Grilled Sockeye Salmon with Summer Stone Fruit Salsa Grilled Sockeye Salmon with Summer Stone Fruit Salsa
Makes 4-5 Servings


For the Salsa

  • 1 C Rainier cherries, pitted and chopped
  • 2 White nectarines, pitted and chopped into 1cm pieces
  • 1 C strawberries, stems cut off and hulled, chopped into 1 cm pieces
  • 1 large Jalapeno, stem, seeds and ribs removed, diced into small pieces
  • 1/4 C red onion, diced
  • 2-3 tsp lime juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 C Basil, sliced chiffonade style

For the Salmon

  • 1 Prince William Sound Sockeye Salmon fillet cut into four to five smaller fillets. About 5 ounces each, 4-5” long 2 1/2 inches wide.
  • 1 Tbsp oil for salmon filets plus extra for grill

Salmon Seasoning

  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Chili Powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • Serve with: white rice ( I like jasmine), brown rice, or couscous.


  • Prepare the salsa: Chop and dice all ingredients as stated in ingredient list except for basil. Combine in a large bowl and mix well. Taste and add more seasoning if desired. Chill until ready to use.

For the Salmon

  • Mix the seasoning into a bowl.
  • Preheat grill to high. Brush grill with oil, let fire burn out if there is one. Lightly oil salmon top and sprinkle filets evenly with seasoning.
  • Put salmon skin side up on the grill, turn heat down to medium low. Close lid and grill for 3- 4 minutes. Gently flip the fish to skin side down and grill another 4-5 min. Remove from the grill
  • Place rice on plate ( or whatever grain/starch you use) and top with a salmon filet. Stir the basil into the salsa and spoon on top of the salmon. Serve.



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