Grilled Salmon with Fruit Relish

  • Prep Time

    10-15 minutes

    Cook Time

    7-10 minutes





    • One fillet wild Alaskan sockeye or king salmon
    • 1 tablespoon black pepper corns
    • 1 teaspoon coarse salt
    • 1-2 tablespoons olive oil


    • 1 pint cherry tomatoes (these need to be very tasty & fresh)
    • 1 pint red grapes (or another firm, sweet, fresh fruit will be just as good)
    • Sprigs fresh basil
    • Sprigs fresh mint
    • 1 tangerine


    Prepare the relish first.

    1. Chop the tomatoes in half and the fruit into similar sizes. Use firm fruit only.
    2. chop the mint and basil coarsely and add to fruite.
    3. Squeeze tangerine over relish and mix with just a few strokes. It is important to keep the relish from becoming “slimy.”
    4. Set aside

    Grill the salmon.

    1. Clean, oil and preheat grill (in a pinch, a tabletop grill like a George Foreman grill will work). Grill must be very clean and oiled before preheated or salmon will stick. Preheat to 400-450 deg F.
    2. Remove the salmon from its package and carefully rinse under cool fresh water.
    3. Remove excess water with a paper towel.
    4. Rub lightly with olive oil.
    5. Sprinkle with salt and pepper (conversely you can also marinate the salmon in a light marinade like this).
    6. Place salmon fillet on the grill skin side up (flesh side down) for 1-2 minutes. Flip the salmon carefully so the skin side is down (if the grill is clean the fillet will flip and still look great). Cook skin side down for another 4-8 minutes or until done. See tip below.


    Grilling is one of the best ways to cook salmon but preventing overcooking can be tricky if you’re new to cooking salmon. Here is the trick: Salmon, like most fish, cooks VERY quickly. Wait until all other parts of the meal are done and everyone is ready to eat that moment so when the salmon comes off the grill people are ready to tuck in. After cooking the salmon flesh side down on a hot and clean grill for a minute or two, flip it and cook for the remaining time with the skin side down. Unless you have a specific reason, you should never remove the skin. After about 6-7 minutes of total cook time (this may vary by a minute or two depending on the grill heat), take a knife and pry the flesh appart in the thickest part of the fillet. The flakes should part easily and be opaque pink in color. Right at the middle-bottom of the thickest part you are looking for a little uncooked salmon which will be raspberry red in color. Remove the fillet when you see 95% cooked flesh and just that tiny bit of darker red uncooked flesh at the fillet’s thickest part. When you remove the fillet it will continue cooking and that little uncooked bit will cook through. Perfect!