c 11.8mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 9.5mg; vitamin b6 0.8mg; folate 36.3mcg; vitamin b12 2.6mcg; sodium 344mg; potassium 626mg; calcium 30.3mg; iron 0.9mg.